Recipe: Vegan “Chicken” Pot Pie

Happy New Years Eve! This is my dinner for tonight – and it turned out FANTASTIC! I got the base of the recipe from Gardein’s website, but as is my way, I differed a bit. If you want the original recipe, please check it out here…if not, read on to enjoy my version. My changes are in italics 🙂

Note: Leave yourself I would say 1.5 to 2 hours to make this.

Individual serving - I added extra filo dough sheets for decoration..I like it in my pot pie 🙂


  • 1 pack Gardein Chicken Scallopini, cut into cubes
  • 6 1/2 cups of water
  • 7 t “Better than Boullion” Vegan Chicken Stock
  • 1 1/2 cup Spanish onion, sliced with food processor (fine shred)
  • 1 cup Carrots, sliced with food processor
  • 1 cup Fresh cut green beans
  • 1 1/2 cup Frozen baby peas
  • Dash of Poultry seasoning
  • 3/4 t Thyme
  • 3/4 t Sage (I used fresh chopped fine)
  • 3/4 t Kosher salt
  • 3/4 t Pepper
  • 1 T Nutritional yeast flakes
  • 1 T Soy sauce (reduced sodium)
  • 3 T Canola oil
  • 3/4 cup Flour
  • 3/4 cup Earth Balance butter
  • 3 puff pastry sheets rolled out (12×10′ – I use vegan filo dough)


  • Pre-heat oven to 375°F
  • Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. season with salt and pepper. remove from pan and set aside.
  • To make roux… melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. cool and set aside.
  • In a 5.5 qt. stock pot cook onions in canola oil for 5 min and add carrots, green beans, poultry seasoning, sage, thyme, salt and pepper. Continue to cook for 5-10 min.
  • Add already boiling stock and simmer for 5 min whisk in yeast flakes.
  • Add the roux a bit at a time and continue to cook as sauce begins to thicken.
  • Stir in gardein scallopini, tamari and peas. pour mixture into a large shallow pan to cool.
  • Once mixture is cool (I did this by placing it in a bowl in the refrigerator for 10 minutes).
  • In a 9×12 inch pan, place two pastry sheets on the bottom, separated by a thin layer of canola oil.
  • Pour on top of the party sheets in the glass casserole dish
  • Cover mixture with the remaining puff pastry sheet (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges.
  • Cut small slits in the top to allow breathing – I checked this every 10 minutes to make sure the sheets were not puffing up. If they do, gently stick them with a knife to get the air out.
  • Bake for 35 min or until internal temperature reaches 165°F.

The full version of the "pot pie". Would be great for a family dinner!

2 thoughts on “Recipe: Vegan “Chicken” Pot Pie

  1. Hmmmmm!! I can vouch that this is good! I just posted a very similar recipe, using tofu. I hadn’t thought of puff pastry though, how was that addition?

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