If you're craving comfort food with a twist, this Vegan Chicken Pot Pie Recipe is for you!
Made with tender jackfruit and creamy coconut milk wrapped in a flaky puff pastry crust - it's the perfect plant-based alternative to a classic chicken pot pie, and you'll surely love how the flavors come together.
Not only is this vegan pot pie delicious, but it's also packed with simple ingredients that you probably already have in your pantry!
This recipe has been kindly sponsored by Nature's Charm.
With the combination of hearty veggies, like peas and carrots, with savory seasonings and a tender chicken-like texture from the shredded jackfruit, this recipe creates a delicious pie filling that's hard to resist. Plus, the golden brown puff pastry adds an irresistible flaky crust!
Whether it's a special occasion or just a cozy dinner at home, this vegan chicken pot pie will satisfy all of your pot pie cravings!
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❤️ What's Great About this Recipe
- 🌿 Plant-Based Comfort: This vegan chicken pot pie recipe is the ultimate comfort food, perfect for cozy nights in!
- 🥧 Flaky Puff Pastry: Enjoy a golden, flaky crust that adds an irresistible texture to every bite.
- 🌱 Healthy Ingredients: Packed with fresh veggies like peas and carrots, making it both delicious and nutritious.
- 🌟 Jackfruit Magic: Tender jackfruit provides a perfect, chicken-like texture, adding heartiness to your meal.
- 🥥 Creamy Filling: The rich coconut milk and evaporated oat milk create a creamy, dreamy filling you'll love.
- 🕒 Quick Prep: With simple ingredients and easy steps, you'll have this pot pie ready in no time.
- 🍽️ Versatile Dish: Perfect for family dinners, individual pot pies, or even special occasions.
- 🌾 Vegan-Friendly: It's a plant-based twist on the classic chicken pot pie that everyone will enjoy.
- 🥄 Reheats Beautifully: Leftovers taste just as amazing, making it a great make-ahead meal option.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Olive oil - Use extra virgin for the best flavor. It’s the base for sautéing onions and garlic, adding richness to your vegan chicken pot pie filling.
- Small onion - Finely chop it for even cooking. Adds depth and sweetness to your pot pie.
- Garlic cloves - Mince them well. Essential for a flavorful start to your vegan pot pie recipe! Swap for garlic powder, if you don't have fresh garlic to hand.
- Young Green Jackfruit - I used Nature's Charm Young Green Jackfruit in Brine. Look for canned, in brine, not syrup. It cooks wonderfully tender and shreds beautifully, mimicking chicken texture in the pot pie filling.
- Vegetable broth - Choose a low-sodium option for better control of saltiness. It’s the liquid base for simmering the jackfruit.
- Full-fat coconut milk - Adds creaminess and richness. Make sure it’s shaken well before use.
- Evaporated oat milk - I used Nature's Charm Evaporated Oat Milk. It creates the ultra creamy texture for the pie filling. If unavailable, use vegan cream or regular unsweetened plant milk but reduce other liquid slightly.
- Flour - Helps thicken the sauce. I used plain / all purpose flour. Sprinkle evenly to avoid clumps.
- Frozen peas and carrots - No need to thaw them. They add color and a delicious sweetness to your vegan pot pie filling.
- Soy sauce or tamari - Adds umami depth. Tamari is gluten-free, perfect for those avoiding gluten.
- Dried thyme - For an earthy flavor. Rub between fingers before adding to release the natural herb oils for more intense flavor.
- Ground black pepper and salt - Season to taste. Adjust based on your broth's saltiness.
- Puff pastry - Ensure it’s vegan by checking the label. It forms the flaky crust for the savory pie. You can use store-bought puff pastry or homemade puff pastry.
- Plant-based milk - Use for brushing the top crust. It helps achieve a golden brown finish. Alternatively, use melted vegan butter or vegan egg wash to brush.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Pie Tin - Use this to line with pastry and fill with the jackfruit mixture. A dedicated pie pan is best if you're using a bottom crust.
- Sharp Knife - Perfect for cutting slits in the pie crust to let steam escape.
- Pastry Brush - Handy for brushing plant-based milk on the top crust for a golden finish.
- Oven - Preheat to 200°C (180°C fan) / 400°F for baking the pie to perfection.
- Aluminum Foil - Use to cover the pie to avoid burning the top crust in the oven.
🧑🍳 Instructions (Step-by-Step)
Step 1: Sauté Aromatics
Heat olive oil. Sauté onion and garlic until soft.
Step 2: Cook Jackfruit
Add jackfruit and broth. Simmer until tender. Shred jackfruit.
Step 3: Thicken Filling
Add flour, coconut milk, and evaporated oat milk. Stir until thickened.
Step 4: Add Veggies
Mix in peas, carrots, soy sauce, thyme, and pepper. Simmer briefly.
Step 5: Prepare Crust
Preheat oven. Line pie tin with puff pastry.
Step 6: Assemble Pie
Fill with jackfruit mixture. Top with pastry. Seal and vent.
Step 7: Bake Pie
Brush with milk. Bake until golden. Let cool before serving.
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🍽️ Serving
Scoop a generous portion of your vegan chicken pot pie onto a plate.
Serve it warm to enjoy the creamy filling and flaky crust at their best. Pair it with a simple green salad, green beans or your favorite steamed veggies for a balanced meal.
❄️ Storage
Store any leftover vegan chicken pot pie in an airtight container in the fridge. It'll stay fresh for up to 3 days. Want to keep it longer? Freeze it! Just make sure to wrap tightly to prevent freezer burn.
When you're ready to enjoy it again, reheat in the oven at 350°F (175°C) until warm. Avoid the microwave - it can make the crust soggy. If reheating from frozen, let it thaw in the fridge overnight first. Easy peasy! Enjoy your pot pie just like the first time!
💡 Expert Tips & Tricks
Here are some extra tips for you to make your pot pie a success:
- Jackfruit Simmer - Don't rush the jackfruit simmer! The jackfruit needs some time to soften and soak up all the flavors, to create that perfect tender texture. You can't rush it with a higher heat - it would just overcook the outside of the jackfruit pieces - so be patient. It'll be worth it!
- Soggy Bottom - Make sure to cool the pie filling room temperature before adding it to the pie pan to avoid a soggy pastry bottom.
- Bottom Crust - If you don't have a dedicated pie pan, I recommend making this pot pie with only a top crust and leaving the bottom crust out of the recipe. That way you avoid the crust being undercooked or sticking to your baking dish.
- Steam - Remember to cut slits into the top crust to allow for steam to escape in the oven.
- Mini Pot Pie Baking Time - If you're making mini vegan pot pies instead, adjust the baking time to ensure they cook evenly.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you love this Vegan Chicken Pot Pie Recipe, you might also enjoy making this Vegan BBQ Chicken Pizza or these flavorful Jackfruit Carnitas Tacos to spice things up!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Chicken Pot Pie Recipe
Equipment
- 1 large pan for simmering the pie filling
- 1 Pie Tin to line with pastry and fill with the jackfruit mixture. A dedicated pie pan is best if you're using a bottom crust.
- 1 sharp knife for cutting the puff pastry
- 1 pastry brush for brushing the pie crust
- oven
- aluminum foil to cover the pie before baking
Ingredients
For the pot pie filling:
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 can Nature's Charm Young Green Jackfruit (400g) drained
- 1 cup vegetable broth (240 ml)
- 1 cup full-fat coconut milk (240 ml)
- ½ cup Nature's Charm Evaporated Oat Milk (120 ml)
- 1 tablespoon all purpose flour (plain flour)
- 1.5 cups frozen peas and carrots (200g)
- 1 tablespoon tamari soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- Salt to taste
For the pie crust:
- 2 sheets puff pastry vegan-friendly
- 1 tablespoon plant-based milk for brushing
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Drain the canned jackfruit. Add it to the pan with 1 cup of vegetable broth. Let it simmer on low heat for about 25-30 minutes to soften, or until the majority of the liquid has evaporated. Use a wooden spoon to smash and shred the jackfruit as it cooks.
- Sprinkle 1 tablespoon of flour over the jackfruit. Stir well to coat. Cook for 1 minute. Slowly add 1 cup of full-fat coconut milk and ½ cup of evaporated oat milk, stirring constantly. The sauce should thicken as it heats.
- Add 1 ½ cups of frozen peas and carrots to the pan. Stir in 1 tablespoon of soy sauce or tamari, 1 teaspoon of dried thyme, and ½ teaspoon of ground black pepper. Add salt to taste. Simmer for 10 minutes, then remove from heat and let the pie filling cool down to room temperature.
- Preheat the oven to 200°C (180°C fan) / 400°F. Roll out one sheet of vegan puff pastry and line the bottom and sides of a pie tin.
- Pour the jackfruit filling into the pastry-lined pie tin. Roll out the second sheet of puff pastry and place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top to let steam escape.
- Brush the top with 1 tablespoon of plant-based milk to achieve a golden finish. Cover with aluminum foil and bake in the oven for 25-30 minutes, removing the foil for the last 5-10 minutes, or until the pastry is puffed and golden brown.
- Remove the pie from the oven. Let it cool for a few minutes before slicing and serving. Enjoy warm for the best flavor and texture.
Notes
- You can omit the bottom crust and only use a top crust, especially if not using a dedicated pie pan, as the bottom crust might not cook through completely in a regular baking pan.
- Brushing the top crust with melted vegan butter or vegan egg wash before baking adds extra flavor and color.
- To prevent the top of the pie from browning too quickly, cover it with aluminum foil during baking and remove the foil for the last 5 minutes to achieve a golden brown crust.
- Evaporated oat milk contributes to the creamy texture of the pie filling.
- Shredded jackfruit effectively mimics chicken texture, adding a soft and creamy quality to the dish.
- Use any leftover puff pastry to decorate the top crust before baking. Attach decorations by brushing the pastry with a little plant milk first.
- Individual pot pies can be made using smaller foil pie tins for mini servings.
- Garlic powder can be used as a substitute for fresh garlic.
- For storage, keep any leftover pot pie in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly and freeze.
- Reheat leftovers in the oven at 350°F (175°C) to maintain the crust's texture. Avoid using the microwave, as it can make the crust soggy. If reheating from frozen, let it thaw in the fridge overnight first.
- Serve the pot pie warm, paired with a simple green salad or steamed veggies for a balanced meal. It's ideal for cozy dinners or special occasions.
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