“Chicken” Pot Pie

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Vegan Chicken Pot Pie

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

Cooking Directions:

  1. Preheat oven to 425°F.
  2. For the pie filling, start by dicing an onion into small pieces and set aside.
  3. Cut your seitan or chicken substitute into bite-sized chunks (if using) and set aside.
  4. 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.
  5. Place a pan over medium heat and add non-dairy butter and onion. Cook onion for about 5 minutes, stirring repeatedly until translucent.
  6. Stir minced garlic into pan and cook for another 1 – 2 minutes.
  7. Add flour to pan and stir to combine.
  8. Add vegetable broth to pan and stir to combine. Cook for 1 minute to thicken.
  9. 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.
  10. Stir in frozen mixed veggies and seitan or chicken substitute.
  11. Remove pan from heat and set aside to cool.
  12. In a food processor add flour and cold cubed non-dairy butter and pulse until clumps begin to form.
  13. 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.
  14. 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).
  15. Add dough to pie pan and press in the sides to remove any air from the pan.
  16. Pour filling onto dough in pie pan.
  17. Roll the remaining half of the dough into another large, thin circle and place over the pie pan.
  18. Press dough gently over the filling to remove any air pockets.
  19. 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.
  20. Use a fork or your thumb to further press and seal the edges of the crust.
  21. Bake for 30 minutes.
  22. Allow pie to cool for 10 – 15 minutes before serving.

Want more delicious recipes? Try out my easy Penne Rosa recipe!

2 Comments

  1. Tess A.
    March 30, 2021 / 4:08 am

    This is an excellent recipe! I made 12 mini pot pies in a cupcake tin and had just enough filling and dough for the whole thing. The flavor of the gravy with the vegetables was phenomenal and meaty. For the seitan, I used the 4-ingredient vegan chicken recipe elsewhere on this site. It wasn’t quite the texture of chicken but worked fine and added a pleasant mild mushroom flavor. The piecrust dough was wonderfully easy to roll, transfer, mold, and shape. I copied the leaf pattern and it turned out perfectly. I will definitely be making this again and keep it in mind around the holidays!

    • Maria
      Author
      March 30, 2021 / 3:12 pm

      Hi, Tess! Thank you so much for the feedback! I’m glad you enjoyed the recipe. The Vegan Chicken Pot Pie recipe seems to be a favorite for many people. I brought it to a non-vegan Thanksgiving dinner one year and, to my surprise, everyone ate it and insisted that I make it again for Christmas dinner. People were even arguing over who gets to take the leftovers home. 😆 I really hope you make this for the holidays. I also hope you are able to try the Vegan Chicken Fajitas recipe if you make the vegan chicken again or if you have another type of plant-based chicken to try it with. ❤

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