Hearty, delicious and surprisingly vegan! Check out this savoury pie by Tikka Smiley.
Vegan Pot Pie
Serves 4
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Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
  1. Pie Dough
  2. 2 cup all-purpose flour
  3. ½ tsp baking powder
  4. ½ tsp salt
  5. ¼ cup avocado oil
  6. ½ cup ice water (approx.)
  7. Filling
  8. 3 Tbsp canola oil
  9. 1 onion, diced
  10. 2 small Yukon Gold potatoes (about 320 g), peeled and diced
  11. 2 carrots, diced
  12. 2 clove garlic, minced
  13. 2 Tbsp chopped fresh sage
  14. 2 tsp chopped fresh thyme
  15. ¾ tsp salt
  16. ½ tsp freshly ground black pepper
  17. 3 Tbsp all-purpose flour
  18. 2 cup plain soy beverage
  19. 4 meatless chicken breast portions (about 450 g), chopped
  20. 1 cup frozen peas
  1. Pie Dough
  2. 1. Place flour, baking powder and salt in food processor; process until combined. Add oil; pulse on and off until combined. Pulsing on and off, gradually add ice water through feed tube until soft dough forms. Form into a ball. Flatten into disc. Wrap in plastic wrap. Chill at least 30 minutes.
  3. Filling
  4. 1. Preheat oven to 375F (190C).
  5. 2. In saucepan, heat oil over medium heat; cook onion until softened, stirring occasionally, about 5 minutes. Stir in potatoes, carrots, garlic, sage, thyme, salt and pepper; cook for 2 minutes longer. Stir in flour; cook, stirring, for 1 minute. Gradually stir in soy beverage and ½ cup (125 mL) water, stirring constantly. Add meatless chicken breasts and peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes. Transfer mixture to 11 x 7-inch (2 L) glass baking dish. Cool slightly.
  6. 3. Meanwhile, on lightly floured surface, roll out pie dough to scant 13 x 8 inch (33 x 20 cm) rectangle. Place over filling, pinching to form decorative border around edge. Cut out 1 inch (2.5 cm) circular vent in centre. Bake in centre of oven until golden brown on top, about 40 minutes. Cool 10 minutes before serving.