A week before my due date I spent two days in the kitchen baking twelve lasagnas and seven chicken pot pies (at the time, I wasn’t vegan). I was told I needed lots of frozen meals before giving birth as I wouldn’t have the time or energy to make anything afterward. At the end of the second day, my water broke (five days early – yay!). Thankfully, I already had all those meals in the freezer.
Not long after having my daughter, my husband and I grew sick of eating lasagna and chicken pot pie almost every day. Almost a year went by before I made chicken pot pie again! At this time, my daughter was severely allergic to milk protein (she has outgrown this allergy since). I altered a recipe to make it dairy-free. A couple weeks ago, I decided to tackle a chicken-less pot pie recipe to make it vegan. It was delicious!
Can’t make this now? Pin this image to save it for later!
But I needed to make a few changes. Sunday, I made it again and it’s perfect! The best part is that this recipe is packed with so many options. And it’s sooooo good.
I started by making a condensed cream of mushroom mixture. In a small pan, I heated some mushrooms with a little oil. If you don’t like mushrooms, you can certainly omit them. In a bowl, I mixed cornstarch, salt, onion powder and garlic powder together. I added milk and whisked the mixture before pouring over the mushrooms. The mixture gets thick rather fast. Once thickened, I set it aside.
Next, I chopped my veggies and tofu and tossed them in a large frying pan. Now, here is where your options begin.
If you don’t like tofu, you can cook the vegetables alone and add some lentils later. Yep, lentils. But they have to be the red ones. They practically have no taste but are packed with iron and protein. The only downside to using lentils is that this recipe will take you a little longer to make and it’s one more pot to clean. But it’s worth it. I prefer the lentils. My husband prefers the tofu. This version has tofu in it.
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As my veggies were cooking, I made the sauce in another pot. I started with margarine and flour, which makes a type of paste. I added milk and vegetable broth (remember the broth mix I shared with you the last time?), as well as the cream of mushroom mixture. Then I continued whisking until I got a nice, thick sauce. By this time, my veggies were ready: not crunchy, but not soft. This was the perfect time to stir in the sauce.
Isn’t it looking delicious already?
Now, I am not a huge fan of pie crust so, instead of making one for this pot pie, I decided to use my biscuits recipe to top it. While my mixture simmered on the stove, I made my biscuits.
Here’s where it gets a little tricky. You have to make sure your pot pie mixture is thick and chunky, otherwise, it won’t hold up the biscuits. During my first attempt, the biscuits sunk and didn’t cook fully. I had to get creative and I managed to save my meal, but it didn’t look as appetizing as this final version!
I added the peas last and poured the mixture into a glass pan (if you’re using frozen peas, cook those with the rest of the veggies). I separated my dough into eight buns and placed them delicately on top. My pot pie was ready to bake!
Here’s another option for you. If you’re a small family and won’t be eating the whole dish in one sitting, you can bake the buns separately and serve the pot pie mixture with it. The buns can then be stored separately without any fear of getting soft with the pot pie mixture.
The buns take 20-25 minutes to fully bake. During that time, I like to do my dishes so by the time the timer goes off, my kitchen is looking good again. Now grab a few plates and serve up!
If you do not want to make fresh buns, you can always use store-bought ones. In that case, heat the oven according to the directions on the package. My chicken-less pot pie heats at 425F because my biscuits need to be baked at that temperature.
Can you believe this meal is vegan?!
Chicken-less Vegan Pot Pie Casserole
This delicious vegan variation of chicken pot pie will make you forget about chicken! Enjoy the comfort of this classic without the meat or dairy.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cream of Mushroom Mixture
- 1/2 cup Mushrooms, sliced *may omit
- 1 1/2 tbsp Cornstarch
- 1 tsp Salt
- 1/4 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 1 cup Soy Milk
Pot Pie Mixture
- 1 1/2 cup Onions, chopped
- 1 cup Carrots, chopped
- 2 cups Cauliflower Pieces, small
- 2 cups Broccoli Pieces, small
- 1 cup Tofu, cubed (or 2/3 cup raw red lentils)
- 4 tbsp Vegan Margarine or Butter
- 1/2 cup Flour
- 1 1/2 cups Soy Milk
- 2 cups Veggie Broth
- (1) 10 oz can Small Peas, drained (or 3/4 cup Frozen Peas)
- 2 cups Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 tbsp Sugar
- 1 cup Soy Milk
- 1/4 cup Vegan Margarine or Butter
Cream of Mushroom Mixture Instructions
- Set stove burner to medium heat.
- In a small pot, add the mushrooms if you are using them.
- In a small bowl, mix the cornstarch, salt, onion powder and garlic powder together. Add milk and whisk well.
- Pour the cornstarch and milk mixture into the preheated pot. Stir until thickened then remove from heat.
Pot Pie Mixture Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a large pan or pot, cook the vegetables until just cooked (they shouldn’t be hard anymore but they also shouldn’t be soft). If you decide to use frozen peas add them to the vegetables to cook.
- In a separate pot, melt butter and whisk flour. Once thickened, whisk in the milk, vegetable broth and the cream of mushroom mixture. Stir well and add to vegetables. Mix well and let simmer.
- ** If you are using lentils instead of tofu – Bring 3 cups of water to a boil. Add the lentils and cook for 7-10 minutes. The lentils should no longer be crunchy but not overly soft. Drain them well and add them to the pot pie mixture while it simmers **
- In a large bowl, mix together the dry ingredients.
- Add milk and margarine.
- Knead the ingredients together.
- Separate dough into 8 portions (dusting your hands with some flour can help you do this without getting dough stuck to your fingers)
- Pour the pot pie mixture into the dish then top with the biscuits on top.
- Bake for 20-25 minutes. Check that the vegetables are soft and the center of the casserole is fully cooked