Vegan Pot Pie

This homemade Vegan Pot Pie is such a delicious and hearty meal! The crisp top crust, soft bottom layer, and creamy filling is simply irresistible. This comforting dish is easy to make and great for busy weeknights!

5 from 6 votes

Print Recipe Pin Recipe

Bonnie - Serene Trail

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 35

Dough Chill Time: 1

Total Time: 1 40

Servings:

Calories: 172kcal

Equipment

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

Keep the pie dough, peas, and vegan chicken cold until just before you need them.

Make sure to scrape the bottom of the pan when stirring the pot pie filling.

Let the filling cool for a few minutes before spreading it over the dough.

Cut slits into the top of the pie so that the steam can escape while it's baking.

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.