Chicken pot pie is one of the most comforting meals I grew up eating as a kid. It had been forever since I had a pot pie until this weekend I decided to whip up this vegan version! This vegan pot pie recipe is surprisingly easy to make but looks very fancy and cute! I made this recipe as easy as possible using frozen pie crusts. Here’s the rest of the ingredients for vegan chicken pot pie-
Vegan Pot Pie ingredients:
- 2 frozen store bought pie crusts. I use one rolled up and one already in the pie pan to make it super easy! I bought mine at Whole Foods but you can find vegan some in most grocery stores, just look for no butter or lard.
- 1 lb bag of frozen mixed veggie foursome (peas, green beans, carrots, corn)
- A packet of vegan gravy mix
- 1 1/4 cup oat milk plain/unsweetened
- 14 oz package vegan chicken cut into cubes.
Steps:
- First make sure your pie crusts are completely thawed. Preheat the oven to 400.
- Next cook up the chicken on the stove top over medium heat until golden brown on the edges. Use a big fry pan with a lid. Add in the frozen veggies and cook over low heat just until they are defrosted.
- While the veggies are cooking, in a separate bowl whisk the gravy and oatmilk. Pour the gravy/ oatmilk mixture into the veggies and chicken and stir over low heat until it thickens.
- Pour the veggies/ chicken/ gravy mixture into the pie crust pan. Spread out the veggie mixture evenly.
- Roll out the second pie crust and lay it on top of the pie. Trim away any excess pie crust from the edges. Use a fork to press the top pie crust into the bottom. Cut a small slice into the top layer so the heat can escape while cooking. Bake for 30- 35 minutes until golden brown.
- And there you have super simply/ easy/ semi homemade vegan chicken pot pie! Cut and serve while warm! Makes about 8 smaller slices or 6 bigger ones. Hope you enjoy!
For a crustless option, try out this healthy vegan pot pie soup recipe!
Vegan Chicken Pot Pie
Easiest vegan pot pie using store bought pie crust, vegan chicken, frozen veggies, vegan gravy mix and oat milk.
Ingredients
- 2 frozen store bought pie crusts I use one rolled up and one already in the pie pan to make it super easy!
- 1 lb bag of frozen mixed veggie foursome peas, green beans, carrots, corn
- 1 packet vegan gravy mix
- 1 1/4 cup oat milk plain, unsweetened
- 1 package vegan chicken cut into cubes I use lightlife strips
Instructions
- If using frozen pie crusts take them out of the freezer 3-4 hours before making this recipe and allow to thaw. I use one rolled up pie crust and one that comes already in the pie pan. You can find vegan pie crusts at most grocery stores but I got mine at whole foods, just look for no lard or butter. Make sure they are completely de frosted when you use them or else they will crack.
- Pre heat the oven to 400 degrees.
- Heat up a fry pan on medium heat on the stove top and start cooking the chicken until golden brown. Add in the frozen veggies and cover with a lid. Cook for a few minutes just until they are defrosted, careful not to overcook them.
- In a small mixing bowl whisk together the oatmilk and packet of gravy mix until its completely dissolved. Pour in the oat/ gravy mixture into the veggies and chicken and stir until it thickens. Once it thickens turn off the heat. If it is too thick add 1 or 2 tbsp more oat milk for a more runny gravy.
- Pour the veggie mixture into the pre made frozen pie crust pan. Carefully lay the rolled up pie crust on top. trim away any excess pie crust. Use a fork to press the edges of the pie crust together. Slice a couple slits into the top so the hot air can escape while baking.
- Bake for 30- 40 minutes until golden brown. Let sit for a few minutes before serving.
Notes
To make this recipe super easy I use frozen store bought pie crusts. I use one rolled up and one pre made in the pie pan.
Instead of vegan chicken you can try using cubed tofu, tempeh, seitan or mushrooms.
Other vegan brands of chicken you can try are the Tofurky ones, Daring frozen chicken strips, or Gardein cutlets cut into cubes.
