December 18, 2021
Vegan Chick’n Pot Pie Puff Pastry Shells
Everyone will fall in love with these Vegan Chick’n Pot Pie Puff Pastry Shells! Creamy, savory chick’n and veggie filling stuffed into crispy, flaky puff pastry cups, these cute little shells can be served as a starter for your next holiday dinner, or as the main for a cozy night in!
vegan chick’n pot pie puff pastry shells
I love chick’n pot pie. And I love all things mini. I also really love any food that’s handheld. So when I saw puff pastry shells at the grocery store right next to the puff pastry sheets I was about to buy for a regular chick’n pot pie, I just knew I had to buy ’em and make these vegan chick’n pot pie puff pastry shells. So, if you love chick’n pot pie as much as I do, you’re gonna love these!
Grab a drink and let’s make the best vegan chick’n pot pie puff pastry shells!
what goes in Vegan Chick’n Pot Pie Puff Pastry Shells
Much like its original counterpart, it’s pretty much the standard ingredients that go into these Vegan Chick’n Pot Pie Puff Pastry Shells! But a couple comments on a few of the ingredients:
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dry white wine:
the wine in this recipe adds a necessary acidity to this dish, which in turn highlights the other flavors. If you don’t cook with alcohol, you can substitute the white wine with equal portions of apple cider vinegar or fresh squeezed lemon juice.
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chick’n broth:
I typically buy these in bouillon (paste or cube) or powder form, then mix with water to create a broth. Brands I find most accessible are Better Than Bouillon and Edward & Sons. If you have a local Asian Market nearby, you can almost always find artificial chicken powder there as well. If you aren’t able to access vegan chick’n broth, a good quality vegetable broth will work in its place. I find that with both varieties, mixing bouillon or powders with water to create the broth (rather than buying the broth in a can or container) yields in a much more rich and flavorful broth!
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non-dairy milk:
If you’re familiar with my recipes, then you already know I always suggest soy milk for dishes that call for a creamy base. Much like animal milk, it’s got more protein than other plant milks, so it is very cooking stable. If, however, you can’t have soy or prefer not to cook with it, any plant milk will do, but you may notice a bit of separation when cooking. That’s okay, as it shouldn’t effect the actual flavor. Always make sure to buy unflavored AND unsweetened.
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puff pastry shells
most store-bought puff pastry sheets and shells are vegan-friendly. The brand that I use and am able to access most often is Pepperidge Farms. As always, make sure to check the ingredients just in case!
how to make Vegan Chick’n Pot Pie Puff Pastry Shells
These little shells are super easy to prepare – if you’ve ever made traditional chick’n pot pie before, it’s quite similar! Here’s how to make it:
1. make the chick’n pot pie filling:
season and saute you vegan chick’n and veggies until heated through. Deglaze the pot with a bit of vegan wine (or either of the substitutes I recommended above), then stir in the flour and cook that for a bit. Slowly pour in the broth, milk, frozen peas and carrots, and simmer until it thickens.
2. bake:
meanwhile, bake your puff pastry shells according to package directions.
3. Fill
Wait a few minutes for the shells and the filling to cook a bit, then generously stuff each shell with the pot pie filling. Garnish with parsley and enjoy!
more cozy recipes to make this winter
- Meaty Potato Skillet Gratin
- Pesto Italian Wedding Soup
- Skillet Cheesy Vegan Enchilada-Inspired Chick’n & Rice Bake
- Sopa de Albóndigas
- Vegan Spinach Artichoke Dip
in (pot) pie we crust
I hope ya’ll love my vegan chick’n pot pie puff pastry shells as much as I do! If you give it a try, take a photo or video, share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Merry Christmas and Happy Holidays!
XO!
Vegan Chick'n Pot Pie Puff Pastry Shells
Ingredients
- 3 tablespoons vegan butter
- 1 cup finely diced onion about 1 small onion
- ½ cup finely diced celery about 1 stalk
- 8 cloves fresh minced garlic
- 6 ounces vegan chick’n strips
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon dried thyme
- ½ teaspoon fresh ground black pepper plus more to taste
- ½ teaspoon rubbed sage
- ½ cup vegan-friendly dry white wine such as pinot grigio or sauvignon blanc
- 3 tablespoons all-purpose flour
- 1 cup vegan chick’n broth or vegetable broth
- ¼ cup unsweetened unflavored non-dairy milk
- 1 cup frozen carrots and peas
- 2 10-ounce packages vegan-friendly puff pastry shells
- Fresh minced parsley for garnish
Instructions
- Preheat your oven according to the puff pastry shells package directions.
- Heat the butter in a small pot over medium heat. Once the butter is melted, add the onion, celery, garlic, and chick’n strips. Season with the salt, thyme, pepper and sage, and continue to cook, stirring often, until the onion is translucent, 6 to 8 minutes.
- Slowly pour in the wine, scraping up any brown bits at the bottom of the pot. Bring the mixture to a simmer and cook, while stirring, until most of the wine evaporates, 2 to 4 minutes.
- Next, sprinkle in the flour one tablespoon at a time. Give the mixture a good mix to incorporate the flour and continue to mix it in until it’s all incorporated. Sauté for 4 to 5 minutes while stirring – the mixture will seem thick and that’s okay! You want to make sure you cook out the raw flour taste.
- Slowly pour in the broth, then the milk, while stirring, to ensure there are no clumps.
- Stir in the peas and carrots, and bring the mixture to a simmer and continue to simmer, uncovered, stirring every few minutes, until it thickens and reduces a bit, 15 to minutes. Remove from the heat and let cool 10 minutes.
- Meanwhile, bake the puff pastry shells according to package directions. Remove from the oven and let cool for 10 minutes.
- Once cool enough to handle, carefully remove the shells middle topping with a knife and fill each shell with a generous amount of the chick’n pot pie filling. Garnish each stuffed shell with fresh minced parsley and enjoy!
