Vegan Chicken Pot Pie

This Vegan Chicken Pot Pie is a one-skillet wonder! It offers a creamy plant-based filling with tender veggies and flaky golden crust. It's pure skillet pot pie comfort food!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 25

Resting Time 5

Total Time 35

Servings servings

Calories 453kcal

Author Marly McMillen

Equipment

Cast Iron Skillet

Ingredients

2 tablespoons olive oil
1 cup onions, finely chopped
2 cloves garlic peeled and finly chopped
3 cups frozen mixed vegetables (carrots, peas, corn, green beans, etc)
2 Impossible Chicken patties
¼ cup all-purpose flour
2 cups plant-based milk , plain, unsweetened (oat, soy, almond)
1 tablespoon soy sauce (substitute tamari or Braggs Aminos)
1 tablespoon nutritional yeast flakes
1 teaspoon Italian seasoning
1 sheet puff pastry (thawed if frozen)
1 tablespoon plant-based milk (for brushing crust)

Cups - Metric

Instructions

Preheat & Prep: Preheat your oven to 400°F/200°C. Lightly oil a 10-inch oven-safe skillet or pan.
Cook Vegan Chicken: Add the Impossible™ chicken patties to a skillet over medium heat. Cook until lightly browned, 3–4 minutes each side. Use a spatula to break it down into bite size pieces. Transfer from the skillet to a plate.
2 Impossible Chicken patties, 3 cups frozen mixed vegetables
Cook Aromatics: Add olive oil to the skillet and cook until it shimmers. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 30 seconds more. Add vegetables and cook for another 1-2 minutes.
2 tablespoons olive oil, 1 cup onions,, 2 cloves garlic
Make the Creamy Base: Sprinkle the flour over the mixture and stir to coat evenly. Gradually whisk in plant-based milk until smooth. Add thyme, sage, salt, pepper, and nutritional yeast if using. Simmer 3–5 minutes until thickened, stirring frequently.
¼ cup all-purpose flour, 2 cups plant-based milk, 1 tablespoon soy sauce, 1 tablespoon nutritional yeast flakes, 1 teaspoon Italian seasoning
Assemble Pot Pie: Remove from heat and stir in the chicken pieces. Lay the puff pastry over the skillet, tucking the edges slightly.
1 sheet puff pastry, 1 tablespoon plant-based milk
Brush the top with plant-based milk. Cut a few slits in the center for steam to escape.
Bake: Transfer skillet to the oven and bake 15–20 minutes, until the puff pastry is golden brown and puffed.
Serve: Let the pot pie rest 5 minutes before serving. Scoop directly from the skillet and enjoy a cozy, comforting meal!

Notes

Notes & Tips

Substitutions: Canned biscuits or crescent dough work in place of puff pastry for an even quicker version.
Veggie Swap: Use whatever frozen veggies you have on hand—broccoli, cauliflower, or green beans work great.
Make Ahead: Prepare the filling in advance and store in the fridge. Add puff pastry and bake just before serving.
Extra Flavor: A splash of soy sauce or vegan Worcestershire sauce in the creamy base adds depth.
Lower Sodium Tip: For a reduced-sodium version, leave the soy sauce out altogether or substitute it with 1/2 teaspoon Vegetable Bouillon. When I make it without soy or bouillon, we simply sprinkle a little seasoning (sometimes Mrs. Dash) on individual servings.

Nutrition