Jo's Vegan Lab

Chick’n Pot Pie (High in Protein)

Now that we’re in full Autumn weather I was really craving some hearty and savoury pie. A chick’n pot pie will do the trick!

This is a recipe I developed many years ago. I was very proud of it at the time as it was one of the first dairy free creations I attempted (partner allergies). Time to finally veganise it!

I was feeling lazy about the crust, so I used a block of store bought crust, we all have those days! I bet it’ll be even tastier with home made shortcrust.

For the poultry seasoning I used Miyoko’s unturkey spice blend which is a staple in my house. It makes everything from noodles to stews to now pies, taste hearty and delicious. I can’t recommend it enough.

For best results you have to let your pie cool down completely before slicing. I haven’t mastered my pie self control skills yet (I’ll get there one day!) so the filling was a little runny when I sliced it.

chick'n pie, chicken pie, vegan, chick'n pot pie

 

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Chick'n Pot Pie Yum
I present you the flakiest, most deeply savoury and naturally sweet chick'n pot pie. Serve with mashed potatoes, green beans and gravy for a more traditional Sunday lunch or enjoy any day of the week!
Course Baking, Main Dish
Cuisine American, British
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
slices
Ingredients
For the creamy sauce:
"Egg wash"
Course Baking, Main Dish
Cuisine American, British
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
slices
Ingredients
For the creamy sauce:
"Egg wash"
Instructions
  1. Preheat your oven at 200°C and lightly grease a round baking tin.
  2. Toast the shredded chick'n according to the pack instructions and set aside.
  3. Heat 1 tbsp of vegan butter and toast the onion and leek followed by the rest of the vegetables.
  4. When the vegetables soften, add the poultry stock and the apples. Allow to simmer until apples have softened.
  5. In the meantime, make your roux by heating up 1 tbsp of vegan butter and adding the flour. Keep stirring until the flour is toasted and slowly add the plant milk to make a thick sauce.
  6. Add the shredded chick'n to the now soft veggies and top with the plant milk sauce. Mix and set aside. Remember to remove the bay leaves before using.
  7. Divide the dough in a small (1/3) and large (2/3) piece. Roll out the larger piece that will make you base and place in the baking tin, making sure the sides are fully covered.
  8. Fill with the now lukewarm pie filling.
  9. Make the top of your pie by rolling out the smaller dough piece. Place on top of the pie and seal by pinching the dough between your fingers, where the top and bottom doughs meet.
  10. Make a few cuts in the top crust for steam to escape while cooking. Brush with the "egg wash" and bake for 30-40 minutes until golden brown.
  11. Let it cool down before slicing it as hot pie tends to fall apart. Enjoy!
Recipe Notes

Jo's Tips

  • Any shortcrust pastry will work well in this recipe. If you can make your own, even better!
  • If you can't find shredded chick'n, toasted firm tofu pieces or any other meat substitute will work as well.
  • While you are working with one piece of the dough, keep the other piece covered to avoid drying out.
  • Unscented coconut oil can substitute the vegan butter in both the recipe and the shortcrust pastry.
  • For the "egg wash" you can use equal parts of plant milk and maple syrup if you don't have turmeric. The turmeric gives a lovely yellow shade to the baked pie.

 

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