Vegan Chicken Pot Pie

5 from 1 vote

This is a vegan pot pie that uses soy curls as a vegan "chicken" substitute. This pot pie is rich, savory, and surprisingly easy to put together!

Prep Time10

Cook Time25

Pot Pie Baking T ime35

Total Time1 10

Course: Main Course

Cuisine: American, vegan

Diet: Vegan

Servings: servings

Calories: 627kcal

Author: Cassidy Reeser, MS, RD

Ingredients

1 large russet potato peeled and diced into ½ inch cubes
1 teaspoon kosher salt divided
3 cups vegetable broth divided
1 ½ cups soy curls see note 1
1 (12-ounce) bag frozen mixed vegetables
2 tablespoons vegan butter
1 small sweet yellow onion diced
2 ribs celery
4 cloves garlic minced
1 teaspoon each dried parsley, rosemary, thyme
1 teaspoon poultry seasoning see note 2
3 tablespons all-purpose flour
1 cup unsweetened non-dairy milk soy or oat work best
2 tablespoons nutritional yeast
¼ teaspoon black pepper
2 (9-inch) pie crusts see note 3

Instructions

Place the cubed potatoes in a medium pot. Cover with an inch of cold water and ½ teaspoon salt. Bring to a boil over high heat. Boil until tender, about 10 to 12 minutes. Drain water and set potatoes aside.
Meanwhile, add 2 cups vegetable broth to a small pot. Bring to a boil. Once boiling, remove the pot from the stove and stir in the soy curls. Let sit 5 minutes, then drain the soy curls and set aside.
Cook the mixed vegetables according to package instructions. Season with salt and pepper, to taste.
Heat a large skillet over medium heat. Add the vegan butter. Once melted, add diced onion and celery. Sprinkle with the remaining ½ teaspoon salt. Cook until the onions are translucent, stirring occasionally, about 6 to 8 minutes.
Stir in the drained soy curls, garlic, herbs, and poultry seasonings. Continue cooking until the soy curls are starting to brown and the garlic is aromatic, about 3 minutes.
At this point you can start to preheat the oven to 375F.
Sprinkle in the flour. Stir frequently, toasting for a couple of minutes. Using a whisk, slowly stir in the milk until fully combined. Stir in the remaining 1 cup of vegetable broth, along with the nutritional yeast, and black pepper. Add the cooked mixed vegetables and potato. Simmer over medium-low until the mixture is thickened into a thin gravy-like consistency, about 3 to 4 minutes.
Meanwhile, use a rolling pin to roll out each 9-inch pie crust to a 12-inch diameter. I do this on a silicon baking mat, but another easy way is to roll the pie crust out between two sheets of wax paper or parchment paper.
Place one pie crust in a 9.5-inch (or similarly sized) pie dish. It should be wide enough to hang slightly over the edges. Transfer the filling to the pie dish.
Top with the second pie crust, using a scissors to trim off excess crust. Use your fingers to crimp the pie crust together. Make a small slice in the center of the pie crust. This allows the steam to vent. Optionally, brush the crust with a thin layer of non-dairy milk to help it brown.
Transfer to the middle oven rack to bake at 375F for 30-40 minutes. Check the pie crust edges at 20 minutes. If the edges are starting to brown, either cover them with foil or a pie crust shield.
Continue baking until the top is golden and the filling is bubbling. Remove from the oven and let cool for at least 10 minutes before serving.

Video

Notes

Soy curls: I buy Butler brand soy curls online, but some health food stores carry them in bulk. You can also use meatless “chicken”, such as Gardein brand, or even chickpeas. Omit 2 of the cups of vegetable broth if not using soy curls.
Poultry seasoning: Choose a salt-free option, or adjust the salt in the recipe to taste. Poultry seasoning is a blend of herbs classically used to cook chicken, the seasoning itself has no animal products. It is available in the spice aisle at the grocery store, but you can also make homemade poultry seasoning.
Pie crust: This pot pie needs two 9-inch pie crusts, which are rolled out to a diameter of 12 inches. For a homemade option, use my oil pie crust recipe or this vegan pie crust. Many store-bought pie crusts contain lard, so double check the ingredients if going that route. I found a lard-free pie crust at Kroger that rolls out well, but I didn't love the flavor.
Storage: Let cool completely before transferring to the fridge. I find it easiest to just cover the pie dish and refrigerate that, but the pie can be sliced into individual servings and stored that way. Keep for 3 to 4 days.
To freeze the pot pie before baking: Let the filling cool completely before transferring it to the pot pie dish. Assemble per recipe instructions, but instead of baking, cover it tightly with foil and freeze for up to 3 months. To reheat, bake while still covered with foil at 375F for 30 minutes, then remove the foil and cook per recipe instructions.
To freeze the pot pie after baking: Let cool completely before covering tightly with foil. Keep covered with foil and reheat the pot pie at 375F for 30 to 35 minutes, until the filling is bubbling.
Pie dish options: Aluminum pie dishes and disposable pie dishes heat more quickly than ceramic, so the pies will cook more quickly, about 30 minutes. Ceramic and glass dishes don't heat as fast, so they can take upwards of 40 to 45 minutes. Learn more about different dish options here.

Nutrition