Chickn Pot Pie

lunch & dinner
Written By Allison Kennedy

Chickn Pot Pie! Rich and creamy stew filled with aromatics, mixed vegetables, and fresh peas all wrapped in a flaky pastry crust. This decadent Pot Pie is like a warm hug on a cold winter’s day. Pot Pie has always been one of my favorite meals, especially around the holidays. Cozy up to this gorgeous savory pie, and I promise you won’t be disappointed!

Chickn Pot Pie

  • Pie dough recipe x 2

  • 1 8 oz bag Daring chicken or plant based “chicken“

  • 1 medium onion

  • 3 celery stalks

  • 3 small carrots

  • 2 tablespoons extra virgin olive oil, plus more for sauteeing

  • 2 tablespoons vegan butter

  • 1/4 cup flour

  • 2 cups vegetable stock

  • 1 1/2 cup unsweetened soymilk

  • 1/2 teaspoon salt

  • 1 teaspoon pepper

  • 1/2 teaspoon red pepper flakes

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 2 tablespoons nutritional yeast

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 2 bay leaves

  • cheesecloth

  • 1/2 cup frozen peas

  • 2 tablespoons unsweetened soymilk

  • 1 teaspoon apple cider vinegar

  • flaky sea salt (optional)

Double the pie dough recipe. Keep the pie dough refrigerated.

In a large saucepan, sear chicken in 1 tablespoon of evoo. Set aside and cook onions, carrots, and celery in 1 tablespoon of evoo for about 5-7 minutes. Set aside. Add butter and 2 tablespoons of evoo. Add in flour and cook on low heat for 5-7 minutes, stirring constantly. Slowly stir in vegetable stock and mix well to remove lumps. Place herbs in cheesecloth. Add in sautéed vegetables, chicken, and remaining ingredients except the peas. Cover and cook on low for 20 minutes. Remove from heat. Remove herbs and add in peas. Allow to cool.

Remove dough from refrigerator about 5 minutes before rolling out. Sprinkle work surface with flour and roll out to about a 1/2 inch longer than your pie dish. Place bottom layer of pie dough in pie dish. Add in pot pie filling. Roll out the top layer of dough to about 1/2 longer than your pie pan. Pinch the sides to create a seal. Create 3 slits on the top of the pie to allow moisture to exit. Mix 2 tablespoons of soy milk with 1 teaspoon of apple cider vinegar and brush the top of the pie. Sprinkle with flaky sea salt and bake at 350 degrees for 60-65 minutes. Allow to cool for at least 20 minutes before cutting and enjoying!

Chef Tips;

  • I used a 9 inch pie dish, this is my personal favorite: Emile Henry Pie Dish

  • I highly recommend making the filling and the dough a day or two before making the pie, it makes the process feel less strenuous.


Allison Kennedy
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