This is an even better version (vegan of course) and packed with tons of mushrooms, a creamy, savoury sauce, vegan chicken pieces and peas and sweetcorn for a pop of sweetness, all topped with that perfectly golden and flaky crust. If you need your pot pie to be gluten-free, you can use my gluten-free vegan pie crust recipe or make the biscuit-like batter to put on top of the veggie filling instead of a pie crust. Assemble the Pie: Pour the Chickpea & Veggie filling into a 9″ pie tin “lined” with a pre-baked Pie Crust, then cover with the additional unbaked pie crust. Our plant-based 'Chicken' and Leek Pie is a simple-to-follow recipe and a perfect replacement for any new vegans looking to replace the traditional ingredients with animal-friendly ones.
After an hour, the crust will cook beautifully and you will have a pot pie ready to eat! Chicken pot pie has always been one of my favorite dishes. And this vegan not chicken pot pie will never make you miss the real thing. A comfort food classic, made vegan! Maybe it’s the pie crust, I do have a thing for pie crust, whatever it is it’s delicious.
Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. Use a fork or your fingers to “pinch” the top crust layer with the bottom layer, then cover the edges of the Pie Crust with tin foil (see notes). I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier! Long ago before my vegan days, I LOVED chicken pot pie. My husband has never been a big fan of chicken pot pie, but he enjoys this one. How do you make the vegan chicken pot pie gluten free as well? The humble chicken and mushroom pie, a chip shop classic and my childhood favourite meal by a mile.