vegan vegetable pie

The best vegan chicken pot pie recipe with a savory, creamy filling complete with vegan chicken, and a super flakey plant-based crust on top. 

Recipe updated October 2021.

The Best Vegan Chicken Pot Pie

pie crust, OR store-bought crust/puff pastry

Salt & Pepper to taste *

tbsp salted vegan butter

yellow onion, diced

garlic,

celery, diced

carrots,

Yukon Gold potatoes, diced (about 4 cups)

tbsp flour

Bayleaf

poultry seasoning

garlic powder

tsp crushed dried rosemary

tsp white pepper

almond milk, unsweetened

non-chicken bouillon cube

water

peas, frozen (optional)

tsp salt

In a large pot, melt the vegan butter...

In a large pot, melt the vegan butter on medium heat. Add the onion and saute for 2 minutes to soften slightly.

Add the garlic, celery, carrots, and potato. Sautée...

Add the garlic, celery, carrots, and potato. Sautée the vegetables for 5-7 more minutes until they begin to soften.

Stir in the flour and cook for a...

Stir in the flour and cook for a minute. Then, add in the spices (bay leaf, dried thyme, rosemary, white pepper). 

Pour in the almond milk. Add the bouillon...

Pour in the almond milk. Add the bouillon cube and water. Stir until the bouillon dissolves. The mixture should begin to thicken after a few minutes. Simmer for about 10 minutes. Do not let the mixture come to a boil after the almond milk is added. 

Preheat the oven to 425F.

Add in the vegan chickens, peas, if using,...

Add in the vegan chickens, peas, if using, and any additional salt and pepper to taste. 

Prep your pie dish by spraying it with...

Prep your pie dish by spraying it with cooking spray and placing it on a baking tray. Pour the filling into the pie dish until just full. 

Roll out your pie crust into a circle...

Roll out your pie crust into a circle about 12 inches in diameter. Place the crust on top of the filling and crimp the edges. Cut an “x” in the center to help steam escape while cooking.

Brush the crust with some additional vegan butter...

Brush the crust with some additional vegan butter to help it brown.

Bake for 35-40 minutes until golden brown. If...

Bake for 35-40 minutes until golden brown. If the crust looks like it’s browning too much, place aluminum foil onto the pie until the cook time is complete.

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat and simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Walnut and Mushroom Stout Pie

walnuts,

soy sauce

yeast

thyme

tsp cumin

mustard

tsp smoked paprika

tsp black pepper

Tbsp vegan butter

yellow onion, diced small

carrot, diced small

mushrooms, diced small

Tbsp + 1 tsp all-purpose flour

stout beer

pastry

PREP THE INGREDIENTS: Soak the California walnuts in...

PREP THE INGREDIENTS: Soak the California walnuts in hot water for 20 minutes, preheat your oven to 400F, and chop the garlic, onion, carrots, and mushrooms. 

MAKE THE WALNUT MEAT: Once your California walnuts...

MAKE THE WALNUT MEAT: Once your California walnuts are soaked, drain the water, rinse them, and add them to your food processor. Add the rest of the walnut meat ingredients and pulse until the mixture achieves a fine-ground meat texture - stopping to scrape the sides as needed.

MAKE THE FILLING: Melt the vegan butter on...

MAKE THE FILLING: Melt the vegan butter on medium-high heat and saute the onions and carrots for about 3-4 minutes. Add the mushrooms and walnut meat and saute for another 2 minutes. Then, add the flour and stir to create a light roux. Add the stout beer, turn the heat to medium low, and cover for 5 minutes. Finally, uncover and allow the filling to cool and thicken a bit while you roll out the pastry.

ROLL OUT THE PASTRY: Roll the defrosted puff...

ROLL OUT THE PASTRY: Roll the defrosted puff pastry to ¼ inch thickness and cut it into 8 equal pieces if you’re using 4 ramekins or 2 pieces for a large 8x8 baking dish.

ASSEMBLE AND BAKE: Line the bottom of each...

ASSEMBLE AND BAKE: Line the bottom of each ramekin (or 1 8x8 baking dish) with a piece of the rolled out puff pastry. Then, top that with the walnut filling to just below the top of the dish. Top this with another piece of puff pastry and bake at 400℉ for 15-20 minutes until the pastry crust is golden brown and flaky.

https://mediavine-res.cloudinary.com/video/upload/gx0cfsat6pzrylzksbrc.mp4

This Walnut and Mushroom Stout Pie with a flaky puff pastry crust is total plant-based comfort food. Walnuts are ground up with the right spices to make a beef-style vegetarian ground meat that’s simmered in a rich stout beer gravy with onions, carrots, garlic, and mushrooms. Serve with mashed potatoes and mushy peas for a fantastic meatless Saint Patrick’s Day dinner. This recipe is sponsored by our friends at California Walnuts!

Top 2 vegan vegetable pie recipes from across the web

The most viewed vegan vegetable pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Vegan Chicken Pot Pie

Walnut and Mushroom Stout Pie

Top 2 vegan vegetable pie recipes from across the web

The most viewed vegan vegetable pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Chicken Pot Pie

Walnut and Mushroom Stout Pie

The most viewed vegan vegetable pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine