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  • Writer's pictureMarcie

Vegan Chicken Pot Pie

Updated: Mar 25, 2020


2 cups soy curls, broken into small pieces 2 cups carrots, diced 4 cups potatoes, diced 2 cups onions, chopped 2 tablespoons olive oil 1 (16-ounce) bag frozen peas ⅔ cup almond milk 1 cup vegan mayonnaise ½ cup chicken-style seasoning


Preheat the oven to 450 degrees. In a medium bowl, add the broken soy curls and enough water to cover them. Soak for about 15 minutes, drain in a colander, and set aside. In a large pot, boil the carrots and potatoes until tender. Drain the cooked vegetables and return to the pot. Sauté the onions in the olive oil, until tender. Add the cooked onions to the carrots and potatoes. Add frozen peas, and soy curls to the vegetable mixture and mix thoroughly. In a separate bowl, combine the milk, vegan mayonnaise, and chicken-style seasoning. Mix well. Pour the gravy over the vegetables and mix. Pour the filling into a 3-quart baking dish.

Crust: 1 cup whole wheat pastry flour 1 cup white flour ½ cup olive oil ¼ cup vegan margarine 1 teaspoon salt


In a large mixing bowl, add the pie crust ingredients and 5 tablespoons of warm water. Mix well with a pastry blender or large fork, cutting the margarine into the flour. Then form the dough into a ball. Place a large sheet of wax paper, the size of your baking dish, on the counter. Sprinkle a small amount of flour on the wax paper and spread around to cover. Place dough on wax paper and press down to flatten. Place another large sheet of wax paper over the top of the dough. Using a rolling pin, roll out the dough to fit your baking dish. Once the crust is the size of the pie, then take the top wax paper off. Lift the crust with the bottom wax paper and flip on top of the pie. Cut the overlapping crust off the edges of the pie. Cut slits in the top of the crust so it will not bubble over when baking. Bake in the oven for about 30 to 40 minutes. Check often the last 10 minutes, so you don’t burn the crust. Serve hot.

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