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Rating
Yields8 ServingsCategory, , , ,

You'll find absolutely nothing lacking in this classic dish. It's creamy, full of flavor, super rich, and tastes just as good as the chicken pot pie your mom used to make. Perhaps, even better. 😉



Ingredients

 2 refrigerated vegan pie crusts or 1 puff pastry sheet, defrosted
 3 tbsp vegan butter
 1 medium onion
 3 tbsp all-purpose flour
 2 cups I used leftovers of this recipe for Washed Flour Turkeebut you can use your favorite chicken or turkey seitan cut into bite-sized chunks
 1 cup chickun variation of this broth or vegetable broth plus 1T nutritional yeast, 1/4t dry rubbed sage, and 1/4t rosemary
 2 tbsp fresh chopped parsley
 8 sprigs fresh thymeor about 1t dry
 ½ cup unsweetened soy milk or other plant milkplus a couple tablespoons for brushing the dough
 2 large (or 3 small) carrots
 3 stalks celery
 ½ cup fresh string beans cut into bite-sized pieces or frozen peas(peas are more traditional but my husband hates them 😆)
 salt and pepper to taste

Directions

1

Preheat oven to 400. In a large sauce pan over medium heat, melt butter. Add chopped onion and sauté until it begins to become opaque, about 3 minutes. Add cooked seitan and cook for a few more minutes. When the onions become translucent, add in the 3T of flour. Stir the chickun and onion into the flour until everything is well coated, and continue stirring as it will begin to start sticking.

2

Add one cup of broth, plus the thyme and parsley and bring mixture up to a simmer. Add in the plant milk, carrots, celery, and string beans or peas, and continue to stir until the mixture begins to thicken. Salt and pepper to taste. Keep stirring because as it thickens it will begin to stick. You want it to get very creamy, until the moisture has reduced by about 1/3.

3

If using pie crusts, fit one to the bottom of a large pie plate. If using puff pastry, I found that a square casserole dish works well, but a pie plate will also work. Spoon your mixture into the prepared dish. Top with either the other pie crust or puff pastry. Brush the dough with a little more soy milk to help it brown. Poke holes so there is room for steam to escape.

4

Bake for 30 minutes uncovered. Rest for about 20 minutes to allow it to firm up a little bit and serve.

5

TIP: Add a sheet pan or foil to the rack below your pot pie in case it bubbles over a bit.


Nutrition Facts

Servings 8

More Chickun & Creatureless Comfort Recipes

Vegan Pork Chops | Washed Flour SeitanBy JenThese vegan seitan pork chops are easy to make and incredibly versatile. The fatty layer really puts them over the top! Pan sear and then bake in a flavorful broth for the meatiest, juiciest chop ever!
Vegan Chicken Wings | Washed Flour SeitanBy JenThese vegan seitan wings get slow cooked in broth, then fried right before serving for an amazingly tasty result! I love them for game days, parties, or just about any time! (I mean, really, when are wings ever not awesome?!?)
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Ingredients

 2 refrigerated vegan pie crusts or 1 puff pastry sheet, defrosted
 3 tbsp vegan butter
 1 medium onion
 3 tbsp all-purpose flour
 2 cups I used leftovers of this recipe for Washed Flour Turkeebut you can use your favorite chicken or turkey seitan cut into bite-sized chunks
 1 cup chickun variation of this broth or vegetable broth plus 1T nutritional yeast, 1/4t dry rubbed sage, and 1/4t rosemary
 2 tbsp fresh chopped parsley
 8 sprigs fresh thymeor about 1t dry
 ½ cup unsweetened soy milk or other plant milkplus a couple tablespoons for brushing the dough
 2 large (or 3 small) carrots
 3 stalks celery
 ½ cup fresh string beans cut into bite-sized pieces or frozen peas(peas are more traditional but my husband hates them 😆)
 salt and pepper to taste

Directions

1

Preheat oven to 400. In a large sauce pan over medium heat, melt butter. Add chopped onion and sauté until it begins to become opaque, about 3 minutes. Add cooked seitan and cook for a few more minutes. When the onions become translucent, add in the 3T of flour. Stir the chickun and onion into the flour until everything is well coated, and continue stirring as it will begin to start sticking.

2

Add one cup of broth, plus the thyme and parsley and bring mixture up to a simmer. Add in the plant milk, carrots, celery, and string beans or peas, and continue to stir until the mixture begins to thicken. Salt and pepper to taste. Keep stirring because as it thickens it will begin to stick. You want it to get very creamy, until the moisture has reduced by about 1/3.

3

If using pie crusts, fit one to the bottom of a large pie plate. If using puff pastry, I found that a square casserole dish works well, but a pie plate will also work. Spoon your mixture into the prepared dish. Top with either the other pie crust or puff pastry. Brush the dough with a little more soy milk to help it brown. Poke holes so there is room for steam to escape.

4

Bake for 30 minutes uncovered. Rest for about 20 minutes to allow it to firm up a little bit and serve.

5

TIP: Add a sheet pan or foil to the rack below your pot pie in case it bubbles over a bit.

Chickenless Pot Pie
IngredientsDirections