We’ve made it halfway through January, the time when our new year resolve falters. To those who have accepted the Veganuary challenge, you could be looking for more inspiration right about now. Eating vegan may have sounded fun, but now your hungry for more. And by hungry, I mean you want something to eat now that is easy to make and offers some warm comfort in this cold month.

So, I am straying from my usual dessert fare into the realm of main dishes. Pot pies are often considered the ultimate comfort food, and making them vegan is quite simple. With a ready-made crust, the hardest part of this dish is waiting for it to bake in the oven. (I suppose chopping up lots of vegetables is also difficult for some people; maybe you can get a friend to help.)

You can choose a gluten free crust, if desired. If you get the frozen ones by Wholly Gluten Free, as I did, they come in pairs. This leaves you with a second crust which is perfect for making my Apple Blueberry Streusel Pie for dessert.

Vegan Chick’n Pot Pie inspired by Vegan Pot Pie

1 store bought frozen pie shell, gluten free if desired
1/2 cup raw cashews
2 cups vegetable broth, divided
1 tablespoon vegetable oil
1/2 white onion, chopped
4 cloves garlic, minced
2 medium potatoes (yellow or red), diced
1.5 cups diced vegetables (see Note), lightly sautéed
1/4 teaspoon mushroom powder
2 teaspoons dried sage, crushed
1/2 teaspoon dried rosemary, crushed
2 teaspoons dried thyme, crushed
1/4 teaspoon fine sea salt
6 – 8 ounces vegan chick’n strips (not a breaded variety), cut into chunks
1/2 cup bread crumbs, gluten free if desired
1 tablespoon parsley, finely chopped

Preheat the oven to 350 F. Check defrosting/baking instructions for your pie crust.

Add cashews and 1/2 cup of vegetable broth to a high-speed blender. Blend into a thick cream. (If you do not have a high-powered blender, then soak the cashews in the broth for 30 minutes prior to blending). Set aside.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the garlic and sauté for another minute. Add the potatoes, vegetables, and 1/4 cup of broth. Cook the veggies, stirring occasionally, until the potatoes just begin to soften.

Add the mushroom powder, sage, rosemary, thyme, salt, and chick’n to the skillet, stirring to combine. Cook for 3 minutes, or until the chick’n begins to soften.

Add the cashew cream and remaining 1.25 cups of broth to the skillet and stir. Let the mixture come to a boil, then simmer on low for five more minutes or until the potatoes are tender and the liquid has reduced into a somewhat thick gravy.

Unwrap the pie crust and place it on a baking tray. Use a ladle to scoop the filling mixture into the pie crust. Sprinkle the bread crumbs evenly over the filling.

Place the baking tray in the oven and bake the pie for 30-35 minutes, or until the crust is golden. Remove the tray from the oven and place it on a cooling rack. Sprinkle the pie with parsley, then let it stand at room temperature for 10 minutes before cutting into wedges.

Note: Choose 3 or 4 vegetables from broccoli, carrots, cauliflower, celery, green peas, kale, yellow squash, and zucchini. All should be finely chopped (except the peas).

Until next time, happy baking!