Deep Dish Vegan Pot Pie

As the seasons change and a chill settles in the air, there’s nothing quite like enjoying some comfort food. And what better way to cozy up than with a steaming, indulgent slice of deep-dish vegan pot pie? This delightful twist on a classic favorite celebrates plant-based goodness and is a testament to the creativity and versatility of vegan ingredients done right!

The Crispy Foundation:

Let’s start with the foundation of this meal — the crust. In true deep-dish fashion, this vegan pot pie boasts a golden, flaky crust that envelops the filling. A combination of flour, vegan butter, salt, and cool water creates a crust that rivals its traditional counterpart. The result is a crispy, buttery exterior and no soggy bottoms! For a deep-dish pot pie, you will need a springform pan; here’s a link to one I use!

The Savory Filling:

Now, let’s talk about the star of the show — the vegan chicken and vegetable filling. The ever-expanding world of plant-based protein alternatives makes achieving a hearty and satisfying filling easier than ever. Tender pieces of vegan chicken are sautéed to perfection and nestled among a medley of winter vegetables. Classic ingredients like carrots, peas, and potatoes create a blend of flavors and textures, while a rich, savory gravy ties everything together.

The Sauce:

No pot pie is complete without its sauce; my vegan version is no exception. Instead of traditional chicken stock-based gravy, we turn to one with no-chicken bouillon as the base. Starting with a roux, we then whisk in the broth and then add a blend of French herbs and spices to enhance the overall depth of flavor.

One of the joys of this deep-dish vegan pot pie is the opportunity for personalization. Feel free to experiment with different vegetables, herbs, and spices to tailor the dish to your taste preferences. Whether you enjoy a hint of rosemary or a touch of thyme, this recipe is adaptable to your culinary creativity.

If you’re interested in making this pot pie but arent a fan of faux meats. you can certainly substitute with chickpeas, tempeh, or even mushrooms!

As we enter the holiday season and cool temperatures, there’s no better way to mark the occasion than by indulging in a slice of deep-dish vegan pot pie. This plant-powered rendition of a classic comfort dish will have your family asking for seconds. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises a feast for your taste buds and a celebration of the vibrant world of plant-based cuisine. Here’s to another year of delicious discoveries and plant-based delights!

Post inspired by this one from Food52.

Deep Dish Vegan Pot Pie

A recipe for deep dish vegan pot pie filled with plant based chicken and vegetables in a delicious gravy in a buttery, flaky crust.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 1 large pie

Ingredients

  

Deep Dish Pie Crust

• 3 3/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3 sticks vegan butter cubed
• 3/4 cup ice water plus more as needed

Pie Filling

• 6 T vegan butter divided in half
• 1 large sweet onion diced
• 3 stalks celery diced
• 3 cloves garlic minced
• 3 carrots diced
• 2 russet potatoes peeled and cubed
• 1 pinch salt and freshly ground black pepper to taste
• 1 T poultry seasoning
• 1 tsp ground rosemary
• 1/2 cup all-purpose flour
• 3.5 cups no-chicken broth
• 1/4 cup cashew cream
• 2 cups vegan chicken chopped and sauteed in oil (see notes for substitute)
• 1/2 cup frozen peas

Instructions

 

• Preheat the oven to 400°F. Place a 9-in/23 cm springform pan on a baking sheet lined with parchment paper.
• In your food processor, combine the flour and salt. Add the butter and toss well to coat the cubes in flour. Add the butter and pulse until the butter resembles the size of peas and the mixture resembles a coarse meal.
• Transfer the mixture to a large bowl. Make a well in the center of the bowl, add the water, and mix until the dough comes together. It should be rough in texture, and it should not be sticky. If it’s too dry, add more water 1 tablespoon at a time, until the dough comes together.
• Divide the dough—you’ll need about 2/3 of the dough for the bottom crust and about 1/3 for the top crust. Form each piece into a disk, wrap each piece of dough, and chill for at least 30 minutes in the refrigerator.
• While the crust is chilling, make the filling: in a large pot, heat 3 tablespoons of butter over medium heat. Add the onions and celery and saute until the onions are translucent (about 5 minutes). Add the garlic and sauté 1 minute more.
• Add the remaining 3 tablespoons butter to the pot. Once melted, whisk in the flour. Cook, stirring constantly, until the mixture is just starting to turn golden brown, about 2 minutes. Gradually whisk in the broth. Bring the mixture to a simmer. Add poultry seasoning and rosemary, and simmer until thickened. Turn off the heat and set aside.
• Heat a large pot of water to a boil and add carrots and potatoes, cooking until just fork tender, about 8 minutes. Drain and add to the gravy mixture along with the vegan chicken and peas. Set aside to cool until ready to fill the crust.
• Par-bake the bottom crust: on a lightly floured surface, roll out the larger quantity of dough to ¼ in/6 mm thick. Transfer it to the springform and trim the edge so there is ½ in/1 cm overhang all around the edge of the pan. Chill the dough inside the pan for at least 30 minutes in the refrigerator.
• Mound the cooled filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a nice, rounded mound at the top. On a lightly floured surface, roll out the smaller amount of dough to ¼ in/6 mm thick. Use a rolling pin to transfer the dough to
• Trim away any excess dough, leaving about ½ in/1 cm excess all the way around the edge. Nudge the edge down into the side of the springform pan so that it meets the top edge of the bottom crust. Push the crust down a bit so the excess puckers outward and creates a little lip, just like the edge of a typical pie. Press that outer lip together to seal the edges a bit, then crimp with a fork
• Transfer the pie to the prepared baking sheet and bake until the crust is golden and the filling is bubbling through the vents, or about 45 minutes. If the pie is browning too quickly, reduce the oven temperature to 375°F and place some foil over the top to prevent burning.
• Cool the pie for 20 minutes before slicing and serving. Un-mold the outer edge of the springform pan. Slide an offset spatula around the edge of the base of the pan; if the pie is really cool and it feels solid in the middle, you’ll likely be able to pick up the pie with your hands (or a large spatula) and transfer to a platter or stand. If it feels soft in the middle, you may rather keep it on the springform base for slicing.

Notes

If you don’t like faux meats, feel free to use chickpeas or sauteed mushrooms in its place!