Vegan Chicken Pot Pie

Updated: Oct 26, 2018

There is no chicken in this, but it is still delicious!


Cream of mushroom:

1/2 cup of sliced mushrooms

1 1/2 tbsp of cornstarch

1 tbsp garlic powder

1 tbsp seasoned salt

1 cup unsweet almond milk

Pot Pie:

1 cup diced onion

1 cup chopped rainbow carrots

2 cups frozen cauliflower

2 cups frozen broccoli

1 frozen peas

4 tbsp vegan butter

1 1/2 unsweet almond milk

2 cups low sodium vegetable broth

1/2 cup of gf flour

2 gf pie crusts

1 tbsp of oregano

1 tbsp of parsley

In a medium sized pot add in the sliced mushrooms. In a bowl pour the cornstarch, herbs, and almond milk. Pour the mix into the pan with the mushrooms and cook on medium. The mixture should start to thicken and become a cream. Set aside.

Preheat oven to 425 degrees. In a large pot combine all of the veggies and 1/4 cup of water. Bring the heat to medium and steam the vegetables until they are tender.

While the veggies are steaming make your rue. In a pot melt the butter. Once the butter is completely melted pour in the flour. Whisk together the flour and butter. Add in the unsweetened almond milk. Whisk until it is becoming thick then pour in the vegetable broth. Whisk that until it is combined. If it smells too sweet then add some more seasoned salt and garlic powder. Add in the oregano, parsley, and mushroom cream. Use a spoon to mix everything together. Keep the heat on medium. The mixture should become thicker and creamier.

Once the veggies are tender, pour in the cream mix into the veggies. Stir to combine and then pour the mix into a large casserole dish. Spread out the veggies.

You will need the pie crust now. Cut the bottom of the crusts into strips and arrange them how you would like on the casserole. If you aren't making this right away you can now freeze it. If you are making it immediately then put it in the oven for 20 minutes uncovered.

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