• prep: 30 min
  • cook: 30 min
  • total: 1 hr
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  • servings:
  • Summary

    This vegan pot pie casserole is a quick, easy, and delicisously vegan version of the chicken pie I fell in love with in London back in the 90s. Made with tremendously simple and easily found ingredients, the hardest part of this dish is waiting for it to be done cooking!

    Ingredients

    • 2 sheets puff pastry (check ingredients to ensure your brand is vegan)
    • 3.5 cups water
    • 2 large potatoes (peeled and small-diced)
    • 3 cups frozen mixed veg*
    • 2 cups soy curls (dry)
    • 1 full batch Vegan Condensed Cream of Chik'n Soup
    • 2 tsp salt
    • ½ tsp fine black pepper
    • ½ tsp onion powder

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 187 % Daily Value *
    • Total Fat: 3 g 4.69%
    • Saturated Fat: 0 g 0.1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 4742 mg 197.6%
    • Calcium: 91 mg 9.1%
    • Potassium: 34 mg 0.98%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 53 g %
    • Dietary Fiber: 12 g 49.88%
    • Sugar: 33 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.13%
    • Vitamin C 90.47%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit3
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit3 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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