Authentic vegan Chicken Pot Pie

Vegan Chicken Pot Pie covered with Puff Pastry or homemade whole wheat short crust

Authentic vegan Chicken Pot Pie

A comfort food classic from the USA, veganized! This chicken pot pie is simply made in vegan with the right spices. Not only does this taste great thanks to the right poultry spices, this vegan pot pie is full of nutrients. You can use purchased puff pastry or make a kind of shortcrust pastry yourself. This perfect holiday dish is ready within an hour and will serve all your guests, including non-vegans. This vegan veggie pot pie tastes like the classic chicken pot pie, but with no meat and dairy products. So lactose intolerant can enjoy this mega delicious lactose-free dish as well.

Course Dinner

Cuisine American

Keyword chicken pot pie, chickn pot pie, christmas, dinner, holiday, lunch, plant-based, pot pie, thanksgiving, vegan, vegetarian, veggie pot pie, wfpb, whole foods

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 380kcal

Author Jasmin

Equipment

Ingredients

Filling:

1 large onion chopped
2 garlic cloves minced
1 can artichoke
300 g king oyster mushrooms oder oyster chanterelles
2 large carrots. chopped
3 celery ribs chopped
2 Bay leaves
3 juniper berries
⅓ cup / 85 ml white wine or 2 tablespoon white balsamic
2 cups frozen peas

Sauce for the pot pie:

⅓ cup / 50 g whole wheat flour
½ cup nutritional yeast
3 cups / 750 ml plantbased unsweetened milk
1 cup / 240 ml veggie broth
1 tablespoon of my seasoning mixture of my turkey seitan for a better poultry flavoring optional
1 teaspoon dried thyme
⅛ teaspoon nutmeg
1 teaspoon sage dried
1 teaspoon majoram dried
Taste with salt and pepper

Extra:

2 sheets puff pastry enough to cover pots, with drape
Aquafaba or almond milk to brush the puff pastry

Or homemade crust:

1 cup + 3.5 tbsp 150g flour (whole wheat or ap flour)
1 ⅔ cups 150g almond flour
1 teaspoon sea salt
½ teaspoon baking powder
3 teaspoons dried sage
⅓ cup + 1 tablespoon +1 tsp 100g Cashew Butter or
Almond Butter
⅔ cup Almond milk unsweetened

Instructions

Filling:Caramelise onions with garlic in a non-stick pan. Add some water when it starts to stick. Roughly shred mushrooms and artichokes with a fork. This will mimic the chicken.
When the onions are brown, add the artichokes and mushrooms with the bay leaves and juniper berries and sauté for about 2 minutes. Add carrots and celery and always add a little bit of water, so it does not burn or stick to the pan. After about 3 minutes you can deglaze with white wine. If you do not use white wine, add the balsamic vinegar to the sauce later.
Add the peas to the pan.
Prepare the sauce:Put all the ingredients in a bowl and whisk. Add it to the other ingredients and let it almost boil. Heat it enough so it starts to thicken, but do not let it boil. Turn off the heat and remove the pot from the stove. Let it rest for about 30 minutes or more. Remove the bay leaf and juniper berries if you find them. It's not bad if you do not find it. But just remind other people to remove them if they find it in their serving.
Assembly / baking:Get the puff pastry or the alternative from the fridge. And cut it into the shape of your casserole dish. Now add the dough as a bottom and add the filling over it. Preheat the oven to 175 ° C, cover the filling with the dough and spread with aquafab or water. Cut the dough in the middle as shown in the picture. Bake the pot pie for 35-40 minutes.

Nutrition