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Janelle Carss

Crustless Vegan Chicken Pot Pie

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 to 6 servings
Course: Dinner, Main Course
Cuisine: Canadian
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegan butter, sub water or veg broth if oil-free
  • ½ large onion, diced
  • 2 large carrots, diced
  • 2 large celery stalks, diced
  • 1 lb. potatoes, diced (yukon gold, red skin, or mini potatoes)
  • 4 tbsp all-purpose flour (gluten-free if needed)
  • 4 cups vegan chicken broth, sub veggie broth (plus 4 cups for soaking soy curls)
  • 1 cup creamy plant milk (soy, cashew, oat, coconut)
  • ~1 tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 1 tsp dried thyme
  • 6 oz dry soy curls, rehydrated and roughly chopped, sub 2 15-oz cans chickpeas if soy-free
  • 1 cup frozen peas
  • ⅓ cup nutritional yeast
  • 2 to 4 cups baby spinach (optional)
  • fresh thyme or parsley, for garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

Macros per serving (serves 5):
  • Calories: 355
  • Protein: 24g
  • Carbs: 44g
  • Fats: 9g
  • Fibre: 15g