Vegan Chicken Pot Pie With Soy Curls

Vegan Chicken Pot Pie With Soy Curls Recipe

By Brand New Vegan


2 cups Butler Soy Curls

1 cup Vegetable Broth low sodium

2 Tbs Soy Suce low sodium

1/2 tsp Poultry Seasoning

1/2 cup Vegetable Broth low sodium

2 medium Carrots diced small

2 stalks Celery diced small

1/2 White Onion chopped

2 Potatoes Yukon Gold

1/2 tsp Garlic chopped

1/4 tsp Thyme

1/4 tsp Turmeric

1/4 tsp Salt

1/4 tsp Ground Pepper

1 pinch Rubbed Sage

1/4 cup AP Flour

2 1/2 cups Vegetable Broth low sodium

1/3 cup Peas frozen or fresh

1 batch Fluffy Vegan Buttermilk Biscuit Dough (see recipe below)


1Whisk together 1 cup veg broth, the soy sauce, and the poultry seasoning in a medium sized bowl.  Stir in soy curls and set side, stirring occasionally

2Chop carrots, celery, and onion and add to a large soup pan.  Sauté in 1/2 cup broth until softened.

3Dice potatoes and add to pan along with garlic, and stir to combine.  Cook for another minute.

4Add Thyme, Salt, Pepper, Turmeric, and Sage and stir well.

5Add the Soy Curls you set aside earlier, and stir to combine.

6Sprinkle flour into stew and stir.  Continue cooking for 1 minute.

7Slowly stir in 2 1/2 cups Veg Broth and increase heat to a low boil.  It should begin to thicken.  If not, whisk in a slurry of 1 Tbs Water & 1 Tbs Corn Starch and stir until it thickens.

8Remove from heat and stir in peas.

9If eating as a stew, let rest for 5-10 minutes and serve.  If using biscuit topping, preheat oven to 375 degrees and prepare biscuit dough using the following recipe.  Fluffy Vegan Buttermilk Biscuits

10Arrange biscuit rounds on top of filling and bake for 25-30 minutes or until biscuits are browned.

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