Vegan Classic Chicken Pot Pie Filling

Savor the comforting flavors of a timeless classic with this Vegan Chicken Pot Pie Filling—a plant-based twist on the ultimate comfort food! Packed with hearty vegetables like carrots, celery, potatoes, and peas, along with savory cremini mushrooms, this recipe creates a rich and creamy filling that's perfectly seasoned with thyme, sage, and rosemary. The secret to its luscious, velvety texture lies in a simple non-dairy milk and flour mixture, while a vegan chicken-flavored bouillon adds an authentic depth of flavor. Ready in just an hour, this dairy-free, meat-free option is perfect for recreating a vegan pot pie that even traditionalists will adore. Whether tucked into a flaky crust or enjoyed as is, this versatile filling is guaranteed to warm hearts and appetites alike.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, diced carrots
• 2 diced celery stalks
• 2 medium, peeled and diced russet potatoes
• 1 cup frozen peas
• 8 ounces, sliced cremini mushrooms
• 1 large vegan chicken-flavored bouillon cubes
• 3 cups vegetable broth
• 1 cup non-dairy milk
• 1 third cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 0.5 teaspoon dried rosemary
• 1 teaspoon, or to taste salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onions and minced garlic, sauté until the onions become translucent, about 3-4 minutes.

Step 3

Stir in the carrots, celery, and potatoes, cooking for an additional 5 minutes until they start to soften.

Step 4

Add the sliced cremini mushrooms and cook until they release their moisture and are slightly browned, about 5 minutes.

Step 5

Dissolve the vegan chicken-flavored bouillon cube in the vegetable broth, then pour the broth into the pot with the vegetables.

Step 6

In a separate small bowl, whisk together the non-dairy milk and all-purpose flour until smooth.

Step 7

Slowly pour the milk-flour mixture into the pot, stirring constantly to prevent lumps.

Step 8

Add in the frozen peas, dried thyme, sage, rosemary, salt, and black pepper.

Step 9

Bring the mixture to a simmer, stirring often, until the sauce thickens and the vegetables are tender, about 15-20 minutes.

Step 10

Taste and adjust seasoning as needed before using this filling in your favorite vegan pie crust.

Nutrition Facts

Serving size	(2485.1g)

Amount per serving	% Daily Value*
Calories	1455.3

Total Fat 41.3g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 5612.4mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 40.7g	0%
Total Sugars 53.9g
Protein 50.4g	0%

Vitamin D 113.5IU	0%
Calcium 911.3mg	0%
Iron 16.3mg	0%
Potassium 6670.6mg	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: 24.8%

Protein: 13.5%

Carbs: 61.7%