This delicious vegan pot pie with puff pastry is filled with nutritious veggies and topped with a pillowy crust. It's creamy, comforting, and oh so crave-worthy! Easily whip it up in just one pot and everyone will be digging in for more!

One bite of this wholesome beauty will have your tastebuds swirling and nostalgia kicking in! It tastes just like the original pot pie, but completely vegan!

This recipe is very similar to my classic Vegan Pot Pie, but with a few fun changes. Here, I use just one pot and puff pastry instead of baking it like a traditional pie.

You will not believe how easy it is to make a vegan pot pie with puff pastry dough! Whip it up in a flash and watch as your family savors every hearty spoonful.

All you need to do is cook the filling over the stovetop for a few minutes and top it with store-bought puff pastry before baking it in the oven. That's it!

Not only is it easy to make, but you'll have hardly any dishes to clean afterwards! It's the perfect meal for busy evenings or holidays such as Thanksgiving, Christmas, or Easter.

I like to use this shallow dutch oven, but if you don't have an oven-safe pan or braiser, you can simply transfer the filling to a casserole dish before baking it.

For more comforting meals, be sure to check out my Pot Pie Soup, Gnocchi Soup, and Hamburger Helper.

Why This Recipe Is Special

Plant-based
Lots of vegetables
So filling and comforting
Easy and quick to make
Ready in less than one hour
Top crust is flaky and buttery

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Ingredients and Substitutions

Onion, Carrots, & Garlic - These add so much flavor and texture to the recipe. Feel free to add more!
Flour - All-purpose flour helps to thicken the filling. You can swap it out for gluten-free.
Plant Milk - I like to use soy, but any type works. Make sure it doesn't have added sugar or vanilla.
Broth - Use either vegetable broth or vegan bouillon mixed with water.
Seasoning - Add poultry seasoning, rosemary, salt, pepper, and thyme. Poultry seasoning is indeed vegan.
Peas - It's best to use frozen peas and you'll want to add them just before popping it into the oven so they don't become mushy.
Vegan Chicken - Use your favorite frozen vegan chicken. I like Gardein or Daring. You can also swap this out for chickpeas, extra firm tofu (that has been pressed), vegan turkey, vegan beef, jackfruit, or soy curls.
Puff Pastry - Prepared puff pastry can usually be found at most grocery stores in the frozen or refrigerated aisles. Check that the ingredients don't have butter, milk, or lard. Keep the pastry cold until you're ready to use it because it can get sticky as it comes to room temperature.

How To Make Vegan Pot Pie With Puff Pastry

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

Dice the veggies and preheat the oven to 375°F.
Heat a shallow dutch oven to medium, then add the oil. Once it's hot, sauté the carrots, onions, and garlic for 3-5 minutes or until the onions have softened.
Coat the vegetables with the flour.
Whisk in the plant milk, broth, and seasoning.
Stir occasionally as this filling cooks for about 10 minutes. It will thicken as it comes together.

Prepare the pastry topping while the filling cooks. If it's frozen, follow the package instructions for defrosting it. Then, roll it into a large 12x12 square and then slice it into 1-inch squares. The squares don't have to be perfect here.
Gently fold in the frozen peas and vegan chicken pieces when the filling is thick and creamy.
Smooth out the top of the pot pie filling and then top it with the puff pastry squares. Have them slightly overlap while leaving some gaps for the steam to escape while it's baking.
Brush a thin layer of plant milk over the dough for a golden-brown color.

Bake the pot pie in the center of the oven for about 30 minutes or until the puff pastry is golden brown and the filling is bubbling.
Let it cool down for a few minutes and then enjoy!

Tips

No worries if you don't have a pot that can be used on the stovetop and in the oven. Simply cook the filling on the stove and transfer it to a casserole dish before adding the pastry and baking it.
Keep the peas and vegan chicken in the freezer until you are ready to add them to keep them from overcooking. Also, keep the puff pastry cold because it will get sticky and hard to work with as it warms to room temperature.

Variation Ideas

Swap the vegan chicken for tofu, jackfruit, chickpeas, vegan beef, vegan turkey, soy curls, or extra veggies.
More vegetable ideas: celery, green beans, potatoes, or corn.
Rather than cutting the pastry into squares, drape the full sheet over the pot (with vent holes) or create a lattice top.
You can use prepared pie dough instead of puff pastry. If you do, set the oven to 375°F and remove it from the oven when it's golden-brown, usually around 25 minutes. You can also follow my classic Pot Pie recipe that uses pie dough.

Make Ahead

This pot pie can be prepared ahead of time. Make the filling and store it in the refrigerator for 2 days. Fold in the vegan chicken and peas, then top it with the pastry dough just before you are ready to bake it.

Storage And Reheat

The pastry topping will lose some of it's crispness, but the pot pie will still be just as good as leftovers. Store it in the refrigerator for 3 days or freeze leftovers for 2 months. Reheat individual portions in the microwave until it's heated through.

More Vegan Holiday Favorites

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