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Creamy Vegan Pot Pie Pasta

Craving pot pie, but don't want to put in all the work? Then this quick and creamy pot pie pasta is for you. This dish uses all the flavors and textures of a pot pie, but take a fraction of the time and effort to make.

Course: Main Course
Cuisine: American, vegan
Servings: 4 people
Author: Michael Monson
For the bread crumbs:
  • 1 cup panko bread crumbs (or your favorite crumbs)
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • salt and pepper to taste
For the sauce:
  • 1 batch of “The Cream Sauce" (recipe below)
  • 1 teaspoon dried tarragon
  • 1 teaspoon TJ's 21 Seasoning Salute, or Bragg’s Organic Sprinkle
  • ¾ cup frozen mixed vegetables (carrots, peas, corn…)
  • ¼ cup diced onions
  • ½ cup cubed vegan “chicken” (I used Beyond)*
  • black pepper and salt to taste
  • 1 pound fettuccine noodles, cooked according to package directions
To make the bread crumbs:
  1. Add the bread crumb ingredients to pan on medium-high heat. Stir or toss the crumbs continuously until they start to brown. Remove from heat.

To make the sauce:
  1. Pour "The Cream Sauce" base into a large pan, along with the seasonings, onions, vegetables, and vegan chicken. Cook on medium until everything is heated through. Stir the sauce continuously to avoid any burning on the bottom of the pan. 

  2. Add your cooked fettuccine directly from its cooking water into the sauce. Toss to combine. Add pasta water it the sauce it too thick.

  3. To serve, portion out the pasta, and top with a generous sprinkling of seasoned bread crumbs.

Recipe Notes

Beyond Grilled Chicken Strips work really well in this dish. If you didn't want to use a vegan meat product, you could add sauteed mushrooms instead. Saute about 5 or 6 ounces of sliced mushrooms in the pan before adding the sauce, and then proceed with the directions.