This Vegan Pot Pie is such a delicious and hearty meal! The combination of a crisp top crust, soft bottom dough, and a creamy, veggie-filled middle is absolutely irresistible. This savory dish is easy to make, is the ultimate comfort food, and tastes just like the classic!
This post may contain affiliate links. Please read my disclosure policy for more information.
Who doesn’t love a cozy pot pie?! This was one of my favorite meals growing up, and I’ve spent a lot of time playing around with this recipe to keep it just as scrumptious as my memory serves me.
I’ve tried many, many vegan pot pies along the way, and this one is the absolute best!
My children love to help me make this nutritious dish before we devour it together. In fact, one time we literally each grabbed a spoon and dug right into the entire pie because it’s that good!
This is the perfect dish to serve on busy weeknights or holidays such as Easter, Thanksgiving, and Christmas!
It’s great that it’s super easy to prepare as well. Simply cook the filling in a pan, line a pie plate with prepared pie crusts, fill it, and bake. That’s it!
You can also make the pie dough from scratch if you want! That’s my preferred method, so I don’t have to worry about trying to find vegan pie dough at my nearby grocery stores. I’ve included pie dough steps down below and in the recipe card.
This plant-based chicken pot pie is customizable, too. You can use other add-ins that you have available or switch it up to ingredients that are more like the pot pies you grew up with.
If you can’t get enough of these traditional savory pot pie flavors, be sure to check out my Vegan Chicken and Mushroom Pie, Pot Pie Soup and my Pot Pie with Puff Pastry!
Why This Plant-Based Pot Pie Is Special
- Easy to make
- So creamy and comforting
- Filled with healthy veggies
- It’s meatless and dairy-free
- Most of the ingredients are kitchen staples
- You can customize it with your favorite vegetables, herbs, and vegan proteins
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients and Substitutions
- Vegetables – The carrots, onions, and garlic only need a quick sauté. Feel free to add mushrooms or celery with them.
- Flour – The flour makes the filling thick and creamy. A gluten-free replacement would be just fine to use. Another option is to use half the amount in cornstarch or tapioca starch.
- Plant Milk – Any type of plant-based milk works. Just make sure it’s unsweetened and has no added flavor such as vanilla.
- Vegetable Broth – Use low-sodium vegetable or no-chicken broth. Another option is to use bouillon mixed with water.
- Bay Leaves – Keep these whole so that you can easily remove them before adding the filling to the pie shell.
- Rosemary – Chop the needles of fresh rosemary into smaller pieces. You’ll want about one teaspoon. If you don’t have fresh rosemary, you can use 1/2 teaspoon of the dried herb.
- Seasoning – Season your pot pie with salt, pepper, and poultry seasoning. Contrary to its name, poultry seasoning is indeed vegan-friendly.
- Peas – Keep the peas frozen until you’re ready to add them to the mixture to maintain some of their crispness.
- Vegan Chicken – Use any frozen vegan chicken, including the breaded kind. Tofurky would work as well!
- Dough – You can use store-bought pie dough or homemade! I have steps for that down below. Keep it chilled in the refrigerator until you’re ready to use it. This prevents it from becoming sticky so that you’re able to easily roll it out.
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
How to Make A Vegan Pie Crust
Combine the flour and salt. Then, cut in the cold butter until it’s crumbly. Stir as you add the cold water a little at a time. It will start to clump together and become hard to stir.
Work the dough for a minute or two with you hands to press in all of the dry flour bits. Form it into a ball and cut it in half.
Shape these halves into two disks, cover them with plastic wrap, and let them chill for at least an hour.
How to Make Homemade Vegan Pot Pie
Preheat the oven and heat a large pan to medium-high.
Add the oil and then the carrots and onions. Sauté them for a few minutes until the onions become translucent. Add the garlic and continue to stir for another minute.
Coat the veggies with the flour and then whisk in the plant milk, broth, and seasoning.
Stir occasionally as this cooks for about 10 minutes. The mixture will become thick and smooth.
Take the pot off of the heat and remove the bay leaves. Fold in the vegan chicken pieces and peas. Let the filling cool for a few minutes while setting up the pie dough.
Roll out one of the doughs and add it to the pie plate. You may need to use flour if it sticks to the rolling pin. Pour the pot pie mixture into the dough-lined pie shell.
Next, roll out the second dough and cover the pie. Press down on the edges with the tines of a fork and poke a few slits into the center of it for ventilation.
Bake the pot pie in the center of the oven for about 25 minutes or until the crust is golden-brown.
Check on it halfway through and cover the edges with foil or a pie crust protector if it looks like it might burn.
Let it cool down for a few minutes and enjoy! The filling will thicken as it cools.
Tips For Success
- Keep the pie dough, peas, and vegan chicken cold until just before you need them.
- Scrape the bottom of the pan when stirring the pot pie filling to keep if from sticking.
- Let the filling cool for a few minutes before adding it to the dough-lined pie plate.
- Cut slits into the top of the pie so that the steam can escape while it’s baking.
Variation Ideas
- Leave the vegan meat out for a vegetable pot pie.
- Toss in green beans, potatoes, mushrooms, celery, or corn.
- Top it with biscuits or puff pastry on top instead of using pie crust.
- Try it with tofu, jackfruit, chickpeas, vegan beef, vegan turkey, soy curls, or seitan.
Make Ahead
This pot pie can be prepared ahead of time. Simply make the filling up to 2 days ahead of time and store it in the refrigerator. Fold in the vegan chicken and peas and then assemble it just before you plan to bake it. The homemade pie crust can also be made ahead of time and stored in the refrigerator for 2 days.
Storage And Reheat
Cover the pot pie and store it in the refrigerator for 3 days. You can also freeze leftovers for 2 months. Reheat individual portions in the microwave on 30-second intervals until heated through. If the pot pie is still whole, reheat it in the oven at 350°F (180°C) for 15-20 minutes or until the liquid is bubbling.
More Cozy Vegan Recipes To Try!
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Pot Pie
Bonnie – Serene Trail
Equipment
- large pan or pot
Ingredients
2 Pot Pie Crusts (skip if using store-bought prepared dough)
- 2 1/2 cups all-purpose flour, (300g)
- 1/4 teaspoon salt
- 14 tablespoon vegan butter, cold (196g)
- 1/2 cup water, cold, (120ml)
Vegan Chicken Pot Pie Filling
- 1/2 tablespoon olive oil
- 1 small yellow onion, diced
- 2 small carrots, peeled and diced
- 1 large garlic clove, diced
- 1/3 cup all-purpose flour, (40g)
- 3/4 cup plant-based milk, (180ml)
- 2 cups vegetable broth, or bouillon + water, (470ml)
- 2 dried bay leaves
- 1 teaspoon fresh rosemary, or 1/2 tsp dried rosemary
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen peas, (165g)
- 1 cup frozen vegan chicken pieces, regular or breaded, (200g)
Instructions
For the Pie Crust (unless using prepared dough)
- In a large bowl, whisk together the flour and salt. Cut the cold butter into the mixture with a pastry cutter or fork until it’s crumbly.
- Stir while adding the cold water a little at a time. With your hands, squeeze the dough together to incorporate all the dry pieces. Form the dough into a ball and cut it in half. Shape these into two disks, cover them with plastic wrap, and chill them in the refrigerator for at least 1 hour.
For the Pot Pie (start while dough is chilling)
- Preheat the oven to 375°F (190°C). Heat a large pot to medium-high heat. Add the olive oil and allow it to heat up. Add the onions and carrots to the pot and sauté them for 3 minutes, until the onions become slightly translucent. Add the garlic and continue to stir for another minute.
- Lower the heat to medium and stir in the flour to coat the vegetables. Pour in the plant milk, broth, herbs, and seasoning until the mixture becomes smooth. Stir occasionally as the mixture comes together for 10 minutes.
- Remove the bay leaves from the filling and stir in the vegan chicken pieces and peas. Take the filling off of the heat and let it cool for a few minutes. Roll one disk large enough to cover the bottom of the pie pan. Pour the pot pie mixture into the dough-lined pan.
- Roll out the second dough to cover the top of the pot pie. Press down on the edges to seal the top and bottom crust really well with the tines of a fork. Poke a few slits into the center of the pie.
- Brush the top with plant milk. Bake it for 25-30 minutes or until it's golden brown. Check on it halfway through and cover the edges with a pie crust protector if it looks like they might burn.
- Let the pot pie cool down and enjoy! The filling will thicken as it cools.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
Pin It For Later!
