Vegan Chicken Pot Pie: A Hearty, Plant-Based Comfort Dish

There's nothing quite like the warmth and nostalgia of a homemade chicken pot pie. This vegan version captures all the creamy, savory goodness of the traditional dish while being completely plant-based. Using tender soy curls or jackfruit as our chicken alternative, this recipe delivers that classic comfort food experience without compromising on taste or texture.

Preparation Time: 45 minutes Cooking Time: 35 minutes Serves: 6-8 people

Ingredients: For the Filling:

• 2 cups soy curls or young jackfruit, rehydrated and shredded
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup plant-based milk (unsweetened)
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 3 tablespoons olive oil

For the Crust:

• 2 1/2 cups all-purpose flour
• 1 cup cold vegan butter
• 1/2 teaspoon salt
• 6-8 tablespoons ice-cold water

Instructions:

1. Start with the crust. In a large bowl, combine flour and salt. Cut in the cold vegan butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide into two portions, wrap in plastic, and refrigerate for at least 30 minutes.
2. For the filling, heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
3. Add garlic and cook for another minute until fragrant. Stir in the rehydrated soy curls or jackfruit and cook for 3-4 minutes.
4. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to create a roux. Gradually add vegetable broth and plant-based milk, stirring continuously to prevent lumps.
5. Add nutritional yeast, thyme, sage, salt, and pepper. Simmer until the sauce thickens, about 5-7 minutes. Stir in frozen peas and remove from heat.
6. Preheat your oven to 400°F (200°C). Roll out one portion of dough and place it in a 9-inch pie dish. Pour in the filling.
7. Roll out the second portion of dough and place it over the filling. Trim excess dough and crimp the edges to seal. Cut several slits in the top crust for venting.
8. Brush the top with plant-based milk and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Pro Tips:

• For extra flavor, add a tablespoon of white miso paste to your filling
• If using jackfruit, make sure to rinse and drain it well before shredding
• Let the pie rest for 10-15 minutes before serving to allow the filling to set

Nutrition Information (per serving):

• Calories: 425
• Protein: 12g
• Fat: 22g
• Carbohydrates: 48g
• Fiber: 4g

Frequently Asked Questions:

Can I make this pie ahead of time? Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator. You can also make the entire pie and freeze it unbaked for up to 3 months. When ready to serve, bake directly from frozen, adding 15-20 minutes to the baking time.

What's the best plant-based milk to use? Unsweetened soy or oat milk works best for this recipe as they have a neutral flavor and create a creamy consistency. Avoid coconut milk as it can overpower the savory flavors.

Can I use store-bought pie crust? Absolutely! Many store-bought pie crusts are accidentally vegan. Just check the ingredients to make sure they don't contain lard or butter.

How do I store leftovers? Store leftover pie covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire pie in a 350°F oven until heated through.

Can I add other vegetables? Yes! This recipe is very versatile. Try adding mushrooms, potatoes, or green beans. Just make sure to adjust the cooking time accordingly for harder vegetables.

This vegan chicken pot pie is perfect for Sunday dinners, potlucks, or whenever you need a comforting meal that'll please both vegans and non-vegans alike. The combination of flaky crust and creamy, savory filling makes it a satisfying main dish that proves plant-based cooking can be just as delicious and satisfying as traditional recipes. Serve it with a fresh green salad for a complete meal that'll have everyone asking for seconds.