This Crustless Vegan Chicken Pot Pie brings all the cozy comfort of the classic dish but in a one-pot recipe! No crust means less dishes, less cooking time, and fewer calories. Vegan, gluten- and soy-free option.

Watch how to make this Crustless Vegan Chicken Pot Pie over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

As it so often happens when I’m planning out my recipes, my brilliant husband Brad will swoop in with a ‘what do you think of this idea? Or how about this idea?’ He’s always the idea man. So when I told him I wanted to make a one-pot meal, he said ‘Ohhhhh man, you know what I haven’t had in YEARS? Chicken pot pie! Make a vegan chicken pot pie!’

It was a great idea… except for the crust, which makes it not a one-pot meal, not to mention it adds a whole bunch of extra time-consuming steps. But not if there’s no crust! Why does there always have to be a crust? It’ll still be just as cozy and comforting without it… and thus, my Crustless Vegan Chicken Pot Pie was born.

It’s veggie and fibre packed, not to mention has lots of protein, and to replace chicken in the recipe we’re using Soy Curls. They’re my favourite plant-based replacement for chicken as they’re meaty, chewy, and have a similar mouthfeel. Not to mention they’re healthy and made from just soy beans!

Ingredients

1 tbsp vegan butter, or ¼ cup water
1 small yellow onion, chopped
2 large carrots, diced
2 large celery sticks, sliced
3 large garlic cloves, minced
4 tbsp all purpose flour, gluten-free if needed
4 cups vegan chicken stock (or hot water and 2 bouillon cubes/1 heaping tbsp bouillon powder)
1 cup creamy plant milk (soy, cashew, oat, coconut)
1 lb. potatoes, cut into small bite-sized cubes

1 tsp salt, plus more to taste
½ tsp ground black pepper, plus more to taste
1 tsp dried thyme
6 oz dry soy curls, rehydrated and roughly chopped OR 2 15-oz cans chickpeas (soy-free option)
1 cup frozen peas
2 – 4 cups baby spinach, chopped (optional)
⅓ cup nutritional yeast
fresh parsley or thyme, for garnish

How to Make Crustless Vegan Chicken Pot Pie

Crustless Vegan Chicken Pot Pie is the epitome of a one-pot recipe, making it a super easy meal to make on a weeknight:

Rehydrate the soy curls in a large heat safe bowl with 4 cups of vegan chicken broth. Let sit for 5 to 10 minutes while you prep the veggies. After they’ve soaked, strain the liquid into a bowl and and add enough more hot water and vegan chicken bouillon to make the required 4 cups for the recipe.
Add the butter (or water) to a large pot or dutch oven and let melt over medium heat. Stir in the diced onion, carrot, celery and potatoes and sauté for about 5-7 minutes until slightly softened.
Toss in the minced garlic, thyme, salt, pepper and red pepper flakes and sauté for 1 to 2 minutes.
Sprinkle in the flour, stir in with the veggies and cook for around 1 minute.
Pour in the plant milk of choice and vegan chicken broth, stir well to combine and simmer for 5 minutes to allow the mixture to slightly thicken.
Stir in the rehydrated soy curls, peas and nutritional yeast and let simmer uncovered over medium heat for 10-15 minutes, stirring occasionally until it’s thickened like a gravy, and the potatoes are fork tender.
Remove the pot from the heat, and let sit for 10 minutes or so if you want it to thicken up a little more. Serve as is or with fresh parsley or thyme, and garlic bread. Enjoy!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss