The Ultimate Creamy Vegan Chicken Pot Pie: A Hearty Plant-Based Comfort Food Recipe

Craving a warm, comforting, and utterly delicious plant-based meal? This vegan chicken pot pie is your answer! It’s incredibly creamy, packed with savory flavors, and deeply satisfying, especially when the weather turns chilly. Get ready to indulge in a plant-based classic that will warm you from the inside out.

This post is proudly sponsored by Chef’s Choice and Nature’s Charm. All opinions and culinary explorations shared within this post are entirely my own.

Why you’ll love this creamy vegan pot pie recipe:

There’s something inherently comforting about a chicken pot pie, a classic dish that instantly brings to mind warmth and homemade goodness. As the colder months set in, our cravings for hearty, soul-satisfying meals intensify. If you’re a fan of savory pies, you are absolutely going to adore this vegan chicken pot pie recipe. It captures all the beloved elements of a traditional pot pie, but with a vibrant, plant-based twist that’s both healthier and incredibly flavorful.

Beyond its incredibly scrumptious taste, this particular vegan pot pie stands out for several compelling reasons:

• Effortlessly Easy – Despite its impressive appearance and rich taste, the filling for this pot pie is surprisingly straightforward to prepare. We keep things simple by using a single pie crust for the top, making the assembly process quick and mess-free. For ultimate convenience, you can even opt for a store-bought, pre-made vegan pie crust, significantly cutting down on prep time. This recipe is perfect for busy weeknights or when you want a comforting meal without all the fuss.
• Luxuriously Creamy – The secret to this plant-based pot pie’s unparalleled creaminess lies in the brilliant combination of rich coconut milk and raw cashews. When blended, these ingredients create a luscious, velvety sauce that perfectly coats every vegetable and “chicken” piece, ensuring a decadent bite every time. It’s a dairy-free dream come true, offering all the richness without any of the dairy.
• Allergen-Friendly – One of the many reasons to embrace this recipe is its thoughtful allergen profile. It’s naturally dairy-free, egg-free, and soy-free, making it an excellent option for those with common food sensitivities or dietary preferences. Furthermore, it’s incredibly versatile; by simply selecting a gluten-free pie crust, you can easily transform this into a delightful gluten-free meal, ensuring everyone at your table can enjoy a slice.
• Universally Family-Friendly – This pot pie has been a resounding success in my household, proving to be a hit with everyone, including my young son! Its familiar flavors and comforting texture appeal to all ages, making it a perfect meal for family dinners where you want to please a crowd with varying tastes.
• Infinitely Customizable – This vegan pot pie recipe is designed for flexibility. Don’t feel limited to the classic vegetable blend – you can easily customize the filling to your liking or to utilize whatever seasonal produce you have on hand. Whether you prefer a mix of sweet potatoes, mushrooms, or green beans, this recipe serves as a fantastic canvas for your culinary creativity.

Essential Ingredients for Vegan Chicken Pot Pie

Crafting this easy vegan pot pie requires just 15 key ingredients. Many of these are staples you might already have in your pantry if you frequently cook plant-based meals. Here’s a detailed look at what you’ll need to create this flavorful dish:

• Vegan Pie Crust – The foundation of any great pot pie! Choose your preferred dairy-free pie crust. Whether you’re a seasoned baker who loves making dough from scratch or you prefer the convenience of store-bought options, ensure it’s certified vegan. Look for brands that explicitly state “vegan” or check the ingredient list for butter, lard, or other animal products. Using a good quality crust will provide that essential flaky texture.
• Olive Oil – I personally favor extra virgin olive oil for its robust flavor and health benefits, which subtly enhance the overall taste of the pot pie filling. However, if you find the taste of olive oil too strong or prefer a more neutral base, feel free to substitute with light olive oil, avocado oil, or another neutral cooking oil like canola or grapeseed oil.
• Onions, Carrots, Celery, and Peas – This quartet forms the quintessential aromatic base and bulk of a classic pot pie. While I’ve stuck with this beloved blend, the beauty of this recipe is its flexibility. Imagine how delightful it would be with additions like tender cubed potatoes for extra heartiness, sweet corn, earthy mushrooms, vibrant broccoli florets, or even diced pumpkin for a seasonal twist! Feel free to experiment with your favorite vegetables.
• Garlic – Fresh minced garlic is indispensable for adding a layer of pungent, aromatic depth to this meatless chicken pot pie. It elevates the savory profile and creates an enticing aroma as it sautées with the vegetables. If fresh garlic isn’t available, ½ teaspoon of garlic powder can be used as a convenient substitute.
• Thyme – Just a couple of sprigs of fresh thyme can significantly brighten the flavors of the filling, adding an earthy, slightly floral note that complements the other ingredients beautifully. If fresh thyme is out of reach, 1 teaspoon of dried thyme will work just as well, though you might want to rub it between your palms to release its essential oils before adding.
• Jackfruit – For the “chicken” component, I wholeheartedly recommend Nature’s Charm’s young green jackfruit confit! This product is exceptional because it comes pre-flavored with thyme, bay, and garlic, making it incredibly convenient and adding an extra layer of savory taste directly into your pie. Young green jackfruit has a wonderfully fibrous texture that mimics shredded chicken when cooked down. If using plain canned jackfruit, drain and rinse thoroughly, then shred before adding, ensuring to season it well.
• Vegetable Stock – A high-quality vegetable stock or broth is crucial for building the rich base of our pot pie. Always double-check that your chosen brand is plant-based and contains no animal products whatsoever. Opt for a low-sodium variety if you prefer to control the salt content more precisely.
• Coconut Milk – My preference for this recipe is Chef’s Choice coconut milk. It delivers an incredible creaminess without any heavy cream, and its simple, preservative-free ingredients align perfectly with wholesome cooking. Full-fat canned coconut milk is essential here for achieving the desired rich, velvety texture.
• Raw Cashews – These are a powerhouse ingredient for achieving a silky, creamy consistency in savory vegan dishes, especially when paired with coconut milk. They provide a richness and body that’s simply unmatched. It is vital to properly prepare your cashews: soak them in cold water overnight, or for a quicker method, submerge them in boiling hot water for at least 20 minutes before blending. This softens them sufficiently for a perfectly smooth purée.
• Cornstarch – This ingredient is key to thickening our pot pie filling to the ideal consistency. Creating a simple cornstarch slurry (cornstarch mixed with a small amount of cold water) is an excellent, gluten-free way to achieve a rich, spoonable sauce. If you prefer to use all-purpose flour, you can substitute it. Use ⅓ cup of all-purpose flour, adding it to the pot after the vegetables have softened and before pouring in the vegetable stock, stirring well to form a roux before adding liquids.
• Salt & Pepper – These fundamental seasonings are vital for bringing all the flavors together. The exact amounts needed may vary depending on the inherent saltiness of your vegetable stock and your personal taste preferences, so it’s always recommended to taste and adjust as you go.

The Best Vegan Chicken Substitutes for Pot Pie

While Nature’s Charm young green jackfruit confit is an outstanding choice for replicating a pulled chicken or pork texture, there are several other fantastic vegan “chicken” substitutes you can explore if jackfruit isn’t readily available or if you simply want to try something different. Each option offers a unique texture and flavor profile:

• Frozen Tofu – This is a game-changer if you’ve never tried it! Freezing tofu fundamentally alters its texture, making it much chewier, more porous, and incredibly absorbent – perfect for soaking up the rich flavors of your pot pie filling. To prepare, simply freeze a block of firm or extra-firm tofu, then thaw it, press out any excess water, and crumble or dice it before adding to your recipe. Learn more about how to freeze tofu for best results.
• TVP (Textured Vegetable Protein) – Also known as textured soy protein or soy meat, TVP is a highly versatile and economical meat substitute. It’s dehydrated soy flour that, when rehydrated, takes on a ground meat-like texture. For pot pie, you can rehydrate it with hot vegetable broth and then season it heavily before adding to the filling for a hearty, savory component.
• Seitan – If you’re looking for a very meaty, chewy texture, seitan is an excellent choice. Made from vital wheat gluten, it has a dense consistency that can easily be diced or shredded. However, it’s crucial to remember that seitan is *not* gluten-free, so avoid it if you’re catering to gluten sensitivities. Be sure to season and sauté it well to develop its flavor.
• Chickpeas – For a less processed, whole-food option, chickpeas (also known as garbanzo beans) are a fantastic alternative. They offer a softer, creamy texture that works wonderfully in a pot pie. You can lightly mash them for a more rustic, shredded feel or leave them whole. Chickpeas also add a good boost of plant-based protein and fiber to your dish.

Using Store-Bought Pre-Made Pie Crusts for Ease

One of the best ways to make this vegan pot pie recipe even quicker and easier is by using a high-quality pre-made vegan pie crust. Many popular brands offer accidentally vegan options, but always check the label for ingredients like butter or lard. Here’s how to handle different types of store-bought crusts:

• For Frozen Pie Crusts in an Aluminum Tin: If your chosen pie crust comes frozen in a 9-inch aluminum shell, you’ll need to carefully remove it from its original tin. While it’s still frozen, gently pop the crust out – this is often easier than trying to remove a thawed crust. Let it soften slightly at room temperature so it becomes pliable enough to fit over your pie dish filled with the creamy mixture. This ensures a clean transfer and a perfect fit.
• For Rolled Pie Crusts: If you’re using a rolled pie crust (often found in the refrigerated section), it’s crucial to defrost it thoroughly according to package directions before attempting to unroll it. A cold, stiff crust will crack. Once defrosted and pliable, carefully unroll it over your pot pie filling. Gently press it down around the edges of your pie dish. Use a sharp knife or kitchen shears to trim off any excess pie crust that hangs too far over the side, leaving about a ½ inch overhang to create a nice crimped edge. You can use the trimmed dough for decorative cutouts if desired!

To achieve that beautiful golden-brown finish, you can brush the top of your pie crust with a little plant-based milk (like almond or soy milk) or a thin layer of melted vegan butter before baking. This will also help it crisp up beautifully.

How to Make the Perfect Vegan Chicken Pot Pie: Step-by-Step

Making this hearty vegan chicken pot pie is a rewarding culinary experience, resulting in a comforting dish that’s surprisingly easy to achieve. Follow these steps for a perfectly creamy and flavorful pot pie:

1. Prepare Your Oven: Begin by preheating your oven to a consistent 400°F (200°C). This ensures the oven is at the correct temperature when your pie is ready to bake, leading to a perfectly golden and flaky crust.
2. Sauté Aromatics and Vegetables: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onions and cook them for 3 to 4 minutes, stirring occasionally until they soften and become translucent, releasing their sweet aroma. Next, add the chopped carrots and celery to the pot. Continue to sauté for another 5 minutes, allowing these harder vegetables to start tenderizing. Stir frequently to prevent sticking.
3. Infuse with Flavor: Introduce the minced garlic and fresh thyme sprigs into the pot with the vegetables. Add the jackfruit (drained and shredded if using plain, or directly from the confit can). Sauté and stir this mixture for just 1 minute. This brief cooking time allows the garlic to become fragrant without burning and helps the jackfruit absorb the initial aromatics.
4. Simmer the Base: Pour the vegetable stock into the pot, bringing the entire mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This step is crucial for allowing the vegetables to become fork-tender and for all the flavors to meld beautifully, creating a rich base for your filling.

5. Create the Creamy Base: While the vegetables simmer, combine the coconut milk and pre-soaked raw cashews in a high-speed blender. Blend until the mixture is completely smooth and creamy, without any cashew chunks. This is your luxurious dairy-free cream. Pour this creamy cashew-coconut mixture into the pot along with the peas (if using frozen, no need to thaw). Let the filling simmer for another 10 minutes, stirring occasionally to ensure the bottom doesn’t stick and the flavors fully combine.
6. Thicken the Filling: In a small bowl, whisk together the cornstarch with 2-3 tablespoons of cold water to create a smooth slurry. Pour this slurry into the simmering pot pie mixture. Cook the mixture for an additional 3 minutes, stirring continuously. You will notice the filling beginning to thicken significantly as the cornstarch activates, creating that perfect rich consistency. Make sure to scrape the bottom of the pot to prevent any burning.

7. Assemble the Pie: Carefully pour the hot, thickened pot pie filling into a deep-dish pie plate. Use a spatula or the back of a wooden spoon to gently spread the surface evenly. Ensure the filling is distributed uniformly for even baking.
8. Top with Crust: Take your rolled-out vegan pie crust and carefully lay it over the filling, centering it. Trim any excess dough from the sides, leaving about a ½-inch overhang. You can crimp the edges decoratively or simply press them to the rim of the pie dish. Crucially, use a sharp knife to cut several slits or small holes on top of the pie crust. These vents are essential to allow steam to escape during baking, preventing the crust from becoming soggy or bubbling up excessively.
9. Bake to Golden Perfection: Place the assembled pot pie in your preheated 400°F (200°C) oven. Bake for approximately 40 minutes, or until the pie crust achieves a beautiful golden-brown color and appears flaky. Keep an eye on the edges; if they start to brown too quickly, loosely tent them with aluminum foil to prevent burning while the rest of the pie continues to cook. Once baked, remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving. This resting period allows the filling to set further, making for cleaner slices.

Expert Recipe Pro-Tips for a Perfect Pot Pie:

This plant-based pot pie is so delightfully easy and satisfying, you’ll find yourself wanting to make it a regular feature in your meal rotation! To ensure your pot pie turns out perfectly golden, creamy, and delicious every single time, here are a few expert tips to keep in mind:

• Chop Vegetables Evenly for Uniform Cooking: The key to a harmonious pot pie filling is consistency. Take the time to chop all your vegetables – onions, carrots, celery, and any other additions – into roughly the same size pieces. This seemingly small detail ensures that all vegetables cook at the same rate, preventing some from becoming mushy while others remain too crunchy. Evenly cooked vegetables contribute to a better texture and overall mouthfeel in every bite.
• Stir Continuously to Prevent Burning and Ensure Evenness: When you’re sautéing the aromatics like onions and garlic, and especially after adding the cornstarch slurry, it’s crucial not to walk away from the pot. Stirring continuously serves multiple purposes: it prevents delicate ingredients like garlic from burning (which can turn bitter), ensures that the sauce thickens evenly without lumps, and prevents any part of the filling from sticking to the bottom of the pot and scorching. A well-stirred filling is a perfectly cooked filling!
• Keep Your Pie Crust Chilled for Maximum Flakiness: The secret to a wonderfully flaky pie crust lies in maintaining cold butter or fat within the dough until it hits the hot oven. If your pie crust gets too warm while you’re working with it, the fat will melt, leading to a tough, rather than flaky, crust. Always keep your pie crust refrigerated until the very moment you’re ready to roll it out and place it over the filling. If you’re using store-bought rolled crusts, only remove them from the fridge right before use.
• Don’t Overfill Your Pie Dish: While it might be tempting to pack in as much delicious filling as possible, overfilling your pie dish can lead to an overflowing mess in your oven. Leave a little room (about half an inch to an inch) from the top edge of the pie dish to allow for any bubbling or expansion during baking. This also gives your pie crust enough space to properly seal and crimp.
• Allow for a Cooling Period Before Serving: We know it’s hard to resist digging into a hot, freshly baked pot pie immediately! However, allowing the pie to cool and rest for at least 10-15 minutes after removing it from the oven is critical. This resting time allows the creamy filling to set up properly, making for cleaner, more defined slices and preventing the filling from running out. Patience is rewarded with perfection!

Best Pans and Dishes for Baking Your Vegan Pot Pie:

The choice of baking dish can significantly impact the final outcome of your vegan pot pie, particularly regarding how evenly the crust cooks and browns. For this recipe, the ideal vessel is a deep ceramic pie dish or a casserole dish. The pie dish I personally used for a perfect result was a standard 9 x 2.25-inch ceramic pie dish, offering ample space for a generous filling and a beautiful golden crust.

Ceramic dishes are highly recommended for several reasons. Much like glass pie plates, they excel at conducting heat evenly and slowly, which is crucial for a perfectly baked bottom crust and a thoroughly cooked filling. A significant advantage of many ceramic dishes is their versatility: they are often safe to transfer directly from the freezer to a hot oven, eliminating the worry of thermal shock that can shatter glass dishes. This makes them excellent for meal prepping and freezing unbaked pies for future enjoyment.

Beyond their practical benefits, ceramic pie and casserole dishes are also aesthetically pleasing. Their rustic charm and variety of colors make them beautiful to bring straight from the oven to your dining table, serving as an attractive centerpiece that showcases your culinary creation.

That being said, if a ceramic dish isn’t available, you can certainly still make this recipe in a glass pie plate. Just be mindful of its temperature resilience, especially if you plan on freezing an unbaked pie, and allow it to come closer to room temperature before placing it in a hot oven.

How to Make Individual Mini Vegan Pot Pies

Mini vegan pot pies are an absolutely charming and practical way to serve this delicious dish, perfect for individual portions, packed lunches, or elegant appetizers. To create these delightful smaller versions, the process is quite similar to making a large pie, with a few key adjustments:

Instead of a single large pie dish, simply spoon your prepared, thickened pot pie filling into individual ramekins or oven-safe custard cups. Fill them to about three-quarters full to allow for bubbling. Then, top each ramekin with a round of vegan pie crust. You can cut the pie crust into circles slightly larger than the ramekin opening, then crimp the edges, or just gently press it around the rim. Don’t forget to cut a small vent hole in the top of each mini pie crust to release steam.

You can bake these mini pot pies at the same oven temperature of 400°F (200°C) as the large pie. However, due to their smaller size, they will likely require a shorter baking time. Keep a close eye on them, as they typically bake in about 25-30 minutes, or until the crust is golden brown and flaky. The exact baking time will depend on the size and depth of your ramekins.

Depending on the specific size of your ramekins, this recipe should yield approximately 6 to 8 individual mini pot pies, making them perfect for controlled portions or entertaining.

Delicious Serving Suggestions

This hearty vegan chicken pot pie is a complete meal in itself, but it pairs beautifully with a variety of side dishes to create an even more satisfying spread. Here are some delicious serving suggestions to complement its rich, creamy flavors:

• Crisp Green Salad: A light, vibrant green salad with a zesty vinaigrette provides a refreshing contrast to the richness of the pot pie. It adds a welcome freshness and helps to balance the meal.
• Creamy Mashed Potatoes or Mashed Sweet Potatoes: For the ultimate comfort food experience, serve a dollop of fluffy mashed potatoes or sweet potatoes alongside your pot pie. The textures and flavors are a match made in heaven.
• Warm Garlic Bread: A slice of crusty garlic bread is perfect for soaking up any extra creamy filling and adding another layer of savory flavor and texture.
• Roasted Seasonal Vegetables: Enhance your meal with a side of simply roasted vegetables. Think asparagus, Brussels sprouts, or green beans, tossed with a little olive oil, salt, and pepper, then roasted until tender-crisp.
• Decadent Mac and Cheese: If you’re leaning into pure comfort and indulgence, a small side of creamy vegan mac and cheese can be a surprisingly delightful pairing, especially for a special occasion.
• Steamed Green Beans or Asparagus: For a lighter side that’s quick to prepare, simply steam some green beans or asparagus until tender-crisp, then season lightly.

Storing and Freezing Vegan Pot Pie for Later

Preparing this delicious vegan pot pie often means you’ll have leftovers, or perhaps you want to get a head start by prepping it in advance. Properly storing and freezing ensures you can enjoy this comforting meal whenever the craving strikes.

Refrigerating Baked Vegan Pot Pie:

Once your pot pie has cooled completely to room temperature, you can store it in the refrigerator for up to 3-4 days. To maintain freshness and prevent it from drying out, make sure to wrap the entire pie dish tightly with plastic wrap or aluminum foil, creating an airtight seal. Alternatively, you can slice the pie into individual portions and store them in airtight containers. This method is convenient for reheating single servings. To reheat, you can use a microwave for a quicker option, or for a crispier crust, warm slices in an oven or air fryer until heated through.

Refrigerating Unbaked Pie Components (for future assembly):

If you’re making the pie ahead of time but don’t want to bake it immediately, it’s best to refrigerate the filling and the pie crust separately. Store the cooled pot pie filling in an airtight container in the fridge for up to 3 days. Keep your unbaked pie crust (either homemade dough or store-bought) well-wrapped in the refrigerator. When you’re ready to bake, simply take the filling out of the fridge while your oven preheats, then pour it into your pie dish and fit the pie crust over the top as directed in the recipe.

Freezing Unbaked Vegan Pot Pie:

Freezing an unbaked pot pie is an excellent way to prepare for future meals! Assemble the pie as described in the instructions, with the filling in the pie dish and the pie crust fitted on top, including the vent holes. For best results, use a ceramic pie dish that is freezer-to-oven safe, or if you don’t have one, transfer the assembled pie into a disposable aluminum pie tin. This prevents your ceramic dish from being tied up in the freezer and also minimizes the risk of thermal shock if your ceramic dish isn’t explicitly freezer-safe.

To prevent freezer burn, wrap the entire assembled pie (in its dish) very tightly with at least two layers of aluminum foil, ensuring no air can get in. Then, place it inside a large freezer bag for an extra layer of protection. It can be frozen for up to 2-3 months.

When ready to bake from frozen, do not thaw! Simply remove the foil (leaving the pie crust exposed), and place the frozen pie directly into a preheated oven (you might want to start at a slightly lower temperature like 375°F/190°C for the first 30 minutes, then increase to 400°F/200°C) and bake for a longer duration, typically 60-90 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the crust and tent with foil if it’s browning too quickly.

Frequently Asked Questions About Vegan Pot Pie

Tools and Equipment Needed to Make This Recipe

This vegan chicken pot pie recipe is designed to be straightforward and accessible, requiring only basic kitchen tools that you likely already own. You won’t need any highly specialized equipment, making it perfect for everyday cooking. Here’s a list of the essential tools:

• Cutting board: Essential for safely chopping your vegetables.
• Sharp knife: A good chef’s knife or utility knife will make quick work of all your chopping needs, ensuring even cuts.
• Large pot or Dutch oven: A sturdy, heavy-bottomed pot (like an enamel-coated cast iron Dutch oven or a large stockpot) is perfect for sautéing vegetables and simmering the filling evenly.
• Wooden spoon or spatula: Ideal for stirring the filling, preventing sticking, and gently scraping the bottom of the pot.
• Small bowl: Needed for creating the cornstarch slurry to thicken the filling.
• Rolling pin: For rolling out your vegan pie crust, whether homemade or a refrigerated store-bought variety.
• Blender (standard or high-speed): Crucial for blending the cashews and coconut milk into a perfectly smooth, creamy base.
• Deep-dish pie plate or casserole dish: The vessel for baking your delicious pot pie. A 9-inch ceramic pie dish is highly recommended.

Other Delightful Vegan Dinner Recipes

If you loved this comforting vegan pot pie, you’re in for a treat! Explore more delicious plant-based dinner options from my kitchen:

• Creamy Vegan Mushroom Risotto
• Pasta with Roasted Tomatoes and Vegan Calamari
• Fragrant Vegan Thai Green Curry
• Spicy Massaman Yaki Udon Noodles
• Velvety Creamy Vegan Pumpkin Soup
• Traditional Vegan Arroz Valenciana
• Zesty Red Curry Mac and Cheese

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Vegan Chicken Pot Pie

Course: Main Course, Side Dish

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8 slices

Calories: 310kcal

Author: Ai Willis

Who’s ready for a hearty plant-based meal? This vegan chicken pot pie is creamy, full of flavor, and super satisfying, especially on a cold day.

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Ingredients

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 large carrots chopped
• 2 stalks celery chopped
• 2 sprigs of thyme
• 1 cup peas
• 3 garlic cloves
• 3 cans Nature’s Charm Jackfruit Confit
• 2 cups vegetable stock
• ½ can Chef’s Choice Coconut Milk
• 2 tablespoons raw cashews
• 3 tablespoons cornstarch
• ½ teaspoon fine salt
• ½ teaspoon black pepper
• 1 vegan pie crust

Instructions

• Preheat the oven to 400°F (200°C).
• In a large pot, heat the olive oil on medium heat and add the onions and cook for 3 to 4 minutes. Add the carrots and celery in and sautée for another 5 minutes.
• Add the garlic, thyme, and jackfruit to the pot, and cook while stirring for 1 minute.
• Pour the vegetable stock into the pot and bring it to a boil. Turn down the heat and let it simmer for 15 minutes.
• Add the coconut milk and cashews to a blender and purée them until smooth. Add it into the pot along with the peas and let it simmer for 10 minutes, stirring occasionally.
• Make the cornstarch slurry and add it to the pot. Cook the mixture for 3 minutes while stirring to make sure the bottom doesn’t burn.
• Pour the thickened filling into a deep dish pie plate and use a spatula or wooden spoon to flatten the surface.
• Lay a rolled-out vegan pie crust over the filling. Trim the sides and use a sharp knife to cut out some holes on top for the steam to escape.
• Bake in the preheated oven for 40 minutes or until the pie crust is golden. Tent the sides with some aluminum foil if the edges get too dark. Let it cool for 10 minutes before serving.

Notes

Refrigerating vegan pot pie: Wrap baked pie with plastic or aluminum to make it airtight as possible. You can store slices in airtight containers. For unbaked pies, store filling and pie crust separately. When ready to bake, take the filling out while you preheat the oven and fit the pie crust over the pie dish.

Freezing vegan pot pie: Fit the pie crust on top of the filling before freezing. Be sure to wrap it with aluminum foil and store it in a freezer bag to avoid freezer burns. If you don’t have a ceramic pie dish, be sure to use a disposable aluminum pie tin.

How to make mini vegan pot pies: Put the filling in ramekins and top with pie crust. Bake them at the same temperature but they may require a shorter bake time, about 30 minutes. Depending on the size of your ramekins, you will end up with 6 to 8 portions.

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Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 27g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 669mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4378IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg