Vegan Chicken Pot Pie

Step 1

Place the cubed potatoes in a medium pot. Cover with an inch of cold water and ½ teaspoon salt. Bring to a boil over high heat. Boil until tender, about 10 to 12 minutes. Drain water and set potatoes aside.

Step 2

Meanwhile, add 2 cups vegetable broth to a small pot. Bring to a boil. Once boiling, remove the pot from the stove and stir in the soy curls. Let sit 5 minutes, then drain the soy curls and set aside.

Step 3

Cook the mixed vegetables according to package instructions. Season with salt and pepper, to taste.

Step 4

Heat a large skillet over medium heat. Add the vegan butter. Once melted, add diced onion and celery. Sprinkle with the remaining ½ teaspoon salt. Cook until the onions are translucent, stirring occasionally, about 6 to 8 minutes.

Step 5

Stir in the drained soy curls, garlic, herbs, and poultry seasonings. Continue cooking until the soy curls are starting to brown and the garlic is aromatic, about 3 minutes.

Step 6

At this point you can start to preheat the oven to 375F.

Step 7

Sprinkle in the flour. Stir frequently, toasting for a couple of minutes. Using a whisk, slowly stir in the milk until fully combined. Stir in the remaining 1 cup of vegetable broth, along with the nutritional yeast, and black pepper. Add the cooked mixed vegetables and potato. Simmer over medium-low until the mixture is thickened into a thin gravy-like consistency, about 3 to 4 minutes.

Step 8

Meanwhile, use a rolling pin to roll out each 9-inch pie crust to a 12-inch diameter. I do this on a silicon baking mat, but another easy way is to roll the pie crust out between two sheets of wax paper or parchment paper.

Step 9

Place one pie crust in a 9.5-inch (or similarly sized) pie dish. It should be wide enough to hang slightly over the edges. Transfer the filling to the pie dish.

Step 10

Top with the second pie crust, using a scissors to trip off excess crust. Use your fingers to crimp the pie crust together. Make a small slice in the center of the pie crust. This allows the steam to vent. Optionally, brush the crust with a thin layer of non-dairy milk to help it brown.

Step 11

Transfer to the middle oven rack to bake at 375F for 30-40 minutes. Check the pie crust edges at 20 minutes. If the edges are starting to brown, either cover them with foil or a pie crust shield.

Step 12

Continue baking until the top is golden and the filling is bubbling. Remove from the oven and let cool for at least 10 minutes before serving.