Why You’ll Love this Vegan Chicken Pot Pie Recipe
When you take that first bite of this Vegan Chicken Pot Pie, you’ll instantly understand why it’s a favorite in my kitchen. The rich, savory filling bursts with flavor, while the flaky crust cradles it perfectly.
Each mouthful feels comforting, reminiscent of classic family dinners. I love how it’s not just a meal; it’s an experience that brings warmth to the table.
Plus, it’s a versatile dish that’s easy to customize with whatever veggies you have on hand. This recipe proves that plant-based cooking can be both satisfying and delicious, making it a go-to option for everyone, vegan or not!
Ingredients of Vegan Chicken Pot Pie
When it comes to making a delicious Vegan Chicken Pot Pie, the ingredients are key to creating that comforting, hearty dish we all love. This recipe is packed with vibrant veggies, a creamy filling, and a flaky crust that will make your taste buds dance.
Now, let’s explore what you’ll need to whip up this delightful pie. Trust me, even if you’re not a vegan, you’ll want to keep this recipe close for those chilly nights when you crave something warm and cozy.
Here’s a handy list of the ingredients you’ll need:
- 1/2 cup shortening
- 2 cups flour (plus extra for rolling out the dough)
- 1/3 cup cold water
- 3 tablespoons Earth Balance whipped spread
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon mixed seasoning
- 2 tablespoons soymilk (for brushing)
- 2 cups baby carrots, roughly chopped
- 1 cup peas
- 1 cup celery, roughly chopped
- 1/2 cup corn
- 1/2 cup lima beans
- 1/2 cup green beans, chopped
- 3 cups portabella mushrooms, cut into 1-inch pieces
- 2 cups vegetable broth
Now, while gathering your ingredients, keep in mind that flexibility is the name of the game here. Don’t have lima beans? No problem, just toss in some more corn or whatever leftover veggies are hanging around in your fridge.
The beauty of this recipe is that it can easily be adapted to suit your pantry’s offerings. Plus, if you’re feeling adventurous, you could even try different seasonings or add a splash of your favorite plant-based cream for extra richness.
The goal is to create a dish that resonates with your tastes while still delivering that warm, inviting vibe that pot pie is all about. So, roll up your sleeves, and let’s get cooking!
How to Make Vegan Chicken Pot Pie
Alright, let’s explore making this scrumptious Vegan Chicken Pot Pie. First things first, grab your mixing bowl and measure out 1/2 cup of shortening and 2 cups of flour. Now, here’s where it gets a bit messy—rub the shortening and flour together until it resembles coarse ground oats. It might feel like you’re playing with sand, which is oddly satisfying.
Once you’ve got that texture down, add in 1/3 cup of cold water. Mix it until you can form it into a ball. Flatten that ball into a disk, then cut it into four equal pieces. Each piece needs a light dusting of flour before you roll them out thinly. You’ll want two of these sheets for the bottom crusts in your pie pans, letting the excess hang over the edges, like a cozy blanket.
Now, onto the filling that’s going to warm your soul. Melt 3 tablespoons of Earth Balance whipped spread in a large saucepan over medium heat. Once it’s bubbling away, toss in 2 tablespoons of all-purpose flour along with 1 teaspoon of dried thyme, 1 tablespoon of garlic powder, and 1 teaspoon each of sea salt and mixed seasoning.
Stir this mixture vigorously until it thickens—this is your roux, and it should be looking pretty smooth at this point. Next, pour in 2 cups of vegetable broth and 2 tablespoons of soymilk. Bring it to a boil while stirring occasionally; trust me, it’ll smell heavenly.
When it starts bubbling, turn off the heat and stir in your vibrant mix of veggies: 2 cups of chopped baby carrots, 1 cup of peas, 1 cup of chopped celery, 1/2 cup of corn, 1/2 cup of lima beans, 1/2 cup of chopped green beans, and a generous 3 cups of portabella mushrooms. Make sure all those veggies get a nice coating of that creamy goodness.
Now, it’s time to assemble your masterpiece. Spoon the filling into those prepared pie crusts, and then lay the second crust on top, tucking the edges together—think of it as giving the pie a snug hug. Brush the top with some soymilk to give it that golden finish when baking.
Cover it with foil and place those pie tins on a baking sheet (because, let’s be real, nobody wants to clean up a mess after the pie spills over). Bake at 450°F for about 30 to 40 minutes. In the last few minutes, take off the foil to let the crust brown beautifully.
And just like that, you’re ready to indulge in a slice of comforting, vegan goodness that will have everyone asking for seconds. Who knew being in the kitchen could feel this rewarding?
Vegan Chicken Pot Pie Substitutions & Variations
If you’re looking to put a personal spin on your Vegan Chicken Pot Pie, there are plenty of substitutions and variations to contemplate.
You could swap out portabella mushrooms for chickpeas or lentils for a protein boost. Try using different vegetables like sweet potatoes or spinach for a unique twist.
For a gluten-free option, substitute the flour with almond or coconut flour in the crust. If you’re feeling adventurous, add a splash of soy sauce or nutritional yeast for extra flavor.
Experimenting with herbs, like rosemary or sage, can also elevate the taste. Enjoy the creativity in your cooking!
What to Serve with Vegan Chicken Pot Pie
What can you pair with a comforting Vegan Chicken Pot Pie to create a well-rounded meal?
I love serving it alongside a fresh green salad, tossed with a light vinaigrette. The crunch of the lettuce and veggies balances the pie’s creamy texture perfectly.
Roasted vegetables, like Brussels sprouts or sweet potatoes, add a delightful warmth and flavor contrast. If you’re craving something lighter, consider a simple cucumber salad for a revitalizing touch.
For drinks, a chilled glass of white wine or sparkling water with lemon can elevate the meal. These pairings make the dinner feel complete and satisfying!
Additional Tips & Notes
While making Vegan Chicken Pot Pie can be a delightful experience, a few tips can enhance your results.
I recommend prepping your ingredients ahead of time; it makes the cooking process smoother. For a richer flavor, try adding nutritional yeast or a splash of soy sauce to the filling.
When rolling out the dough, don’t stress about perfection—rustic edges can add charm! If you have leftovers, store them in an airtight container; they often taste even better the next day.
Finally, feel free to experiment with different veggies or spices to make it your own. Enjoy your cooking!