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!
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.
- 3 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 stalk celery, chopped
- 1 small potato, diced
- ¼ cup + 2 tbsp unbleached all-purpose flour
- 4 cups no-chicken or vegetable broth (I made a quick broth with bouillon cubes)
- ½ cup unsweetened plain soy milk
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup frozen or fresh peas
- 2 cups chopped seitan chicken or favourite chicken substitute of choice
- salt, to taste
- black pepper, to taste
- 1 package vegan puff pastry
- 2 tbsp vegan butter, melted or aquafaba
- Preheat oven to 375F.
- Heat coconut oil in a large saucepan over medium heat.
- Add garlic, onion and a pinch of salt and cook, stirring constantly for 3 mins.
- Add carrots, celery, and potato and saute until tender, about 5-7 mins
- Add flour and mix well.
- Slowly whisk in the broth, then add soy milk and bay leaves and mix well.
- Bring the stew to a simmer and cook until thick, about 5 mins.
- Add peas and veggie chicken, and cook until heated through, roughly 5 mins.
- Taste and adjust salt and pepper to taste.
- Divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
- Roll out the dough and cut into 4 equal pieces. Place the dough over your bowl or ramekin and trim off the excess.
- Press the edges slightly.
- Brush the tops of the dough 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 pastry dough is golden brown, roughly 50 mins, check often to avoid burning.
- Allow to cool for a few minutes, then serve immediately.