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.

Oh my I’m all about the comfort food right now.  It’s been so cold and rainy here lately.  And if it can all be cooked in one pan, like this vegan chicken pot pie, well I’m totally here for it.

And I’ve always loved a pie, whether it’s a double crust or single crust I don’t care.  One thing it HAS to have is plenty of filling.  Whilst I disproportionately love pastry, it’s a very disappointing feeling to open up a pie and all that’s inside is a thin trickle of gravy and a few lonely bits of veg.

That’s not what this chicken pot pie is about at all.  Instead we’ve got a deep layer of vegan chicken and veggies, all smooshed together in a rich, creamy sauce and topped with a generous layer of crisp puff pastry.  I promise you, people will be asking for seconds (or the recipe!)

Vegan Pot Pie Ingredients:

I’ve tried to keep this vegan chicken pot pie as close to a traditional chicken pot pie as possible.  The major swap is obviously the chicken.  You can use your favourite vegan chicken here – I’ve gone for the chicken pieces from Richmond’s meat free range.  It has a look and texture very similar to rotisserie chicken.  If you’re not a fan of vegan meat (I know lots aren’t) you could easily substitute with cooked lentils or beans as the protein element.  The only difference is instead of browning the ‘chicken’ in the first step, you’d skip straight to the veggies and add your lentils or beans to the pan before you put the pastry lid on.

I’m reasonably impressed with the Richmond meat free chicken.  It reminds me very much of the No Chick Strips you can get in Iceland.

I’ve also used ready rolled puff pastry to make life even easier!  Honestly, I’ve not made puff pastry since I stopped working in pro kitchens.

How do you make a vegan pot pie?

To make this all in one pan you’ll need a reasonably large saucepan that can be used on the stove and in the oven – so no meltable plastic bits!  If you don’t have an oven proof pan large enough, you can transfer the pie filling to a baking dish before adding the pastry lid.

In the saucepan heat some oil and vegan butter then add the vegan chicken pieces.  Cook for a few minutes until just starting to turn golden brown.  Use a spoon to lift out of the pan into a bowl.

Next add the prepared veggies to the pan – potatoes, carrot, onion and celery.  Cook for 5 minutes, stirring from time to time.  Then add a splash of water and scrape up any of the crusty bits from the chicken on the bottom of the pan.

Stir in the garlic, herbs and spices and cook for 1 minute.  Then stir in the flour until everything’s well coated.

Then add the milk, peas and return the chicken to the pan as well.  Sprinkle in some salt and pepper then give it all a really good stir.  Turn the heat off on the stove and preheat the oven.

Pot Pie Topping:

Uncurl the sheet of puff pastry and cut roughly in half.  Put one half back in the fridge (or freezer) for another time.

Cut the remaining pastry into pieces, segments or strips – whatever shape you fancy.  I opted for rectangles but you could use Yoda shaped pastry cutters for all I care 😉

Lay the pieces evenly over the top of the filling.  Try not to overlap the pieces too thickly as it will take longer for these bits of the pastry to cook and you may end up with some under-cooked claggy bits!

Brush the pastry with a little milk mixed with a pinch of turmeric.  The turmeric helps give it that lovely golden colour instead of the traditional egg glaze.

Bake for 30-35 minutes until the pastry is puffed, golden and crispy.

I serve mine with some steamed broccoli, cauliflower and green beans or roast some root veggies while I’ve got the oven on for the pie!

Looking for even more easy vegan one pan meals?  Try these:

Creamy One Pan Tomato Pasta

Sausage and Mushroom Stroganoff

Butternut Squash and Gnocchi Bake

Golden Rice Pilaf

The Easiest Tomato Risotto

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