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VEGAN "CHICKEN" POT PIE W/ SOY CURLS (POTATO PIE CRUST)

Prepare this Vegan "Chicken" Pot Pie that combines a crispy oat potato crust with a hearty filling of soy curls, tender vegetables, and savory herbs. It’s free from oil, dairy, and gluten and packedwith flavor, making it a perfect comforting, wholesome, satisfying plant-based meal.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American

Equipment

  • 1 Pie Dish
  • 1 Large Mixing Bowl
  • 1 Large pan
  • 1 Silicone Dough Rolling Bag (or parchment paper)
  • 1 Rolling Pin

Ingredients
  

For the crust (You can also use my recipes for oat flour pie crust or pie crust with almond flour*):

  • 2 cups mashed potatoes (no oil, salt, or butter)
  • 1 cup oat flour
  • 1/4 cup tapioca starch
  • 1/4 cup ground flaxseeds
  • 1/4 cup unsweetened applesauce
  • 1/4 tsp salt (optional)
  • 1/4 tsp baking powder (optional)
  • 2-3 Tbsp cold water (as needed)

For the Filling:

  • 2 cups soy curls
  • 1 ½ cups vegetable broth (for soaking the soy curls)
  • 2 Tbsp vegan chicken bouillon powder (divided; 1 tablespoon for the soy curls, 1 tablespoon for the filling)
  • 1 onion (large, diced)
  • 3 garlic cloves (minced)
  • 2 carrots (medium, peeled and diced)
  • 1 cup frozen peas
  • 1 ½ cups potatoes (diced, small chunks)
  • 1 cup celery (diced)
  • 2 Tbsp cornstarch ( or arrowroot powder to thicken)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions
 

  • Prepare the Crust: In a large bowl, combine the mashed potatoes, oat flour, tapioca starch, ground flaxseeds, salt, and baking powder (if using). Add the unsweetened applesauce and mix until a dough forms. If the dough is too dry, add 1 tablespoon of cold water until the dough is smooth but firm enough to work with. Roll the dough between two pieces of parchment paper** to your desired thickness, or press the dough evenly into your pie dish to form the bottom crust***. Reserve some dough for the top if making a double crust.
  • Prepare the Soy Curls: Soak the soy curls in 1 ½ cups of warm vegetable broth mixed with 1 tablespoon of vegan chicken bouillon powder for 10 minutes. Drain the soy curls, squeeze out any excess liquid, and reserve some soaking broth to dissolve the cornstarch. Set aside.
  • Prepare the Filling: In a large pan over medium heat, sauté the diced onion, garlic, carrots, potatoes, and celery with a splash of vegetable broth. Cook until the vegetables are soft, about 8-10 minutes. Add the soy curls, peas, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine. Add the remaining 1 tablespoon of vegan chicken bouillon powder to the filling and mix well. In a small bowl, dissolve the cornstarch in the reserved broth from soaking the soy curls. Add this mixture to the pan and cook until thickened about 5-7 minutes. Adjust seasoning as needed. Remove the bay leaf before assembling the pot pie.
  • Assemble the Pot Pie: Pour the prepared filling into the uncooked crust. If using a double crust, roll out the remaining dough and lay it over the filling. Seal the edges and make a few small slits on top to allow steam to escape. Optional: Brush the top of the crust with the plant-based milk and maple syrup mixture to help it brown in the oven.
  • Bake the Pot Pie: Bake the pot pie in the oven at 375°F (190°C) for 30-35 minutes or until the top crust is golden and firm. Let it cool for 5-10 minutes before serving.
  • Garnish and Serve: Garnish with fresh parsley if desired.

Notes

  • * Recipes for oat flour pie crust or pie crust with almond flour.
  • ** I love to use this Silicone Dough Rolling Bag to roll the crust. 
  • *** The gluten-free dough will crack, but it’s manageable with patience. It is normal if it breaks in a few places, fix those cracks covering them with dough using wet fingers.
  • Mashed Potatoes for the Crust: Ensure the mashed potatoes are smooth and free from any lumps, as this will help create a more cohesive dough. Using freshly cooked and well-drained potatoes (or even leftover mashed potatoes) can enhance the texture of the crust.
  • Working with Dough: Use minimal flour to avoid making it too dense when rolling out the crust. Too much added flour can prevent the dough from puffing up and may cause cracks when splitting open the pie.
  • Chilling the Dough (Optional): If the dough is too soft to handle, you can chill it in the fridge for about 15-20 minutes. This can help make it easier to roll out and press into the pie dish.
  • Baking the Pie: Watch the pot pie during the last 10 minutes of baking to ensure the crust doesn’t overbrown. If it browns too quickly, cover the top loosely with aluminum foil to protect it.
  • Variations: You can customize the filling by adding or substituting other vegetables like mushrooms, green beans, or bell peppers. For a heartier filling, try adding cooked lentils or chickpeas.
  • Make-Ahead Tip: You can make the filling a day in advance and refrigerate it. This helps the flavors develop further and reduces preparation time when you plan to serve the pot pie.
  • Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
  • The recipe was inspired and adapted from this Fork Over Knives recipe.