Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large pot or skillet, melt the vegan butter over medium heat. Add the onions, celery, and mushrooms, and sauté until they're softened.

Step 3

Add the flour to the pot and stir well to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.

Step 4

Slowly whisk in the vegetable broth and almond milk to the pot, ensuring there are no lumps. Continue stirring until the mixture thickens.

Step 5

Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Stir to combine everything evenly. Allow the mixture to simmer until the vegetables are tender.

Step 6

Once the filling is ready, transfer it to a a standard 9-inch (23 cm) pie pan. If you prefer to use a casserole dish, opt for one that's approximately 9x9 inches (23x23 cm) or a similar size to maintain the thickness of the filling and crust.

Step 7

Roll out one sheet of puff pastry to fit the top of the pie dish. You can use a little flour to prevent sticking.

Step 8

Place the rolled-out puff pastry over the filling, covering it completely. Trim any excess pastry hanging over the edges. Press the edges of the puff pastry against the rim of the pie dish to seal it.

Step 9

Optionally, you can brush the top of the puff pastry with a little plant-based milk for a golden finish. Cut a few slits in the puff pastry to allow steam to escape during baking.

Step 10

Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.

Step 11

Allow the vegan chicken pot pie with puff pastry to cool for a few minutes before serving.