Is it possible for a food to bring me into my granny era ~30 years prematurely? If so, this vegan chicken pot pie is it. It’s an old-fashioned classic, and I find myself coming back to it over and over again because of how hearty and cozy it is. It has similar flavors to a chicken noodle soup, but with a velvety, creamy texture and a crispy pastry top. Here’s why you’ll LOVE it, and consequently, come into your granny era too:
- Everyone gets their own individual serving (because you won’t want to share)
- You can make the filling a day or two in advance and then bake when you’re ready
- The crust is flexible — use homemade pastry, puff pastry, biscuits, or even empanada wrappers!
Key Ingredients In Vegan Chicken Pot Pie
There are many variations of chicken pot pie out there — some with potatoes, mushrooms, green beans, and other ingredients. It’s quite a flexible recipe, but I prefer this classic version with big flavor that comes from proper seasoning.
Vegan butter: I always suggest using Miyoko’s (I’m not sponsored, just a big fan). It’s made from cultured nut milk and coconut oil, rather than soybean oils or palm oils. But use whatever you can find!
All-purpose, unbleached flour: This, combined with the butter, is what creates the roux for the base of the sauce.
Vegan chicken stock: Add my vegan chicken broth powder to water to make a DIY stock! You can also use store bought vegan chicken stock, but I don’t recommend using vegetable stock — you won’t get the same robust flavor.
Vegan chicken: I suggest Morningstar Farms unbreaded vegan chicken. You can use any unbreaded brand, like Daring or Gardein. If you prefer homemade, try dicing up my vegan chicken cutlets.
Mirepoix: A classic mix of onions, celery, and carrots creates the flavor base of the pie.
Peas: Frozen peas add a pop of color and nice texture.
Vegan cream: Ideally, use a unflavored, unsweetened vegan cream. Silk Heavy Whipping Cream is good, as is a barista blend of oat milk as long as it’s unsweetened. If you can’t find one, simply use any unflavored, unsweetened plant milk.
Fresh parsley: Minced fresh parsley added at the end brings such a lovely herbaceous, fresh flavor.
Frozen empanada dough discs: This is frozen pastry dough that you can find in the freezer section. It’s usually vegan (but check the ingredients). It’s perfect because it’s already in a circular shape, so no cutting is required! Make sure your ramekins are slightly smaller than the disks so you have room for some overhang for crimping. If you can’t find these, simply use frozen vegan puff pastry.
What Is the Sauce Made Of In Chicken Pot Pie?
Chicken pot pie sauce is made of a roux, or butter and flour cooked together to form a paste. Then, stock is added to create a velouté (think béchamel but with stock instead of milk as the liquid). From there, you can flavor the sauce with salt, pepper, spices, and herbs.
In this recipe, we start with vegan butter and, once melted, add unbleached all-purpose flour. We cook that for a few minutes and then add a few tablespoons of my vegan chicken seasoning mixed with water to create a plant-based chicken stock. We then season it with salt and pepper.
What Is Pot Pie Crust Made Of?
Pot pie crust is traditionally made of shortcrust pastry, a simple pastry made with flour, butter, salt, and ice-cold water. It’s a common choice for pies, quiches, and more. As a shortcut, you can use store-bought dough options, such as:
- Frozen puff pastry
- Frozen empanada dough
- Refrigerated biscuit dough
Why Do You Not Use a Bottom Crust?
Chicken pot pies typically don’t feature bottom crusts because they get soggy. Since the pot pie mixture is very saucy, it’s easy for that bottom crust to end up soaked and lose its crispiness. If you do crave a bottom crust, be sure to blind bake it first. That means you’ll bake the crust by itself first, and then add the filling and bake the full pie again. If you go this route, eat the chicken pot pie right away. Waiting too long will cause that dreaded soggy bottom.
How To Make This Vegan Chicken Pot Pie
This recipe consists of three steps. Make the filling, assemble the pies, and bake.
First, make a vegan chicken stock. Fill a medium saucepan with 5 cups of water and 2 tablespoons of my vegan chicken broth powder. Keep that on medium heat to the side — we’ll use it later.
Next, sweat your vegetables. In a dutch oven or large deep skillet, heat the butter over medium heat until melted. Add the onions, celery, and carrots and cook them down for a good 10 minutes until they’re softened.
Add flour to make a roux. Sprinkle on the flour and stir well to coat all the vegetables. Cook that four about 2 minutes and then add the chicken and hot vegan chicken stock we’ve been reserving. Bring to a boil and then reduce heat to simmer about 5 minutes, or until thickened.
Add the peas, cream, parsley, salt, and pepper and stir well — and the filling is done! Taste for seasonings and add more salt and/or pepper according to your taste.
Fill the ramekins with the mixture. At this point, you can refrigerate the ramekins until you’re ready to bake, or continue with the recipe.
Top with the dough, whether you’re using homemade shortcrust pastry, frozen empanada dough (my favorite), or frozen puff pastry. Poke some holes in the top for steam to escape.
Bake at 375 for 45 minutes to an hour. Your crust should be golden brown.
Let it cool for 5 minutes and then enjoy!
Serving and Storing Suggestions
Serve these delicious individual pot pies hot and fresh out of the oven. They’re great on their own or with a simple leafy green salad on the side.
These pot pies store well covered, unbaked, without the crust topping in the refrigerator for up to 3 days. When you’re ready to bake, just top with the crust and pop them in the oven.
For variations, consider making the following adjustments:
- Add diced mushrooms and fresh thyme
- Add parboiled, cubed potatoes
- Use biscuits instead of pastry dough
Looking for more vegan chicken inspiration? Try these next:
Vegan Chicken Pot Pie
- 4 4-inch, oven-safe bowls or ramekins
- 8 tbsp vegan butter
- 1 onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3/4 cup unbleached, all-purpose flour
- 5 cups water
- 2 tbsp vegan chicken seasoning (recipe here: https://karliecooksplants.com/vegan-chicken-seasoning/)
- 1/4 cup unsweetened vegan cream (see note)
- 1 tsp sea salt
- 1 tsp freshly cracked black pepper
- 1 13.5-oz package unbreaded vegan chicken (cubed)
- 1 10-oz package frozen peas
- 1/2 cup parsley (minced)
- 4 5-inch frozen empanada dough discs (defrosted in the fridge) (see note)
- In a saucepan, add the water and stir in the vegan chicken seasoning powder. Keep warm over medium heat covered.
- In a large, deep skillet or a dutch oven, melt the vegan butter over medium heat.
- Add the carrots, onions, and celery, and sautee until softened, about 10 minutes.
- Sprinkle over the unbleached, all-purpose flour. Stir to coat the vegetables and cook for 2 minutes.
- Add the hot chicken stock mixture you made earlier, and stir well. Bring to a boil and reduce heat to a simmer, cooking about 3–5 minutes, until thickened. Exact time will be based on how hot your stove is and how hot your chicken stock was.
- Add the vegan cream, salt, pepper, parsley, chicken, and peas, and stir well.
- Remove the mixture from the heat and transfer to individual, oven-safe, 4-inch diameter bowls or ramekins.