This vegan chicken pot pie with Himalayan Tartary Buckwheat crust rocks delicious vegan protein in a rich buttery sauce with veggies and a boatload of herbs. Serve with salad, mashed potatoes, sourdough bread.
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 Himalayan Tartary Buckwheat (HTB) crust.
The reason it’s so epic is because HTB is a phenomenal plant. 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 called 2-HOBA 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 immunity and gut health. Dr. Bland says it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
So that’s exactly why I’ve been using it in tons of recipes including this delicious vegan chicken pot pie.
To learn more about it go here. To get the nutrition flour on Amazon go here.
This recipe is organic, vegan, and gluten-free.
Vegan Chicken Pot Pie with Himalayan Tartary Buckwheat Crust
The Himalayan Tartary Buckwheat 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):
Vegan Chicken Pot Pie Filling Ingredients
- Vegan chicken.
- Frozen peas and carrots.
- Red and green onion.
- Chopped celery.
- Chopped mushrooms.
- Organic vegan butter.
- Organic veggie broth.
- Coconut milk or cream.
- Organic flour.
- Sage, thyme, marjoram, fennel mix.
- Chopped parsley.
- Organic greens.
- Garlic powder.
- Nutritional yeast.
- Pink salt.
- Black pepper.
- Optional red potatoes and/or corn kernels.
HTB Pie Crust Ingredients
- Organic flour.
- HTB flour
- Date sugar.
- Pink salt.
- Vegan shortening.
- Filtered ice water.
Is Vegan Shortening Healthy?
Nutiva vegan shortening is a good option for pie crusts and pastries. A creamy blend of red palm and coconut oils, it’s a versatile, neutral-flavored, dairy-free solution for crusts, biscuits, cookies, and more.
The palm oil is ideal for creating flaky baked goods, while the coconut oil provides the added health benefits of lauric acid. The golden color reveals the presence of antioxidant vitamins A and E naturally found in red palm.
All Nutiva palm oil is sourced from small organic family farms in partnership with Natural Habitats and does not contribute to deforestation or habitat destruction. It’s organic, non-GMO, Fair Trade certified, dairy, soy, and canola-free.
Equipment
- Mixing bowl.
- Saucepan.
- 2-quart baking dish or nine-nch pie pan.
- Rolling pin.
- Pastry blender.
- Cutting board.
- Flatware.
- Spatula.
- Kitchen paper.
Vegan Chicken Pot Pie with Himalayan Tartary Buckwheat Crust
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 cups organic flour.
- 1/2 cup HTB flour
- 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 plus 3 tablespoons filtered ice water.
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.
Notes
How to Make a Chia Egg
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use. Vegan egg substitutes are widely available, but chia is healthiest. It’s a complete vegan protein with all nine essential amino acids. Full recipe hereNutrition
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