VEGAN CHICKEN POT PIE

What is more satisfying than a chicken pot pie?  Vegan, gluten-free chicken pot pie … flaky pie crust and a creamy filling with loads of veggies and jackfruit!  Bake this pie yourself and you will see it does not disappoint.  Serve it with a heaping scoop of mashed potatoes and gravy.  Yum!  This is every vegan’s dream.  Go for it!

Filling:

Place oil in large skillet over medium-high heat.  Add onions, garlic, carrots and celery and sauté for 5 minutes.  Season with salt and pepper.  Add broccoli, peas and jackfruit and cook 5 to 6 minutes.  Remove from heat and set aside.

In medium saucepan, melt butter over medium heat.  Sprinkle in flour and whisk continuously. Whisk in milk and garlic powder.  Continue whisking to prevent lumps and until mixture begins to thicken.

Stir into veggie mixture and pour into a 9 inch pie plate.  Set aside.

Crust:

Whisk flour and salt together in bowl.  Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.  Sprinkle water 1 tablespoon at a time.  Pastry will stick together.

Work the pastry into a ball and refrigerate for 15 minutes.  This will allow the pastry to roll out easily.

Preheat oven 375F

Remove from refrigerator and roll out pastry onto lightly floured silicone pad or parchment paper.  Lightly flour top of pastry ball and rolling pin and roll out.

Carefully cover the veggie filling and trim excess pastry but leave enough to create a lovely crimp around the edges.  Cut an X through the middle of the pastry to allow steam to escape while baking.

Lightly brush pastry with plant-based milk.

Bake for 35 – 40 minutes or until golden brown.  If you find the pastry is not browning, set oven on broil and leave pie in an extra 2 minutes.

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VEGAN CHICKEN POT PIE

  • Author: Carla's No Place Like Home
  • Prep Time: 30 minutes
  • Cook Time: 35 - 40 minutes
  • Total Time: hour - hour +15 minutes
  • Yield: 6 slices 1x
  • Category: main/side
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

What is more satisfying than a chicken pot pie?  Vegan, gluten-free chicken pot pie … flaky pie crust and a creamy filling with loads of veggies and jackfruit!  Bake this pie yourself and you will see it does not disappoint.  Serve it with a heaping scoop of mashed potatoes and gravy.  Yum!  This is every vegan’s dream.  Go for it!


Ingredients

Scale

Filling:

  • 2 tablespoons avocado oil
  • 1 small onion, chopped
  • 1 large garlic clove, crushed
  • 1 medium size carrot, peeled and sliced
  • 1 celery stalk, chopped
  • 1 cup broccoli florets
  • 1 cup frozen sweet peas
  • 1200 g box jackfruit, chopped
  • ¼ cup vegan butter
  • ¼ cup gluten-free flour
  • ¼ teaspoon garlic powder
  • 2 cups plant-based milk (not coconut)

Crust:

  • 1 cup gluten-free flour
  • 1/8 teaspoon salt
  • ½ cup vegan butter, cubed
  • 2 tablespoons cold water

 


Instructions

Filling:

  1. Place oil in large skillet over medium-high heat.
  2. Add onions, garlic, carrots and celery and sauté for 5 minutes.  Season with salt and pepper.
  3. Add broccoli, peas and jackfruit and cook 5 to 6 minutes.
  4. Remove from heat and set aside.
  5. In medium saucepan, melt butter over medium heat.
  6. Sprinkle in flour and whisk continuously.
  7. Whisk in milk and garlic powder.  Continue whisking to prevent lumps and until mixture begins to thicken.
  8. Stir into veggie mixture and pour into a 9 inch pie plate.  Set aside.

Crust:

  1. Whisk flour and salt together in bowl.
  2. Add cubed butter and begin cutting butter into flour mixture until it resembles a coarse meal.
  3. Sprinkle water 1 tablespoon at a time.  Pastry will stick together.
  4. Work the pastry into a ball and refrigerate for 15 minutes.  This will allow the pastry to roll out easily.
  5. Preheat oven 375F
  6. Remove from refrigerator and roll out pastry onto lightly floured silicone pad or parchment paper.
  7. Lightly flour top of pastry ball and rolling pin and roll out.
  8. Carefully cover the veggie filling and trim excess pastry but leave enough to create a lovely crimp around the edges.
  9. Cut an X through the middle of the pastry to allow steam to escape while baking.
  10. Lightly brush pastry with plant-based milk.
  11. Bake for 35 – 40 minutes or until golden brown.  If you find the pastry is not browning, set oven on broil and leave pie in an extra 2 minutes.

 


Keywords: vegan chicken pot pie, gluten-free crust pot pie, vegetarian pot pie, jack-fruit recipe, dairy-free pot pie

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