Tastes like chicken vegan pot pies recipe! These mushroom and vegetable pot pies are quick and easy. Perfect for Meatless Monday or a plant based weeknight dinner!
Disclaimer: I was given a copy of Great Vegan Meals for the Carnivorous Family for review and this vegan pot pies recipe is shared with permission from the publisher. All opinions are my own. Thank you for supporting the brands that support Rhubarbarians!
Hello, Rhubarbarians! I’m so excited to share this vegan chicken pot pie recipe with you today. It’s from the book, Great Vegan Meals for the Carnivorous Family, and it’s amazing. I’m talkin…. you’d never know it’s vegan amazing. Will be loved by vegans as well as meat eaters amazing. THAT kind of amazing.
I’m always looking for ways to feed my family plant based versions of cozy dinners. Squash tacos have become a winter staple, cauliflower curry is a MUST, and of course a loaded bean chili for super cold nights. But vegan pot pie isn’t something that ever occurred to me. We don’t eat many pot pies, but we sure do love them!
This vegetable pot pie recipe is a bit of a cheater version of pot pie.. which is perfectly awesome in my book. There’s no crust making! Booyah! You just make the filling, place in a ramekin, and top with some puff pastry. Definitely simple enough for a weeknight dinner and I love the single serve presentation.
Great Vegan Meals for the Carnivorous Family
This vegan pot pie recipe is just one of the amazing recipes from Great Vegan Meals for the Carnivorous Family by Amanda Logan. Amanda is the powerhouse behind My Goodness Kitchen, a food blog focusing on vegan recipes that even carnivores will love.
You guys, this cookbook is seriously awesome. As I flipped through, I found myself wanting to make EVERY SINGLE RECIPE! We eat mostly vegetarian meals in our house, and I rarely take the time to create vegan options when things like dairy are involved. My husband is a meat lover, heck… a meat devourer, and he said that these were some of the best pot pies he’s ever had. WHOA!
The chapters go from breakfast to lunch, to mains, and then go on to sides, desserts, and easy vegan basics. I swear, if you picked up this book and flipped through the photos, you would NEVER know that these recipes are vegan. Some recipes that I can’t wait to make:
Eggless savory french toast
Birdless chicken noodle soup
The BBQ burger with coconut bacon
Sweet and smoky sweet potato wedges
Silken chocolate peanut butter pots
Hot chocolate sauce
Amanda NAILED it with this book. She was able to convince my husband that he had just eaten the best pot pie ever. And that was just one recipe out of the entire cookbook. So, if you’re thinking of trying to eat more plant based recipes, this cookbook is very highly recommended. I’m so excited to try all the other recipes!
You can purchase Great Vegan Meals for the Carnivorous Family on Amazon.
Tastes like chicken vegan pot pies
Just let me gush about these vegan chicken pot pies for a minute.
They are everything you want in a pot pie. Savory, just a bit herby, thick and creamy on the inside with a flaky crust. Sooooo so so cozy and pure comfort.
This recipe is one that I will make again and again. Everyone in my family loved it, even little Rhubarbaby. I’ve attempted pot pie before, but got frustrated with the crust, annoyed with the amount of effort, and never make them because of it. Now… I’ll be making them for my family all the time.
How to make a vegetable pot pie taste like a chicken pot pie
First up, go get yourself some king oyster mushrooms. They’ve got this thick stem that shreds just like some cooked chicken would. The texture and flavor make these vegan pot pies so much like a chicken pot pie! The star of the dish, if you ask me. If you can’t find king oyster mushrooms, go for smaller oyster mushrooms or if all else fails, chop up some portobellos.
Clean the mushrooms and shred the stem. Toss with a bit of tamari and then set aside.
Melt the vegan butter in a pan and saute your veggies. Add the flour, cook a few minutes, then add the stock, herbs, milk, and s&p. Stir in the mushrooms and cook down until you get a thickened gravy like consistency.
Preheat your oven and prepare your puff pastry. Place a ramekin upside down on the pastry and cut around it about 1/2″ larger than your ramekin. Do this for 4 ramekins.
Fill your ramekins withe the mushroom mixture and top with the puff pastry, pressing the edges along the sides. Cut a small slit in the middle, or you can create the hearts that I created by cutting hearts out of the extra pastry and placing on top. Cut a few slits on the sides.
Brush with a bit of dairy free milk and bake until golden brown. There you have it: the best vegan pot pie of your life. Seriously.
Tastes like chicken vegan pot pies recipe
Tastes like chicken vegan pot pie recipe! These mushroom and vegetable pot pies are quick and easy. Perfect for Meatless Monday or a plant based weeknight dinner!
- 8 whole king oyster mushrooms
- 1 Tbsp tamari
- 2 Tbsp vegan butter
- 1 medium white onion, finely diced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, diced
- 2 medium garlic cloves, finely chopped
- 3 Tbsp all-purpose flour
- 2 cups vegetable stock
- 3 sprigs fresh thyme, leaves removed and chopped
- 2 whole bay leaves
- 1/2 cup dairy free milk plus
- 2 tsp for brushing
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1/2 cup fresh or frozen peas
- 2 sheets vegan puff pastry, thawed
Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the “meat” (this is easier if you lay the mushroom down.) Place in a bowl and gently stir in the tamari, then set aside.
Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic. Cook for around 5 minutes or until the vegetables are tender. Stir in the flour and cook for another 3 minutes, stirring occasionally. Add the vegetable stock, thyme, and bay leaves and stir in the milk, pepper, and sea salt. Bring the mixture to a simmer. Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Remove from the heat, stir in the peas and set side while you prepare the puff pastry.
Preheat the oven to 420 degrees F.
To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch larger than the dish lip. Repeat with other ramekins. Fill each ramekin with pie filling before laying the pastry over the top. Gently press the edges of the pastry to the side of the ramekin and cut a small slit in the center of each pastry top. Brush a small amount of dairy-free milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the pastry top is golden.
To create the pastry hearts seen in the photos, cut small hearts out of the extra pastry dough. Place on top just before baking and cut a few slits around the heart instead of in the middle.
I hope you’ll give these tastes like chicken vegan pot pies a try! Snap a pic and give me a shout on social media #Rhubarbarians! #MyGoodnessKitchen
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