Vegan Chicken Pot Pie with a Flaky Phyllo Crust

vegan chicken pot pie | Luminous Vegans

Everybody needs a little comfort now and then. Especially when the government shuts down. Actually, I didn’t really know what a government shutdown meant or how it started until I found sites that were basically “government shutdown” for dummies. Um, is it just me or does this feel like a squabble between parents that only makes the kids suffer?

This vegan chicken pot pie is comfort food to the max and despite the scary phyllo crust is easy to put together. The more I work with phyllo, the more I love it and realize how forgiving it is despite how much it folds and cracks when I’m assembling it. Oh government, you could learn a thing or two from phyllo.

vegan chicken pot pie | Luminous Vegans

The phyllo dough (inspired by Ina Garten) makes a crispy yet light buttery crust for the creamy inside which is filled with onions, carrots, peas, thyme and tarragon. For the chicken I used the lightly seasoned Beyond Meat chicken-free strips (which we stocked up on when they were 2 for $5 recently).

Chikin Pot Pie with a Phyllo Crust

Ingredients

  • 1/2 large yellow onion chopped
  • 8-10 baby carrots chopped (about 1/2 cup)
  • 2 cloves of garlic, minced
  • 1/2 cup of peas (I used frozen)
  • 1/2 package (6 oz) of Beyond Meat chicken-free strips thawed and cut into cubes**
  • 1 heaping tbs of vegan butter
  • 3 tbs chickpea (garbanzo) flour
  • 1 1/4 cup almond milk
  • 1 tsp chicken-free broth concentrate (I used Better Than Bouillon No-Chicken Base)
  • 1/4 tsp dried thyme
  • 1/4 tsp dried tarragon
  • salt and pepper
  • 6 sheets of phyllo dough with enough melted butter to brush on each
  • 8 inch round baker’s pan, lightly greased

I was worried that I would have too much filling for the pan when I made this but it was just enough. There’s room to add more peas, carrots and/or chicken-free strips (or tofu) if you want it really full.

Directions

Preheat oven to 375F. Sautee the garlic, onions and carrots in a little oil on medium heat. When the carrots are mostly tender (~8 minutes) add in the peas and Beyond Meat chicken-free cubes and toss with a little salt and pepper. Remove from heat and set aside.vegan chicken pot pie | Luminous Vegans

Now onto the sauce, which starts with a mini-roux to make it thick. Using a whisk, melt the butter with the chickpea flour in pot over medium-low heat. It will be super clumpy and thick, but keep whisking until the butter and flour are incorporated well into a paste. Then slowly whisk in the almond milk. Add the chicken-free broth, thyme, tarragon and salt and pepper to taste. Continue whisking over low heat until the mixture simmers and thickens. Stir this mixture into the set-aside sauteed veggies and chicken-free cubes.

Place one sheet of phyllo in the pan and brush with butter. The edges will hang out. Layer another sheet down alternating how it is placed and brush with butter. Continue until all sheets are used. Pour filling in the middle. Fold the hangy off phyllo edges into the center of the pan and brush the top with butter. Bake for 30-35 minutes at 375F. Crust should be golden.

vegan chicken pot pie | Luminous Vegans

Let cool a little before digging in.

vegan chicken pot pie | Luminous Vegans

Perhaps I should send some to congress. It’s hard to argue when you have delicious food in your mouth.

vegan chicken pot pie | Luminous Vegans

**Pressed tofu cubes can replace the chicken-free strips, though I would increase the amount of seasoning if I used tofu and probably saute the tofu separately before adding to the veggies to get a nice crispy outside on it.

What foods make you feel like you’re getting a giant comforting hug on the inside?

PS There’s still time to enter the VeganDish Pottery giveaway. You have until midnight (EST) on Friday to enter.

Disclaimer: This post contains Amazon affiliate links.

76 thoughts on “Vegan Chicken Pot Pie with a Flaky Phyllo Crust

  1. Kristy

    This looks so dang good and comforting! I’ve always been nervous about working with phyllo dough too, but it looks like I need to get over it. :-)

    P.S. I had no clue what the government shutdown was either until I found what I’m assuming were the same sites you found. And Buzzfeed had a Ferris Bueller sort of explanation too and that kinda helped.

    Reply
    1. luminousvegans Post author

      Thanks Kristy! I guess everyone has that “thing” that intimidates them in the kitchen. I actually have a lot :-) or maybe it’s just me being lazy. But regular dough scares the crap outta me with all the yeast and the rising. But I guess with practice, anything gets easier. It’s getting over that first initial hump.

      I’m going to have to check out this Ferris Bueller Buzzfeed thing you speak of just because it sounds entertaining!

      Reply
  2. Katie @ Produce on Parade

    Oh my goodness, you are a stinking genius! :) Oh man, you guys need to start listening to NPR. Stay informed! :) Of course, I guess I watch the news in the morning and after work as well….and NPR on the way to work. Gah! The news is everywhere!

    Reply
    1. luminousvegans Post author

      Aw, thanks Katie! LOL, you’re totally right. I need to get back into listening to NPR. I used to listen to it on my way to and from work but since I started telecommuting I just kinda haven’t. :-P Definitely gonna start up again!

      Reply
  3. ✈ veganmiam.com (@veganmiam)

    I don’t even know what a government shutdown means either, fill me the information! I was thinking about having some vegan mock chicken pot pie the other day – and I even had a dream about them. I was sitting in a random house in Pennsylvania, upstairs on a second floor, waiting for my pot pies. I could hear Elsa barking, looking at me, with a happy face. And I realized she was gone and I looked at my pot pies with content. She died of lymphoma when I was 18, I wasn’t there. I was too far. I didn’t even have the chance to see her grave or her passing.

    It was one of my favorite childhood meals, my mother would bake two of them for me and my younger brother in the small microwave oven before heading off to work and I ate it as quickly as possible. My brother hated these sorts of pies, and said it was greasy (haha, he has a thing for greasy foods) and I would finish his pot pie. I love a bit of peas, carrots, and potatoes in my pie. Isn’t Phyllo dough amazing? You can make it into anything else from pizzas to even “empanadas.” Ah, I still have the lightly seasoned Beyond Meat chicken-free strips in the freezer back home in Oregon, I can’t wait to use them. I used them in my “chicken” noodle soup once after my heartbreak with a stray I rescued (he was injured, skinny, and spraying all over). I thought the Beyond Meat chicken-free strips work pretty well in moist and wet dishes (e.g., chicken-free salad, etc.), but not in fried, baked or sautéed dishes. Beautiful photos, Ketty, I would love to have some of it! I need to make it when I get home!

    To answer your question, this vegan chicken pot pie and mac and cheeze are my comfort foods! Have a great week.

    Reply
    1. luminousvegans Post author

      Rika, your story about Elsa brought tears to my eyes. I can empathize because I wasn’t able to be there when our family pup Penny passed on. She was really old and one day she just left. My mom searched everywhere for her but she never came home. It is our theory that she left to die alone. At least we are able to have good memories of our fur family.

      I agree about the Beyond Meat strips. I have eaten them on salads and in stir fry but they are a little dry if not cooked with enough moisture. And yes, phyllo dough is pretty awesome!

      Reply
    1. luminousvegans Post author

      Thanks Julie! Phyllo dough is worth giving a shot. It has definitely taught me how to let go of my perfectionist tendencies and to just “let go” because it all works out in the end! :-)

      Reply
  4. sarojinididi

    I love a nice hot bowl of spicy chana dal with tomato and coconut, or custard made with Bird’s custard powder and soya milk! This pie is such a great idea- ?I shall have a go at vegan-ising it. I might use seitan for the “chicken” too. Thanks for this post :)

    Reply
  5. Rambling Vegans

    I also had to educate myself about what a government shutdown meant. I had no idea that it’s even happened before!

    Such a perfect looking pie. Mike’s a big fan of pot pies and I believe you just made his mouth water. :)

    Reply
    1. luminousvegans Post author

      Kristy from Keepin’ It Kind alerted me to this really funny Buzzfeed article explaining it in terms of Ferris Bueller. I can’t believe things like this happen amongst our “leaders”.

      And thank you about the pie! I’d never made a real pot pie before this (at least I don’t think I have), so if it made Mike’s mouth water…success!

      Reply
  6. Cadry's Kitchen

    What a great idea to use phyllo! I have always been impressed in the past with how forgiving it is to use. Plus, in the end you get flaky pastry, which is always good! This pot pie looks fantastic!

    Reply
    1. luminousvegans Post author

      Phyllo has definitely taught me how to let go of my perfectionist tendencies. Because you’re absolutely right, it always works out in the end…going from cracked and broken to golden and flaky :-)

      Reply
  7. erika

    Hahah “the government could learn a thing from phyllo” <– love it. So true. And I love THIS! I've been wanting to make a veg pot pie for ages…using chickpea flour to thicken up the sauce is so brilliant. I am definitely going to try that!

    Reply
  8. Hannah (BitterSweet)

    Okay, seriously, how are your reading my mind? I literally have a Google search in the next tab of my browser for “vegan pot pie recipes.” I’m floored by how perfect and serendipitous this is. Clearly, it’s a sign that I need to start this thing cooking, ASAP.

    Reply
    1. luminousvegans Post author

      Thanks for stopping by and commenting. I use Earth Balance for my “butter” which is in fact vegan. I sometimes just assume that people know when I mention something that sounds non-vegan, I am using the vegan version of it. Plus I get tired of putting things in quotes sometimes or using the word vegan before it like —- vegan cheese or “chicken”. I guess I should be more mindful of that or add something to my about me section. Thanks for the heads up!

      Reply
  9. lucymfel

    What brand of phyllo do you use for this recipe? My partner is vegan and I have not bought phyllo thinking it might contain animal by product. Thanks and the recipes looks great.

    Reply
    1. luminousvegans Post author

      Hi! Thanks for stopping by. I use the Organic White Wheat phyllo dough of this brand: http://www.aunttrudys.com/ . I am able to pick this up at my local farmer’s market in the freezer section. But I have a feeling that they probably sell these at Whole Foods too. I would check the “local retailers” tab on the website to see where they sell it near you. Hope this helps!

      Reply
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    1. luminousvegans Post author

      Thanks so much for making it! And I’m glad that you enjoy it. We have the same problem. We try to make it last for leftovers and what not but yeah, an 8-inch round pan of this dish usually goes fast in this house of just two.

      Reply
  12. allovepunk

    Would love to try this! To make this recipe truly vegan the phyllo would need to be made with some type of vegetable butter. Do you have a recipe for vegan fillo? (I haven’t been able to find Phyllo without butter)Thanks!

    Reply
    1. luminousvegans Post author

      Awesome! The phyllo dough I use is premade and vegan. I can’t imagine making phyllo from scratch. I’m sure it’s possible, but I am not one of those people who will do that…I kinda adhere to the “ain’t nobody got time for dat” mantra pretty closely ;-)

      Here’s the link for the phyllo dough that I use. http://www.fillofactory.com/fillo-dough/16-oz-organic-white-wheat.html

      I found it in the freezer section of my local Farmer’s Market. If you go to their “local retailers” tab, you can search if they sell it near you. I wanna say that I’ve seen it at Whole Foods too but I’m not sure.

      I don’t know if there is a good vegan recipe for making phyllo dough from scratch because I’ve never looked for one. I think it would be challenging to get the sheets really thin though. If you find something, I’d love if you shared it.

      Reply
  13. allovepunk

    Ok, I’ve just been going through your site and I think I’m addicted. You have an adorable sense of humor and some crazy good recipes. Can’t wait to try them all! (I’m off to find ingredients…)

    Reply
    1. luminousvegans Post author

      Aw, shucks! Thanks so much for the kind words. I hope you enjoy trying out some of the food. I’d love to hear feedback or adaptations because I usually learn so much from them!

      Reply
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  16. Stepahanie

    This was beyond good! Thank you for posting this. My dad and I were looking for a dish to bring to a friends thanksgiving dinner and this is it! The perfect comfort food!

    Reply
    1. luminousvegans Post author

      Hi Stephanie! Thanks so much for trying it and sharing your thoughts with me. You’ve definitely made my day! So I should be thanking you!!

      I’d love to know if you made any alterations to it. It is helpful when I update recipes, add notes or field reader questions. I found that I could have stuffed more veggies in mine for sure.

      Reply
      1. Stephanie

        Hi! I did make a few alterations. I was going to use tofu instead of the chicken substitute but come to find out my tofu was a bit expired (opps). So I substituted 3/4 of a potato in. I put it in the sauté pan about 4 min in to the carrot, onion, garlic mixture. I didn’t have any garbanzo bean flour so I used brown rice flour instead. I am not savvy with the difference in tastes between flours but the sauce came out perfectly thick and tasty. Lastly I used a glass casserole (Pyrex type) dish. The dough didn’t get as crispy on the bottom but it was still nice and crisp on the top and sides. Thank you so much once a again. I tripled the recipe for Thanksgiving and it was such a hit!!

        Reply
        1. luminousvegans Post author

          Awesome!!! Thanks so much for sharing your notes. These will definitely come in handy for other readers and for myself should I want to tweak anything.

          I am glad that it was enjoyed over the holidays. Happy Thanksgiving!

          Reply
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  18. Leah

    This looks amazing! I was wondering if you had a suggestion for replacing the garlic with another flavor? I just hate the taste of garlic (an unpopular opinion for sure!) I ususally just omit garlic but I figured I’d see if you had any suggestions!

    Reply
    1. luminousvegans Post author

      Thank you so much! My first thought to replace the garlic was to use shallots…but those are basically like onion and garlic mixed together :-). Other than that, I can’t think of a replacement. If I omitted the garlic I would just amp up the other herbs like the thyme or tarragon. Or maybe even experiment with another herb like rosemary. In any case, garlic is not a key component to this dish. I just really love garlic so I usually put it in everything ;-). I hope you enjoy it if you get a chance to make it.

      Reply

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