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 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!
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.
We are experiencing a snowstorm this weekend and I was flipping through Nora’s cookbook and landed on this recipe. I loved it and my non-vegan hubby said it was delicious! This meal is warm and comforting and perfect for a weekend full of snow.
Hi Megan. This pot pie is definitely perfect for snow weather! Thank for sharing your terrific review! I appreciate your support in purchasing my cookbook, and for loving my recipes! Wishing you lots of happy cooking!
This is in the oven right now. It smells delicious! I have made this once before and it was wonderful. I have no doubt this one will be as well. I substituted cannellini beans for the tofu/vegan chik’n and added a bit of frozen broccoli (just because I had it on hand). I also used premade crust and added some Italian Seasoning mix. Whenever I am looking for a recipe I know that if I come here looking for it, it will be the best version out there. Nora Cooks has NEVER disappointed me. Always delicious!
Hi Mandy. Thank you so much for your support, and for loving my recipes! I appreciate your terrific and encouraging review and comments! Your pot pie sounds amazing! Wishing you lots of happy cooking!
One of my preferred recipes!!
Making it tomorrow and needed the recipe!
I honestly use Nora’s recipes WEEKLY! If I google a recipe and see Nora, I use that recipe!
I am so glad that you are enjoying the pot pie recipe! I appreciate your support, and thank you for loving my recipes. I appreciate your terrific review! Wishing you lots of happy cooking!
We made this for Christmas dinner. I agree with others that it is a beautiful entree and I was especially pleased with the vegan crust and the “gravy.” Based on the comments, we added a good deal of poultry seasoning, salt and pepper, and a Not Chik’n bouillon cube, but it was still pretty bland for our tastes (we didn’t use the fake chik’n meat or tofu. I would up the onion and garlic next time as well. Thank you for providing us with an entree that could work for an omnivore, vegetarian and vegan, that still felt special.
My husband and I made this tonight. It was delicious. We did spice it up quite a bit more than what the recipe called for, and it was so flavorful. We did use a pre-made frozen crust, but next time we will try to make your recipe. Perfect for a cold night!
Hi Molly. I’m glad that you and your husband enjoyed the pot pie, and adjusted the spices just to your liking! Thank you for sharing your awesome review and recipe experience!
I love Nora’s recipes! However, I followed this one verbatim and the potatoes and bottom crust were still uncooked… definitely going to modify it next time.
It’s important to simmer the potatoes (also, cut them smaller) on the stove with everything else for 5-10 minutes so they can partially cook before going into the oven. Sorry this wasn’t a hit for you, it’s one of my family’s staple favorite recipes.
I used canned diced potatoes. Works well!
Hey Nora
If I am making it the day before, could I keep filling seperate from crust then assemble the day of…or should I bake them then reheat, or assemble and wait to bake day of? Which would be best outcome you think?
I would prefer to make the filling, then store it separate from the pie crust. When ready, roll out the dough, fill with the filling, cover with the other pie dough crust, then bake and serve. It might take a little longer in the oven as the filling will be cold when you begin, but that’s okay. Just plan on giving it an extra 15 minutes or so if needed. Enjoy!
This was really good and will definitely become a new staple. Thank you so much!!
Hello! I wonder if you have a suggestion for making this as individual pies. I see it says 8 servings-do you think it’d make 8? Or 4-6 slightly heartier ones? I’d use ceramic oven safe cereal size bowls, they’re bigger than a usual ramekin.
I think you could make 4-6, whatever you want really. They will need less time in the oven though, I’d guess, though I haven’t tried it myself. Sounds really fun to me!
I am always trying to find recipes to “batch prep” and throw in the freezer for my husband and kids when I’m working late. Do you think this recipe will freeze well?
Hi Kaitlin. Yes, this recipe does freeze well. You can freeze it once assembled but before baking, simply cool the filling before freezing, wrap well and freeze. Or, cook it, then let it cool and freeze. Either way, you’ll want to defrost it overnight in the fridge and then bake until hot. Enjoy!
This has almost the same ingredients as the chickpea biscuit pot pie, which I have made at least 20 times, but the pie crust makes this different enough to enjoy both recipes. The only changes I make are adding poultry seasoning and nutritional yeast (which I also add to the biscuit topped pie). No specific measurements, just to taste. This, like the other recipe, lends itself to changes like using tofu or vegan chicken (I actually never use chickpeas in the other pie). This was the recipe I made when the weather turned a little cooler and I know I will enjoy it over and over. Very easy to make, as well.
It takes me a long time to find a recipe I add to my rotation, and this one is a winner! I took notes and tasted/seasoned *before* cooking. I used the recipe’s salt, plus pepper and a generous sprinkle of Mrs. Dash. I always default to Mrs. Dash, even though I have lots of spices, because I’m not good at choosing! I used a frozen pie crust, letting it sit out to cool, and rolled out puff pastry for the top. Make sure to cut the potatoes into small, bite-sized pieces so they cook through. I followed Nora’s temperature and time. Next time, I’ll definitely make 2, 4, or even 6 pies! Thank you for this tasty pie!
You are welcome, Kathie! Thank YOU for sharing your stellar review and wonderful recipe feedback! Using puff pastry for the top sounds delicious! This is such a delicious, cozy, and fun pie for this time of the year! I’m thrilled that this has made it to your list of favorite recipes! Wishing you lots of happy cooking!
Could I use coconut cream instead of milk? Just to make it a bit creamier? I don’t want it to taste coconuty, though obviously.
Ps. LOVE YOUR RECIPES 🙂 🙂 🙂
Sure, you could! Thanks for loving my recipes. 🙂
Pot pies are fairly easy, versatile, and comforting.
I wanted to see if Nora had any trucks/tips for a veggie pie. If I hadn’t looked up a recipe, my homemade version would’ve been quite similar.
I added mushrooms and potatoes. Cooked them in mini pie dishes. Frozen puff pastry.
If I am using a frozen premade crust should I defrost it first?
I think it will work fine if you don’t defrost it first honestly.
This is my second time making this and we loved it both times. I agree that it is a tad bland, but I made Nora’s gravy on the side and put it over the pie. It was delish. By the way, how do I reheat??
Glad you enjoyed it. I just reheat slices in the microwave. You could heat it up in the oven if needed, though I’d cover with foil so the crust doesn’t burn. Thanks!
Is there supposed to be some kind of seasoning in the vegetable broth? I used a store bought chickenless broth but it’s ended up so bland, it’s just creamy mixed vegetables. 🙁
Vegetable broth should have flavor, yes. It sounds like you got a very bland broth. Use a brand you like (I usually use Better than Bouillon Paste mixed with water). You also need to add salt to taste, especially if your broth doesn’t have much salt. Taste the mixture next time before you pour it in the crust and bake, so you know it’s to your liking. You can also always add some dried or fresh herbs, if you like.
Making this for dinner tonight. (Happy No Kings Day!!!) But only using a top crust, cause I don’t trust the bottom one to cook through…..
Hi Nora,
I made this pie before and it’s delicious! This time, I’d like to make it a day or two in advance, and then bake it day-of. Do you recommend blind baking the bottom crust first so it doesn’t get soggy, or will it hold up for a few days?
You could prebake the crust if you are worried about sogginess.
Hello Nora, I’ve loved every recipe I’ve made from your site and I’m looking forward to making this! I plan to use tofu as my chickn’ substitute, is there anything you do to prepare or season it beforehand? Thanks so much in advance 🤍
Hi Larry. I’m so glad you are loving my recipes! You’ll really love the pot pie! I recommend preparing the tofu using my crispy 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!
I use very firm tofu. So we don’t need to bake that first? Also, can you estimate salt please? For medical reasons, I can’t taste before serving (or eat myself). Also, what other seasonings would you recommend? Thanks very much.
great recipe but i definitely added seasoning because even with the UK origin i like flavorful food. i basted the top crust with plant milk and it had a lovely browning on the top; and i found resting the pie when taking it out of the oven is also helpful for the filling to cool and solidify a bit. will make again!
Hi Justine. I’m envisioning your beautiful pot pie – yummy! It’s definitely versatile for personal seasoning likes! Thanks for sharing your great review and feedback! Happy cooking!
Hi! I just came across this recipe and would love to try it! I was curious if you thought sweet potatoes would be good substituted for the russet potatoes? Thank you so much!
Yes I think that’s a great idea, enjoy!
have you ever used Butler soy curls with this? i can never find a vegan brand of chicken at my local grocery stores. if soy curls are okay, what is the best way to to prepare this into the dish!
Hi Gillian. Yes, I am familiar with Butler soy curls! I’ve made this with soy curls before; I used 1 cup dry, rehydrate in broth for more flavor, then add to the rest of the pot pie mixture. Enjoy!
Best recipe. I’ve made this so many times, everyone loves it. I do take out the onion and garlic to make the rue (use flour sifter and whisk) and then add them back in with all the other veggies. Also have started using a puff pastry for pie topper and it works out great! Highly recommend.
Hi Mark. I’m glad you are loving the recipe! Your puff pasty pie topper sounds delicious! Thanks for taking time to share your awesome review and feedback! Happy cooking to you!
Hi Nora…thank you for sharing this recipe. I found it while googling vegan pit pies. Do you have any suggestions for using all fresh veggies (except the peas). If using Wholly Wholesome brand frozen pie crusts, do you have any suggestions on how to invert one crust for the top. They come in a 2-pack in their own aluminum tins. Thank you!!!
PS…your pumpkin pie is SOOO good. Do you have a favorite canned coconut milk for both the pie and whipped cream. Kind of limited to what the store carries. I don’t usually have much luck with refrigerating and scraping out the hard parts fir whipping.
Hi Gina, thank you! You can use a mix of all fresh veggies, not a problem. I’ve only used rolled out pie crust for this so I’m not quite sure if inverted one will work but probably if you’re careful! I don’t have a favorite brand of coconut milk really, I just look for a can of coconut cream, so it has the most creamy white stuff as possible.
Do you poke holes in bottom crust? I would think not, but want to be sure.
Hi Muriel. I do not poke holes in the bottom crust. Enjoy!
Such a simple and delicious recipe! Thank you for sharing.