A comfort food classic, made vegan! Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier!
Long ago before my vegan days, I LOVED chicken pot pie. Actually, I’m not sure I ever had home cooked pot pie, but I frequently bought and ate the Marie Callender’s frozen mini pie. The flaky crust, the delicious filling, oh I loved it.
Well this Vegan Pot Pie is like a million times tastier than the one I used to eat! It’s total comfort food. Perfect for a holiday celebration, Sunday family dinner, a potluck or just a weekday! I’m making this as the main dish for Thanksgiving this year, in place of the usual Vegan Meatloaf (also an excellent and yummy choice!).
What is the “chicken” in vegan pot pie?
I used tofurky brand vegan chicken I found in the refrigerator section of my local store. It was delicious! You could also use seitan, or any other vegan “chicken” you can find. Baked tofu chunks also work well, or simply leave it out and use veggies and potatoes. It’s good either way!
How do you make Vegan Pot Pie?
First, make your pie crusts (or use store bought vegan crusts to make this recipe super simple!). You will need a double recipe.
Line a 9-inch pie pan/dish with one of the crusts, wrap one in plastic wrap and chill them both in the fridge while you make the filling.
Make the filling in a large skillet, then fill the pie crust with it. Roll out the other crust and carefully cover the pie with it. Trim the excess, and seal with your fingers or a fork. Bake for 45 minutes, cut and serve!
Can you freeze Vegan Pot Pie?
Yes, this pot pie freezes well. You can freeze slices of it, or the whole pie. Simply cook as instructed, then let it cool completely before freezing. I prefer freezing it in slices, as it’s much easier to re-heat for quick meals.
If you like this recipe, you might enjoy one of these as well:
Vegan Pot Pie
Ingredients
- Double Recipe Easy Vegan Pie Crust
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 large russet potato, chopped into small chunks
- 8 ounces vegan "chicken" or baked tofu, cut into chunks, optional
- 1/2 teaspoon salt, or to taste
Instructions
- Preheat the oven to 400 degrees F.
For the Pie Crust
- Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.
- Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.
- Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.
For the Filling
- Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.
- Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.
The Rest
- Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.
- Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!
Notes
- May use my recipe for Easy Pie Crust (double recipe), or use store bought vegan crusts.
- I used tofurky brand vegan chicken, but I also like using baked tofu. You may also use chopped seitan, or simply use the veggies and potatoes.
- Vegan Pot Pie freezes well. You can freeze slices, or the whole pie. Cool completely before freezing.
This immediately became one of my favorite recipes. I love pot pie and wanted to find a veggie option! My family is vegetarian, so I made a few alterations – I sauté the onions and garlic in Kerrygold butter, and once the veggies have simmered with the milk and broth for a few minutes, I melt in cheddar cheese. I use more garlic than what is called for because I am a huge garlic fan. I also use Trader Joe’s frozen pie crusts. Every time I have made this recipe, it actually yields two pot pies. Which is honestly a bonus! It’s super easy and quick and a classic comforting meal. I also love that it doesn’t have a dairy base, because it’s so much healthier and easier on my digestion ?
I’m so glad to hear that you love the recipe!
Hi! Newbie vegan here. What do you mean by “baked tofu”? Should I use firm tofu, cut it up and bake it?
Thank you!!
I don’t have a recipe for baked tofu yet, but it’s usually firm tofu and is mixed with salt or soy sauce and baked. Or you could follow my recipe for baked tofu in this vegan butter chicken recipe, but of course without the sauce, just follow the tofu baking part. Thanks!
I have store bought puff pastries – can I put one on the bottom and if so, do I bake it first?
I believe you could do this, but I haven’t tried it. I think you would not pre-bake the puff pastry, just bake it with the filling.
Thanks! Cannot wait to try it!!!
I used a store bought pie dough… was I supposed to bake the bottom by it’s self first? I think that would have been better. The instructions on the box were confusing. I noticed the top pie crust baked within the first 15 minutes but bottom definitely didn’t and so I have to cover up the top with tin foil and bake more but then the top became soggy so took tin foil off for the last few minutes. Non-the-less, the recipe was delicious! Thank you!!!
I never pre bake my pie crust for pot pie. However, store bought pie dough can vary so much, and I truly don’t like them myself. They can be very soggy and just not taste great. With my homemade crust I don’t pre bake for pot pie and it’s never soggy.
I usually never comment on recipes but this one turned out SO well. I made my own veggie stock + oat milk and WOW it was heavenly. I also added salt to taste. The filling was sooooo buttery even though I didn’t put any butter in! Best most successful recipe I’ve tried.
Wow, thanks so much for the wonderful comment!
Loved the recipe! Does the nutrition information include tofu? I opted for all vegetables instead of tofu and wondering if that reduces the nutrition numbers. Thanks!
It includes vegan chik’n, so if you use all vegetables it will change it for sure.
I made this using it as a guide. I cleaned out the veggies in the frig, added potatoes, & used a puff pastry or crust. Yummy ? ?
I have a 9.5 in pie pan… Is this going to make a big difference?
Nope, that will be fine.
This is delish! Thank you so much…
I had a terrible time with the crust recipe… It just wouldn’t stay together. Any thoughts on what I messed up? I ended up putting it back in the processor and added more water. That helped some… but it was a mess.
Thoughts?
Thank you again… the filling was amazing!
Thanks, glad you enjoyed it! Pie crust can be a little tricky, but it sounds like it was too dry initially, so at that point you should have added just a touch more of ice cold water. But if you were messing with it a bunch, rolling, then putting back in the processor, it will kinda ruin it. You don’t want to add too much water, just enough that it’s not crumbly. Then handle it gently. Hope that helps!
OH MY GOSH!! This recipe was great. I made two large individual pot pies as an entree for Easter dinner and they were devoured! I will definitely make this one again and again!
I’m so glad you liked the recipe!
My family loved it!!! I doubled the vegan butter instead of using shortening(;
So glad you loved it!
Just put this in the oven ! Love every one of your recipes we’ve tried . Pot pie was always a family favorite..can not wait to try this all vegetable version!
Thank you for ALL your recipes !
You’re welcome!
Just made this! Forgot the shortening so I just added double vegan butter for the crust. For the vegetable broth I used “better than bullion no chicken base” with water. I used baked tofu and I put poultry seasoning, corn starch, and a little olive oil on it. This dish turned out amazing!!!
thank you for sharing!!
You’re welcome! So glad it turned out amazing!
I LOVED this recipe!! Actually I love all your recipes. I finally found vegan recipes I enjoy making and eating. Thank you!!!!
Both of my picky kids are in the clean plate club after this meal!!! Thank you! I forgot the potato and it still came great, I used a tofu chicken and some no-chicken broth. This will be a staple in my house now.
That’s so great! I love it when my kids love a meal!
This was amazing! I used an Immaculate brand pie crust and added some additional poultry seasoning. Husband and I both had seconds. Thank you for such a tasty and filling recipe!
You’re welcome! Glad it was great!
This turned out great and reminded me of the pot pies I made in my pre-vegan days. I used a pre-made store bought vegan pie crust and followed another person’s comments by adding chickpeas. This recipe was large and made two pot pies for me, so I basically used a pie crust on the bottom of each pie pan and used the trimmings to cover the top in small strings across. The chickpeas were a great addition for taste and to add a little protein. I did freeze them once cooled and then simply allowed it to thaw in the refrigerator before heating individual servings in the microwave.
I’m so glad you enjoyed it!
Such an amazing recipe! Added some seasonings to the flour & added 3 Morningstar Chikpatties chopped up for a more hearty flavor – SOSO great!!!
Sounds delicious! Glad you liked it.
Does this freeze well? I’m looking to make two and freeze one after it’s baked for reheating later.
Yes, it does freeze well.
Hi, I’m just wondering if you could recommend a nut-free option instead of the almond milk?
Oh yes, any unsweetened non-dairy milk will work here, such as coconut, oat, hemp, soy… I’ve used them all at some point, they all are good choices.
Made this with store bought biscuits as a topping and chickpeas as a protein and it was delish!!
So glad it was good!
I had no tofu. I do have chickpeas. Thanks for the idea!!
I love this recipe. I’ve been cooking this for a while now I also add mushrooms and pinto beans to mine to make it even more filling. And a little thyme/poultry seasoning.
Sounds delicious!
Could this be made in mini individual pies and prefrozen? I want to Give as a gift for a quick easy freezer dinner for my mom 🙂
Yes, I believe that would work. I haven’t made them into mini pies myself, or frozen before cooking, but I think it should work just fine. Thanks!
Perfect use of left over thanksgiving turkey…with no dairy…absolutely yum. My husband almost ate the whole thing alone
I’ve made this pot pie three times now! I’m going to enjoy it for Thanksgiving today! Thank you so much for this easy recipe!
You’re welcome! So glad you like it. 🙂
I just made this tonight and it turned out lovely. Thank you for the delicious recipe as always! If I may, how do you go about reheating the frozen pie? Rebake same time and temp, or otherwise? Thanks again!
I’m so glad you enjoyed it. If you make a whole pot pie and freeze it, it’s best to freeze it uncooked (unless you are freezing leftovers). Then you can pop it in the oven directly from the freezer and cook for 45 minutes to an hour until warm. I often freeze slices and simply warm them in the microwave.
Hi. This looks delicious & easy! Can I skip using the bottom pie crust & just use the top one? Thanks!
Sure, that would be fine.
I made this for my vegan friends. I used margarine instead of olive oil, added a box of mushrooms and 2 sticks of chopped celery, then sauted them with the onion. I parboiled the potatoes, and added about a teaspoon of poultry seasoning. It turned out great! I was dubious about the almond milk making a creamy sauce, but it did. Thanks for the delicious recipe. They loved it!
I’m so glad you enjoyed the pot pie, thank you!