I’m not sure whether I have ever eaten chicken pot pie before I created this recipe, but I do know that this chickun pot pie is what all pot pies should taste like. I recently made this for my (omnivorous) family for Thanksgiving, and they couldn’t get enough of it. It was even requested that I make it for Christmas dinner this year. I was surprised and flattered, and felt even more motivated to create dishes that will wow meat eaters. I know Canadian Thanksgiving is over, but my American followers still have a chance to impress their families with this show-stopping pie. And there’s still Christmas too! Or maybe one night you’re feeling ambitious and craving some comfort food so you decide to whip up some pot pie from scratch.
This chickun pot pie is full of fall-winter vegetables and savoury marinated tempeh drenched in a cashew cream sauce. The crust is light and flaky and buttery. It’s everything you could ever want. It is definitely a more involved recipe, but the great thing is that you can prep all the veggies while the onions cook. You can even make the filling and the dough a few days before and then just roll out the crust and pop the pie in the oven for an easy meal.
I am so excited to finally be sharing this recipe with you! I hope you enjoy, and let me know how it turns out if you try the recipe!