Vegan Pot Pie | Vegan Chicken Pot Pie

Vegan Chicken Pot Pie RECIPE

Over the Holidays I was inspired to make mini vegan pot pies using my leftover veggies, and seitan from my Holiday dinner. It was such a huge hit in our home, that I just HAD to share this recipe with you guys as well! These mini pot pies are my vegan version of the traditional chicken pot pie. It’s snowing a lot this week in Canada, so I couldn’t think of anything I wanted more for dinner tonight than something thick and hearty. This is all I am craving, and hopefully it’ll warm my cold toes from taking Harley and Winston out for their daily afternoon walk in the snow. Oh boy do they LOVE to play in fresh unobstructed (un-peed-on)snow.

You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy! I had some tofurky chicken slices in the fridge so I used that, but you can easily substitute them with your favourite chicken-like substitute or protein. I’ve used seitan, chickpeas and even tofu. I also found a generic-brand no-name puff pastry that is accidentally vegan! Yay!

A lot of the cheaper puff pastries our there use oil or vegetable shortening instead of butter—so look out for that when you’re doing your shop.  Alright, well I hope you love this vegetarian chicken pot pie recipe as much as I do. I am going to take these two pups for a little play in the snow. Keep warm, and if you’re looking for more stew or soup ideas check out my vegan Gumbo, Hungarian Goulash or Potato soup recipes!

Vegan Chicken Pot Pie RECIPE

Alright let’s get cooking. Preheat your oven to 375F.

In a large saucepan heat 3 tbsp coconut oil in a large saucepan over medium heat. Add 2 minced garlic cloves, 1 small chopped onion and a pinch of salt and cook, stirring constantly for 3 mins. Add 1 cup carrots, 1 celery stalk, and 1 small chopped potato and saute until tender. This should take about 5-7 mins. After 5-7 mins, add ¼ cup + 2 tbsp flour and mix well to coat the veggies. Slowly whisk in 4 cups of no-chicken or vegetable broth, then add ½ cup of soy milk and 2 bay leaves and mix well. Bring the stew to a simmer and cook until thick, about 5 mins.

Add 1 cup of frozen or fresh peas and veggie chicken, and cook until heated through, roughly 5 mins. Taste and adjust salt and pepper to your liking.

Now, divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.

Roll out the puff pastry dough and cut into 4 equal pieces, and place them over your bowls or ramekins, and trim off the excess. Then using your fingers, press the edges slightly and brush the tops of the puff pastry with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.

Place the bowls onto a baking sheet and bake until the puff pastry is golden brown, roughly 50 mins, check often to avoid burning. I start checking mine at 25 mins and check every 5 mins. All Puff pastry dough is made differently. Remove the baking sheet from the oven and allow the pot pies to cool for a few minutes, then serve.

Vegan Chicken Pot Pie RECIPE

4.7 from 7 reviews
Vegan Pot Pie | Mini Vegan Chicken Pot Pie
 
Prep time
Cook time
Total time
 
This vegetarian chicken pot pie is a budget-friendly, meat and dairy-free take on the classic recipe. It is chock full of vegetables like carrots, potatoes and peas, a rich homemade vegan white stew and a flaky puff pastry. This vegan pot pie recipe is perfect for an easy hearty dinner.
Author:
Recipe type: Main
Cuisine: English
Serves: Serves 4
Ingredients
Instructions
  1. Preheat oven to 375F.
  2. Heat coconut oil in a large saucepan over medium heat.
  3. Add garlic, onion and a pinch of salt and cook, stirring constantly for 3 mins.
  4. Add carrots, celery, and potato and saute until tender, about 5-7 mins
  5. Add flour and mix well.
  6. Slowly whisk in the broth, then add soy milk and bay leaves and mix well.
  7. Bring the stew to a simmer and cook until thick, about 5 mins.
  8. Add peas and veggie chicken, and cook until heated through, roughly 5 mins.
  9. Taste and adjust salt and pepper to taste.
  10. Divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
  11. Roll out the dough and cut into 4 equal pieces. Place the dough over your bowl or ramekin and trim off the excess.
  12. Press the edges slightly.
  13. Brush the tops of the dough with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
  14. Place the bowls onto a baking sheet and bake until the pastry dough is golden brown, roughly 50 mins, check often to avoid burning.
  15. Allow to cool for a few minutes, then serve immediately.
 

Vegan Chicken Pot Pie RECIPE

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25 Comments

  • Christine Williams says:

    Made this yesterday at half measurements and subbed leek for the celery as I didn’t have any. It was outstanding will definitely be making again thank you

  • Ryan says:

    Definitely love this recipe and come back to it every fall / holiday season to make. I love that they are smaller so I can meal prep and also freeze them!

    • Tara Wilkie says:

      Hello! I’m thinking of making mini pot pies in muffin tins… have you ever lined the tins with the puff pastry so you can pop them out?

      • EdgyVeg says:

        I haven’t tried lining the bottom of my ramekins with puff pastry. If you have a traditional recipe for pot pie that lines the bottom with pastry then the vegan version will work the same! Or maybe try using silicone cupcake liners so they pop out easily.

  • Kate Woodward says:

    We made these tonight. They turned out great! Mind if I ask where you purchased the ramekins used in these photos? They are awesome and I’d like to snag some if I can!

  • Jeri Meireis says:

    Hiyee Candace,

    I have an aversion to most “meat” type substitutes. I think its usually a texture or aftertaste thing. I usually end up omitting “meat” all together, but are there any vegetables you’d recommend substituting that would keep it hearty and flavorful? If not, do you think this would work without the chicken substitutes?
    Ps. The family loves you…your recipes…and your book!

  • Michael Forbes says:

    Hi Candace,
    The man cook of the house, Mike here. I am excited to have this great recipe for dinner tonight for the 2 of us (and left overs!). Our “veganness” does not disallow olive oil, and since had no coconut oil, did a sub. Great recipe, I can smell it simmering to thicken the flower now.

    Take care

  • Maddi says:

    Tasted alright, but there was WAY too much liquid in this. I cooked it on the stove for much longer than instructed to try to evaporate off all the excess liquid, which unfortunately caused the veggies to overcook. Probably should have just scooped out the liquid or added more flour.

  • Deb Compton says:

    Wow! Made these today and they turned out amazing! I baked one and put the others in the freezer. This recipe is perfect for those comfort food cravings!

  • Lisa says:

    Looks delish! Where did you buy your 8oz crocks? Super cute!

  • Gina says:

    Hi Candace..I was looking for something tasty but not too complicated for Thanksgiving. My last few attempts have been disasterous, complicated, time consuming flips!! These look great and seem to fit the bill.
    My question is when do you add the bay leaves and when do you take them out? I did not see this step on the video.
    Thanks!!

  • Anita Lane says:

    Got your cookbook and can’t wait to try all the recipes. Thanks! Pot pie will be made very soon.

  • Susan Morris says:

    Hi, I was wondering what size your bowls/ramekins are? I assume more like 8oz vs 4oz.
    Can’t wait to try these!

  • Saralee Czajkowski says:

    Sign me up please!!

  • c says:

    What do you mean by vegan puff pastry? Is there a recipe or brand you’d recommend?

    • EdgyVeg says:

      Read the ingredients, but most puff pastry at my local grocery store is made using oil rather than butter, and are accidentally vegan

  • Katie White says:

    Delicious!
    Made it tonight! Thanks!

  • Ellen says:

    Made these for Easter and they turned out great! I am wondering if I could make these ahead of time and freeze them?

  • Beth says:

    Hey Candace, love your recipes! I really want to make this for dinner tonight, but don’t have individual pie tarts, so I was wanting to make a full size pie in the oven. Would the recipe work the same, and mainly just adjust cooking time? Thank you in advance!

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