Lemon-Garlic "Chicken" & Mushroom Puff Pastry Pot Pie
A creamy, savory pot pie with lemon-garlic sauce, mushrooms, and plant-based chicken strips topped with flaky puff pastry. Vegan, dairy-free, and nut-free.
Ingredients
- 2 Tbsp olive oil, divided
- 2 medium carrots, diced
- 1 shallot + 1/2 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, diced (button, cremini, or baby bella)
- 1 cup frozen or fresh corn
- 1 (10 oz) package MorningStar Farms Chik'n strips
- 2 Tbsp vegan butter
- 3 Tbsp all-purpose flour
- 2 cups unsweetened oat or soy milk
- 1 cup low-sodium vegetable broth
- 2 tsp Dijon mustard
- Zest and juice of 1/2 lemon
- 3/4 tsp dried thyme
- 1/2 tsp salt, plus more to taste
- Fresh cracked black pepper
- 1 cup frozen peas
- 1/2 tsp soy sauce
- 1 sheet vegan puff pastry, thawed
- 1 Tbsp olive oil (for brushing pastry)
- Pinch of flaky salt
Instructions
- 1Sauté the vegetables
Heat 1 Tbsp olive oil in a skillet, sauté shallot, onion, carrots, and mushrooms 5-6 minutes until softened and lightly golden. Add garlic and cook for 30 seconds.
- 2Cook the filling
Add the Chik'n strips, chopped into bite-sized pieces, and cook 2-3 minutes. Push veggies and chik'n to the side, melt vegan butter, and sprinkle in flour. Whisk 1 minute to form a roux. Slowly add plant milk and broth, whisking until thickened and smooth.
- 3Season the filling
Stir in Dijon, lemon zest, lemon juice, dried thyme, salt, pepper, and soy sauce. Taste and adjust as needed. Stir in corn and peas.
- 4Assemble the pot pie
Spoon filling into ramekins or a 9x13-inch baking dish. Lay pastry over the top, trim edges, and cut 2-3 slits for steam. Brush with olive oil and sprinkle lightly with flaky salt.
- 5Bake and serve
Bake at 400°F (200°C) for 25-30 minutes until puffed and golden. Let rest 10 minutes before serving.
