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!
Chill all pastry implements beforehand (this includes bowl, fork or pastry cutter, grater, and flour. Ensure vegan butter is frozen solid).
- 1 cup + 2 tbsp all-purpose flour
- 1 stick (1/2 cup) Earth Balance vegan baking sticks, frozen
- ice water, as needed
- 1 recipe Easy Tempeh Marinade
- 1 tbsp olive oil
- 1 medium onion, diced
- 1/4 cup red wine
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 4 cups squash or potatoes, diced
- 2 cups vegetable broth, divided
- 1/3 cup cashews, soaked in hot water for 1 hour
- 1 tbsp mellow white miso
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1/2 tsp dried sage
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 2 tsp all-purpose flour
- 1 cup frozen peas
- Heat the oil in a 5qt pot or dutch oven over low-medium heat. Add the diced onions plus a pinch of salt. Sauté for 35-40 minutes, stirring every 5 minutes or so, until the onions are completely translucent and browning. If they begin to brown too quickly, lower the heat setting. Prep the remaining vegetables while the onions are caramelizing.
- Once the onions have been caramelized, add the red wine to deglaze the pan and bring to a boil until most of the liquid has evaporated, about 3 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the carrots and potatoes and stir to combine. Reduce heat to medium and leave to simmer while you preheat the oven to 400F and combine the drained cashews and 1 cup of vegetable broth in a blender and blend until mixture is completely smooth. Rub a little between your fingers to ensure it is not grainy.
- Add the cashew cream to the pot along with the remaining 1 cup of vegetable broth, miso, tomato paste, soy sauce, sage, thyme, salt, and flour and stir to combine, ensuring miso and tomato paste have dissolved completely. Cover and cook over medium-high heat for about 10 minutes.
- One the stew has simmered for 10 minutes, reduce the heat to low and add the cooked tempeh and the frozen peas. Stir to combine and heat through for about 5 minutes until vegetables are tender but not yet fully cooked. Transfer the filling to a round casserole dish or other oven-safe vessel and set aside.
- To make the crust, place the flour in a medium bowl and grate in the frozen butter. Cut the butter into the flour using a fork or pastry cutter until the mixture resembles wet sand. A tablespoon at a time, drizzle in the ice water and mix, adding ice water until a dough forms. Use your hands to further combine the dough.
- On a well-floured surface, roll the dough into a circle about 1/8 inch thick. Cut the dough into a shape 1 inch wider on all sides than the mouth of the vessel in which you plan to bake the pie. Place the dough on top of the filling, being careful not to stretch it too much. Tuck the edges of the dough over the sides of the pot to form a lip. Brush the crust with melted butter, if desired. Poke holes with a toothpick into the top of the dough to allow steam to escape. Place the pie in the oven and bake for 40-45 minutes, until the crust is golden brown.
- Remove the pie from the oven and let stand for 10 minutes before slicing. Enjoy!