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Individual Vegan Chicken Pot Pies

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Individual Vegan Chicken Pot Pies

I love creating recipes that warm my home and fill the kitchen with enticing aromas during the colder months. This recipe is a plant-based version of a traditional chicken pot pie. I have made this recipe more health-conscious by using only plant-based ingredients and reducing the fat and sodium by avoiding cream-based soups for the filling. Even though this recipe is a healthier alternative to the original it still delivers the comfort and flavor of the traditional recipe.

For the vegan chicken, I use my recipe but feel free to use store-bought or substitute in tofu. If you would like to incorporate more whole grains use spelt or whole wheat flour for the biscuit topping.

Individual Vegan Chicken Pot Pies

A healthy plant-based version of a traditional chicken pot pie.
Servings 4 people
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes

Equipment

  • large skillet
  • cutting board
  • Chef's Knife
  • Measuring cups
  • Measuring spoons
  • 4 5" ramkins

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 1 stalk celery chopped
  • cup all purpose flour
  • 2 cups vegetable broth
  • 1 cup vegan chicken see linked recipe above
  • 2 red potatoes cut into small cubes
  • ½ cup frozen peas
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • salt and pepper to taste

Biscuit Topping Ingredients

  • ¾ cup unsweetened plain non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 ¾ cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 3 Tbsp vegan butter
  • 1 tsp agave

Instructions

  • Preheat oven to 400°F
    Individual Vegan Chicken Pot Pies
  • In a large skillet over medium heat add the olive oil; once olive oil is hot add onion and cook until translucent; about 3 – 5 minutes
    Individual Vegan Chicken Pot Pies
  • Add the carrots and celery and cook another 2 – 3 minutes
    Individual Vegan Chicken Pot Pies
  • Add flour and coat the vegetables
  • Stir in the vegetable broth gradually
    Individual Vegan Chicken Pot Pies
  • Add the vegan chicken, potatoes, garlic powder, onion powder, and salt and pepper to taste
    Individual Vegan Chicken Pot Pies
  • Allow ingredients to simmer for 5 – 10 minutes until the mixture thickens; and remove from heat
    Individual Vegan Chicken Pot Pies
  • In a small mixing bowl combine the non-dairy milk and vinegar and let sit to curdle
    Individual Vegan Chicken Pot Pies
  • In a large mixing bowl combine flour, baking powder, baking soda, oregano, salt, and pepper and whisk until uniform
    Individual Vegan Chicken Pot Pies
  • Cut butter into flour with a fork or pastry cutter until the mixture resembles a coarse meal
  • Add curdled non-dairy milk and agave to the flour mixture and combine until everything holds together
    Individual Vegan Chicken Pot Pies
  • Divide the pie filling amongst four 5” ramkins
    Individual Vegan Chicken Pot Pies
  • Lightly oil the top edge and inside edge of the ramkin with a little olive oil
  • Divide the biscuit topping mixture into four equal parts
    Individual Vegan Chicken Pot Pies
  • Spread the biscuit dough into a circular disc with your hands and place on top of the filling inside of the ramkin
    Individual Vegan Chicken Pot Pies
  • Place the ramkins on a baking sheet and bake for 25 minutes or until biscuit topping is golden and the pot pie inside mixture is bubbling
    Individual Vegan Chicken Pot Pies

Notes

Left over pot pies can stay in ramkins and be wrapped in aluminum foil and stored in the refrigerator. To reheat unwrap the pot pie and place the aluminum foil lightly over the pie crust. Cook in a 400°F oven for about 15 – 20 minutes until warm.
Course: Main Course
Cuisine: American
Keyword: entree, Plant-based Meat, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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