The Best No Bake No Chicken Easy Pot Pie
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.
- 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
- Preheat oven for the puffed pastry (according to package directions) or 400F and line 2 baking trays with parchment paper.
- 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.
- 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.
- Add the soy curl mixture, and marinade. Stir well as you add the remaining vegetable stock, 1 cup plant milk, salt and pepper.
- 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.
- Meanwhile, roll out puffed pastry on a clean floured surface. Cut into 2 inch crackers.
- 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.
- Bake for 10-12 minutes or until golden brown on top.
- 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.