This delicious vegan chicken pot pie with a Himalayan Tartary Buckwheat crust rocks plant-based protein, vitamins, minerals, antioxidants, fiber, and more—soaked in a rich buttery sauce with veggies and herbs.
I first fell in love with ‘chicken’ pot pie back in grade school when my neighbors turned me on to the vegetarian version. The mom in that family was the best cook ever and her mealtimes rocked.
Later, when I went vegan, I learned to incorporate plant-based proteins and non-dairy ingredients into my recipes, including this epic vegan chicken pot pie with a rich Himalayan Tartary Buckwheat crust.
The reason it’s so awesome is because HTB is a phenomenal seed. Developed here in the US by Dr. Jeffrey Bland of Big Bold Health, it rocks four bioactive compounds—rutin, quercetin, luteolin, and hesperidin—and a powerhouse free-radical scavenger that’s considered pretty rare.
It’s also a complete protein with all nine essential amino acids, and that’s along with vitamins, minerals, polyphenols, flavonols, and immense prebiotics for your gut. According to Dr. Bland it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
Exactly why I rock it in recipes, including this delicious vegan chicken pot pie.
Vegan Chicken Pot Pie with Himalayan Tartary Buckwheat Crust
It’s also well worth noting that contrary to popular belief, chicken is not a healthy choice for you, the environment, and clearly not the chicken! Studies show that carcinogens occur naturally in chickens, with “100% of 100 grilled chicken samples from top restaurant chains in California” harboring PhIP—a federally recognized carcinogen that has been linked to breast, prostate, and other cancers. PhIP “forms naturally from substances found in tissue when the tissue is exposed to direct high heat.”
Another report found an increased rate of all cause mortality in people who eat chicken compared to those who don’t.
Well happily this delicious vegan chicken pot pie recipe with homemade buckwheat crust rocks plant-based protein, vitamins, minerals, antioxidants, fiber, and more—soaked in a rich buttery sauce with veggies, herbs, and ingredients that boost your health rather than degrading it.
The HTB dough in this recipe makes two nine-inch rounds. You can double the filling for two single-crust pies, one double-crusted, or double/triple the recipe to bulk bake and freeze.
You can also make six mini pies with smaller cuts.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowl.
- Saucepan.
- Pie pans.
- Rolling Pin
- Pastry blender.
- Cutting board.
- Flatware/cutlery.
- Crockery.
- Knife set.
- Colander.
- Spatula.
- Parchment paper.
Vegan Chicken Pot Pie Recipe
Filling Ingredients
- 3 cups vegan chicken. (cubed or stripped)
- 1 pack sweet peas.
- 1 pack carrots.
- 3/4 cup onions. (chopped)
- 1/2 cup celery. (chopped)
- 1/2 cup mushrooms. (chopped)
- 1/4 cup vegan butter
- 2 cups veggie broth.
- 3/4 cup vegan cream.
- 1/3 cup organic flour.
- 1/4 tbsp sage.
- 1/4 tbsp thyme.
- 1/4 tbsp marjoram.
- 1/4 tbsp fennel.
- 1/2 cup parsley. (chopped fresh)
- 1 cup mixed greens. (chopped fresh)
- 1 teaspoon garlic powder.
- 1 tablespoon nutritional yeast.
- 1 teaspoon pink salt.
- 1 teaspoon black pepper.
- Other options include potatoes, corn, and green beans.
Pie Crust Ingredients
- 2 1/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 teaspoon date sugar.
- 1 teaspoon pink salt.
- 1 cup shortening (or 1/2 cup shortening plus 8 tablespoons organic Earth Balance or vegan butter).
- 1/3 cup + 3 tbsp filtered water (iced)
Pie Crust Instructions
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pans. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pie pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day and heat in oven for 5 minutes before filling/baking.
Get the full pie crust recipe here.
Filling & Baking Instructions
- Preheat oven and center rack at 425.
- Cook frozen peas and carrots first and set aside.
- In a saucepan cook the vegan chicken, vegetables except peas and carrots, and spices until tender.
- Add the flour (or equivalent thickener like agar, cornstarch, etc.) and stir in, then add the veggie broth and coconut milk at once, stirring consistently on raised heat until thick and bubbly.
- Remove from heat and add the carrots and peas, stirring until smooth.
- Taste test, adjust as preferred, then fill the cooked bottom crust(s).
- Place the top pastry on, flute the edges, baste, and cut slits as instructed above.
- Bake in a preheated 425-450 oven for 15 minutes or until golden brown.
- Cool for 10 minutes before serving.
Vegan chicken pot pie rocks with salad, mashed potatoes, and sourdough bread.
Enjoy! 😋
Vegan Chicken Pot Pie with Himalayan Tartary Buckwheat Crust
Equipment
Ingredients
- 3 cups vegan chicken. (cubed or stripped)
- 1 pack sweet peas.
- 1 pack carrots.
- 3/4 cup onions. (chopped)
- 1/2 cup celery. (chopped)
- 1/2 cup mushrooms. (chopped)
- 1/4 cup vegan butter
- 2 cups veggie broth.
- 3/4 cup vegan cream.
- 1/3 cup organic flour.
- 1/4 tbsp sage.
- 1/4 tbsp thyme.
- 1/4 tbsp marjoram.
- 1/4 tbsp fennel.
- 1/2 cup parsley. (chopped fresh)
- 1 cup mixed greens. (chopped fresh)
- 1 teaspoon garlic powder.
- 1 tablespoon nutritional yeast.
- 1 teaspoon pink salt.
- 1 teaspoon black pepper.
- Other options include cooked red potato cubes and corn kernels.
Pie Crust
- 2 1/4 cups organic flour.
- 1/4 cup HTB powder.
- 1 teaspoon date sugar.
- 1 teaspoon pink salt.
- 1 cup shortening (or 1/2 cup shortening plus 8 tablespoons organic Earth Balance or vegan butter).
- 1/3 cup + 3 tbsp filtered water (iced)
Instructions
- With a spatula mix the flour, sugar, and salt in a bowl.
- Add the shortening (or butter/shortening mixture) and cut it in with the pastry blender. Blend until it forms tiny dry balls and crumbs (not greasy).
- Add 1/3 cup plus one tablespoon of ice water.
- Cut with the spatula until fully moistened. It should stick together when pressed; if not add a smidgen more water until it does.
- Press with your hands until it adheres, then form into two pieces, flatten, and refrigerate in non-toxic cooking paper from one to three hours if using immediately. (It can last several days in the fridge or six months in the freezer.)
- Bring back to room temp and roll out on a floured board, flattening with the rolling pin and shaping into circles about 4 inches larger than the pan. Work from the center out without smashing the edges, smoothing in opposite directions.
- Keep the board floured enough so the dough doesn’t stick. If it splits, seal it with your fingers, using water and flour for patching.
- Invert the pan over the center of the dough to estimate size, then transfer to pan, gently forming the bottom before the sides.
- Patch any holes and trim the edges with scissors, crimping a 3/4″ overhang with a fork.
- Wrap and refrigerate dough for 3 hours to a day, then heat the bottom layer in oven for 5 minutes before filling/baking. To offset a soggy bottom crust baste with a chia egg first (recipe in notes).
- Add the filling to the bottom crust when it's done, then form a thin dough or strips over the top, connecting it to the bottom crust on the sides. Trim with scissors, flute the edges with your fingers or a fork, and slice three or four one-inch slits across the top. Baste lightly with olive oil or melted butter and herbs.
Filling
- Preheat oven and center rack at 425.
- Cook frozen peas and carrots first and set aside.
- In a saucepan cook the vegan chicken, vegetables except peas and carrots, and spices until tender.
- Add the flour (or equivalent thickener like agar, cornstarch, etc.) and stir in, then add the veggie broth and coconut milk at once, stirring consistently on raised heat until thick and bubbly.
- Remove from heat and add the carrots and peas, stirring until smooth.
- Taste test, adjust as preferred, then fill the cooked bottom crust(s).
- Place the top pastry on, flute the edges, baste, and cut slits as instructed above.
- Bake in a preheated 425-450 oven for 15 minutes or until golden brown.
- Cool for 10 minutes before serving.
Nutrition
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