Posted in Recipes on 14.01.2024
Vegan Chicken Pot Pie
prep: 25 mins / cook: 35 mins / inactive: 0 mins / total: 60 mins / quantity: 4-6 servings Print recipe?
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’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:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Vegan Chicken Pot Pie
prep: 25 mins / cook: 35 mins / inactive: 0 mins / total: 60 mins / quantity: 4-6 servings
- 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
- 1 tablespoon plant milk
- 1/4 teaspoon ground turmeric
- Heat the oil and butter in a large oven proof saucepan (see note)
- 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!
- To the pan add the prepared veggies - onion, carrot, celery and potato - and cook for 5 minutes, stirring frequently
- 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!
- Stir in the herbs, bouillon and crushed garlic
- 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
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- 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!
- Lay the pastry pieces over the pie filling - don't overlap too thickly
- For the glaze mix the milk and turmeric together then brush all over the pastry
- Bake the pie for 30-40 minutes until bubbling, golden, puffed and crisp
- 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
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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