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 (88 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. Hey Nora – your website is my go-to for all things delicious and reliable. Thank you for being awesome! <3 This recipes is one of our favorites!

    1. Aww, thank you for your kind words. Also, thank you for using my recipes! I’m glad you love the pot pie! I appreciate your great review!

    1. Yes, let it cool all the way before freezing. See the comment I just posted in response to another commenter about freezing and reheating.

  2. This is delicious! Thank you for sharing it. I have questions re: freezing them since I am making several.
    – Your post says to bake it, then freeze it. How do you cook it after that? Straight from freezer, or does it have to thaw first.
    – Does it have to be baked before freezing? Or can it be assembled and frozen unbaked (a take-n-bake).
    Thank you so much!

    1. You can cook it straight from the freezer, but the process will go faster if you let it thaw in the refrigerator overnight. 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. It should work to freeze the assembled pie without cooking first. Then you could just bake it until warm, covering with foil if the top crust gets too brown. Hope that helps!

  3. Delicious recipe that definitely will be made again! I ended up using a different crust recipe but followed your filling one. I substituting the almond milk with aqua fava and it did wonders, as for spices I added curry powder, chilli flakes, parsley, oregano, and garlic salt. My meat-eating family said it tasted identical to their chicken pot pie 🙂

  4. This was so yummy! What a great comfort meal for a cold day. Would be an easy holiday meal too! I used pre made Marie calendar pie crusts as they don’t contain any animal products. And omitted the vegan chicken. It was delicious! Thanks for the recipe Nora

    1. Hi Kate. You are welcome! Yes, this is always a cozy meal! Thank you for wonderful feedback and ideas! I appreciate you using my recipes!

  5. My husband and kids loved this and asked if we could have it once a week. It’s easy enough for a week night dinner – I used store bought crusts and frozen mixed veggies. Any time someone asks for vegan recipes I send them to you!

    1. Hi Susan. Thanks for your vote for my recipes, and for sharing them with others! I’m so glad your family loved the vegan pot pie. It is perfect to add to meal rotations! I appreciate you taking time to share your wonderful feedback and review!

  6. Since I’m vegetarian, not vegan, I make a veggie chick’n pie using regular refrigerated pie crusts from the store and cream of mushroom soup thinned with veggie broth for the “gravy”. I thaw frozen diced hash brown potatoes to skip peeling and dicing and pre-cook sliced mushrooms with the onions. I also use poultry seasoning for some added flavor. I just wing it, but I like the idea of having a real recipe to use. Thanks!

  7. I love this recipe. So yummy!! For my second time using this recipe, I brushed the crust with some Just Egg and melted vegan butter. It was tasty!

  8. I love this recipe so much! Instead of the pie crust, I make it in a casserole dish and top it with your vegan buttermilk biscuits! So delicious.

  9. Nora, As always this is another outstanding recipe of yours that you are kind enough to share with all of us. THANK YOU!!! I used my own crust and I do think that the filling needed more salt (which I will add next time) and I think butter (vegan) would really punch this flavor up. I’m trying that addition next. I used your chicken recipe for the chicken ( it is my GO TO recipe and have made it around 50 times by now–thank you!). The crust was spot on and the creaminess of the filling was sooooo good. Keep up the GREAT work!!!!!

    1. Hi Lonnie. Thank you for sharing your great feedback, and your ideas! I appreciate the encouragement, and am happy to hear that you are loving my recipes! Happy cooking!

  10. I LOVE this recipe!  I sometimes don’t care for the consistency of tofu, so I swapped it for a can of drained chickpeas, and it turned out great!!  Any recommendations for GF swap out for flour?  I have about every flour on the planet excapt for GF AP flour.  
    Thanks for your amazing recipes!

    1. I’m so happy you love the recipe, Lisa! Cornstarch or arrowroot starch would work in place of the flour.

  11. Although we are not vegan, my daughter is allergic to milk and eggs so I often seek out vegan recipes. This one was amazing and with no weird ingredients to boot. I am not a cook at.all. Don’t like it, not good at it. I used Pillsbury pie crust and pre-cooked chicken breast from Costco and soy milk. I haven’t seen my daughter scarf something down with such enthusiasm in ages (she is 14!).

    A challenge to those that have more skill in this area (which is likely all of you reading this) – what changes need to be made (double, triple everything? just the dough?) to make these into single serves. What size pans do I need? 5″? I want to make singles and freeze them. Thank you!

    1. I’m so glad you enjoyed the pot pie! If you wanted to make two or three pot pies, it would probably be best to make one pie crust at a time, but you could just double the filling (or triple). I haven’t tried making small pot pies, so I can’t really help there, sorry. Thanks!

  12. Made it just as in the recipe. Delicious. Of course, my potatoes were a bit underdone, I should have cut them smaller or given them a head start with the onions and garlic.

  13. This recipe is perfect. I can make it in the morning or the day before, throw it in the fridge, then pull it out and bake for dinner. Thank you!

    1. I am so glad you are loving the pot pie recipe! This recipe is so comforting to me! Thank you for sharing your wonderful review and comments!

  14. What store bought vegan crusts work best? I want to try your recipe but in case I fail I need back up! ?  I see a lot are pre formed and wouldn’t fit over the top of the pot pie well I don’t think?? Some people asked on reviews and said those kind wouldn’t work well for pot pie so curious if anyone has tried any! 

    1. Pillsbury pie crusts happen to be vegan and usually come rolled up, not pre formed. Homemade tastes a whole lot better though. Puff pastry is also usually vegan, you wouldn’t have a bottom crust but you could cut it into smaller squares and place them all over the top of the pot pie, then bake. Hope that helps!

      1. Watch out! This brand has lard in it, so it’s not vegan. Wholly Wholesome is the best I’ve found, plus they make a gf option. I’m not sure where you’re located but you can find it at Whole Foods or Fresh Market. When they’re out, I just grab some vegan biscuits and throw them on top in a casserole dish. 

      2. Another good alternative is to use a regular pie crust on the bottom but use puff pastry pieces wadded up (like little wads of paper) and placed on top of the pot pie before baking. That makes the top extra flaky and crispy!

  15. I am curious about something.  Why is it necessary to be so careful to keep the pie crust ingredients cold, and then just deposit the hot ingredients on? 

  16. Wondering how to go about making this ahead of time? Would like to bring it to Thanksgiving but it will be about 3 hours of driving.
    Can I make it like usual and then warm it up? Or should I make the filling and crust and assemble and bake once we arrive? Thanks

    1. Hi there! I would probably bake it at home, then try to keep it somewhat warm during the drive. If you have a bag that will help keep food warm, that would work well. Then you can warm it up a bit more if needed when you arrive. It gets so hot it might stay pretty warm for 3 hours. Hope that helps! If you have plenty of time before you plan to eat, you could bring it, unbaked, then bake it once you arrive. But that will take quite some time.

  17. I love this, I did end up putting tofu in air fryer then marinating with some amino acids and then air frying one more time before adding it to the mixer it had such a good texture and sounds like a lot but air fryer is pretty quick 

  18. Eating leftovers of this right now and had to write a review. Everything from the crust to the filling is amazing. We didn’t use any vegan chicken but added parsnip as a veg, still keeping the veggies to roughly 4 cups (not including the potato). Thanks for another fantastic recipe!

    1. You are welcome, Lydia! I love the versatility and comfort of this pot pie! I am so glad that you loved the recipe! Thank you for taking time to share your review and comments! Happy cooking!

  19. Really enjoyed this. I’m also gluten-free, so I cheated and bought the PC gluten-free pie crust, and I used Bob’s Red Mill AP GF flour. Threw in some nutritional yeast to thicken up the sauce a bit. I’ll definitely be making it again. Thank you!

    1. I’m thrilled you loved the pot pie and will be making it again! Thank you for sharing your wonderful review and comments!

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