I’ll give anything for a pot pie. There’s something about savory pies that are just so comforting and cozy.
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There’s slim pickings when it comes to a decent vegan pot pie on grocery store shelves these days. This pie definitely makes up for it though. The crust is fairly simple to make and the filling is delicious. It will leave your whole house smelling like heaven!
Now I’m not a pie crust expert. In fact, mine turned out kinda rough (I made it for dinner on a work day so obviously I was rushing a bit). But if you have never made a crust, read my instructions or find an expert you trust!
Ingredient details:
Vegan chicken – I used the tofurky brand. I like the texture the chicken comes in and it was already preseasoned with the flavors I wanted for the pie. Feel free to pick your favorite if you have another kind you like.
Potatos – I used yukon gold potatoes, but really any kind will do as long as you cook them long enough to be soft for the filling.
Frozen Mixed Veggies – There’s just something classic to me about having mixed veggies in a chicken pot pie. You can definitely add different veggies if you want as long as you keep it around 10oz.
Oatmilk – You can use any plant milk, but I always use oatmilk. It has an amazing creamy texture and tastes amazing with the crust and filling.
Vegetable Broth – Low sodium vegetable broth of any brand.
Seasonings: basil, thyme, oregano, rosemary, salt, pepper, and crushed red pepper.
Flour – I always use King Arthur, but any kind will do, I’ve even done a 1:1 gluten free crust that works well.
Vegan Butter – I always use Miyoko’s Creamery for butter. Make sure you keep it cold as long as possible.
Ice Water– This will be used to keep the dough extra chilled.
Detailed Instructions:
Make the pie crust: This should make enough dough for top and bottom crust. Measure out the flour and sift into a large mixing bowl. Cube the chilled butter into 1 inch cubes or smaller. Use a food processor or forkers to break up or cut the butter into the flour. Keep doing this until you have pea sized pieces of butter mixed in with flour. Pour in the ice cold water slowly and mix again. The dough should begin to form. Begin to use your hands to pack the dough together into a ball. Once it is formed together into a smooth ball, chill in the fridge for an hour (up to 3 days).
After the dough has chilled, cut in half and roll half out on a floured surface until it is large enough for your pie pan. Cill the other half until ready. Place the crust in the pan and cut extra hangings off. Blind bake the crust in the oven on 350° for 20 minutes. To prep a blind bake, poke a few holes and fill the pie pan with a weight such as dried beans so that the middle of the crust can’t rise as it bakes.
Make the filling: Peel and chop potatoes into small, 1 inch or less pieces. In a medium-large pan, cook potatoes until softened. Add 1 tbsp of butter and 1 tbsp of flour to make a roux for the filling. Stir until well mixed. Add chicken mixed veggies, broth, milk, and seasonings. Stir well and simmer until cooked through. This should all be done by the time the pie crust is done blind baking.
Assembly: Remove the dried beans from the crust and pour in the filling. Roll out the top layer of dough and place on top of pie. Press the edges of the dough together using a fork or your fingers or any other patterns you would like. Use a pastry brush to brush on some additional oatmilk to coat the top. Bake on 350° for 30-35 minutes. Once golden brown on top, pull out of the oven.
Recipe List
Ingredients:
For filling:
8oz vegan chicken
2 medium yukon gold potatoes
10oz mixed veggies
1/2 cup oatmilk
1/2 cup vegetable broth
1 tsp oregano
1 tsp rosemary
1 tsp basil
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper
1 tbsp butter
1 tbsp flour
For crust:
2 1/2 cups flour
1 cup butter
1/2 tsp salt
1/4 cup ice water
Instructions:
For dough:
- Measure out flour and sift into bowl.
- Cut chilled butter into 1 inch cubes.
- Use food processor or fork to cut butter into the dough to form pea sizes clumps.
- Pour in ice water and mix gently.
- Use your hands to work dough into a ball, wrap, and place in fridge for at least 1 hour.
- Roll out half the dough on a floured surface (continue to chill the other half). Place in pie pan and blind bake for 20 minutes on 350°.
For filling:
- Peel and chop potatoes into small, 1 inch or less pieces.
- In a medium-large pan, cook potatoes until softened.
- Add 1 tbsp of butter and 1 tbsp of flour to make a roux for the filling. Stir until well mixed.
- Add chicken mixed veggies, broth, milk, and seasonings. Stir well and simmer until cooked through.
Assembly:
- Preheat oven to 350°.
- Pour filling into the pan with the blind baked crust.
- Roll out the top layer of dough and place on top of pie.
- Press the edges of the dough together using a fork.
- Use a pastry brush to brush on some additional oatmilk to coat the top.
- Bake on 350° for 30-35 minutes. Once golden brown on top, pull out of the oven.
- Serve and enjoy!
