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 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!

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 (93 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 mins
Cook: 45 mins
Total: 1 hr
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. 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.

  1. 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.

  2. 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! 🙂

  3. 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!

    1. 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!

    1. 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).

    2. 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.

      1. 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!

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