Vegan Chicken Pot Pie
This is classic, stick-to-your-ribs comfort food, vegan style!
Today, I’m sharing what has been my go-to method of preparing chicken pot pie for several years and, after making the switch to vegan ingredients, the response remains the same – this pie is completely devoured by the family every. single. time.
I’ve now even taken to “stretching” the meal a bit by serving it over fresh, hot biscuits.
Winner, winner!
Ingredients for Vegan Chicken Pot Pie
- vegan butter
- vegan chicken-style strips
- carrots
- celery
- garlic powder
- vegan poultry seasoning – Montreal Chicken Seasoning is vegan!
- ground black pepper
- frozen green peas
- vegan butter
- yellow onion
- all-purpose flour
- sea salt
- ground black pepper
- celery seed
- vegan chicken broth – Better Than Bouillon’s No-Chicken Base is a good one
- oat milk, or other mild-flavored plant milk such as unsweetened almond
- 2 – 9″ deep-dish pie crusts
How to Make Vegan Chicken Pot Pie
STEP ONE: Preheat the oven to 375 degrees F. Heat oil in a large deep skillet over medium heat. Add the chicken-style strips and cook for 2-3 minutes, until heated through.
STEP TWO: Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and 1/2 teaspoon black pepper. Continue cooking and stirring for 3 minutes, until vegetables are slightly tender.
STEP THREE: Add peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
STEP FOUR: In the same skillet used for the vegetables, heat the butter over medium heat. Add the onions and sauté for 1-2 minutes, until softened and fragrant. Stir in flour, salt, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken broth and milk 1 cup at a time, stirring after each addition. Reduce heat to low and simmer for 3-5 minutes, stirring occasionally until thickened. Remove from heat.
STEP FIVE: Add the vegan chicken and vegetable mixture, stirring to coat.
STEP SIX: Set one of the unbaked pie crusts on a rimmed baking sheet. Pour the filling into the crust.
STEP SEVEN: On a floured surface, roll out the second pie crust and cut it into 3/4-inch wide strips. Arrange in a lattice pattern over the top of the pie. Use a knife to cut away the excess dough. Seal the edges by crimping them with your fingers or a fork. Use a knife to cut away any excess dough.
STEP EIGHT: Bake for about 35 minutes, or according to pie crust directions, until the crust is lightly golden brown. Let the pie stand for at least 10 minutes to set and serve hot.
Serving Variation
Try serving just the filling spooned over freshly baked biscuits!
Ingredients
- 1 tablespoons vegan butter
- 1 9-ounce package plant-based chicken strips thawed and diced
- 1 cup carrots diced
- 1/2 cup celery sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon ground black pepper divided
- 1 cup green peas frozen
- 2/3 cup vegan butter
- 2/3 cup yellow onion chopped
- 1/3 cup all-purpose flour
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon celery seed
- 2 cups vegan chicken-style broth
- 1/2 cup oat milk
- 2 9-inch deep-dish pie crusts, unbaked
Instructions
- Preheat the oven to 375 degrees F. Melt butter in a large deep skillet over medium heat. Add the chicken-style strips and cook for 2-3 minutes, until heated through.
- Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and 1/2 teaspoon black pepper. Continue cooking and stirring for 3 minutes, until vegetables are slightly tender.
- Add peas and continue cooking for an additional 1 minute. Remove from heat and pour the mixture into a medium bowl.
- In the same skillet used for the vegetables, heat the butter over medium heat. Add the onions and sauté for 1-2 minutes, until softened and fragrant. Stir in flour, salt, remaining 1/2 teaspoon black pepper, and celery seed. Gradually add the chicken broth and milk 1 cup at a time, stirring after each addition. Reduce heat to low and simmer for 3-5 minutes, stirring occasionally until thickened. Remove from heat.
- Add the vegan chicken and vegetable mixture, stirring to coat.
- Set one of the unbaked pie crusts on a rimmed baking sheet. Pour the filling into the crust.
- On a floured surface, roll out the second pie crust and cut it into 3/4-inch wide strips. Arrange in a lattice pattern over the top of the pie. Use a knife to cut away the excess dough. Seal the edges by crimping them with your fingers or a fork. Use a knife to cut away any excess dough.
- Bake for about 35 minutes, or according to pie crust directions, until the crust is lightly golden brown. Let the pie stand for at least 10 minutes to set and serve hot.
Nutrition
Shannon
I haven’t made this yet but I am going to! You are quickly becoming one of my favorite sites for recipes. I have a lot of your recipes bookmarked. I was wondering what brand of vegan chicken strips you use? I want to make this and just serve it over biscuits it looks so good!!