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Pot pies are usually thought of as winter comfort food, but adding leeks bring a spring forward flare to this tasty classic. Soy curls are a perfect substitute for chicken; plant-based chicken can be used too.


4oz(1/2 bag) Butler Soy Curls

3.5 cups "No Chicken" broth, divided

1/4 cup plant-based butter

2 leeks, white & light green parts only

2 carrots, peeled, sliced into quarter moons

1 lb russet potatoes, peeled & cubed

1 tsp dried thyme

3 Tbsp all-purpose flour

1 cup frozen peas

1/2 cup plant-based cream or milk

1 Tbsp dijon mustard

1 sheet puff pastry, thawed

1 Tbsp plant-based milk or vegan butter to brush pastry


1. Place soy curls in a bowl. Bring 1 cup of broth to a boil then pour over soy curls, stir to ensure all soy curls absorb broth. Let stand 10 minutes. Drain and pat dry, squeezing liquid out of the soy curls(I use my salad spinner to remove liquid then squeeze dry in a towel). Roughly chop soy curls into small pieces.

2. Preheat oven to 400°F. Chop leeks, wash thoroughly and drain.

3. Place a skillet over medium heat. Add plant-based butter to skillet. Once melted, sauté leeks, carrots and potatoes for 10 minutes. Season well with salt and pepper. Stir in soy culs and continue to saute another 5 minutes, adding dried thyme in last 1 minute.

4. Sprinkle flour over vegetables and soy curls and continue to cook another 1 to 2 minutes. Pour in remaining 2.5 cups broth and continue to cook, stirring continuously, for another 2 to 3 minutes.

5. Stir in peas, plant-based cream/milk and dijon mustard. Cook until heated through. Remove from heat.

6. Spray a 2 quart baking dish with cooking spray. Transfer mixture to baking dish. Place puff pastry over mixture and cut excess with a sharp knife. Brush pastry with a little plant-based milk or melted vegan butter.

7. Bake 30-35 minutes until golden brown. Let stand 5-10 minutes before serving.

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