Delicious and comforting from scratch vegan chicken pot pie.

This from scratch vegan chicken pot pie features a buttery and flaky inner and outer crust, a savory gravy and tender vegetables. This pot pie is customizable and can be made with vegan chicken or vegan sausage and you could even use traditional peas instead of the green beans.

Here’s what you will need to make this Vegan Chicken Pot Pie

Full recipe with measurements in recipe card below

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Dough

• all purpose flour
• salt
• sugar
• vegan butter (cold) cut into 1 inch chunks ^{See notes}
• water (ice cold) ^{See notes}

Pot Pie filling

• celery sliced into 1/4-1/2 slices
• carrot cut into 1/4-1/2 inch pieces
• green beans cut into 1/2-to 1 inch pieces
• vegan chicken or vegan sausage chopped

Gravy

• onion diced
• Garlic minced
• vegan butter
• olive oil
• veggie broth
• all purpose flour
• almond milk
• salt
• black pepper
• thyme

How to make it

Dough Instructions

• To a food processor add all purpose flour, salt and sugar. Pulse until combined.
• Add in the very cold vegan butter and process until the mixture has a similar consistency to bread crumbs.
• While the food processor is going, very slowly stream in the ice cold water a tablespoon at a time. Once the dough starts pulling away from the walls of the food processor it is done.
• Separate the dough ball into two even dough balls and then flatten into disks. Wrap the disks in plastic wrap and let the dough chill in the fridge for 1-2 hours.

How to make the filling

• Add the chopped carrots, celery and green beans to a pot and fill with just enough water so that the veggies are almost all the way submerged.
• Bring the water to a boil and boil veggies until they are just about fork tender. Mine took around 6 minutes. Drain and then run under cold water so the vegetables don’t over cook. Set aside.
• Cook vegan chicken or sausage according to manufacturers stove top instructions and set aside.
• Add the chicken or sausage to a bowl with the boiled veggies and set aside until needed.

For the Gravy

• To a high sided pan add vegan butter and olive oil on medium heat. Then add in the onions and sauté for around 5 minutes. Next add in the minced garlic and sauté for another 1-2 minutes. Lower the heat to medium- low and stir in the all purpose flour. Stir continuously for 1 minute. Slowly whisk in the veggie broth followed by the almond milk. Add in the thyme. It may take a while for the gravy to get thick but just keep stirring until it does. May take upwards of 15 minutes. After the gravy has thickened up add in your pepper and salt starting at 1/2 tsp salt taste and add more if needed. Some veggie broths are saltier then others so you really need to start on the low end and build up if needed.

Assembly

• Preheat oven to 425℉.
• On a clean and floured surface roll out your dough into 2 circles that are around 12 inches in diameter. Once rolled out carefully place one of the dough circles into a 9 inch pie pan. I usually carefully wrap the dough around my rolling pin and use that to help me transfer to my pie pan. Gently press the dough into the pie pan making sure to carefully press on the walls of the pie pan as well. Trim any excess that hangs over the edges of the pie pan with clean kitchen scissors.
• Evenly pour the veggies and vegan meat into the prepared pie pan and then pour the gravy over top. Carefully place the other pie crust dough over top. Cut off any dough that hangs over the side of the pie pan and then with your fingers or a fork press down on the edges of the dough to seal the pie.
• With a knife cut 4 slits in the center of the pie to allow steam to vent out during baking. Melt 1/2 tbsp. of vegan butter and add it to a small bowl along with 1/2 tbsp. of non-dairy milk. Brush the top of the pot pie with the butter/milk mixture.
• Bake for 40-50 minutes or until the pot pie is golden in color. Half way through the bake if your edges are starting to get too crispy you can add a pie crust shield onto your pie to prevent burning. Here is a good tutorial on how to make one. Don’t skip on putting one on your pie if it is burning they help tremendously!
• Let your pot pie cool for around 20 minutes before cutting into or the filling may spill out.

Storing

Store the pot pie covered in the fridge for 3-5 days and reheat in the oven or in the microwave.

Notes

Vegan butter softens very quickly so to help the butter stay colder for longer pop it into the freezer for 15 minutes before adding it to the food processor.

For the ice cold water I literally put ice and water in a glass and then just use what I need from the glass. It is very important the butter stays cold while you are making the dough to create a flaky consistency. So because of that we need the water to be cold so it doesn’t melt the butter.

If you are looking for more dinner recipes I think you will also love this Tofu Parmesan this Vegan Ricotta Stuffed Shells and this Butternut Squash and Sage Pasta.

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