chicken pot pie veg all recipe

The Best chicken pot pie veg all recipe

Oh, honey, there’s nothing like a good chicken pot pie—especially when it’s made with veggies. I love this recipe because it’s comforting in the best way, like a warm hug on a chilly day. I grew up eating it often, and it’s one of those dishes that feels special but is actually pretty simple to put together. My kids will eat it every single time—no complaints, no fuss. It’s that kind of meal that makes you feel good, not just because it’s tasty but because it’s balanced. You get lean protein from the chicken, fiber from the veggies, and a little something extra from the grains in the crust. It’s not just filling; it’s smart eating, and that’s what makes it so satisfying.

I make this recipe for all kinds of occasions—whether it’s a weeknight dinner or a holiday spread. It’s like the ultimate crowd-pleaser because it’s hearty enough for a big family but still easy to serve in smaller portions if needed. My husband always says it’s the one dish that makes him forget he’s eating healthy, and honestly? That’s a good thing. Kids love it because it’s familiar and cozy, and adults love it because it’s just right—no greasy, no heavy, just pure, satisfying flavor. Plus, the veggies add a little extra nutrition without making it feel like a chore. It’s that kind of recipe that makes me feel good about what I’m feeding my family, and that’s something I never take for granted.

Vegan Chicken Pot Pie

4.6 from 1066 votes

A hearty and comforting vegan pot pie made with a flaky pastry crust, creamy mushroom and lentil filling, and a rich tomato-based sauce. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp cold vegetable oil
• 1/4 cup ice-cold water

For the Filling

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1 cup cooked lentils (or 1 can lentils, drained)
• 1 cup vegetable broth
• 1 cup tomato sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp turmeric
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup chopped spinach
• Salt and pepper to taste

For Assembly

• 1 pre-made vegan pie crust (or homemade dough)
• 1 tbsp nutritional yeast (optional, for extra flavor)

👨‍🍳Directions

1. 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2 For the dough: Mix flour, salt, vegetable oil, and ice-cold water in a bowl until a dough forms. Knead lightly, wrap in plastic, and chill for 15 minutes.
3. 3 For the filling: Heat olive oil in a pan over medium heat. Sauté onion, garlic, celery, and carrots for 5 minutes. Add mushrooms and cook until softened. Stir in lentils, tomato sauce, thyme, rosemary, turmeric, and vegetable broth. Simmer for 10 minutes. Stir in spinach until wilted. Season with salt and pepper.
4. 4 Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Transfer filling into the crust, leaving a border. Brush edges with water, then roll out the remaining dough to cover the pie. Crimp edges with a fork, cut slits in the top, and sprinkle with nutritional yeast.
5. 5 Bake for 35-40 minutes until the crust is golden brown. Let cool for 10 minutes before serving.

🔧Equipment

• Mixing bowls
• Cutting board
• Knife
• Oven
• Pastry brush
• Baking sheet
• Whisk
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 2❤️Cholesterol: 60mg🧂Sodium: 750🌾Total Carbs: 60🥦Dietary Fiber: 8🍬Sugars: 8🥩Protein: 20

📝Notes

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This vegan chicken pot pie recipe is a perfect go-to for any family gathering because it’s hearty, comforting, and tastes just as good as the classic version—without any of the guilt. It’s easy to make ahead and reheats beautifully, so you can spend more time with loved ones instead of fussing over the stove. Plus, it’s a great way to serve up a meal that everyone, including picky eaters, will actually enjoy.

❓ Frequently Asked Questions About Vegan Chicken Pot Pie

1. What ingredients do I need to prepare a delicious Vegan Chicken Pot Pie?

To make a hearty Vegan Chicken Pot Pie, you’ll need the following ingredients: – 1 tbsp olive oil or vegetable oil – 1 large onion, finely diced – 2 carrots, finely diced – 2 celery stalks, finely diced – 4 garlic cloves, minced – 1 cup frozen peas – 1 cup frozen corn – 1 cup vegetable broth (or plant-based bouillon) – 1 cup cooked lentils or crumbled tofu (for protein) – 1 cup vegan chicken broth – 1 tbsp soy sauce or tamari (for umami flavor) – 1 tsp dried thyme or mixed herbs – ½ tsp smoked paprika (optional, for depth) – Salt and black pepper to taste – 1 cup vegan chicken-style shreds (store-bought or homemade, like Beyond Meat or homemade seitan) – 1 sheet puff pastry (or vegan puff pastry), thawed – 1 tbsp cornstarch (optional, for thickening if needed)

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2. Can I substitute any ingredients if I don’t have them?

Absolutely! Here are some common substitutions: – Instead of lentils or tofu, use chickpeas (cooked and mashed) or black beans for texture. – For vegan chicken shreds, try hemp seeds, walnuts, or extra seitan if making from scratch. – If you lack puff pastry, use vegan puff pastry sheets or even a crust made from oat flour and water (for a rustic look). – For extra creaminess, blend cashews with water and stir into the filling. – Skip soy sauce if needed—nutritional yeast or mushroom powder can add savory depth.

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3. How do I make the vegan chicken shreds from scratch?

Homemade vegan chicken shreds are easy and flavorful! Here’s a simple method: 1. Mix 1 cup whole wheat flour, 1 tbsp cornstarch, 1 tsp Worcestershire sauce (check for vegan version), 1 tsp smoked paprika, and 1 tsp garlic powder. 2. Add ½ cup vegetable broth and knead into a dough. Let it rest for 10 minutes. 3. Roll out the dough thinly and cut into strips or shreds using a knife or fork. 4. Cook in a pan with 1 tbsp oil over medium heat for 5–7 minutes, stirring occasionally, until golden. 5. Set aside to use in your pot pie filling.

(For extra tenderness, marinate in vegan chicken broth + herbs for 30 mins before cooking.)

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4. How should I assemble and bake the Vegan Chicken Pot Pie?

Assembly and baking steps for the best texture: 1. Preheat oven to 375°F (190°C). 2. Sauté onions, carrots, celery, and garlic in oil until soft (~5 mins). Add peas, corn, lentils/tofu, and vegan chicken shreds. Stir in vegetable broth, soy sauce, herbs, and seasonings. Simmer for 5–7 mins until slightly thickened (add cornstarch slurry if needed). 3. Pour filling into a 9-inch pie dish (or baking dish). Fold puff pastry in half, brush lightly with oil, and press onto the filling. 4. Cut slits in the top for steam to escape (optional but prevents bursting). 5. Bake for 25–30 mins until golden and crispy. 6. Cool for 10 mins before slicing (this prevents soggy crust).

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5. How can I make this pot pie ahead of time and reheat it?

You can prep this dish days in advance—just store and reheat smartly: – Make filling ahead: Cook the veggie mixture, cool, and store in an airtight container for 3–4 days. Reheat gently on the stove before assembling. – Assemble pie: Assemble the pie, cover tightly with foil, and refrigerate for up to 2 days. Bake directly from frozen (add 5–10 mins to baking time). – Freezing: Assemble the pie, wrap tightly in foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight, then bake as directed. – Reheating: For best results, reheat in the oven at 350°F (175°C) for 20–25 mins, covered with foil to prevent drying. Alternatively, microwave the filling (without pastry) and reassemble.