The Best No Bake No Chicken Easy Pot Pie

Vegan Chicken Pot Pie

A classic comfort dish reinvented, this No Bake No Chicken Pot Pie is lick your bowl delicious. Loaded with veggies, savory marinated high protein soy curls in a rich gravy topped with a flakey puffed pastry cracker. Easy to make, vegan, plant-based, oil-free (if you omit the cracker) with gluten-free options. Ready in only 40 mins, this will be a dish you make over and over.

Traditional chicken pot pie usually calls for butter, whole milk or cream a pie crust that often contains lard and animal protein. The ingredients are first cooked on the stovetop then placed in the oven to bake. This can take well over an hour as it important to cook chicken to the correct temperature to kill harmful bacteria.

Why This Recipe Is Healthy, Quick & Easy


In this recipe we don’t use any oil or butter in the “filling” removing all the fat and many calories. By swapping the animal protein for soy curls we keep the protein while cutting calories and the need for prolonged cooking.

Soy Curls

Soy curls are a magnificent ingredient! To cook, simply rehydrate with hot water or vegetable stock, drain and sauté along with the vegetables.

Vegan Puffed Pastry Pie Crust

Instead of using a pie crust I use pre-made vegan puffed pastry to make pretty crackers to place on top. By doing so we eliminate the need to oven bake. The best part is you can have as many crackers as you like!S

Can’t Find Vegan Puffed Pastry?

In this recipe I swap out the traditional pie crust for vegan pre-made puffed pastry. Most puffed pastry is made with vegetable oil and is one ingredient that is accidentally vegan. It may not say it is vegan on the packaging, however there are no animal products in it, making it vegan.

What If I Can’t Find Soy Curls?

As a busy Mom it is important to me that my recipes be versatile, simple and easy to make. That is why I love this recipe. You can switch or omit many ingredients. If you don’t have soy curls, you can replace with tofu, chickpeas, seitan or simply omit them all together. This dish would be just as delicious with only vegetables. You can omit any of those too! If you don’t have peas or corn, no worries, leave them out or add extra carrots or potatoes in their place.

Make This No Bake No Chicken Gluten-Free

To make this dish gluten free ensure you use tamari in place of soya sauce, gluten-free flour or cornstarch in place of flour for the gravy and purchase or make a gluten-free, puffed pastry cracker.

Ingredients Needed To Make This No Bake No Chicken Pot Pie

Soy curls

Vegetable stock (This is my favourite broth base)

Soya sauce or tamari

Poultry seasoning

Thyme

Nutritional yeast

White onion

Large cloves garlic

Carrots

Celery

Yukon Gold potatoes

Peas, frozen or fresh

Corn, frozen or fresh

Non flavoured, unsweetened plant milk

Salt

Ground black pepper

Pre-made vegan puffed pastry

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Get Your Kids Involved

When I make this recipe I let Carrington cut up vegetables with her specialty child’s knife. Her hands down, favorite part is helping me with the puffed pastry and making the cut out’s for the cracker top. I don’t mind at all when she wants to use Christmas cookie cutter shapes in summer!

Sharing Is Caring!

Take a photo of your No Bake No Chicken Pot Pie share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.

You can also find me on my other channels YouTubeInstagramFacebook Pinterest and Twitter.

Don’t forget to leave a comment on the recipe below and give this No Bake No Chicken Pot Pie a star rating. 

Thanks for the love, my friends!

Susan xox

More Recipes To Try

If you love this No Bake No Chicken Pot Pie you are going to love these other main dish recipes:

Curried Tofu Colorful Vegetables and Orange Rice

Stir Fried Beef Seitan

Vegan Jackfruit Stew

African Peanut & Sweet Potato Stew

Print

The Best No Bake No Chicken Easy Pot Pie

Vegan Chicken Pot Pie

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A classic comfort dish reinvented this No Bake No Chicken Pot Pie is lick your bowl delicious. Loaded with veggies, savory marinated soy curls in a rich gravy topped with a flakey puffed pastry cracker. Easy to make and ready in only 40 mins, this will be a dish you make over and over.

  • Author: Susan Cooks Vegan
  • Prep Time: 20 minutes
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 6 Servings 1x
  • Category: Main Dish
  • Method: Stove top, Bake
  • Cuisine: American, Canadian
  • Diet: Vegan

Ingredients

Scale
  • 2 cups soy curls, broken into small pieces 
  • 1 cup vegetable stock
  • 2 tbsp soya sauce or tamari
  • 1 tsp poultry seasoning
  • 2 tbsp nutritional yeast
  • 1/2 white onion, chopped
  • 3 large cloves garlic, finely diced
  • 1 cup carrots, diced
  • 1/2 cup celery, diced small
  • 3 cups Yukon Gold potatoes, diced
  • 1/3 cup all-purpose flour
  • 3/4 peas, frozen or fresh
  • 3/4 corn, frozen or fresh
  • 1 tsp poultry seasoning
  • 1 tsp thyme
  • 6 cups vegetable stock
  • 1 cup plant milk
  • 1 1/2 tsp salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste)
  • Fresh parsley for garnish, chopped
  • Pre-made vegan puffed pastry *see note
  • Plant milk or aquafaba for brushing
  • Coarse or flaked salt 12

Instructions

  1. Preheat oven for the puffed pastry (according to package directions) or 400F and line 2 baking trays with parchment paper.
  2. Whisk together vegetable stock, soya sauce, nutritional yeast and poultry seasoning. Heat in a pot on the stovetop or in a large microwavable bowl. Break soya curls into small bite sized pieces. Stir into hot vegetable stock. Let sit stirring occasionally for 10 minutes.
  3. Heat a large soup pot over medium heat. Add onions, garlic, celery, poultry seasoning, thyme and 1 cup vegetable stock. Cook for 3-4 minutes or until onions are translucent adding more stock if needed. Add carrots, potatoes and 1/3 cup all-purpose flour. Stir well until flour is combined.
  4. Add the soy curl mixture, and marinade. Stir well as you add the remaining vegetable stock, 1 cup plant milk, salt and pepper.
  5. Increase heat and bring to a low boil. Stock should begin to thicken and become gravy-like. If not stir in a slurry of 1 tbsp water and 1 tbsp corn starch until it thickens. Cook for 15 minutes or until potatoes and carrots soften. Add peas and corn in the last few minutes of cooking. Taste and adjust seasoning if necessary.
  6. Meanwhile, roll out puffed pastry on a clean floured surface. Cut into 2 inch crackers.
  7. Optional step: use a cookie cutter to cut a shape and place on top of cracker. Brush with milk or aquafaba before baking and sprinkle with coarse salt.
  8. Bake for 10-12 minutes or until golden brown on top.
  9. Serve warm. Garnish with fresh parsley and place crackers on top

Notes

Store refrigerated in a sealed container for up to 7 days. Freeze for up to 3 months.

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2 Comments

  1. Shannon
    November 13, 2021 / 7:25 PM

    When do you add the frozen vegetables?

    • admin
      November 16, 2021 / 3:03 PM

      Hi Shannon.

      Thank you for your question! I update the recipe, adding the peas and corn in Step 5. Thanks for bringing this to my attention. Please let me know how the recipe turns out for you. It’s one of my favorites!

      In gratitude,
      Susan

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