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

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

  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.

Nutrition

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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Comments

  1. Excited to make this! How would recommended I go about re heating this? I plan on bringing it to a potluck this weekend!

    1. Hope everyone enjoys it! So you want to make it ahead of time, then re-warm right before serving? I haven’t tried this myself, as I usually have leftovers but I simply microwave a single serving at a time. I believe the best way would be to reheat in the oven but perhaps cover it with foil so the top crust does not become too brown. Hope that helps!

  2. This came out amazing! I added some some thyme, rosemary, paprika and black pepper and it came out spectacular. I also sautéed some tempeh in Better than Bullion brand vegan chicken broth and threw that in there…wow! Love this recipe.

  3. Hi this looks delicious, I want to make one extra to freeze. I was wondering if it can be frozen uncooked then baked later? Have you done this and if so does the crust come out well?

    1. I haven’t personally frozen an uncooked pot pie, but I think it should work because it does work with regular pot pies.

  4. I’ve never made potpies before but I stumbled across this recipe and it was so easy and so good. My husband said the leftovers that he took for lunch were even better than the night before and he has already asked me to make it again next week. I left out the oil and used store bought crusts and Gardein chick’n strips. It was perfect.

  5. Made this for the first time this week, and we like it even better than your Shepherd’s Pie, and we love that! The beauty of these recipes is that it’s just my husband and I, so the casseroles last for several days. Perfect!

  6. Hi! I was just wondering if i could use fresh vegetables instead of frozen? Should i cook or freeze them before adding to the dish?

    1. Yes, you can certainly use fresh vegetables if you like, it’s just easier with frozen. It’s pretty flexible, so use whatever vegetables you think sound good. Thanks and enjoy!

  7. Do you not need to cook the bottom crust first before adding the vegetable filling so it doesn’t get soggy?

  8. Really easy and delicious! I omitted the tofu and just made it with Veggies. Next time I will make individual ones.

    1. You could make this Marinated Tofu, or sometimes I simply press and slice a block of firm tofu, drizzle with soy sauce and then bake it at 350 degrees for 15 minutes, flip and cook 15 more minutes. Hope that helps!

  9. So good! I made with store-bought pie crusts and baked tofu cubes and it was perfect. This will definitely be on my regular easy dinner rotation from now on!

  10. Nora, I really liked this. I wanted to make the white cream sauce in bulk so that I could make 10 and put in my freezer at a time. I was just going to do the olive oil, flour, vegetable broth and almond milk. Would you multiply it all by 10, assuming you are using the oil in place of butter to keep it vegan? Or would you use less oil if you aren’t sauteeing veggies?

    1. I’m glad you liked this! I make this every other week or so, because my family and I love it so much! I would still use the same amount of oil, so I suppose multiply it by 10, yes. I haven’t tried this, but I’m assuming it should work. What an interesting idea! Let me know how it goes.

  11. What vegetable broth do you use? Every time I try to make a vegetable pot pie in the vegetable broth that I can find turns the gravy a darker orange color with strong flavor.

    1. I usually use Trader Joe’s brand, the organic one I think. It’s pretty light in color. Sometimes I use the vegetable broth paste that you mix with water. Either one turns out well for me and not dark at all!

    2. I’ve found that if I use a brand with a ton of tomato in it, both the flavor and color of my recipes is impacted. Pacific brand for example I find pretty tomato heavy and not great for some dishes (like this pot pie!)

  12. I can’t believe that every time I click on a picture on pinterest because I think it looks delicious and interesting it’s one of your recipes!! We must have very similar tastes. I’m going to try this one tonight but as we are vegetable growers I’m going to use lots of fresh, in-season summer vegetables. It should be very tasty. Keep your great recipes coming.

    1. I love that Pam! We must have similar tastes for sure. That sounds amazing, and I’m jealous of wherever you live that you can grow summer vegetables already. 🙂 Enjoy!

  13. This is delicious! I’ve made it twice in a matter of weeks. Never having made a homemade crust before, the first came out a little dense. The second time however, was perfect!
    I used homemade cashew milk and it lends a really creamy texture. I also upped the veggies, using a large onion, extra carrots and added granulated garlic to the crust. It’s a hit!
    Thanks for sharing the recipe!!

    1. I’m so happy you are enjoying the pot pie! I really like cashew milk for this recipe, too. So creamy! Thank you!

  14. Tasted great and I’m glad to have made it. I think it could be even better with fresh chopped vegetables. It was certainly easy to prepare this way though!

  15. Delicious! I’m the only vegan in my family and they loved this recipe! As a child, I loved pot pie and this definitely brought me back. I’m very happy with it and fortunately, I got leftovers!
    (I added sage, thyme, and black pepper to mine)

  16. I’ve been making a version of this for years..thought I had made it up. I use Imagine No Chicken Broth and tofu that I roasted first to harden it. Other than that, pretty much the same ingredients…I make mini pies…each kid gets their own. So Yum

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