Everyone loves chicken pot pie! This hearty dish is full of healthy ingredients and the traditional flaky pie crust and creamy white sauce make it a comfort food classic.
A vegan pot pie is one of the most hearty and comforting meals that you can make. The flaky pastry topping shields a stew of fresh vegetables in a creamy, slightly herbed sauce. I added tofu to my recipe for a protein boost.
If you want to serve an amazing dinner this holiday season, put this potpie on your list of things you want to cook. It’s so delicious and so satisfying, your dinner guests will never guess it’s vegan!
Tips and steps
1.Use puff pastry for the top. Or use a storebought pie crust if you want to stick with tradition. Really. You don’t have to add to the stressors around holidays by making a pie crust from scratch.
2.There’s no roux-making required in this recipe. Instead, the cashew cream (or pumpkin seed cream if you want this to be nut-free), will add thickness and substance to the sauce.
3.Preheat your oven. It’s important to do this before you start measuring out your ingredients so that it has enough time to heat to the right temperature.
4.The broth adds a great umami base to bring out the fresh flavors of this vegan peanut sauce. Feel free to use water instead, but keep in mind that making tasty vegan food can also be about embracing unlikely ingredients.
5.Next, you’ll create a flavor base for the sauce by sauteing garlic and adding it to onions, celery, and carrots. I like chopping everything fairly small here so they pretty much melt into the sauce.
6.Scrub the potatoes and mushrooms well. Cut large chunks (about 1″ thick) of potato and mushroom slices. Place them in a large soup pot with the garlic, onions, herbs, salt, pepper, water, nutmeg, and butter; bring to a boil; reduce heat to low; cover; cook until everything is tender – about 30 minutes.
7. Next will go in the wine if you’re using it, and let it cookout, which will leave in all the flavor and none of the booziness
8.Start by cutting the veggies. Rinse herbs in warm water, drain, and chop them up. Cut another round of vegetables; cut butternut squash into small dice (takes practice!), then add it to your pot. Add cashew sauce and your remaining stock, then bring everything to a boil.
9. To prepare the cake, mix the flour, sugar, cocoa powder, salt, and baking soda in a large bowl until thoroughly combined.
10.Roll out the thawed puff pastry to a size that will fit snugly on top of your baking dish. It doesn’t matter if your dish is round or oval or square or rectangular — you can tuck the ends under.
11.Carefully transfer the puff pastry to the top of your baking dish or skillet, tucking any overhanging edges under the crust.
12.The best thing that you can do to get a crispy topping on your Apple pie is to brush the puff pastry with oil before you put it in the oven. The puff pastry will have a nice golden-brown crust, just like Apple pie does!
13.Take the chicken out of the refrigerator to bring it up to room temperature. Preheat the oven to 400 degrees F and place the chicken breast-side up in a roasting pan. Take care to put a baking sheet underneath, so you can catch any juices that bubble up when the chicken is ready for basting.
14.This pot pie tastes great even after being refrigerated. It can be microwaved, frozen, or eaten at room temperature. The longer it sits the more the flavors are able to come out of the chicken, veggies, and sauce.
What we love about this pot pie
- It has a divine puff pastry crust.
- It’s comforting.
- It’s homey and filling.
- You don’t have to limit yourself to one vegetable.
- It’s easy to make.
- You can make them in individual pots or in one large pot–either way works nicely.
- 1 sheet puff pastry (thawed)
- 1 tbsp vegetable oil
- 4 cloves garlic (crushed and then thinly sliced)
- 1 large onion (thinly sliced)
- 2 medium carrots (cut in a ½-inch dice)
- 2 stalks celery (cut in an approx ½-inch dice)
- 8 oz crimini mushrooms (cut in chunky slices)
- 2 medium potatoes (yellow or red)
- ½ cup dry white wine (optional)
- 8 oz butternut squash (cubed. Or any winter squash or zucchini will do)
- 2 tbsp sage (minced, or 2 tsp dry)
- 1 tsp rosemary (¼ tsp if using dry)
- 1 tbsp thyme (or 2 tsp dry)
- 14-16 oz vegan sausage or tofu (optional. Slice the sausage and cube the tofu)
- ½ cup raw cashews (use pumpkin seeds for a nut-free alternative)
- 2 ½ cups vegetable stock (or water)
- Salt and ground black pepper to taste
- 2 tbsp parsley (finely chopped)