Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (10)
Vegan Chicken Pot Pie Casserole
NUTRITION · PER SERVING74M COOK
CAL 21%·PRO 27%
CARBS 39G37% OF CAL
6G FIBER28G OTHER5G TOTAL SUGAR
FAT 24G51% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, hearty vegan pot pie with soy curls, vegetables, and a flaky puff pastry top. Comfort food that's hearty without the chicken.
mainamericancasseroletofu🥧 baking dish🍪 sheet pan🫕 dutch oven🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups soy curls (or any vegan chicken brand you like)
- 2 tablespoons olive oil
- ¾ cup onion (diced)
- 1 cup carrots (cut into ¼-inch slices)
- ½ cup celery (diced)
- 1 cup red potatoes (peeled and cut into ½-inch cubes)
- 5 tablespoons all purpose flour ((can also use gluten-free flour blend))
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon thyme
- 2 cloves garlic (minced)
- 1 cup vegetable broth
- 1 cup non-dairy milk
- 1 cup frozen green peas
- 1 piece vegan puff pastry
At a glance
PER SERVING · TIME 74M
CAL 21%·PRO 27%
CARBS 39G37% OF CAL
6G FIBER28G OTHER5G TOTAL SUGAR
FAT 24G51% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 54m
- Sodium
- 666mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 348mg
- Calcium
- 105mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.