NON Chicken Pot Pie

One to change a few. A few to change many. Many to change the world. Starts with one. -anonymous

— NON Chicken Pot Pie


This recipe is a little more involved than usual but SO worth it!

Some people ask, “Why do vegans use meat substitutes? If they don’t want to eat meat then why would they try to replicate it?”

In our case it’s because we didn’t always eat like this. We have quite a few favorites that we’ve grown up with and it’s SO nice to still get to have them without killing anything to make it happen!

soy curls

These are great and super easy….just soak in water and cook them with this seasoning in a pan. We like to cut the soy curls into smaller chunks, they are in kind of long strips.

We’ve used them for “chicken” phillies, “chicken” noodle soup,  and “chicken” salad. The possibilities are endless!!


chopped veggiespot pie mixpot pie filling in crust


This “chicken” pot pie recipe is SO delicious! It’s our family’s most requested dinner!

veggie pot pie

Scroll to the bottom for links to the more rare ingredients used in this recipe.
NON Chicken Pot Pie

If you LOVE chicken pot pie, you will LOVE this vegan version! It's amazing and it doesn't have dead birds in it 🙂

  • 4 T flour
  • 4 T vegan butter
  • 1 T olive oil
  • 4 carrots diced
  • 2 stalks celery diced
  • 1 onion diced
  • 1 1/4 cups non chicken broth
  • 1 t dried oregano
  • 1 t dried thyme leaves
  • 2 large cloves fresh minced garlic
  • 1 bag soy curls cook soy curls according to package with seasoning
  • 2 cups cubed potatoes boiled
  • 1 pie crust or store bought crust see recipe
Soy Curl "chicken" prep
  1. Cover soy curls with water and let soak for 10 minutes.

  2. While soy curls are soaking, cook potatoes

  3. In a large pan, Add soy curls, and 4 Tbsp of "chicken"seasoning. Stir and cook over medium until soy curls are a light vrown. 

Potato Prep
  1. Bring 4 cups of water to a boil. Add 2 cups of potatoes and cook for 8 min. Remove from water and set aside.

Filling Prep
  1. In a small pan, melt butter and flour. Whisk together for a minute. Set aside.

  2. In a large pot, saute chopped carrots, celery, and onion in olive oil until tender.

  3. Add in ALL remaining ingredients.

  4. Stir and cook for an additional 5 minutes. Set aside.

Prepare crust.
  1. Bake lower pie crust 375 for 15 minutes. If you are using store bought apply their directions for bottom crust.

  2. Put half of filling into bottom crust.

  3. Put top crust on and cut slits in the top for ventilation.

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