A classic comfort dish reinvented, this No Bake No Chicken Pot Pie is ‘lick your bowl’ delicious. Loaded with veggies, savoury marinated high protein soy curls in a rich gravy topped with a flakey puffed pastry cracker. Easy to make, vegan, plant-based, oil-free (if you omit the cracker) with gluten-free options. Ready in only 40 minutes, this will be a dish you make over and over.
Traditional chicken pot pie usually calls for a lot of animal dairy and animal products, but mine does not, making it so much better! I use soy curls and they are a great substitute. To cook they are simply rehydrated and sautéed along with the vegetables. Instead of using a pie crust I use pre-made vegan puffed pastry and make pretty crackers to place on top. By doing so we eliminate the need to oven bake. The best part is you can have as many crackers as you want!
What If I Cannot Find Soy Curls?
It is important to me that my recipes be versatile, simple and easy to make. That is why I love this recipe. You can switch or omit many ingredients. If you do not have soy curls, you can replace them with tofu, chickpeas, seitan or simply omit them altogether. This dish would be just as delicious with only vegetables. You can omit any of those too! If you don’t have peas or corn, no worries, leave them out or add extra carrots or potatoes in their place.
Make This No Bake No Chicken Gluten-Free
To make this dish gluten-free ensure you use tamari in place of soya sauce, gluten-free flour or cornstarch in place of flour for the gravy and purchase or make a gluten-free, puffed pastry cracker.
No Bake No Chicken Pot Pie
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Yields 6 servings | 164 calories/serving
For No Bake No Chicken Pot Pie
2 cups soy curls, broken into small pieces
1 cup vegetable stock
2 tbsp soya sauce or tamari
1 tsp poultry seasoning
2 tbsp nutritional yeast
1/2 white onion, chopped
3 large cloves garlic, finely diced
1 cup carrots, diced
1/2 cup celery, diced small
3 cups Yukon Gold potatoes, diced
3/4 peas, frozen or fresh
3/4 corn, frozen or fresh
1 tsp poultry seasoning
1 tsp thyme
6 cups vegetable stock
1 cup plant milk
1 1/2 tsp salt (or to taste)
1/2 tsp ground black pepper (or to taste)
Fresh parsley for garnish, chopped
Pre-made vegan puffed pastry
Plant milk or aquafaba for brushing
Coarse or flaked salt
Instructions / No Bake No Chicken Pot Pie
- Preheat the oven for the puffed pastry (according to package directions) or 400F and line 2 baking trays with parchment paper.
- Whisk together vegetable stock, soya sauce, nutritional yeast and poultry seasoning. Heat in a pot on the stovetop or in a large microwavable bowl. Break soya curls into small bite-sized pieces. Stir into hot vegetable stock. Let sit stirring occasionally for 10 minutes.
- Heat a large soup pot over medium heat. Add onions, garlic, celery, poultry seasoning, thyme and 1 cup of vegetable stock. Cook for 3-4 minutes or until onions are translucent adding more stock if needed. Add carrots, potatoes and 1/3 cup all-purpose flour. Stir well until flour is combined.
- Add the soy curl mixture, and marinade. Stir well as you add the remaining vegetable stock, 1 cup plant milk, salt and pepper.
- Increase heat and bring to a low boil. The stock should begin to thicken and become gravy-like. If not stir in a slurry of 1 tbsp water and 1 tbsp corn starch until it thickens. Cook for 15 minutes or until potatoes and carrots soften. Add peas and corn in the last few minutes of cooking. Taste and adjust seasoning if necessary.
- Meanwhile, roll-out puffed pastry on a clean floured surface. Cut into 2-inch crackers.
- Optional step: use a cookie cutter to cut a shape and place it on top of the cracker. Brush with milk or aquafaba before baking and sprinkle with coarse salt.
- Bake for 10-12 minutes or until golden brown on top.
- Serve warm. Garnish with fresh parsley and place crackers on top
- Susan Pratt is an entrepreneur, vegan chef, food photographer and author who enjoys life with her family in beautiful North Vancouver. Susan shares her love of cooking vegan for her family through her SusanCooksVegan brand that eating healthy doesn't need to be daunting or inaccessible. Susan creates approachable, delicious and visually appealing plant-based dishes and shares recipes and video demos on her website. Watch for the exciting upcoming launch of The Susan Cooks Vegan Cooking Show series on UnchainedTV: Vegan News Network.
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