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A comfort food classic made vegan! This chicken pot pie packed with veggies and topped with flaky pastry is an easy one pan meal that's absolutely full of flavour. It's also perfect for making ahead and a real family favourite! Recipe on thecookandhim.com | #veganpotpie #meatfree #veganchicken #easyveganmeal #onepanmeal #vegandinner

Vegan Chicken Pot Pie

Prep: 25 mins | Cook: 35 mins | Total: 60 mins | Quantity: 4-6 servings

Ingredients

  • roughly 2 cups (240g) vegan chicken pieces
  • drizzle of oil
  • 1 tablespoon (15g) vegan butter
  • 1 large onion – peeled and finely diced
  • 2 sticks celery – finely diced
  • 2 small carrots – finely diced
  • 2 cups (250g) potato – diced small
  • 5 cloves garlic – peeled and crushed
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 teaspoons bouillon powder
  • 2 tablespoons (25g) plain flour
  • 1 cup (250ml) plant milk
  • 1 cup (125g) petit pois peas
  • salt and pepper
  • 1/2 sheet ready rolled puff pastry

Optional glaze:

  • 1 tablespoon plant milk
  • 1/4 teaspoon ground turmeric

Equipment:

Instructions

  1. Heat the oil and butter in a large oven proof saucepan (see note)
  2. Fry the vegan chicken pieces for a few minutes until just turning golden. Lift the pieces out of the pan into a bowl - don't wash the pan up!
  3. To the pan add the prepared veggies - onion, carrot, celery and potato - and cook for 5 minutes, stirring frequently
  4. If there's any crusty bits on the bottom of the pan, add a splash of water and scrape them up - they're the tastiest bits!
  5. Stir in the herbs, bouillon and crushed garlic
  6. Stir in the flour until it's well distributed in the pan then add the milk, peas and reserved chicken. Give everything a good stir, flatten and level the surface then turn off the heat
  7. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  8. Uncurl the sheet of puff pastry and divide in half. Put one half back in the fridge (or freezer) for another time then cut the remaining half into even pieces - the shape is up to you!
  9. Lay the pastry pieces over the pie filling - don't overlap too thickly
  10. For the glaze mix the milk and turmeric together then brush all over the pastry
  11. Bake the pie for 30-40 minutes until bubbling, golden, puffed and crisp

Notes

  • If you don't have an ovenproof saucepan, cook in any large enough saucepan then transfer the filling to a baking dish before adding the puff pastry lid

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chicken-pot-pie/