Chicken Pot Pie

This vegan chicken pot pie has the perfect blend of hearty, savory, and satisfying flavors! With ingredients like tofu, mixed veggies, and fresh herbs, it brings a whole new meaning to comfort food.


Mix your tofu cubes in a bowl with some olive oil, nutritional yeast, stock powder, and salt. We recommend letting it marinate in the fridge while you get the dough ready. This process allows the tofu to soak up all those delicious flavors.


Combine the majority of your flour with salt in a food processor. Once it's mixed, add the vegan butter and/or vegetable shortening. The beauty of this method is that it's quick and ensures your fats are evenly distributed, leading to a flakier crust. After blending, transfer the mixture to a bowl, add the ice water, and fold until you have a cohesive dough. Shape it into a disc and transfer the dough to the fridge to chill. You can even make the dough the night before so it’s easier to work with.


First, bake or air fry the marinated tofu. Meanwhile, sauté the fresh vegetables until tender. Mix in the nutritional yeast, flour, broth, and milk, then let it simmer until a thick, creamy base forms. Finish it off by adding the frozen green peas, cooked tofu cubes, fresh herbs, salt, and pepper, then stir it until everything is combined well.


Roll out the chilled dough on a floured surface and gently place it over your filling. We find it easiest to roll the crust over our rolling pin, then roll it back out over the pan. Once your pie is covered, give the edges a quick crimp (no need to make it perfect here). Pop it into the oven until the top is golden and flaky. Let it cool for a few minutes before digging in. Happy eating!


Find full recipe measurements, tips, variations, and more at the link down below!