Vegan Chicken Pot Pie

Warm, creamy, and wrapped in a golden crust. This is the kind of meal that feels like home.

Serves 4–6 | Time 50 minutes

You’ll need
• 1 sheet vegan puff pastry
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup potatoes, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp flour
• 2 cups vegetable broth
• ½ cup plant milk
• 1 tsp thyme
• Salt + pepper

Optional add-ins
• Mushrooms
• Chickpeas

Let’s Make It

1. Preheat oven to 400°F.

2. Sauté onion, garlic, and vegetables until softened.

3. Stir in flour and cook 1–2 minutes.

4. Slowly add broth and plant milk, stirring until thick.

5. Season with thyme, salt, and pepper.

6. Transfer to baking dish.

7. Top with puff pastry and seal edges.

8. Cut vents in top.

9. Bake 25–30 minutes until golden.

Serve It With
• Side salad
• Steamed greens

Pro Tip
Let the filling cool slightly before adding pastry so it stays crisp.