Vegan Marry Me Pot Pie

All the savory flavors of Marry Me Chicken combined with the creamy and hearty decadence of a Pot Pie for a Vegan Marry Me Pot Pie!

I love Vegan Chicken Pot Pie, and I also love my Marry Me Tofu recipe, so I thought, why not combine the two? Like, wouldn’t that be super dang delicious? And unsurprisingly the answer is yes!

Now I didn’t invent this, I googled it after I thought of it, and found that other folks have made it. However I haven’t seen a vegan version yet, so this is here to fill that void!

And luckily this is fairly easy to make! I recently made it for a Friendsgiving and it was devoured by non-vegans and vegan alike!

ingredients for vegan Marry Me pot pie

The “Chicken“

Any vegan chicken will work in this dish, I’m opting for my for Soy Curl Chicken recipe.

You could also make the Seitan Chick’n from my Seitan Fried Chicken recipe. Or the tofu fillets from my Grilled Tofu Chicken recipe.

Any store-bought vegan chicken should work too. I’ve used Tofurky and Daring chicken and they both work great.

You could even use chickpeas, mushrooms, whatever you like!

The seasonings & Veggies

Marry Me Tofu is great served with potatoes, so this dish has potatoes in it! I recommend some Baby Yukon Gold variety. You wanna chop them into bite size pieces. So depending on the size of the potato, you can half or quarter them.

We’ll also be adding in some garlic, onions, sun-dried tomatoes and chopped spinach. You could totally use some peas instead of the spinach.

For the seasonings, I like to use Italian Seasoning, Calabrian Chiles, Dijon Mustard, and some Vegan Parmesan (or Nutritional Yeast!)

The Filling

For the filling we are doing a pretty traditional roux with some added Vegan Chicken Broth and Plant Milk. Veggie broth is totally fine too!

The Biscuits

For the topping, I opted for my Biscuits instead of Puff Pastry. You could also use some canned biscuits (but they aren’t nearly as good!)

Of course you could do Puff Pastry like I do on my traditional Pot Pie.

I also brushed the biscuits with some melted butter, garlic and parsley.

The Skillet

I made this in a 12″ Enameled Cast Iron Skillet so it’s a one pot meal, but if you don’t have one, you can totally make this in a pie dish or casserole dish as well!

how to make vegan Marry Me pot pie

First, cook up your vegan chicken. Like I said, you can use anything you like, but I’m using my Soy Curl Chicken.

Next saute the diced potatoes and shallots in a little oil.

After about 8 – 10 minutes, add in the garlic and cook for 1 minute. Then add an optional splash of white wine.

Next add in the Vegan Butter and stir to melt.

Then add in the Calabrian Chile and Italian Seasonings. Stir to combine, and then add in the flour and stir that. Cook for a minute to get rid of the raw flour flavor.

Add in the broth, milk, dijon and parmesan.

Cook this on medium until the potatoes are fork tender, and the mixture is thick and creamy.

Add in the sun dried tomatoes, spinach and reserved Vegan Chicken.

If the mixture is too thick, add in more broth or plant milk until it’s at your desired consistency.

Then top with cooked Biscuits, and brush them with some melted vegan butter mixed with minced garlic and chopped parsley.

DIG IN!

Vegan Marry Me Pot Pie

1 batch Soy Curl Chicken* (or about 1.5 pounds of your favorite Vegan Chicken)
1 Tbsp Olive Oil
2 – 3 Shallots (diced)
12 oz Baby Yukon Gold Potatoes
5 cloves Garlic (minced)
Splash of White Wine (optional)
1 Tbsp Italian Seasoning
1 tsp Red Chile Flakes or Calabrian Chiles (for some heat)
1/2 cup Vegan Butter
1/2 cup Flour
3 – 4 cups Vegan Chicken Broth (or Veggie Broth)
1 – 2 cup Plant Milk (unsweetened)
1 Tbsp Dijon Mustard
1/2 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
1/2 cup Sun-Dried Tomatoes
1 cup Chopped Spinach (or Frozen Peas)
Salt & Pepper to taste

For Topping

8 Biscuits
2 Tbsp Vegan Butter (melted)
1 clove Garlic (minced)
2 tsp Parsley (chopped)

Instructions

First, cook up your vegan chicken. Like I said, you can use anything you like, but I’m using my Soy Curl Chicken. Set aside.
This is a good time to cook the Biscuits too. You can also take a shortcut and use Canned Biscuits or Puff Pastry.
Prep the veggies. I like to use Baby Yukon Gold Potatoes and cut them into bite size pieces.
Next get a 12″ cast iron pan or similar. Heat it over medium heat, then add in 1 Tbsp of cooking oil. Add the diced potatoes and shallots and stir. Cook for 8 – 10 minutes or until shallots have softened and gone translucent.
Add in the minced garlic and stir and cook for 1 minute. If using, add in the splash of a dry white wine.
Toss in the 1/2 cup of vegan butter and stir to melt it. Then add in the Calabrian Chiles (or Red Pepper Flakes) and Italian Seasoning. Stir to combine.
Add in the flour and stir to combine. Cook for 1 minute to get rid of raw flour taste.
Next add in Vegan Chicken Broth, Plant Milk, Dijon Mustard and Vegan Parmesan. Start with 3 cups of broth and 1 cup of plant milk, and add more if needed after we add everything else in.
Bring to a light boil and cook the potatoes until they are fork tender. About 15 – 20 minutes. The sauce will thicken considerably too.
Once potatoes are cooked through, add in the sun-dried tomatoes and spinach, followed by the reserved vegan chicken. Stir to combine. If the mixture feels to thick, add in enough broth or milk until it’s at your desired thickness.
Combine the 2 Tbsp of melted vegan butter, garlic and parsley. Top the Pot Pie with the Biscuits, then brush with the garlic butter mixture. Dig in and ENJOY!