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.
Made this tonight for dinner! It was fantastic! Definitely making it again.
I’m so glad you loved the pot pie, and that you will be making it again! Thanks for taking time to share your glowing review! Happy cooking!
Great recipe.
I used Hannaford pre made frozen crusts and confused as I still have 32 ounces of filling lol. Gunna free for another time anyway.
I added thyme and garlic powder, onion powder, soy sauce and veggie better than bouillon sauce and a dash of nut yeast. Oh and vegan butter. It’s cooking now. Can’t wait to try!
Hi Tara. Your pot pie sounds delicious! Thank you for sharing your recipe experience and great feedback! Happy cooking!
I love this recipe. It’s one of my go to recipes. I’ve made it a hundred times. I use soy curls for added protein and vegan store bought pie shells to make it quick!!!
Hi Renee. I’m so glad that you are loving the pot pie recipe, and that you enjoy it often! Thank you for sharing your wonderful review and comments! Wishing you lots of happy cooking!
Delicious!! Easy peasy. Great as leftovers too.
Hi Lexi. I’m thrilled you enjoyed the pot pie! Thank you for your terrific review and comments! Happy cooking!
Hi. It is very tasty. Love it! Coming out of the oven now I’m fixing to freeze some. How would I thaw it before I cook it to eat?
Thanks Mark! Ideally, you would thaw the frozen portion overnight in the refrigerator, then you can heat it up in a microwave for a few minutes until warm, or in the oven until warm. If reheating in the oven, you may want to cover the top with foil, so the crust doesn’t burn.
Just tried your vegan pot pie and it was amazing! My husband followed your recipe to a “T” and it was perfect! I don’t know how you do it – I’m just glad that you DO do it! Your recipes are always delish! Thank you Nora!
You are welcome, Maria! I really appreciate your inspiring words, and your glowing review! That’s so encouraging! I love creating and sharing recipes, and I’m thrilled that you find them delicious! Wishing you happy cooking!
Made this for the third or fourth time this winter with frozen pie crust. It’s a hit every time. All of your recipes that I’ve tried are loved and on repeat at my house! Thanks very much!
Hi Sabina. Thank you for your support and for your recipe love! I am so glad that you are enjoying my recipes! Thank you for taking time to share your stellar review and comments! Wishing you lots of happy cooking!
Hi Nora! Your recipes always come through, so thankful for you. I have a new gluten free member of the family. Would cornstarch work in place of the flour in this recipe?
Yes, you can use cornstarch but don’t use it like you would the flour. Instead, once you’ve add the broth and milk and everything else, make a cornstarch slurry of around 3-4 tablespoons cornstarch and 5-6 tablespoons water. Stir in a small bowl, then pour into the pot and stir, cooking for at least 5 minutes to thicken. Thanks for loving my recipes!
Tried it for the first time tonight with a frozen crust. Came out great. Thanks so much for the recipe!