Vegan Chicken And Mushroom Pie

This Vegan Chicken and Mushroom Pie is packed with rich, savory flavor and topped with a delicious puff pastry crust! This pot pie is creamy, cozy, and wonderfully satisfying. Best of all, it easily comes together in one pan, making it a great weeknight meal!

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This is the kind of homemade comfort food that feels like a warm hug! It’s perfect for cozy evenings with your family or sharing with others at gatherings. It’s also wonderful for holidays like Thanksgiving, Easter, and Christmas!

My family has been loving this pot pie, especially when we’re craving something flavorful and hearty. It has a unique robustness with a slight hint of tanginess that everyone craves!

It’s inspired by classic British flavors, with vegan chicken, earthy mushrooms, and veggies in an herb-rich, creamy filling. The pillowy puff pastry crust on top seals in all that goodness, making every bite satisfying without feeling heavy.

What makes this vegan pot pie even better is how simple it is to make!

All you do is sauté mushrooms and onions, then simmer them in a velvety soup. Once it has thickened, fold in vegan chicken, veggies, and some nutritional yeast.

Top it with puff pastry strips and then pop it in a piping hot oven. So easy, yet incredibly delicious! Everyone who tries this savory pie has had nothing but wonderful things to say about it!

Even better, when it’s made in just one pot. I like to use my handy shallow dutch oven, but braisers, cast-iron skillets, or any oven-safe pan work as well.

If you don’t have one of those, simply add the filling to a casserole dish or pie pan, and top it with the puff pastry before baking.

May I Suggest…?

For more comforting vegan meals, be sure to check out my Salisbury Steak, Chicken Pot Pie with Puff Pastry, Pot Roast, Cheesy Rice Casserole, Classic Pot Pie, and Stuffed Shells. All vegan, of course!

And for more tasty, mushroom-filled recipes, you will love my Mushroom Potato Soup, Breaded Mushrooms, Sweet Potato and Mushroom Curry, Kung Pao Veggies, and Philly Cheesesteaks.

Reasons To Love This Pot Pie

• Fills you up
• It’s so easy to make
• Ultimate comfort food
• Only one pot is needed
• Uses simple, easy-to-find ingredients
• Includes healthy mushrooms, spinach, peas, and nutritional yeast

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Ingredients and Substitutions

• Vegan Chicken – Use your favorite vegan chicken. I really like Daring or Gardein brands here.
• Mushrooms – Cremini mushrooms are so good here, but others can work as well! They are also called Baby Bella or brown mushrooms.
• Vegan Butter – This gives the meal a lovely, buttery flavor. It can be swapped out for your favorite oil or 1/4 cup of water for oil-free.
• Aromatics – Onion and garlic go nicely with the mushrooms to form the base of the flavors. Fresh is best, but powdered can work in a pinch.
• Flour – Just a little flour helps to thicken the soup. Any kind works.
• Broth – Use no-chicken vegan bouillon plus water, or vegetable broth.
• Plant Milk – Any kind works. I like soy, oat, or almond here.
• Dijon – Try not to skip this ingredient because it adds such a lovely, subtle hint of tang.
• Thyme – Fresh thyme adds a herby, earthy flavor. Dried thyme can be used instead.
• Seasoning – Just a little salt, pepper, and poultry seasoning are needed. Contrary to its name, poultry seasoning is indeed vegan-friendly.
• Nutritional Yeast –“Nooch” gives the pot pie a slightly cheesy flavor, plus added nutrients.
• Greens – Baby spinach, regular spinach, or kale are all wonderful here.
• Peas – Keep these frozen until stirring them in to maintain some of their crispness.
• Puff Pastry – Many store-bought options are accidentally vegan. Check the labels to make sure it doesn’t have any lard, butter, or milk.

How To Make Vegan Chicken And Mushroom Pie

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Sauté the frozen vegan chicken in the vegan butter until it has brown, crispy ends. Set the pieces aside for now.

In the same pan, sauté the mushrooms and onions until they’re soft. Then, add the garlic and let it cook until fragrant.

Coat the veggies with the flour and then use a little broth to deglaze the pan. Add the remaining broth, plant milk, Dijon, thyme, and seasoning.

Let this cook and thicken for about 15 minutes.

Meanwhile, thaw and roll the pastry out to a 12-inch x 12-inch square. Slice into rectangles or squares and then put them back in the freezer.

Stir in the vegan chicken, spinach, peas, and nutritional yeast. 

Let the pot pie cool while the oven is preheating. Layer the puff pastry on top just before placing it in the oven.

Bake the vegan mushroom and chicken pot pie until the top is golden brown. Let it rest for a few minutes before slicing it so that the filling can thicken up.

Tips For Success

• Use a shallow Dutch oven, braiser, or cast-iron pan if you have one available. If not, you can cook the filling over the stovetop in a regular skillet before transferring it to an oven-safe pie dish.
• Put the puff pastry rectangles back in the freezer when you’re done slicing them. Try to keep them in the freezer until just before you are ready to layer them and bake.

Variation Ideas

• Swap out the vegan chicken for vegan turkey, vegan beef, tofu, seitan, jackfruit, or soy curls.
• Use any other favorite vegetables, such as leeks, carrots, or green beans.
• Make it a cheesy pot pie with vegan cheddar or mozzarella cheese.

Storage And Reheating

Store leftover pot pie, covered, in the refrigerator for 2 days. Reheat it in the oven for a crispy crust at 250°F or in the microwave at 30-second intervals. The timing will vary depending on the size of the portion being reheated.

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