My Best Ever Vegan Chicken Pot Pie Recipe

5 from 10 votes

My Best Ever Vegan Chicken Pot Pie Recipe

"Unbelievable vegan pot pies! These are seriously amazing and taste just like chicken pot pies...seriously a game changer." Trish Bozeman from Rhubarbarians.

Prep Time20

Cook Time45

Total Time1 5

Course: Main

Cuisine: French

Diet: Vegan, Vegetarian

Servings:

Calories: 585kcal

Author: Amanda Logan

Equipment

large pot
ramekins

Ingredients

For the filling

8 king oyster mushrooms
2 tablespoon vegan butter spread
1 tablespoon olive oil
1 onion (yellow or white) finely diced
2 medium carrots peeled and diced
2 celery ribs (stalks) diced
2 garlic cloves finely chopped
3 tablespoon all-purpose flour
2 cups vegetable stock + another cup if needed for more gravy
3 thyme sprigs leaves removed and chopped
2 bay leaves
½ cup dairy-free milk
1 tablespoon tamari or soy sauce
¼ teaspoon black pepper
½ teaspoon salt
½ cup fresh or frozen peas

For the pastry top

2 sheets vegan puff pastry
2 tablespoon dairy-free milk
1 teaspoon olive oil

AUS Customary - Metric

Instructions

For the pie filling

Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the “meat” (this is easier if you lay the mushroom down.) Break up any bits of the mushrooms that doesn't shred. Set them aside.
Melt the butter and olive oil in a large pan over low to medium heat and add the onion, carrots, celery. Cook for around 10-15 minutes or until the vegetables are tender and then toss in the garlic for another 30 seconds or until fragrant.
Stir in the flour and cook for another 3 minutes, stirring occasionally.
Add the vegetable stock, thyme, and bay leaves and then stir in the milk, tamari/soy sauce, pepper, and sea salt. Bring the mixture up to a simmer.
Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency.
Note. If your pie mixture needs more gravy, you can add an extra cup of stock to your pot. Add it and continue cooking the gravy to your desired consistency. Just make sure to taste the gravy and add more seasoning if needed.
Stir in the peas and cook for another minute before removing the pot from the heat to cool while you prepare your pastry. And this stage you might want to remove the bay leaves from the pie filling.

For the pie top

Preheat the oven to 200°C (400°F).
Remove your pastry from the freezer to thaw for 30-minutes.
Fill each ramekin with pie filling. Don't be stingy - fill 'em up.
To prepare the pastry, place a plate about 2-3 cm wider than your ramekin down on the thawed pastry and trace around it to cut a circle . Repeat for the other ramekins.
Gently press the edges of the pastry to the side of the ramekin. Combine the milk and olive oil in a small bowl and then brush a small amount on top (not the sides) of each pie.
Cut a small slit in the pastry on each pie to allow steam to release during cooking.
Place the pies in the oven for 25-30 minutes or until the pastry top is golden

Notes

The nutritional value is based on a single pie in a 1-cup ramekin.

Leave the puff pastry out for around 30-minutes only. When left at room temperature too long, puff pastry’s main ingredient butter or margarine starts to soften. The dough ends up sticky making it hard to work with and may result in the pastry not holding its shape while baking.

Tip. If the pastry you’re working with gets too soft, pop it in the fridge for 20 to 30 minutes to firm up.

Cool filling before topping with puff pastry. A hot filling melts butter/margarine in the pastry that creates layers. The butter helps create the puff - melt the butter, lose your puff.

Remove the bay leaves before filling the pies. Been there, done that.

Nutrition