Over the holidays, I was inspired to make mini vegan pot pies using my leftover veggies. I may have never had a proper homemade chicken pot pie, but I can still say with confidence that this vegan chicken pie is fantastic, and omnivore-approved! Ingredients and technique are almost identical to the original, with the simple substitution of mushrooms and tofu in place of the meat. Delicious, flaky and veggie-packed, this cozy vegan pie is made with tender veggies simmered in savoury herbed sauce and baked up under a flaky pastry crust, and tastes just like classic chicken pie, but this one is totally meatless and dairy-free!
Comfort food is about feeding the soul, maybe even more than feeding the body, but you'll still get a healthy hit of nutrients in this pie (and way more by including sides of veg too). The humble vegan chicken and mushroom pie, a chip shop classic and my childhood favourite meal by a mile. This is an even better version (vegan of course) and packed with tons of mushrooms, a creamy, savoury sauce, tofu and peas for a pop of sweetness, all topped with that perfectly golden and flaky crust. You’re probably looking at the ingredient list and method and thinking, “Boy, does this look long and complicated…” and you could not be more wrong. It’s actually really easy!
These pies come just in time for extra-chilly winter days. They’re warm, rich, comforting, entirely vegan and made completely from scratch. I’m so into these right now. Your cold winter bones are aching for this dish, I can sense it. Besides, you’ll be super impressed with yourself when they’re done in 45 minutes and you feel like a pie wizard. You’re welcome. Enjoy!
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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