Vegan Chicken Pot Pie Recipe

 

This year, we wanted to create a holiday dish that was both comforting and easy to make—something the whole family could enjoy together. 

My four-year-old daughter and I had a blast in the kitchen, crafting our very own Vegan Chicken Pot Pie, which has quickly become a new holiday tradition. We kept it simple, but full of flavor, using soy curls as a hearty chicken substitute, and packed it with all our favorite vegetables. The result is a warm, filling pie that's as nutritious as it is delicious—perfect for cozy family meals. It's easy enough for little hands to help with, and now, it's officially a family favorite! 

Whether you’re celebrating the season or just craving something comforting, this Vegan Chicken Pot Pie is sure to bring joy to your table.

Info: 

• Creator: Jade Wang @SweetSofties
• Servings: 6
• Prep time: 20 minutes
• Cook time: 1 hour 5 minutes
• Resting time: 15 minutes
• Total time: 1 hour 4 minutes

Ingredients: 

• 4 tablespoons of vegan butter
• 1 white or yellow onion, diced
• 4 whole carrots, peeled and diced
• 2 celery stalks, chopped
• Salt and pepper, to taste
• 1 teaspoon thyme 
• 2 cups soy curls
• 3 tablespoons flour
• 1 cup veggie broth 
• 1½ cups unsweetened plant-based milk 
• 1 cup frozen peas
• 2 sheets refrigerated pie crust

Instructions:

1. Preheat the oven to 425 degrees. Soak the dehydrated soy curls in water to prepare them for cooking.
2. Melt the butter in a large frying pan over medium heat. Stir in the onion, carrot, and celery. Cook until the onions are soft and have started to change color.
3. Stir in the thyme and the hydrated soy curls. Cook for 1-2 minutes, then sprinkle in flour and cook for another minute.
4. Pour in the broth and milk. Stir frequently until the sauce has thickened to be slightly thinner than how you want the finished pie filling to be. Stir in the frozen peas, and remove from heat. Add salt and pepper to taste. Allow this mixture to cool a bit.
5. Line a 9-inch pie plate with a pie crust. Add filling to the pie dish, and then lay the second pie crust on top. Press down to seal the edges, trim off any excess with a knife, and crimp the edges with a fork. Cut four small slits near the center of the pie to allow steam through. 
6. Bake for 30-35 minutes, or until the pasty is cooked and the top is golden. (You may need a little more or less baking time depending on your oven.)
7. Let the pie rest for 15 minutes before slicing.

Enjoy your pie!