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Up close view of vegan chicken mushroom pie.

Vegan Chicken And Mushroom Pie

This Vegan Chicken and Mushroom Pie is packed with incredible savory flavor. It’s so creamy, cozy, and super satisfying. The best part is it all comes together in one pan, making it perfect for busy weeknights!
5 from 1 vote
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Bonnie - Serene Trail

Course: Main Course
Cuisine: English
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 452kcal

Equipment

Ingredients

  • 2 tbsp vegan butter, divided
  • 8-10 oz frozen vegan chicken, (227g)
  • 1/2 sweet onion, diced
  • 8 oz cremini mushrooms, sliced, (227g)
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour, (40g)
  • 2 cups no-chicken broth, or bouillon+water, (473ml)
  • 2 cups plant-based milk, +more for brushing, (473ml)
  • 1/2 tbsp dijon mustard
  • 1 tsp fresh thyme, or 1/4 tsp dried
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp poultry seasoning
  • 3 tbsp nutritional yeast
  • 1 cup baby spinach or kale, de-stemmed, (30g)
  • 1 cup frozen peas, (135g)
  • 1 roll puff pastry

Instructions

  • Heat your pan over medium heat on the stove. Melt 1 tablespoon of vegan butter in it and then sauté the frozen vegan chicken until crispy ends form. Set the pieces aside for now.
  • To the same pan, add the other tablespoon of vegan butter, then the onions and mushrooms. Sauté them for about 5 minutes or until they have softened. Add the garlic and stir as it becomes fragrant for a minute or two.
  • Sprinkle the flour on top and stir to coat everything. Add a little broth and use it to deglaze the pan by scraping at the bottom.
  • Stir in the remaining broth and the plant milk, dijon, thyme, and seasoning. Lower the heat to medium-low and let this cook and thicken for 15 minutes.
  • Meanwhile, slightly thaw the puff pastry just enough to be able to roll it. Usually, 15 seconds in the microwave. Roll it out to about 12 inches by 12 inches. Slice it into rectangles and then put them back in the freezer for now.
  • Stir in the vegan chicken, spinach, peas, and nutritional yeast. Take the pan off the heat to let the filling cool for 10 minutes. Preheat the oven to 400°F (200°C).
  • Layer the pastry slices over the entire pot pie, leaving some gaps for ventilation. Brush the top with some plant milk. Bake it for 30 minutes or until the top is golden-brown. Let it rest for 10 minutes before slicing it for a thicker filling.

Video

Notes

Let the pot pie filling cool down before adding the puff pastry on top. Make sure the puff pastry stays frozen until right before you are ready to use it. This will ensure that it cooks evenly and puffs up nicely in the oven.

Nutrition

Serving: 1 slice | Calories: 452kcal | Carbohydrates: 48g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Sodium: 756mg | Potassium: 484mg | Fiber: 7g | Sugar: 11g | Iron: 4mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.