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Vegan Chicken Pot Pie (serves 6)

Vegan Chicken Pot Pie (serves 6)


  • 1 frozen puff pastry thawed
  • 3 Zoglos veggie chicken burgers
  • ¼ cup vegan butter
  • ¼ cup all-purpose flour
  • 4 garlic cloves
  • 1 yellow or white onion diced
  • ¾ cup Cauliflower Alfredo
  • 2 cups carrots
  • 1 ½ cups peas
  • 2 stalks of chopped celery
  • 1 ½ cups vegetable broth
  • 1 ½ cups plain non-dairy milk unsweetened
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Fresh herbs for garnish


  1. Cook Zoglos Chicken Burgers according to package instructions. Allot to cool before diving into bite sized pieces.
  2. Preheat the oven to 400°F. In a large skillet, melt the butter. Cook the onions and veggies until tender, about 5 to 7 minutes. Add the garlic, herbs, salt, and pepper, then cook for another 30 seconds.
  3. Add the flour and mix until fully dissolved. The vegetables should be coated and creamy.
  4. Add the broth, non-dairy milk Simmer until thick, about 12 to 15 minutes, stirring constantly. If the mixture seems too thin, simmer for a few more minutes. If the mixture seems too thick, add a bit of broth or non-dairy milk. Keep in mind that the gravy will thicken as it cools.
  5. Add in your diced pieces of Zoglos chicken burgers and stir. Transfer the vegetable-gravy mixture into a greased deep pie dish.
  6. Add the puff pastry dough on top of the vegetable filling. You can trim the dough (which is square) to fit the circle pie dish, if you’d like. Press the edges of the dough with a fork and cut at least two slits into the top.
  7. Bake for 40 to 45 minutes, or until the puff pastry is golden brown and the filling is bubbling. Garnish with fresh herbs, if you'd like. Let cool slightly, then serve warm.