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Chicken-style vegan pot pie (Using frozen crust!)

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Text: Chicken-style vegan pot pie. With store-bought crust. Slice of vegan pot pie on white plate.

It doesn’t get cozier than vegan pot pie. It is loaded with carrots, onions, celery, peas, and chicken-style seitan. Then it’s bundled up in a creamy cashew sauce.

This holiday-worthy dinner got a whole lot easier since it’s made with store-bought frozen crusts! And yes, there’s a top and bottom crust for maximum yum factor. Vegan & gluten-free option.

Slice of vegan pot pie on white plate. Full sized pot pie in background in pie tin.

One of my favorite things about food blogging is seeing how my recipes take on a life of their own.

Food blogging is largely a solitary pursuit. (Except for my orange roommate who regularly comes by while I’m working – eager for treats, cuddles & fetch time.)

There’s recipe testing, food photography & editing. There’s writing, pin making (for Pinterest), and social sharing.

Then my recipe goes out into the world. And the people who make it in their homes take it and make it their own. It becomes a part of their special occasions or daily routines.

One example of this is my mini vegetable pot pie recipe. I shared it back in 2016.

Mini vegetable pot pie in a yellow cocotte.

In that recipe, vegetables in a cashew cream sauce are ladled into mini cocottes. Then they’re covered with homemade pie dough.

What results are individual pot pies. Perfect for Thanksgiving, vegan Christmas dinner, and winter dinner parties.

Full sized vegan pot pie on table.

Frozen store-bought crusts are an easy shortcut

A reader and fellow Iowan, Janis, has made that recipe loads of times with just one difference. She uses frozen store-bought crusts for a full-sized pie.

Genius!

Plus, frozen crusts usually come two to a pack. So you get both a top & bottom crust out of it. That makes it doubly cozy!

As I’ve mentioned before on my blog, I’m not the pie maker in our family. That falls to my husband, David, who has been making them from scratch since childhood.

So using a pre-made dough option is right up my alley! (In fact, until this post, I don’t think I’d ever put a crust on top of a full-sized pie. So if I can do it, you can too!)

I’ve had Janis’ substitution on my to-do list for a long while now. As we’re speeding into the holiday season, I made it a priority this week.

I knew there would be a lot of you, like Janis, who would like to make a pot pie for your holiday gatherings. It would be a terrific main course on Thanksgiving or Christmas.

And we can all use some shortcuts every now and again – especially this time of year.

Where to find frozen vegan pie crusts

There are a surprising amount of vegan options these days when it comes to pie crusts. Check out the frozen section of your favorite co-op, natural grocery store, or the health market of your mainstream grocery store.

I picked mine up at Natural Grocers. The crusts I used are from Wholly Wholesome. The 9 inch crusts come two to a pack.

(By the way, they also have a gluten-free vegan pie crust. Although, I’ve never tried it. )

There are lots of options, though. Just read the ingredient labels to find a crust that will work for you.

Don’t thaw the crusts until you are ready to cook

What makes using frozen crust especially convenient is that you don’t need to thaw it until you’re ready to start cooking!

Frozen crust doesn’t take long to thaw. So as soon as you’re ready to cook, pull the frozen crusts out of the freezer, and put them on the counter. By the time you are ready to fill them, they will be thawed.

Also, if you’d rather serve the pot pie in a nicer pie plate, this is the time to move it. After you take the crust out of the freezer, move it to a standard pie plate within the first half hour or so, and it will still hold its shape.

Slice of vegan chicken pot pie on white plate with Brussels sprouts in background.

Chicken-style seitan is a delicious addition

Since I was making a new version of my vegan pot pie, I decided to make another switch this time around. Instead of chickpeas or Great Northern beans, which I used in the individual pot pies, I went with seitan instead.

Seitan gives a wonderful chew to vegan pot pie. It’s reminiscent of the chicken pot pies I grew up eating.

You can use an 8-ounce package of store-bought seitan, like Upton’s Naturals traditional seitan. Or use 1 ½ cups of homemade seitan chicken, chopped in bite-sized pieces.

Gluten-free option

If you’d prefer to keep this vegan pot pie gluten free, just use gluten-free pie crusts. Then opt for 1 ½ cups of chickpeas or Great Northern beans instead of seitan. Your call!

With rosemary, thyme, garlic, and onions, it is loaded with warming flavors. The cashew cream sauce coats all of the vegetables in a way that’s incredibly satisfying.

Overhead slices of vegan pot pie & Brussels sprouts.

How to make this recipe

Start by preheating the oven to 400 degrees. Then pull a double pack of frozen pie crusts out of the freezer to thaw. Put them on the counter.

Now it’s time to make cashew cream. Blend raw cashews and water in a high speed blender.

If you don’t have a high speed blender, you’ll need to help your standard blender. You can either soak the raw cashews for several hours ahead of time, then drain the cashews before continuing with the recipe.

Or grind the dry raw cashews in a clean coffee grinder until they become like a flour. Put the ground cashews into your blender. Then continue the recipe as written.

Vegan pot pie ingredients on cutting board - onions, garlic, carrots, and celery.

Vegan pot pie filling on stove.

Sauté onions, garlic, and spices in a soup pot. Then add water, vegetable bouillon, carrots, potatoes, green peas, seitan, and salt. Cover and cook for 7 minutes, until the potato has softened slightly.

Then it’s time to add the cashew cream from the blender, stir, and cook for another 5 minutes.

Vegan pot pie filling with cashew cream sauce on stove.

Vegan pot pie in a store-bought frozen pie crust.

Carefully ladle the pot pie filling into the bottom pie crust in its tin.

Take the second pie crust, and invert it over the top of the pie. Pull off the tin from the top crust. Then carefully pull at the crust to lay lightly over the top.

If the top crust has any tears, dab your fingers into aquafaba (chickpea liquid) or water. Then use your moistened fingers to smooth out the tears.

Overhead can of chickpeas, empty pie tin, and vegan pot pie with raw dough.

Remove any excess crust from the top. Press the tines of a fork along the edges of the crust all the way around to secure the top and bottom crusts.

Then dab your fingers into chickpea liquid or water (or use a pastry brush if you prefer), and add a very light coating to the top of the pie.

(Aquafaba is what vegans use instead of egg wash. It helps the crust to brown.)

Or instead of aquafaba, you can finish the crust with a light layer of olive oil for nice browning.

Cut a few slits into the top of the pie. They will be air vents, so that steam can escape while cooking.

Put the pie onto a baking sheet. It will catch any filling that may bubble over. It also makes it easier for putting the pie into and out of the oven. (The aluminum pie tin is a little wobbly otherwise.)

Bake on the bottom rack for 30 minutes.

The pie interior will be bubbling hot when you remove it from the oven. So wait at least 15 or 20 minutes before slicing into it. The longer you wait to slice into it, the firmer the filling will be.

Serve the pot pie with roasted Brussels sprouts with apples, delicata squash salad, and/or orange cranberry sauce.

How to transport pot pie

If you’re taking your pot pie to a holiday potluck or gathering, I recommend using a 9×9 insulated carrier. I used one to transport my pot pie to a Thanksgiving potluck recently.

After I pulled the pot pie out of the oven, I gave the dish about five minutes to cool before handling. Then I moved it to an insulated carrier.

It was in the carrier for two hours. And it was still nice and warm by the time I pulled it out at the potluck! (Here’s the one I used.)

Roasted Brussels sprouts with apples and vegan pot pie slice.

Slice of vegan pot pie on white plate. Full-sized pot pie in background.

Slice of vegan pot pie on white plate.

Chicken-style vegan pot pie

Comfort food at its best - vegan pot pie with chicken-style seitan in a creamy cashew sauce. This cozy dinner is a great main course for Thanksgiving, Christmas, or holiday get-togethers. But since it's made with frozen, store-bought pie crusts, there's no need to wait for a special occasion! Enjoy this main course anytime you need something soothing. Makes 1 pot pie.
5 from 10 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Vegan
Keyword: christmas recipe, holiday food, thanksgiving recipe
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 5 people
Calories: 464kcal
Author: Cadry Nelson

Ingredients

  • 2 (9-inch) frozen pie crusts
  • 1/4 cup + 2 Tablespoons raw cashews*
  • 2 cups water divided
  • 1/2 teaspoon extra virgin olive oil
  • 1 cup chopped onion in medium pieces
  • 2 cloves garlic minced
  • 1/2 cup sliced celery
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1 vegetable bouillon cube or 1 teaspoon no chicken base Better Than Bouillon
  • 1/2 cup thinly sliced carrots cut into coins
  • 1 medium Russet potato about 6 ounces, chopped in small to medium pieces
  • 1/2 cup green peas Fresh or frozen are fine
  • 1/2 to 3/4 teaspoon salt
  • 1 1/2 cups chopped seitan chicken or an 8-ounce package of seitan
  • Aquafaba** liquid from can of chickpeas or olive oil, to use as vegan egg wash on top of pie crust

Instructions

  • Preheat oven to 400 degrees.
  • Take the frozen pie crusts out of the freezer, and put them on the counter to thaw.
  • Make the cashew cream. Put the raw cashews into a high speed blender with 1/2 cup of water. Blend until it is completely smooth, a thick cashew cream. Set aside.
  • Bring a soup pot to a medium heat with extra virgin olive oil. Saute onion in oil for about 5 minutes, until it has softened slightly and is fragrant. Add garlic, celery, dried rosemary, dried basil, and saute for for a minute more. Add remaining 1 1/2 cups water, vegetable bouillon cube or Better Than Bouillon, carrots, potato, green peas, 1/2 teaspoon salt, and seitan chicken. Bring to a simmer. Then lower heat, cover, and cook for 7 minutes, until the potato has softened slightly.
  • Add cashew cream from blender and cook for 5 minutes more over a low medium heat, so that the cashew cream can reduce slightly and flavors can combine. Stir occasionally. Taste for salt. Add the remaining 1/4 teaspoon, if necessary. But keep in mind, the filling will continue to condense while it bakes.
  • Use a ladle to put the filling into one of the crusts.**
  • Then take the second crust and invert it over the top of the bottom crust. Remove the tin from the second crust. Gently pull the top crust, so that it lightly lays evenly over the bottom one. If the top crust has any tears, dab your fingers into aquafaba (chickpea liquid) or water. Then use your moistened fingers to smooth out the tears.
  • Remove any excess crust from the top crust. Press the tines of a fork along the edges of the crust all the way around to secure the top and bottom crusts. Then dab your fingers into chickpea liquid or olive oil (or use a pastry brush if you prefer), and add a very light coating to the top of the pie. (Aquafaba is what vegans use instead of egg wash. It helps the crust to brown.)
  • Cut a few slits into the top of the pie. They will be air vents, so that steam can escape while cooking.
  • Put the pie onto a baking sheet. It will catch any filling that may bubble over. It also makes it easier for putting the pie into and out of the oven. (The aluminum pie tin is a little wobbly otherwise.)
  • Bake on the bottom rack for 30 minutes.
  • The pie interior will be bubbling hot when you remove it from the oven. So wait at least 15 or 20 minutes before slicing into it. The longer you wait, the firmer the filling will be when you slice into it.

Notes

*If you aren't using a high speed blender, you'll need to soak the raw cashews in additional water for several hours to soften and then drain before continuing with the recipe. Or grind the dry raw cashews in a clean coffee grinder until they are fine like a flour. Then add them to your standard blender with the water. If you're using a high speed blender, you can skip this step.
You can use store-bought seitan or make your own seitan chicken from scratch.
**If you'd rather, you can finish the pot pie with a very light coating of olive oil. It helps the crust to brown nicely.
***Some people say that warm filling going into a cold pie crust will make for a soggy bottom crust. If you're concerned about it, you can let the filling cool on the stove before ladling it into the pie crust. Or you could make the filling ahead of time, chill it in the refrigerator, and then put the crust out to thaw for a while before putting the whole thing together. Personally, I didn't have any complaints with the warm filling going into a cold crust.

Nutrition

Calories: 464kcal | Carbohydrates: 51g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Sodium: 628mg | Potassium: 435mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2295IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 3.5mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Thank you to Janis for the great tip on using frozen pie crusts to make vegan pot pie!

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Posted On: November 16, 2018
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Debra Maslov says

    November 16, 2018 at 1:01 pm

    5 stars
    Thank you Cadry for another great recipe! I love the idea of using 2 frozen pie crusts – easy & clever! Happy Thanksgiving!

    Reply
    • Cadry says

      November 18, 2018 at 8:49 am

      Thanks, Debra! When a person isn’t feeling like making pie crust from scratch, it’s an easy workaround. Happy Thanksgiving to you too!!

      Reply
  2. David says

    November 16, 2018 at 1:06 pm

    5 stars
    Having just had some of this pot pie for lunch, I can attest that it is delicious indeed! 🙂

    Reply
    • Cadry says

      November 18, 2018 at 8:51 am

      I’m glad to hear it!!

      Reply
  3. Dianne says

    November 18, 2018 at 8:37 am

    5 stars
    I haven’t had potpie in forever, and it used to be one of my favorites. Making it at home always seems so daunting, but I love how easy you’ve made it with the pre-made pie crust. I can’t wait to try it!

    Reply
    • Cadry says

      November 18, 2018 at 8:52 am

      Oh, if pot pie used to be one of your favorites, you’re going to love this. I’m excited for you to try it! And with pre-made pie crust, it doesn’t get much easier. 🙂

      Reply
  4. Becky Striepe says

    November 19, 2018 at 9:19 am

    5 stars
    This looks amazing, Cadry! I love that you used a frozen crust to save time. I’m all about a no-stress holiday.

    Reply
    • Cadry says

      November 20, 2018 at 4:19 pm

      Agreed! Might as well make it easy on ourselves. There’s enough to do!

      Reply
  5. Shell says

    November 20, 2018 at 2:22 pm

    5 stars
    Brilliant! I tried to make a pie recently and the crust was the most painful part of the process..and it didn’t turn out. This would make the process much more enjoyable!

    Reply
    • Cadry says

      November 20, 2018 at 4:20 pm

      Oh, wow! I’m so surprised that you made a pie. What was the occasion? I’m lucky to have a pie maker in the house. And when he’s busy, frozen pie crust to the rescue!

      Reply
  6. Teri says

    December 29, 2018 at 7:30 pm

    5 stars
    Tried this at Christmas. Delish!

    Reply
    • Cadry says

      December 30, 2018 at 8:11 am

      Thanks, Teri! I’m glad you enjoyed it!

      Reply
  7. rosalyn says

    March 14, 2019 at 2:14 pm

    5 stars
    absolutely AMAZING! i had been craving pot pie and hadnt had it in years, my mom made it for me in the winter and now its a family favorite with everyone! even non vegans! yyuumm!!

    Reply
    • Cadry says

      March 16, 2019 at 6:22 am

      I’m so delighted to hear that, Rosalyn! That was so nice of your mom to make it for you, and I’m thrilled it was a hit all around. Thanks for letting me know! 🙂

      Reply
  8. Terry says

    April 14, 2019 at 4:55 pm

    5 stars
    This was easy and deeeelish!!! Everyone loved it! I will definitely be making this again!!

    Reply
    • Cadry says

      April 14, 2019 at 5:23 pm

      I’m so happy to hear that, Terry! Thanks for letting me know!

      Reply
  9. Katherine Emerson says

    December 14, 2019 at 7:58 am

    Merry Christmas Cadry,
    Is there an alternative to using cashews? I am allergic to nuts. Thank you.
    Katherine

    Reply
    • Cadry says

      December 14, 2019 at 8:30 am

      Merry Christmas to you as well, Katherine! The usual way of making a pot pie is to make a gravy. I’m going a little rogue by thickening with cashew cream instead. So to avoid nuts, I’d go back to the standard way and use flour as a thickener.

      So you’d saute onions, garlic, and celery until fragrant. Then add dried rosemary, dried basil, carrots, potato, green peas, 1/2 teaspoon salt, and seitan. Give that a couple minutes. Then add 1 1/2 to 2 cups of vegetable broth and around 1/4 cup all-purpose flour. Stir until the gravy has thickened and until the potato has softened slightly.

      The flour is less prone to clumping if you let it dissolve in a separate bowl with some of the broth before adding it to the hot pot or skillet. Give it a good stir with a fork or whisk before adding.

      You could also replace some of the broth with soy milk for added creaminess.

      I haven’t tested the recipe this way, so you may have to play with it a bit to get it just right for you. Let me know how it goes!

      Reply
  10. Adam says

    December 26, 2019 at 1:03 pm

    5 stars
    I tried this as written, including the Organic Wholly Wholesome pre-made pie crusts and the referenced brand/flavor of seitan — and it came out great! First time I’ve made anything on my own that required a crust, so pre-made was definitely a bonus. 🙂 Right alongside this though I made a second one with the Wholly Wholesome gluten free crust (organic version not found, but still vegan), using chopped-up Quorn nuggets as an alternate faux meat because hey, let’s see what that’s like! Things I learned:

    1) The gluten-free crust was wet and gooey when thawed and so it was not possible to remove it from the pie tin in any coherent shape. I had already made up the stuff to put in it though and it was time to move on to other things I was supposed to be cooking so in the spirit of “what have I got to lose?” I (should I be confessing this?) just left it in the tin and put in atop the other, now-filled bottom half and pushed the edges together, and then cut slits in the bottom of the pie tin on the top. After 20 minutes I checked and found the top tin came right off, and although I didn’t put any olive oil or aquafaba on top of that one it actually browned a little more than the regular/non-gluten-free pot pie.

    2) The chopped-up Quorn nuggets soaked up the liquid way more than the contents of the other pot pie, so the filling was more like a paste to start with — but no harm done to the final product, it worked well.

    3) Somewhere during the cooking process I read the Quorn label more closely and learned that while some Quorn products are vegan, this one was not. No meat, but some egg-based components. D’oh! So although the final product was good, it wasn’t what I was aiming for — and, the seitan version definitely tasted better anyway.

    Reply
    • Adam says

      December 26, 2019 at 1:05 pm

      Minor clarification re: “After 20 minutes I checked and found the top tin came right off” — that’s after 20 minutes of cooking in the oven.

      Reply
    • Cadry says

      December 27, 2019 at 5:23 pm

      Thanks for the newsy review, Adam! That’s some good intel on the gluten free crust. I haven’t tried that one, so I’m glad to hear about your experience. I’m glad you enjoyed the pot pies!

      Reply

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Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

Contact me at cadryskitchen@gmail.com.

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