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Vegan Chick'n Pot Pie

A homemade flakey pie crust that is so rich and buttery (minus the butter of course) combined with a hearty, creamy filling

Ingredients

Crust

  • 2 3/4 cups all purpose flour [330g]
  • 1 cup vegan butter cold [224g]
  • 6 tbsp ice cold water
  • 1/4 tsp salt
  • 1/2 tsp sugar

Filling

  • 1 package Tofurky chick'n
  • 1 tbsp olive oil [15ml]
  • 3 carrots chopped [90g]
  • 1/2 onion chopped [100g]
  • 1 garlic clove chopped
  • 3 tbsp all purpose flour [24g]
  • 3 tbsp vegan butter [42g]
  • 1 cup non dairy milk, unsweetened and unflavored [240ml]
  • 1 cup vegetable broth [240ml]
  • 1 1/4 cup frozen peas [190g]
  • 2/3 cup corn [90g]
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme

Instructions

  • Prepare the dough by sifting the flour.
  • Then add in the salt and sugar. Mix together.
  • Make a well and add in the water and cut in the vegan butter.
  • Using a fork work everything together until small pea sized crumbles form. You can also do this in a food processor.
  • On a clean, floured surface empty the dough out and knead with your hands. Knead for about 1-2 minutes until the dough comes together.
  • Cut the dough into two pieces and chill in the fridge for at least an hour.
  • While it chills add oil, onions, carrots and garlic to a big pan. Cook for 5-7 minutes on medium heat until onions are clear.
  • Then add the vegan butter in and cook until it melted.
  • Once it is melted add in the flour and stir. Cook until flour no longer looks raw and is brown.
  • Then add in the non-dairy milk and vegetable broth. Cook for 1-2 minutes until thickened and stir to make sure the flour does not form any clumps.
  • Add in the frozen peas, corn, chick’n, salt, pepper and thyme and mix together. Cook for 3-4 minutes until everything is well incorporated.
  • Preheat the oven to 400F [200C].
  • On a clean, floured surface roll the dough balls out to be about 1/4 inch to 1/2 inch thick. Only work one piece of dough at a time as it is very important for the dough to stay chilled.
  • Drape the dough over the dish and then press it in, cut off any excess dough.
  • Add the filling into the middle.
  • Using the other piece of dough, roll it out again and drape it over the top.
  • Cut off any excess dough.
  • Make an X on top to ventilate the pie. Then seal the edges by either fluting the pie or using a fork to press down on the edges.
  • This is optional: if you like mix 2 tbsp of non-dairy milk + a pinch of turmeric together. Brush on top of the pie to make it extra golden.
  • Bake for 30-35 minutes until it is golden brown on top.
  • Allow the pie to sit for 5 minutes before enjoying.

Notes

This recipe was republished with permission from Plantifully Based. Find the original recipe here