Vegan Chicken Pot Pie Recipe
Savor the comforting flavors of this hearty Vegan Chicken Pot Pie, where tender jackfruit and creamy coconut milk come together in a flaky puff pastry crust. This plant-based twist on a classic dish is perfect for cozy dinners and a wonderful showstopper for special occasions like Thanksgiving or Christmas.
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.