Vegan Not Chicken Pot Pie
With this scrumptious recipe for plant-based chicken pot pie, I'll show you how to making a meat-free version of this classic comfort food. Perfect for a cozy dinner, this recipe is easy to follow and makes a hearty, satisfying meal without any fuss.
Equipment
Ingredients
Filling
- 1 ½ cups Butler Soy Curls or chick peas or canned jack fruit
- 1 ½ cups vegetable broth low sodium
- ½ tsp thyme
- ½ tsp rosemary
- 1 bay leaf
- 1 large carrot diced
- 2 medium potatoes diced
- 2 ribs celery diced
- 1 onion diced
- 4 ounces mushrooms sliced
- 3 cloves garlic minced
- 1 cup peas frozen or fresh
- 1 cup vegetable broth low sodium
- 2 tbsp tamari low sodium
- ½ tsp cracked pepper
Crust
- 1 cup rolled oats organic
- 1 cup almond flour
- ½ cup ground flax
- ½ cup tapioca starch
- 2 tsp baking powder
- 1 ½ cup sweet potato cooked and mashed
Sauce Thickener
- ½ cup vegetable broth low sodium
- 2 tbsp arrowroot flour or cornstarch
Instructions
Filling
- Preheat oven to 350°F.
- Add the Butler Soy Curls, vegetable broth, thyme, rosemary and bay leaf to a bowl and let soak for 30 minutes.
- Sauté the onions in a large skillet for a couple minutes on medium high heat.
- Add the remaining filling ingredients along with the soaked Soy Curls to the skillet and cook on medium high for about 10 minutes with the lid on.
Crust
- Blend the oats in a blender until it is a course flour.
- Add the oat flour, almond flour, flax meal, tapioca starch and baking powder to a bowl and stir.
- Add the mashed sweet potato and cut in with a pastry cutter or fork until mixture starts sticking together and is mixed well. Press into a ball with hands.
- Place 2/3 of the dough ball on a piece of parchment. Place another piece of parchment on top of the dough ball and roll it out to about a 1/4 inch thickness.
- If you are using a 9 inch pie plate: Flip pie plate over and place it on top of the rolled out dough. Using a knife cut around the pie plate adding about an inch extra around the pie plate.
- Turn the pie plate over and place the dough disk gently into the pie plate just like you would if making a pie, leaving the excess dough around the top edge. We will trim that later.
- If using the mini pie plates: Use the same technique as the larger pie plate.
- Before spooning the filling into the crusts, stir the arrowroot flour into the 1/2 cup of vegetable broth and then stir it into the filling mixture.
- Spoon the filling into the crust going up to the level of the top of the pie plate.
- Roll out the remaining dough just like you did for the bottom layer of crust.
- Cut a circle of dough to fit onto the top of the pie.
- Gently place it on top of the filling making sure it reaches almost to the outside edge of the pie plate. Gently press the two layers of crust together to seal the filling in and then create a nice pie edge by pressing and pinching the dough with your fingers. Trim off any excess dough that is hanging past the pie plate edge.
- Make three small slices through the top crust toward the center of the pie to allow steam to escape while baking.
- Bake for 35 minutes.
- If you want to brown the top a bit, turn the oven to the broil settling and watch very carefully until it reaches the desired brownness.
- If using the mini pie plates: Let pies cool for at least 20 minutes before trying to pop them out of their pans.
- Store in airtight container in the fridge for up to 5 days.
Nutrition
Calories: 727kcalCarbohydrates: 91gProtein: 30gFat: 30gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gSodium: 877mgPotassium: 1528mgFiber: 22gSugar: 11gVitamin A: 11146IUVitamin C: 34mgCalcium: 375mgIron: 9mg
I loved chicken pot pies when I was a kid!
Looks great, can’t wait to try it! I can’t have nuts or seeds, what can I use instead of almond flour?
You can use all oat flour but the crust will be a little more tough.
I don’t see where to add the Sauce thickener ingredients…. Does that belong with the filling? There isn’t a Sauce section in the ingredients. Sounds good, though.
Oooops, you stir the arrowroot powder into the 1/2 cup of vegetable broth and then stir it into the filling mixture before spooning it into the crusts. Thank you for letting me know. It is corrected in the recipe now.
Looks great! If we’re using chickpeas instead of the soy curls, should we still soak them in the broth/spices for 30 minutes?
No, you don’t need to soak the chickpeas.
Turned out perfect and very tasty.
Can you sub the almond flour in the crust with somthing else gluten free, and if so what would you recommend?
I have tried using all oat flour and it turns out a bit barky. I haven’t tried any other subs, sorry
Can arrowroot powder substitute for both arrowroot flour and tapioca starch? Or is it best to stick with what the recipe specifies?
Yes, it will work just as well
The sweet potatoes gave the crust a fabulous flavor. It was my first time using the soy curls and I liked the texture alongside the vegetables. I used an 8 inch pie plate and the recipe turned out beautiful but I’m going to purchase some mini pie plates and make it again.
can these be frozen? Cooked or uncooked?
That is a good question Amy. I haven’t tried freezing them. My guess is that they would do better frozen uncooked because if they were cooked already and you tried to freeze them, once they thaw out, I think the crust on the bottom would be soggy.
Wow, this crust is amazing! I highly recommend. I made this recipe (a shortcut recipe using frozen mixed veggies in place of most of the veg listed), but I made the crust as written. It is easy, and very tasty. When I make pot pie (a vegan and non-vegan version in my mixed eating household), I usually just fill casserole dishes and place the crust on top. I made the crust recipe as written and had plenty to top two casserole dishes (both a medium and large square pyrex casserole). I even had enough left to roll out and use as a flatbread for a small, individual-sized homemade pizza for myself the next day (also super delicious). Also, for those curious, I had success making this crust a bit early, splitting in two and flattening, and covering with plastic wrap and placing in fridge. I pulled them out about 20 minutes ahead of time, and they rolled out very easily. I am happy to report that everyone eating this pot pie crust (mostly non WFPB folks), loved it. I will be making this again, and I think I will use this as a pizza crust going forward too (I’ve tried the other sweet potato pizza crust, but this one worked out better for me). Thanks for a great recipe!! Your recipes have really changed the way I eat!
Fantastic!
We love this pot pie recipe!! It’s so delicious and filling. It was perfect for a cold winter’s day.
I made double portion of the crust and made little flat breads on a seperate baking sheet.
My husband said that it’s now his favorite bread.
I’m so glad you enjoyed it =)