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–+ servings

Vegan Marry Me Pot Pie

Thee Burger Dude
5 from 4 votes
Print Recipe Pin Recipe
Course Entrees
Cuisine American
Servings 10 Servings

Ingredients
 
 

  • 1 batch Soy Curl Chicken* (or about 1.5 pounds of your favorite Vegan Chicken)
  • 1 Tbsp Olive Oil
  • 2 - 3 Shallots (diced)
  • 12 oz Baby Yukon Gold Potatoes
  • 5 cloves Garlic (minced)
  • Splash of White Wine (optional)
  • 1 Tbsp Italian Seasoning
  • 1 tsp Red Chile Flakes or Calabrian Chiles (for some heat)
  • 1/2 cup Vegan Butter
  • 1/2 cup Flour
  • 3 - 4 cups Vegan Chicken Broth (or Veggie Broth)
  • 1 - 2 cup Plant Milk (unsweetened)
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
  • 1/2 cup Sun-Dried Tomatoes
  • 1 cup Chopped Spinach (or Frozen Peas)
  • Salt & Pepper to taste

For Topping

Instructions
 

  • First, cook up your vegan chicken. Like I said, you can use anything you like, but I'm using my Soy Curl Chicken. Set aside.
  • This is a good time to cook the Biscuits too. You can also take a shortcut and use Canned Biscuits or Puff Pastry.
  • Prep the veggies. I like to use Baby Yukon Gold Potatoes and cut them into bite size pieces.
  • Next get a 12" cast iron pan or similar. Heat it over medium heat, then add in 1 Tbsp of cooking oil. Add the diced potatoes and shallots and stir. Cook for 8 - 10 minutes or until shallots have softened and gone translucent.
  • Add in the minced garlic and stir and cook for 1 minute. If using, add in the splash of a dry white wine.
  • Toss in the 1/2 cup of vegan butter and stir to melt it. Then add in the Calabrian Chiles (or Red Pepper Flakes) and Italian Seasoning. Stir to combine.
  • Add in the flour and stir to combine. Cook for 1 minute to get rid of raw flour taste.
  • Next add in Vegan Chicken Broth, Plant Milk, Dijon Mustard and Vegan Parmesan. Start with 3 cups of broth and 1 cup of plant milk, and add more if needed after we add everything else in.
  • Bring to a light boil and cook the potatoes until they are fork tender. About 15 - 20 minutes. The sauce will thicken considerably too.
  • Once potatoes are cooked through, add in the sun-dried tomatoes and spinach, followed by the reserved vegan chicken. Stir to combine. If the mixture feels to thick, add in enough broth or milk until it's at your desired thickness.
  • Combine the 2 Tbsp of melted vegan butter, garlic and parsley. Top the Pot Pie with the Biscuits, then brush with the garlic butter mixture. Dig in and ENJOY!

Notes

You can use any vegan chicken of your choice. I have recipes for Tofu Grilled Chicken, Soy Curl Chicken, as well as Seitan Chicken too! 
Keyword marry me chicken, vegan chicken pot pie, vegan pot pie
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