Vegan Pot Pie

This vegan pot pie recipe is a savory dish filled with vegan chicken and vegetables in a gravy-like sauce. You’ll love the golden, buttery, flaky crust too. It doesn’t get much better than this recipe for vegan chicken pot pie!

Looking down on a vegan pot pie with a slice cut out and another one cut and ready to be served.

I used to love pot pie when I was a kid. We didn’t have them around very much, but when we did, I was the first in line for dinner! Now that I’m vegan, it’s so nice to have a recipe like this one that tastes even better than my childhood meal memories.

Why This Recipe is a Winner

  • Using a flaky vegan crust is the perfect foundation and topping for this vegan savory pie. It influences every bite, from the edges to the center
  • Adding a frozen vegetable mix keeps this recipe easy to make and ready in no time
  • Creating a simple, saucy gravy makes the filling so flavorful and moist. It’s another reason this dish is so irresistible.

What You Need

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.

Here are the ingredients you’ll need for this recipe:

  • Vegan pie crust — This vegan pie crust recipe creates 2 flaky crusts and we’ll be using both for this dish.
  • Vegan chicken — You can use vegan beef or vegan turkey in place of the vegan chicken. You can also substitute this marinated tofu. I have used Gardein Teriyaki Chik’n Strips (and save the sauce packet for some other time). Or you can use homemade vegan chicken cut into strips.
  • Vegan butter — Use storebought vegan butter or margarine or make homemade vegan butter.
  • Onion — You’ll need a half cup of chopped onion. I recommend a yellow onion because it has a milder flavor.
  • Minced garlic — Either use raw minced garlic or a few tender cloves from garlic confit.
  • Flour — We’ll use a bit of all-purpose flour as a thickener for the gravy.
  • Salt and pepper
  • Vegetable broth — I recommend a high-quality vegetable broth like Better Than Bouillon No Chicken or Vegetarian.
  • Soy milk — I recommend using plain unsweetened soy milk or almond milk (be sure it’s not vanilla-flavored).
  • Potato — I recommend a Yukon gold potato or a russet potato, washed and cut into small cubes
  • Frozen mixed vegetables — We’ll be using around 3 cups of frozen mixed vegetables. You can use fresh, but frozen veggies are easier.
  • Seasoning — You’ll need 1 teaspoon of poultry seasoning
  • Maple syrup — If you’re going to be adding a vegan egg wash (it’s optional, but helps create a shiny, golden crust), adding a smidge of maple syrup is nice.

How to Make Vegan Pot Pie

  1. Prepare the vegan pie crust and chill it for at least an hour.
  2. Prepare the vegan chicken by thawing it and cutting it into bite-size pieces.
  3. Cook the butter and onions in a large skillet over medium heat until tender, around 5 minutes. Then add the garlic and cook for another minute.
  4. Stir the flour mixture into the skillet along with the broth, and soy milk. Cook and stir until you’ve worked out the lumps in the gravy. 
  5. Add the potato cubes and simmer (low boil), for 10 to 15 minutes.
  6. Stir in the frozen vegetables and chopped vegan chicken. Set it aside to cool.
  7. Roll each dough disc into a 12-inch circle. Carefully place one in the pie pan.
  8. Spoon the gravy mixture into the pie. Cover the pie with the top crust. Pinch the edges with your fingers and then add fork marks. Use a paring knife to add a few slits in the top crust.
  9. Dip a pastry brush in the vegan egg wash and brush it over the top crust and edges. 
  10. Bake for 35 to 40 minutes, until the crust is golden brown. Remove it from the oven and allow it to cool for 15 minutes before serving. 

Here are more detailed instructions with step-by-step photos:

Step One: Make the Gravy

  1. Cook the butter and onions in a large skillet over medium heat.
  2. Stir occasionally and cook the onions until tender, around 5 minutes. Then add the garlic and cook for another minute.
  3. In a bowl, stir together the flour, salt, and spices. Stir this into the butter mixture.
    A collage of 2 images shows onions cooking in oil on one side and flour being poured into that mixture on the right.
  4. Add the broth, and soy milk.
    A collage of photos shows flour in a skillet with oil and cooked onions on the left. Broth is being poured into that mixture on the right.
  5. Cook and stir until you’ve worked out the lumps in the mixture. 
  6. Add the potatoes and cook until they’re tender around 15 minutes.
  7. If the color of your broth is not golden, you can add up to 1/2 teaspoon of ground turmeric to make the color of the broth more appetizing.
    Side-by-side images shows soy milk being poured into a skillet with broth on the left and cubed potatoes being added to that mixture on the right.

Step Two: Add Vegetables and Vegan Chicken

Add the frozen vegetables and chopped vegan chicken and stir it all together. Once the vegetables are coated with the gravy, remove the skillet from heat and set it aside to cool.

Side-by-side photos shows frozen vegetables being poured into a gravy mixture in a skillet on the left and vegan chicken pieces being added to that mixture on the right.

Step Three: Assemble the Pot Pie

Roll out the dough discs into approximately 12-inch circles. Carefully place one in the pie pan.

Spoon the gravy mixture into the pie. Then cover with the top crust.

Side-by-side photos shows a vegetable/gravy mixture being spooned into an unbaked pie crust on the left. On the right, hands are placing a top crust over a vegetable pie.

Trim any excess dough around the sides, and then pinch the edges with your fingers to seal it. Then add fork marks.

Use a paring knife to add slits in the top crust. This allows steam to escape, so you’ll need only a few. 

Side-by-side images shows two hands crimping the edges of the pie crust on the left and a hand holding a paring knife cutting vent holds in the crust on the right.

Step Four: Baking

Optional: stir together the vegan egg wash ingredients. Dip a pastry brush in the wash and brush it over the top crust and edges. A vegan egg wash helps create a golden-brown crust, but it’s not necessary for a tasty vegan vegetable pie.

Place the pie on a thin baking sheet in the oven and bake for 35 to 40 minutes, until the crust is golden brown.

I recommend adding a pie crust shield after 20 minutes to keep the edges from getting too brown.

When it’s done, remove it from the oven and allow it to cool for 15 minutes before serving. 

Serving Suggestions

Serve this vegan pot pie with your favorite side dishes such as:

Looking down on a pot pie with a slice cut out of it.

Storage Tips

Wrap the entire pie tightly with plastic wrap or foil and store in the fridge for up to 5 days. Individual slices can be transferred to an airtight container. You can freeze this recipe in an appropriate freezer container or bag for up to 2 months.

A savory pot pie has a slice cut out revealing vegetables and vegan chicken inside.

Vegan Chicken Meals

For a different kind of vegan meat pie, be sure to try this vegan beef pot pie with biscuits on top.

Looking down on a vegan pot pie with a slice cut out.

Vegan Pot Pie

Enjoy slices of this vegan pot pie with vegan chicken and vegetable-infused filling. The golden, buttery, flaky crust makes it an over-the-top delicious vegan dinner!
5 from 4 votes
Course: Main Course
Cuisine: American
Prep Time: 2 hours 35 minutes
Cook Time: 40 minutes
Resting Time: 15 minutes
Total Time: 3 hours 30 minutes
Servings: 8
Calories: 339kcal

Ingredients

  • 1 recipe vegan pie crust
  • 2 cups vegan chicken (see notes)
  • ¼ cup vegan butter
  • ½ cup chopped onions
  • 2 teaspoons minced garlic
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¾ cup vegetable broth
  • ½ cup soy milk
  • 1 large Yukon gold potato , washed and cut into small cubes
  • 3 cups frozen mixed vegetables
  • 1 teaspoon poultry seasoning

Vegan Egg Wash

  • 1 tablespoon melted vegan butter
  • 2 teaspoons soy milk (plain, not vanilla)
  • ¼ teaspoon maple syrup

Instructions

  • Prepare the vegan pie crust and chill it for at least an hour. I make the dough the night before and let it sit in the fridge overnight. The pie crust recipe makes 2 crusts. We'll use both in this recipe.
  • Prepare the vegan chicken. Make sure the vegan chicken is thawed, then cut it into bite-size pieces. Some vegan chicken will need to be cooked in a skillet, so it's not mushy.
  • Cook the butter and onions in a large skillet over medium heat. Stir occasionally and cook the onions until tender, around 5 minutes. Then add the garlic and cook for another minute.
  • In a bowl, stir together the flour, salt, and spices. Stir this into the butter mixture along with the broth, and soy milk. Cook and stir until you've worked out the lumps in the mixture.
  • Add the potato cubes, turn the heat down to medium-low, and simmer (low boil), for 10 to 15 minutes, until it resembles a thick gravy.
  • Add the frozen vegetables and chopped vegan chicken and stir it all together. Remove the skillet from heat and set it aside to cool.
  • To begin baking the pie, preheat the oven to 400°F/200°C.
  • Remove one of the chilled dough discs from the fridge. Lightly flour a work surface or use a rolling mat. Use a rolling pin to roll out the dough disc until you have a circle approximately 12 inches in diameter. Gently transfer the rolled dough into a 9-inch pie pan. Roll the second dough dish until it's approximately a 12-inch circle.
  • Spoon the gravy mixture into the pie. Cover the pie with the top crust. Trim any excess dough around the sides, and then pinch the edges with your fingers to seal it. Then add fork marks. Use a paring knife to add slits in the top crust. This allows steam to escape, so you'll need only a few.
  • Stir together the vegan egg wash ingredients. Dip a pastry brush in the wash and brush it over the top crust and edges.
  • Place the pie pan on a baking sheet in the oven. Bake for 35 to 40 minutes until the crust is golden brown. After around 20 minutes of baking, add a pie crust shield to keep the edges from getting too brown. Remove it from the oven and allow it to cool for 15 minutes before serving.
  • Store in an airtight container in the fridge for up to 5 days.

Recommended Equipment

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Notes

  • Make-Ahead Tips: You can make the filling the day before. Once it’s done, allow it to cool, then cover and place it in the fridge. You can make the pie crust dough and store it in the fridge for up to 5 days before making the pie.
  • Freezing Tips: You can freeze the unbaked or baked pot pie for up to 3 months. When you’re ready to serve, place it in the fridge overnight to thaw. Then put it out on the counter to get to room temperature. Then bake as the recipe directs or bake until heated through. 
  • Pie Crust: I prefer homemade, however, you can substitute two storebought 9-inch frozen (and then thawed) pie crusts. You can also substitute puff pastry, which also happens to be accidentally vegan.
  • Soy milk: I prefer soy milk because it’s rich and creamy and has a high protein content. You can substitute another plain, unsweetened plant-based milk but it may not have the same creamy quality.
  • Filling Tips: You can use vegan beef or vegan turkey in place of the vegan chicken. You can also substitute this marinated tofu for the vegan chicken. Adding mushrooms is a great idea too. Add 1 cup of sliced mushrooms with the onions. Depending on the type of vegetable broth used, your filling can take on a less appetizing color. Feel free to add up to a half teaspoon of ground turmeric (or a drop of yellow food color) to give it a beautiful golden hue.
Calories: 339kcal | Carbohydrates: 36g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 694mg | Potassium: 320mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3918IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 7mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

That’s it for this vegan pot pie. I hope you love it as much as we do!

8 Responses to Vegan Pot Pie

  1. Avatar thumbnail image for MarlyPonchito1212 Reply

    5 stars
    I loved this recipe

    • Avatar thumbnail image for MarlyMarly

      Thanks — I’m so glad to see you like it!

  2. Avatar thumbnail image for MarlyPam Reply

    I made this recipe. The results were tasty but the filling looked a bit grey and thus put grandchildren off although we persuaded them to eat it. How can I get a more appetizing colour to the filling?

    • Avatar thumbnail image for MarlyMarly

      Hi Pam. I’m glad you liked the flavor of this pot pie! You could try adding a bit of ground turmeric (maybe 1/4 to 1/2 teaspoon). It won’t add much flavor, but it will add some color. If you don’t have that, you can use a trick my mom always used and add a drop or two of yellow food coloring to the broth. I will add a note to this post in case others have the same question.

  3. Avatar thumbnail image for MarlyDiane Reply

    5 stars
    Had this the other night

    • Avatar thumbnail image for MarlyMarly

      So glad you liked it!

  4. Avatar thumbnail image for MarlyTricia Reply

    5 stars
    This is the best pot pie, even better than meat pot pies!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Tricia. So glad you like this recipe!

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