This vegan chicken pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust!

When my husband and I first began dating, he was really interested in my cooking and made frequent requests, usually for vegan versions of his old, non-vegan favorite dishes. This is actually a big part of what got me started blogging. (Thanks hubs!)

Some things I tackled right away. I was all about the Reuben sandwich, so much that I’ve blogged four versions of it. Others took a bit longer. I was never a big fan of meatloaf, but eventually figured out that I love it when it’s vegan. The idea of making a vegan chicken pot pie took a little while for me to warm up to. I think I only actually ate the dish once when I was kid, and I guess I wasn’t that impressed, because I did give up meat and all by the time I was thirteen. A couple of years ago I caved in, but just sort of, and came up with this French onion pot pie. Delicious, he tells me, but not a chicken pot pie by a long stretch.

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Finally, after five years together and three plus years blogging, I’m ready. And I think I did a pretty darn good job!

So, pot pie! There’s a lot of directions you can take when putting together a vegan chicken pot pie, which I proved pretty well by getting sidetracked with the whole French onion thing. This time around, I opted to stay as true to form as possible, and instead of creating a fun vegan chicken pot pie with a twist, I made something that adhered as much as possible to the classic.

Veggies, herbs, creamy gravy and vegan chicken, in the form of mushrooms + seitan, all baked up under a flaky crust. I know lots of you aren’t into seitan, so if that’s the case, skip it and double the mushrooms. I know some of you are into seitan big time. If that’s the case, omit the mushrooms and use twice the seitan. Either way it should be pretty chicken pot pie-esque. You can also go in lots of directions with the crust. Puff pastry was my favorite, but if you want something a bit healthier, use the whole wheat olive oil crust from my earlier pot pie recipe.