Vegan Chicken Pot Pie With Puff Pastry

This delicious vegan pot pie with puff pastry is filled with nutritious veggies and topped with a pillowy crust.

Ingredients

Sauté onions and carrots. Add garlic and continue to stir for another minute.

Stir in flour till the vegetables are coated.

Pour in plant milk, broth, and seasoning. Stir occasionally as it cooks for about 10-15 minutes.

Once the filling has thickened, stir in the frozen peas and frozen vegan chicken. 

Roll out the puff pastry into a 12x12 square. Then, cut it into 1-inch squares.

Slightly overlap each square while leaving some gaps for the steam to escape. 

Bake it for 30-35 minutes or until the pastry is golden brown.

Enjoy! Click the link below for the full recipe and other helpful tips.

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