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–+ servings
Marry Me Chicken Pot Pie

Vegan Marry Me Chicken Pot Pie That's Irresistibly Delicious

This Vegan Marry Me Chicken Pot Pie combines creamy plant-based filling, tender vegan chicken, and a golden biscuit topping. A comforting and customizable dish perfect for all occasions.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegan Chicken Filling
  • 1 batch Soy Curl Chicken (or about 1.5 pounds of your favorite Vegan Chicken)
  • 1 Tbsp Olive Oil
  • 2 – 3 cups Shallots (diced)
  • 12 oz Baby Yukon Gold Potatoes
  • 5 cloves Garlic (minced)
  • 1 splash White Wine (optional)
  • 1 Tbsp Italian Seasoning
  • 1 tsp Red Chile Flakes or Calabrian Chiles for some heat
  • 1/2 cup Vegan Butter
  • 1/2 cup Flour
  • 3 – 4 cups Vegan Chicken Broth (or Veggie Broth)
  • 1 – 2 cups Plant Milk (unsweetened)
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
  • 1/2 cup Sun-Dried Tomatoes
  • 1 cup Chopped Spinach (or Frozen Peas)
  • Salt & Pepper to taste
Biscuit Topping
  • 8 pieces Biscuits for topping
  • 2 Tbsp Vegan Butter melted, for topping
  • 1 clove Garlic minced, for topping
  • 2 tsp Parsley chopped, for topping

Equipment

  • 12" cast iron pan

Method
 

Cooking Instructions
  1. Cook the vegan chicken and set aside.
  2. Preheat and prepare the Biscuits, or use Canned Biscuits or Puff Pastry.
  3. Cut the Baby Yukon Gold Potatoes into bite-size pieces.
  4. In a 12" cast iron pan, heat over medium heat and add 1 Tbsp of cooking oil. Add the diced potatoes and shallots, stirring for 8 – 10 minutes until shallots soften.
  5. Add minced garlic and stir for 1 minute. If using, add a splash of dry white wine.
  6. Add 1/2 cup of vegan butter and stir until melted. Then add Calabrian Chiles (or Red Chile Flakes) and Italian Seasoning, stirring to combine.
  7. Mix in the flour and cook for 1 minute to eliminate raw flour taste.
  8. Add Vegan Chicken Broth, Plant Milk, Dijon Mustard, and Vegan Parmesan. Start with 3 cups of broth and 1 cup of plant milk, adjusting as needed.
  9. Bring to a light boil and cook potatoes until fork tender, about 15 – 20 minutes, allowing the sauce to thicken.
  10. Once the potatoes are cooked, add sun-dried tomatoes and spinach, followed by the reserved vegan chicken. Stir to combine. Adjust thickness with broth or milk as necessary.
  11. Combine 2 Tbsp of melted vegan butter, minced garlic, and parsley. Top the pot pie with biscuits and brush with the garlic butter mixture.

Nutrition

Serving: 1serving

Notes

Feel free to swap the sun-dried tomatoes for roasted red peppers or add different veggies like carrots or mushrooms. Adjust seasoning before baking to ensure maximum flavor in every bite.

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