@serenetrail: This delicious vegan chicken pot pie with puff pastry is creamy, comforting, and oh so crave-worthy! 😋 You can find the details below or on my blog Ingredients * 1 tbsp olive oil * 1 medium yellow onion, diced * 3 medium carrots, peeled and diced * 2 large garlic cloves, diced * 1/2 cup all-purpose flour, (60g) * 1 1/2 cup plant milk, plus more for brushing the crust, (255ml) * 2 1/2 cups vegetable broth, or bouillon + water, (590ml) * 1/2 tsp poultry seasoning * 1/2 tsp salt * 1/2 tsp dried rosemary * 1/4 tsp dried thyme * 1/4 tsp pepper * 1 cup frozen peas, (130g) * 8-12 ounces frozen vegan chicken pieces, (230g) * 1 roll vegan puff pastry 1️⃣ Preheat the oven to 400°F (200°C). Heat a shallow dutch oven to medium-high heat on the stovetop. 
 2️⃣ Sauté the onions and carrots for 3-5 minutes in the oil until the onions are translucent. Add the garlic and continue to stir for another minute.
 3️⃣ Lower the heat to medium-low and stir in the flour till the vegetables are coated. Pour in the plant milk, broth, and seasoning. Stir occasionally as it cooks (and thickens) for about 10-15 minutes.
 4️⃣ Once the filling is thick and creamy, stir in the frozen peas and frozen vegan chicken. Let this filling cool for a few minutes while preparing the puff pastry.
 5️⃣ Defrost the puff pastry in the microwave according to the package instructions. Cut it into squares. Pace the pastry squares over the pot pie. Brush the dough with a little bit of plant milk for a golden color.
 6️⃣ Bake it for 30-35 minutes or until the pastry is a golden brown. Remove the pot pie from the oven and let it cool for a few minutes. Enjoy!
 #plantbased #vegan #veganeaster #veganpotpie

Bonnie | Serene Trail Vegan

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Wednesday 01 April 2026 22:33:44 GMT