Vegan Chicken Pot Pie (Casserole)
This hearty vegan chicken pot pie encases a creamy ‘chicken’ and vegetable filling with flaky puff pastry in a casserole dish. A satisfying, comforting meal to serve a crowd!
Servings: 6 to 8
Calories: 679kcal
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 pound super-firm tofu diced very small
- 12 ounces frozen peas and carrots
- ½ teaspoon poultry seasoning
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 1 batch vegan condensed cream of mushroom soup
- 1 pound frozen chopped potatoes or potato wedges
- 2 sheets puff pastry thawed according to package directions
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large pot over medium-high heat, heat 2 tablespoons of olive oil. Add the onion and cook for 3 to 4 minutes, until fragrant and softened.
- Add the tofu, peas and carrots, poultry seasoning, garlic powder, black pepper, and condensed soup. Stir well until everything is fully combined.
- Add the frozen potatoes, gently stir, cover with a lid, and bring to a gentle boil. Stir occasionally so nothing sticks to the bottom. Once it begins to boil, lower the heat and let it continue to simmer while you prepare the puff pastry. Taste and adjust seasoning if needed.
- Lightly coat a 9×13-inch baking dish with the remaining 1 tablespoon of olive oil, making sure the entire inside is coated.
- Lay one sheet of puff pastry into the baking dish. Pierce it a few times with a fork. Bake for 15 to 20 minutes, until lightly golden. If it puffs up, gently press it down with a spoon, being careful not to tear it.
- Remove the baking dish from the oven and place it carefully on the stovetop or counter. Remember, the dish is very hot.
- Slowly pour the hot tofu and vegetable filling over the baked puff pastry and spread it into an even layer.
- Place the second sheet of puff pastry on top. Use a fork to poke several holes across the surface.
- Bake for 20 to 30 minutes, until the top is golden and crispy.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes
- Use cold pastry: Other than thawing (as per its instructions), keep the pastry cold for a puffed-up, flaky, tender crust.
- How much pastry? Use 2 sheets for an encased pie. 1 sheet for a top only.
- Vent the pie crust: Poke holes or slits so steam escapes and the pastry crisps.
- For a darker crust: Brush it with a little plant milk or olive oil.
Nutrition
Calories: 679kcal | Carbohydrates: 65g | Protein: 17g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 0.01mg | Sodium: 459mg | Potassium: 702mg | Fiber: 7g | Sugar: 8g | Vitamin A: 441IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 5mg