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!
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!).
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 crust 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!
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 Pot Pie
Ingredients
- 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
Instructions
- 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!
Notes
- May use my recipe for Easy Pie Crust (double recipe), or use store bought vegan crusts.
- 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.
- Vegan Pot Pie freezes well. You can freeze slices, or the whole pie. Cool completely before freezing.
Nutrition
Hi Nora! Love all your food so much. Thank you for making this site and sharing all these amazing recipes! I adore your chik’n noodle soup, especially. 😋
I have a question for this recipe. I have 4 cast iron ramekins that measure roughly 4.5″ and would love to make this chicken pot pie in them! I understand I may have some left over due to the size, but am more concerned with baking time and temperature. I also understand that you’ve likely not made this recipe with these changes, so you don’t know for sure – but I would sincerely appreciate your insight and educated guess on potential adjustments, if you don’t mind. 😊 Two heads are better than one, haha. Thank you in advance!
Hi Lisa! Thanks for loving my recipes, I appreciate the feedback so much and it helps me keep going! 🙂 I’m sure the smaller ramekins would work but I haven’t tested this myself. I would have to guess at the time but I would use the same temperature. Perhaps 20-30 minutes? But watch them carefully. When the crust is golden and the filling is warm and bubbly, they will be done. Hope that helps somewhat!
I used the store bought pie crust and the directions said to cook for 13-16 mins. It burnt :/ Next time I am going cook the filling through prior to transferring to the oven with the store bought pie crust and cook to package instructions. Love the recipe!!
Can you use soy milk instead of almond milk?
Yes, no problem. Just make sure it’s unsweetened and not vanilla flavored or anything like that. Enjoy!
Great recipe. I tasted the sauce before baking and adjusted seasonings (extra garlic, herbs, fresh thyme, black pepper, rosemary). Used Better than Bouillon vegan seasoned veggie base for my broth. I always double the veggies in every recipe – this recipe tolerated that perfectly. With the extra veggies I had enough filling for two pies! This is a nice one. Thanks.
Hi Beatrice. You are welcome. I appreciate your great vote on the recipe! Glad you found just the right seasoning for your taste! Thank you for your great feedback and ideas! Happy cooking!
I have family coming in. Will this really feed 8 with one recipe, or should I double it? Also, I’m planning on freezing it uncooked in advance. Do I thaw before freezing? If so, do I thaw in fridge or on the counter, or will that matter?
Hi Claudia. Yes, this recipe does make 8 good size servings. You can cook it straight from the freezer, but the process will go faster if you let it thaw in the refrigerator overnight. When ready to bake, cover the top with foil so the crust doesn’t burn and cook at 325-350 degrees F until warm in the middle. Take the foil off for a while towards the end, but make sure it doesn’t burn. I hope this helps!
LOVE THIS RECIPE!!! It is my go to dish when a big week is approaching.
If I cook it, then freeze it, do I pop it in the oven without thawing at the same temp and time? Maybe add aluminum foil for 15 min or so?
Thank you for your brilliance!
Your recipes have really taught me how to cook. 🙂
Wow, thank you! It’s so great you are enjoying cooking, and have found recipes you love! I appreciate you sharing your wonderful feedback!
Everytime I make this, everyone loves it! I used Gardein’s “chicken” strips (so yummy), found in the frozen aisle. I also brush melted vegan butter (Earth Balance) on top of the pie crust to give it a baked golden color.
That is awesome! Isn’t it fun to make a meal that everyone loves? Thanks for your wonderful feedback!
I’ve made this pot pie so many times and each time everyone loves it. For the “chicken” I use the Gardein chicken strips (so yummy) found in the frozen isle. I also brush melted vegan butter (Earth Balance) on top of the pie crust to give it a golden color.
Can you use GF flour for the filling? Thanks!!!
I think it will work fine. Thanks!
Oh my goodness! This pot pie is THE BEST!! It is so delicious and I make it all the time! The thing is, when you said to bake it for 45 minutes, the crust came out really burnt for me, and the filling wasn’t seasoned. So instead, I did 25 minutes, seasoned the filling, and it came out perfect. Thank you for sharing this recipe Nora!🤩
Planning to make this soon!!! What kind of seasoning would you recommend?
I think you should use seasoning salt and sazon. It makes the filling taste nice and seasoned!
How long to bake if using frozen pie crust along with refrigerated pie crust on top to seal the pie?
I think the bake time will be just about the same, you might need to add a few extra minutes. I haven’t made it using a frozen pie crust bottom, but that’s my guess.
Usually all your recipes turn out amazing but i really had to doctor this one up. It had no flavor. I added a ton of sage, thyme and oregano, salt and pepper and used soy curls as a chicken substitute. It’s still questionable but ready to go in the oven so we will see.
Made this with chickpeas instead of a chicken substitute (because I had a bunch in the fridge that needed to be used) and it was delicious! Thanks for always posting such great, accessible, easy to follow, delicious recipes! You’re the best! 🙂
Is baking time still the same if freezing ahead of time?
It will likely need a little bit of extra time in the oven if it’s been frozen. Perhaps an extra 15-20 minutes.
Hi Nora,
Do you have a version of this using a biscuit topping?
I have one quite similar using biscuits, yes! Biscuit Topped Chickpea Pot Pie.
Greetings, I use a lot of recipes from online, and yours are consistently the best, with instructions which are easy to follow. Thank You Nora!
Hi Walter. You wonderful feedback makes my heart happy! I am so glad you are enjoying my recipes, and love that you find them easy to follow! Thank you for sharing, and happy cooking!
Any tips on making this recipe in 6 inch pans?
You’ll likely end up with extra dough/filling if you use a smaller pie pan. Try baking it for about 22-30 minutes instead (you’ll know it’s ready when the crust is golden brown).
I had extra filling too, so I put it in a smaller casserole dish/loaf pan size & then used the crust trimmings to garnish the top. Nice to have an extra side of pot pie! Tasty recipe, Nora! Thank you.
You are so welcome! I’m glad you loved the pot pie, and love what you did with your extra filling! Thanks for your terrific feedback and ideas!