Get ready for a hearty + flavorful recipe packed with vegetables + meatless protein! This vegan chicken pot pie is made with a few simple ingredients, ready in under 30 minutes + topped with phyllo dough!
Tara’s Tips For Perfect Vegan Chicken Pot Pie:
Meatless Chicken (chick’n)
- I used Gardein Chick’n strips cut into small cubes. You could use your favorite brand of meatless chick’n or turk’y that isn’t breaded. Alternatively, you can use leftover seitan from Homemade Seitan Nuggets or Thanksgiving Seitan Roast.
Phyllo Dough
- For these little cups of awesome, I like to cover them with vegan whole wheat phyllo dough sheets. They make for a slightly crispy top + make it easier to prepare these ahead of time. You could use homemade or store bought biscuits and roll them out thin to cover the tops as another option.
Oat Flour
- If you know me, you know I’m always trying to sneak a healthier flour into my recipes whenever I can without sacrificing taste or texture. Oat flour for the win in this one! A great substitute is all purpose flour or even whole wheat pastry flour.
Vegetables
- Frozen mixed vegetables are all you need here! If you feel like you need more, you could add finely chopped broccoli or cauliflower florets. You could also dice up a potato to put in each cup. My advice with that is to cut the potato, lay the cubes on a glass plate, and microwave for 3 minutes before putting in the cups. This will ensure that the potatoes aren’t too hard in the finished product.
Vegan Butter
- Don’t skip it! If you aren’t vegan, you could use dairy butter. I have not tested this recipe without the butter.
Oat Milk
- Any dairy free milk will work here! Just be sure it is not sweetened. If you are not vegan, you could use dairy milk.
Make Ahead!
- A little sneak peak into the MVF kitchen. When I made these cuties to photograph, I made them at 2pm. They were hot + crispy + awesome. When Mr. MVF got home from work at 6pm, I simply microwaved them for 2 minutes, and they were perfect! The phyllo dough was still crispy. So, if you are making these on Thanksgiving, you can feel free to prepare them in the morning/afternoon + they will be awesome by dinner with a little microwaving.
Need More Thanksgiving or Holiday Meal Ideas?
Head over here: My Vegetarian Family Thanksgiving Recipes
Easy Vegan Chicken Pot Pie
November 29, 2023
: 4 servings
: easy
A comfort food classic made vegan + healthy + easy! You are going to LOVE these Easy Vegan Chicken Pot Pies! Ready in 30 minutes!
Ingredients
- 2 onions (diced small)
- 4 tbsp vegan butter (plus extra to melt and brush over thetops)
- 1/4 tsp ground sage
- 1/2 tsp black pepper
- 2 tsp onion powder
- 1/4 cup unsweetened dairy free milk (I used Oat Milk)
- 4 tbsp oat flour (can sub whole wheat pastry flour or all purpose flour)
- 2 cups vegetable broth(I used Better Than Bouillon No ChickenBroth)
- 16 ounce package of frozen mixed vegetables
- 10 ounce package of vegan chick'n strips or patties without breading (I used Gardein) or 4 servings of seitan or your favorite vegan meat substitute
- Defrosted Phyllo Dough Sheets (cut to fit over ramekin)
- 4 oven safe ramekin dishes
Directions
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Heat diced onion and vegan butter over medium heat. Sauté 3 minutes or until onions are translucent.
- Step 3 Meanwhile, cut vegan chick’n into small cubes and set aside.
- Step 4 Lower heat to medium-low. Stir in sage, black pepper, and onion powder. Then add Oat Milk. Once mixed well, slowly whisk in the flour. Slowly to avoid creating lumps, then slowly stir in the vegetable broth.
- Step 5 Add in the frozen vegetables followed by the meatless chick’n cubes. Heat over medium-low heat for 3 minutes, stirring occasionally then turn off heat.
- Step 6 While that heats, unroll defrosted phyllo dough sheets, turn ramekin over onto the phyllo dough to measure how much phyllo to cut. Using a clean kitchen scissor, cut the sheets into circles with a half inch perimeter around each ramekin rim. You need enough of the sheets to cover the ramekin and hang over the sides. You will cover each ramekin with a stack of 4 sheets cut into the appropriate circle size.
- Step 7 Pour one cup of the pot pie filling into each ramekin. Brush the bottom and top sheet of the phyllo dough with melted butter. Lay the stack of sheets over each ramekin pressing down the edges around the rim.
- Step 8 Place ramekins on a baking sheet and bake in a 350 degree oven for 17 minutes or until tops are golden brown.
- Step 9 Let sit for 5 minutes before serving.
- Step 10 Reheat leftovers in the microwave for 1-2 minutes.
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This recipe was originally posted in November 2021 with updates made December 2023.
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