This hearty vegan potpie is cooked with soft vegetables in a creamy sauce and topped with a handmade flaky crust.
Vegan pot pie is a classic comfort dish! It’s ideal for a holiday feast, a potluck, or a vegetarian midweek dinner. Fresh vegetables and vegan chicken simmer in a delicious sauce before being topped with a buttery vegan pie crust and cooked to perfection. It’s the best make-ahead dish, and it freezes beautifully.
How to Make Vegan Potpie from Scratch
This dish makes plenty for eight people.
- 1 cup peeled and diced potato
- 3/4 cup fresh carrot, sliced
- 1/2 cup vegan butter-style sticks (Miyoko’s Vegan Butter, for example)
- 1/2 cup celery, chopped
- 1/3 cup finely chopped onion
- 2 minced garlic cloves
- 1/2 cup regular flour
- 1 teaspoon of salt
- 1 teaspoon fresh thyme chopped or 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 1/2 cups veggie broth
- 3/4 cup almond milk, unsweetened
- 1 pound (8 ounces) vegan mildly seasoned chicken refrigerated
- 1 frozen cup of peas
- 1 frozen cup of corn
- 2 1/2 cups regular flour
- 1 teaspoon sea salt
- 2/3 cup vegan butter substitute sticks
- 8–10 teaspoons of cold water
- Mixing bowls: The nonslip base of these bowls gives excellent stability when working with thick dough.
- Nonstick pan: Use a nonstick pan that is large and deep enough to hold all of the substantial fillings.
- Silicone spatula: This long-lasting spatula is a Test Kitchen favorite. It is simple to clean and will not scratch your pots and pans.
Step 1: Make the vegan pie crust dough
Combine flour and salt in a large mixing basin; chop in butter-style sticks until crumbly. Add ice water gradually, stirring with a fork until the dough stays together when pushed.
Using a pastry cutter or a sharp knife, cut the dough in two. Form each portion into a disk, then wrap and chill for an hour or overnight.
Step 2: Prepare the filling
Begin by peeling and slicing the potatoes and carrots for the filling. Cut them into bite-sized pieces by cubing and slicing them. Place the vegetables in a small saucepan and cover with water. Bring the water to a boil. Reduce heat to low and cook for 8 to 10 minutes, or until crisp-tender. Remove the water.
Step 3: Cook the vegetables
Melt butter-style sticks in a large skillet over medium-high heat. Cook and stir in the sliced celery and onion until soft. Cook and stir for another minute after adding the garlic.
Step 4: Make the sauce
Blend in the flour, salt, thyme, and pepper. Stir in the broth and almond milk gradually. Bring to a boil, stirring constantly, and continue to cook for 2 minutes, or until thickened. Remove from heat and stir in the vegan chicken, peas, corn, and potato-carrot mixture.
Step 5: Assemble the vegan potpie
Roll half of the dough to a 1/8-inch-thick circle on a lightly floured surface; transfer to a 9-inch pie pan. Trim down to the rim. Filling should be added.
Roll the remaining dough into a circle 1/8-inch thick. Place on top of the filling. Trim, seal, and flute the edge with your fingers, or experiment with a more elaborate fluting approach. Make slits in the top to allow steam to escape.
Step 6: Bake the vegan potpie
Bake at 425oF for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling. Allow standing for 15 minutes before cutting.
Tips for Making Vegan Pot Pie
- Storing: Refrigerate leftover vegan potpie for three to five days, covered. Reheat the potpie in the oven or microwave until well warm.
- To freeze your vegan potpie, wrap it in plastic wrap and place it in the freezer before baking. When ready to serve, take it out of the freezer 30 minutes before baking (do not thaw). Preheat the oven to 425 degrees. Place the pie on a baking sheet and loosely cover the edges with foil. 30 minutes in the oven. Reduce oven temperature to 350° and bake for another 80-90 minutes, or until the crust is golden brown and a thermometer inserted into the center reads 165°.
- Other protein options: Instead of vegan chicken, use your favorite plant-based protein, such as chickpeas! If corn, carrots, and peas aren’t your thing, try mushrooms or your favorite veggie.
- Replace all-purpose flour with gluten-free 1-to-1 baking flour to make vegan potpie gluten-free.
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