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I didn’t like chicken pot pie when I was a kid. I always thought they were bland, dry, and filled with mushy vegetables.
In all fairness, the chicken pot pie that I had as a kid was the kind that you got from the freezer aisle at the grocery store and it cost around a dollar. You know the part of the freezer section that I’m referring to. It was the same section that had the one dollar salisbury steak and mashed potatoes that would make a lunch lady cringe.
It wasn’t until I was an adult that I had a homemade “chicken” pot pie. I made the first homemade pot pie that I had ever had and I could taste the difference immediately.
Now I love pot pies! I make a pot pie every year for Thanksgiving. One year I even brought my vegan “chicken” pot pie to a Thanksgiving dinner with non-vegan friends. Not only did they eat the entire thing in less than ten minutes, but they requested that I make two pot pies and bring them around during Christmas, which I did.
All of this is all to say that I am very happy with this recipe and I’m confident that you will be too. Below is the full recipe for my easy, sure to please “Chicken” Pot Pie. This dish is best served alongside people you love.
Pie Dough Ingredients:
- 2 Cups All-Purpose Flour
- 12 Tbsp. Non-Dairy Butter (Cold)
- 1/2 Cup Water (Cold)
Pie Filling Ingredients:
- 4 Tbsp. Non-Dairy Butter
- 1 Small Onion
- 1/4 Cup All-Purpose Flour
- 1 (8 oz.) Package Seitan (Optional – I used Upton’s Naturals Chick Seitan)
- 1 1/2 Cup Vegetable Broth
- 1/2 Tsp. Salt
- 1/2 Tsp. Black Pepper
- 1/2 Cup Cashew Cream (1/3 Cup Cashews + 1/4 Cup Hot Water)
- 1/4 Cup Soy Milk
- 1 1/4 Cup Frozen Mixed Vegetables
- 1/2 Tsp. Minced Garlic
- Preheat oven to 425°F.
- For the pie filling, start by dicing an onion into small pieces and set aside.
- Cut your seitan or chicken substitute into bite-sized chunks (if using) and set aside.
- Add hot water and cashews to a blender or food processor and allow to sit for about 5 minutes before blending into a smooth paste. Set cashew cream aside for later use.
- Place a pan over medium heat and add non-dairy butter and onion. Cook onion for about 5 minutes, stirring repeatedly until translucent.
- Stir minced garlic into pan and cook for another 1 – 2 minutes.
- Add flour to pan and stir to combine.
- Add vegetable broth to pan and stir to combine. Cook for 1 minute to thicken.
- Add cashew cream, non-dairy milk, salt, and black pepper to pan and stir to combine. Allow filling to cook for 1 – 3 minutes while stirring continuously to thicken.
- Stir in frozen mixed veggies and seitan or chicken substitute.
- Remove pan from heat and set aside to cool.
- In a food processor add flour and cold cubed non-dairy butter and pulse until clumps begin to form.
- Add cold water to food processor to allow dough to come together fully.
Note: The dough should form one ball when done. If the dough has not come together completely, add 1 tbsp. of cold water at a time until it does.
- Sprinkle flour over a clean surface and roll out 1/2 of the dough into a thin circle about 1/8 – 1/4 inch in thickness (save the other 1/2 of the dough to cover the pie).
- Add dough to pie pan and press in the sides to remove any air from the pan.
- Pour filling onto dough in pie pan.
- Roll the remaining half of the dough into another large, thin circle and place over the pie pan.
- Press dough gently over the filling to remove any air pockets.
- Press the edges of the dough to gently seal the sides. Using a knife, cut the excess dough off of the sides of the pie pan.
- Use a fork or your thumb to further press and seal the edges of the crust.
- Bake for 30 minutes.
- Allow pie to cool for 10 – 15 minutes before serving.
Want more delicious recipes? Try out my easy Penne Rosa recipe!