Vegan Chicken Pot Pie with Puff Pastry
This vegan chicken pot pie with puff pastry is creamy, hearty, and comforting. Made with Beyond Chicken and flaky Pepperidge Farm pastry.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 12 ounces Beyond Chicken lightly chopped
- 1½ cups portobello mushrooms diced
- 1½ cups potatoes peeled and diced small
- 1 cup frozen peas
- 1½ teaspoons garlic seasoning
- 2 tablespoons nutritional yeast
- 1½ cups unsweetened plant milk soy, oat, or almond
- Salt and black pepper to taste
Topping
- 1 –2 sheets puff pastry thawed (Pepperidge Farm puff pastry is vegan)
- 2 tablespoons plant milk for brushing pastry (optional)
Instructions
Step 1: Sauté the Base
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4–5 minutes until soft and translucent.
Step 2: Cook the Beyond Chicken
- Add Beyond Chicken to the pan and cook for 3–4 minutes until lightly browned.
Step 3: Add Mushrooms and Potatoes
- Stir in portobello mushrooms and diced potatoes. Cook for 5 minutes, allowing the mushrooms to release moisture and the potatoes to soften slightly.
Step 4: Season and Build Creaminess
- Add garlic seasoning, nutritional yeast, salt, and pepper. Pour in plant milk and stir well. Simmer gently for 10–12 minutes until the sauce thickens and the potatoes are tender.
Step 5: Finish the Filling
- Fold in frozen peas and cook for 2 more minutes. Remove from heat.