Vegan Classic Chicken and Vegetable Savory Pie

Indulge in the comforting flavors of a timeless classic with a plant-based twist—this Vegan Classic Chicken and Vegetable Savory Pie is the ultimate hearty, wholesome recipe for any occasion! Packed with tender plant-based chicken pieces, vibrant vegetables like carrots, peas, and celery, and a creamy, herb-infused sauce made with almond milk and vegetable broth, this pie delivers layers of flavor in every bite. Encased in a flaky, golden-browned vegan pastry crust, this dish offers all the warmth and satisfaction of a traditional savory pie without any animal products. Perfect for cozy dinners or special gatherings, this easy-to-make recipe comes together in just over an hour and serves up to six. Whether you're vegan or simply exploring meat-free options, this comforting pie is sure to become a new favorite.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 medium, diced carrots
• 2 celery stalks
• 3 cloves, minced garlic
• 1 cup frozen peas
• 1 medium, diced potato
• 12 ounces plant-based chicken pieces
• 2 cups vegetable broth
• 3 tablespoons all-purpose flour
• 1 cup almond milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 (for a double crust pie) vegan pastry sheets
• 2 tablespoons (for brushing) non-dairy milk

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the onion is translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced potato and plant-based chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally.

Step 5

Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for 2 minutes to remove the raw flour taste.

Step 6

Gradually stir in the vegetable broth and almond milk, mixing well to avoid lumps. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.

Step 7

Add the frozen peas, dried thyme, dried rosemary, black pepper, and salt. Stir to combine and remove from heat.

Step 8

On a lightly floured surface, roll out one vegan pastry sheet to line the bottom of a 9-inch pie dish. Press gently into the edges and trim any excess.

Step 9

Pour the vegetable and 'chicken' filling into the prepared pie crust.

Step 10

Roll out the second pastry sheet and cover the filling. Seal the edges by crimping or pressing with a fork.

Step 11

Cut a few small slits in the top crust to allow steam to escape.

Step 12

Brush the top of the pie with non-dairy milk to enhance browning.

Step 13

Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown.

Step 14

Remove from the oven and allow to cool for at least 10 minutes before serving. Enjoy your delicious Vegan Classic Chicken and Vegetable Savory Pie!

Nutrition Facts

Serving size	(1872.7g)

Amount per serving	% Daily Value*
Calories	1782.4

Total Fat 68.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 4.5mg	0%
Sodium 5562.5mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 36.2g	0%
Total Sugars 52.2g
Protein 99.0g	0%

Vitamin D 90.3IU	0%
Calcium 872.1mg	0%
Iron 16.6mg	0%
Potassium 3560.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.2%

Protein: 22.1%

Carbs: 43.7%