Vegan Chicken Pot Pie

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Course: Main Course, Side Dish

Cuisine: American

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings: slices

Calories: 310kcal

Author: Ai Willis

Who's ready for a hearty plant-based meal? This vegan chicken pot pie is creamy, full of flavor, and super satisfying, especially on a cold day.

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Ingredients

1 tablespoon olive oil
1 large onion chopped
2 large carrots chopped
2 stalks celery chopped
2 sprigs of thyme
1 cup peas
3 garlic cloves
3 cans Nature's Charm Jackfruit Confit
2 cups vegetable stock
½ can Chef's Choice Coconut Milk
2 tablespoons raw cashews
3 tablespoons cornstarch
½ teaspoon fine salt
½ teaspoon black pepper
1 vegan pie crust

Instructions

Preheat the oven to 400°F (200°C).
In a large pot, heat the olive oil on medium heat and add the onions and cook for 3 to 4 minutes. Add the carrots and celery in and sautée for another 5 minutes.
Add the garlic, thyme, and jackfruit to the pot, and cook while stirring for 1 minute.
Pour the vegetable stock into the pot and bring it to a boil. Turn down the heat and let it simmer for 15 minutes.
Add the coconut milk and cashews to a blender and purée them until smooth. Add it into the pot along with the peas and let it simmer for 10 minutes, stirring occasionally.
Make the cornstarch slurry and add it to the pot. Cook the mixture for 3 minutes while stirring to make sure the bottom doesn't burn.
Pour the thickened filling into a deep dish pie plate and use a spatula or wooden spoon to flatten the surface.
Lay a rolled-out vegan pie crust over the filling. Trim the sides and use a sharp knife to cut out some holes on top for the steam to escape.
Bake in the preheated oven for 40 minutes or until the pie crust is golden. Tent the sides with some aluminum foil if the edges get too dark. Let it cool for 10 minutes before serving.

Notes

Refrigerating vegan pot pie: Wrap baked pie with plastic or aluminum to make it airtight as possible. You can store slices in airtight containers. For unbaked pies, store filling and pie crust separately. When ready to bake, take the filling out while you preheat the oven and fit the pie crust over the pie dish.

Freezing vegan pot pie: Fit the pie crust on top of the filling before freezing. Be sure to wrap it with aluminum foil and store it in a freezer bag to avoid freezer burns. If you don't have a ceramic pie dish, be sure to use a disposable aluminum pie tin.

How to make mini vegan pot pies: Put the filling in ramekins and top with pie crust. Bake them at the same temperature but they may require a shorter bake time, about 30 minutes. Depending on the size of your ramekins, you will end up with 6 to 8 portions.

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