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Vegan Chicken Pot Pie

Name: Vegan Chicken Pot Pie
Prep time: 5 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 1 cup onions, (finely chopped); 2 cloves garlic (peeled and finly chopped); 3 cups frozen mixed vegetables ((carrots, peas, corn, green beans, etc)); 2 Impossible Chicken patties; ¼ cup all-purpose flour; 2 cups plant-based milk (, plain, unsweetened (oat, soy, almond)); 1 tablespoon soy sauce ((substitute tamari or Braggs Aminos)); 1 tablespoon nutritional yeast flakes; 1 teaspoon Italian seasoning; 1 sheet puff pastry ((thawed if frozen)); 1 tablespoon plant-based milk ((for brushing crust))

by Marly McMillen

Updated 10/31/25

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Craving comfort? This easy vegan chicken pot pie bakes in one skillet with golden puff pastry and creamy filling. Perfect cozy dinner!

Prep Time 5

Cook Time 25

Resting Time 5

Total Time 35

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There’s something about a vegan chicken pot pie that has that perfect comfort food vibe. After a long day, you want something easy, cozy, and fast for dinner! When I make this dish, I grab a skillet, some frozen veggies, and a sheet of puff pastry from the freezer. Thirty minutes later, we are scooping steaming spoonfuls straight from the pan, laughing because the crust cracked perfectly. I’ve tweaked this recipe, and here’s the version we keep coming back to.

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Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Olive oil – Any neutral oil works, but olive oil gives a buttery vibe. Find it in the baking aisle.
Onions – Yellow or white; dice small for sweetness.
Garlic – Fresh cloves beat jarred every time. Look for them near the onions.
Frozen mixed vegetables – Carrots, peas, corn, green beans…whatever’s in the freezer case. Sub fresh if you’re feeling fancy and have the time.
Impossible Chicken patties – Plant-based magic; find it in the frozen meat-alternative section. Gardein or homemade seitan chicken works too.
All-purpose flour – Gluten-free 1:1 blend swaps seamlessly.
Plant-based milk – Oat or soy for creaminess; grab unsweetened in the dairy aisle.
Soy sauce – Tamari for gluten-free; adds umami punch. Substitute 1/2 teaspoon of vegetarian bouillon for a lower-sodium option.
Nutritional yeast flakes – Cheesy flavor without dairy; usually near spices or in the health food section.
Italian seasoning – Dried herbs in a jar; usually a mixture of basil, oregano, and thyme.
Puff pastry – Pepperidge Farm is accidentally vegan; thaw one sheet in the fridge overnight.
Plant-based milk (for brushing) – Any kind; makes the crust golden.

Recipe Shortcuts

Skip chopping: Frozen veggies do the work.
Use canned biscuits instead of puff pastry for a 20-minute bake.
Make filling the night before. Pop in the pastry and bake it fresh.
Double the batch; freeze one for cozy nights on the fly.

How to Make Vegan Chicken Pot Pie

I love making my old-school vegan pot pie recipe with a pie crust, but sometimes I need that comfort food butter crust fast! And I’m really into skillet recipes lately, so I thought…why not make pot pie in a skillet?

That’s where this tasty skillet pot pie recipe comes in handy. Let’s make it together!

Step 2: Prepare Your Protein

Toss two Impossible Chicken patties in a skillet. Hear that sizzle? Brown 3–4 minutes per side, then break into bite-size chunks with your spatula. Set aside on a plate…try not to snack too much.

Step 3: Veggie Time

Same skillet, same heat. Add onions. They’ll soften and smell sweet in 3 minutes. Toss in garlic for 30 seconds; the kitchen just got fragrant. Stir in frozen mixed vegetables. I love the color they add to this dish!

Step 4: Build the Sauce

Sprinkle flour over everything. Stir until it disappears into a paste, around 30 seconds. Slowly pour in plant-based milk, whisking like you mean it.

Watch it thicken into silky gravy. Add soy sauce, nutritional yeast, and Italian seasoning. Simmer 3 minutes. It smells like pure comfort.

Step 5: Assemble the Pie

Stir in the chicken chunks. Next, remove the pan from the heat and unroll the thawed puff pastry over the skillet, stretching and tucking the edges like a cozy blanket. Brush it with plant-based milk so it’ll turn golden. Cut slits for steam.

Vegan egg wash is being brushed over a pastry crust in a skillet.

Step 6: Bake and Serve

Slide the skillet into the oven and bake for 15–20 minutes. Peek through the window…the pastry puffs and browns like magic. Your kitchen smells irresistible.

Once it’s done, let it rest 5 minutes or so (this is THE hardest part). Then? You’re ready to scoop straight from the skillet. First bite? Creamy, flaky, veggie-packed perfection.

A golden pastry tops a pot pie in a black skillet.

Recipe Test Kitchen

Almost every recipe requires a few tests to get it just right.

Here, I compared oat milk to soy milk. Oat wins for creaminess and flavor.

I also bumped up the veggies to a full 3 cups for lots of color and heartiness in every bite.

Moving the skillet to the top rack for a few minutes at the end of baking delivers a golden crust a bit faster.

Serving Suggestions

Serve this skillet dinner with your favorite side dishes, such as:

You cannot go wrong with some steamed broccoli on the side
This harvest salad is a fantastic side dish for just about any recipe
A quick batch of roasted veggies would be great on the side!

Storage Tips

Fridge: Cool completely, cover skillet with foil (or transfer to an airtight container), it’s good for 3 or 4 days.
Freezer: Portion into airtight containers; lasts 2 months. Thaw overnight, reheat at 350°F till bubbly.