Easy, Quick And Scrumptious Vegan Chick’n Pot Pie [VIDEO]

The best vegan version of a Chick’n Pot Pie you should try.

This is one of the easiest pot pie recipes I have ever tried. Well, of course if you have a ready made crust, it will be extra easier, but if you want to make the crust from scratch then you can do so with the recipe given below.

Why is it easy? All you have to do is chop everything up and sauté them and then cook with the broth ‘til it thickens before making it into an actual pie. The waiting game starts when you place it in the oven.

Once you take it out of the oven, it will smell like heaven in your kitchen. But wait ‘til you take a bite. You will not even think that you are eating a purely vegan pot pie. It tastes incredibly good. And it is perfect one a cold day. Serve immediately for you to appreciate the warm, saucy and flavorful output of this special vegan recipe.

Check out the recipe below.

Vegan Chick’n Pot Pie

Ingredients:
Filling
1 medium onion, diced
2-3 cloves garlic, minced
2-3 stalks celery, diced
1 medium carrot, diced
1 cup chopped mushrooms
1 tbsp oil (optional; or use water to sautee)

~2 cups chopped chicken-style strips (or sub tofu, beans, extra veg etc.)
1/4 cup flour (for gluten-free, sub 1-2 TBSP cornstarch dissolved in water)
1 1/2 cups veggie broth (more or less depending on preference)
1/2 cup unsweetened plant milk (I used full-fat coconut milk)
1 pie crust, OR 1 container crescent dough OR vegan biscuit dough

Crust (If you want to make crust from scratch)
Ingredients:
3 cups all purpose flour
1/2 cup vegan butter
1/2 cup vegetable shortening
1 tsp salt
1 tbsp sugar (optional)
approximately 1/2 cup ice water

Watch the full video for the crust recipe below.

Instructions:
Sauté veggies in oil or water over medium heat until they start to caramelize slightly. Add frozen peas and vegan chicken.

Add flour and stir to coat. Add vegetable broth and plant milk and bring to a simmer. Add more vegetable broth, if needed, for a soupier consistency. When filling has thickened, transfer to a medium casserole dish or 9″ pie pan.

Top with pie crust, crescent or biscuit dough and bake in 425F oven until golden brown.

Watch the full video below.