A comfort food classic, made vegan! Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier!

vegan pot pie in pan

Long ago before my vegan days, I LOVED chicken pot pie. Actually, I’m not sure I ever had home cooked pot pie, but I frequently bought and ate the Marie Callender’s frozen mini pie. The flaky crust, the delicious filling, oh I loved it.

Well this Vegan Pot Pie is like a million times tastier than the one I used to eat! It’s total comfort food. Perfect for a holiday celebration, Sunday family dinner, a potluck or just a weekday! I’m making this as the main dish for Thanksgiving this year, in place of the usual Vegan Meatloaf (also an excellent and yummy choice!).

filling for vegan pot pie in a pan

What is the “chicken” in vegan pot pie?

I used tofurky brand vegan chicken I found in the refrigerator section of my local store. It was delicious! You could also use seitan, or any other vegan “chicken” you can find. Baked tofu chunks also work well, or simply leave it out and use veggies and potatoes. It’s good either way!

How do you make Vegan Pot Pie?

First, make your pie crusts (or use store bought vegan crusts to make this recipe super simple!). You will need a double recipe.

Line a 9-inch pie pan/dish with one of the crusts, wrap one in plastic wrap and chill them both in the fridge while you make the filling.

Make the filling in a large skillet, then fill the pie crust with it. Roll out the other crust and carefully cover the pie with it. Trim the excess, and seal with your fingers or a fork. Bake for 45 minutes, cut and serve!

vegan pot pie before being cooked

Can you freeze Vegan Pot Pie?

Yes, this pot pie freezes well. You can freeze slices of it, or the whole pie. Simply cook as instructed, then let it cool completely before freezing. I prefer freezing it in slices, as it’s much easier to re-heat for quick meals.

If you like this recipe, you might enjoy one of these as well:

Vegan Meatloaf

The Best Vegan Lasagna

close up of vegan pot pie

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vegan pot pie in pan
4.97 stars (113 ratings)

Vegan Pot Pie

A comfort food classic, made vegan! Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 8 servings


  • Double Recipe Easy Vegan Pie Crust
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup all purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, chopped into small chunks
  • 8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
  • 1/2 teaspoon salt, or to taste


  • Preheat the oven to 400 degrees F.

For the Pie Crust

  • Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
  • Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling. 
  • Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.

For the Filling

  • Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes. 
  • Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens. 

The Rest

  • Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
  • Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!


  1. May use my recipe for Easy Pie Crust (double recipe), or use store bought vegan crusts. 
  2. I used tofurky brand vegan chicken, but I also like using baked tofu. You may also use chopped seitan, or simply use the veggies and potatoes.
  3. Vegan Pot Pie freezes well. You can freeze slices, or the whole pie. Cool completely before freezing.


Serving: 1serving | Calories: 363kcal | Carbohydrates: 45g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Sodium: 631mg | Potassium: 408mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3591IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 3mg
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi Nora, I just made a triple recipe as I am coking for 60 people for church. It does not seem to be very think. Will this thicken up after it cools. I followed the recipe to a “t”.

    1. I’ve never tripled the recipe, but it’s possible that it didn’t work very well with the thickening step, when you mix in the flour, then broth and milk. You can remedy this by adding a cornstarch slurry. I’d probably try around 1/2 cup cornstarch mixed with 3/4-1 cup water for a 3x recipe. It won’t thicken up as it cools, not very much anyhow.

  2. I just made this! It was delicious!! I used the quorn brand chicken fillets! Copped up. Will make this again. My family has dinner together every Wednesday!! Nora, your recipes are a staple!!!

  3. Hello! This looks like the perfect recipe. I want to sub for tofu. Do you bake the tofu before using it in this recipe? This looks amazing! Thank you ❤️

    1. I would bake it similar to my baked tofu recipe, for the best flavor and texture. If you have super firm tofu, you could probably just add it in little pieces. I hope you enjoy the pot pie!

  4. Great recipe! I like to serve this as “chick’n stew” with no crust. I cook the raw carrots with the onions and then continue through the recipe, adding frozen peas and corn. Next time I might shake the flour and milk together and add it after the potatoes have cooked, otherwise I have to be careful to stir often. Both my 1 and 3 year old like it. Thanks!

    1. Hi Rochelle. Thanks for sharing your cooking experience and awesome review! I am glad you and your kids are loving the recipe! Happy cooking to you!

  5. Love this recipe! I make it gluten free by substituting King Arthur measure for measure gf flour for all purpose flour listed in the pie crust and the filling. Comes out great!!

  6. This was delicious! Husband approved too! I added sage and thyme as well as a lot of salt and pepper to the filling and it was so good.
    Can you freeze the filling on its own? And if yes how long will it keep? It made too much bc I couldn’t find big enough pie crusts!
    Thank you for your amazing recipes!

    1. I’m so happy it was a hit, Beth! It hasn’t been tested but I’m sure you can freeze the filling on its own. It should keep well for about 3 months.

  7. This looked incredible but I knew it would be way too much for the two of us. I ended up using my 10″ cast iron pan and I cooked everything in it. I used 3 Beyond Meat chicken tenders. I also diced a fresh carrot, but I used frozen corn and, not having any peas around, some edamame. Shows you how versatile this recipe is! Then I carefully put one crust on top, crimped it nicely and put a few springs of thyme on top for decoration. I also added some fresh thyme to the vegetable mix. I put it in the 400 degree oven for 45 minutes and it turned out perfectly! Husband said “you can definitely make this again!” Perfection!!

  8. Your receipt does not say to prebake bottom crust first. I find that if you don’t, it will get soggy and taste gummy.

    1. Hi Lynn, I don’t ever prebake the bottom crust and haven’t found it to be soggy or gummy, but of course you can prebake it first if you prefer. Thanks!

  9. I missed chicken pot pies. A super simple and easy recipe. I added some poultry seasoning, used a chicken less broth, and lots of black pepper. It turned out so good. Delicious! Thank you for this great recipe.

  10. When cooking the pie, do you cook it covered? And do you put any type of vegan butter or olive oil on the top pie crust for the browning? Thank you!

  11. Delicious! I used Gardein chik’n, cut into cubes, added thyme, parsley, salt & pepper, so good. I have vegan & non-vegan members of the family and made a second of this recipe with actual chicken for the latter. Both were a big hit including for those vegan-curious! Will definitely be making again with some extra spices involved.

  12. This was delicious! I used soy curls ( soaked in vegan chicken broth) and it turned out great. Thank you for the fabulous recipe Nora!

  13. Hi! This may be a silly question – but do you pre-cook the chicken/tofu and the potatoes before adding them to the filling – or do they go in there uncooked?

    1. Hi Erin! The potatoes are raw when they’re added to the filling. If using tofu, take the time to bake it beforehand. For vegan chicken, it’s already pre-cooked so you can add it to the filling as-is. I hope this helps!

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