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.
We are new to the plant based/vegan lifestyle. I made this for our first Thanksgiving and it was delicious!! I cheated and used store bought pie crust but it was oh so good!
Wonderful! Thank you!
Do you blind bake your crust? I’m afraid of a soggy bottom! Any instructions?
I don’t blind bake the crust, no. The crust isn’t soggy.
Very delicious. I used oat milk instead of almond. ?
Making this tonight and it already taste delish!!
Any suggestions for bake time and temp when making mini pot-pies? I’m using approx 5-in disposable aluminum tins
I would try 400 degrees and perhaps 30 minutes. Hope that helps!
I have made this pot pie so many times and the results are always spectacular! I loved pot pies prior to becoming vegan and thought I had to give them up, until I found this recipe. My non-vegan family is always happy for me to make this. Thanks so much.
You’re so welcome!!
Perfection! Every recipe I make from Nora Cooks is worth making many times over! Love this account!
Thanks so much!!
Definitely yummy and will be making this for Thanksgiving. I added oyster mushroom as the chicken. This could of made two pies for me. I put the left over in a pan and baked it, it kind of formed it’s own crust. When I make this again I will add more seasoning since I did not use the chikn.
Great recipe though and I can’t wait to make it again!
Very easy to follow and turned out Wonderfully! would love to share a picture but don’t know how here. It was so good that hubby even had 2 servings! and he’s a meat eater! I did make a couple of changes… I used store bought crust (I don’t bake well) and used No Chicken broth and No chicken base in place of salt. that was it. OMG so so good! I am so happy I love a good pot pie every now and then! Thank you so much!!
You’re so welcome!
This was very tasty but not enough gravy. Also, I couldn’t fit all of the filling in one 9 inch pie pan. I had about half of it left! Any suggestions for making it with more gravy?
Thanks so much!
Lisa
It should make plenty of gravy, I wonder if you forgot the add enough broth or plant milk? Or did you add more veggies/potatoes/chikn than I call for? I’ve made it literally every few weeks for a couple of years now and never had too little gravy, so something must be wrong. I feel like something is off with your measurements here. Is your pie dish especially short? It should all fit fine in a regular pie dish. Hopefully we can figure out the problem!
Just made it no protein but used big 1/4 mushrooms used egg wash for browning crust and sealing the bottom crust added some fresh sage and 1 non chicken bullion and fresh parsley delicious,thank you just happen to have some leftover pie crust from making apple pie ?
That sounds totally wonderful!
I just made it and I love it thanks
You’re welcome!
Can you use other types of milk alternatives? I only have cashew milk on hand right now. Very excited to try out this recipe!
Yes, it’s not a problem as long as it’s unsweetened and not vanilla flavored!
Thank you for this wonderful recipe. It was so delicious. My daughter is 11 and loved it. I did make some substitutions. I used an organic legume protein broth from Walmart. Made it a bit thicker. I also used Trader Joe’s Vegan Chicken Seasoning for extra flavor.
Excellent
I just made this for our Canadian Thanksgiving. Sooo good! I think I will make some mini pies to free as I’m on my own. Best pie crust too!
So glad you enjoyed the pot pie! Thank you so much!
Super easy to make, can’t wait to serve for Thanksgiving! As i’ll be freezing these, are you able to kindly share how long I should bake it for if I’m freezing? 🙂
Thank you! It should work to pop them in the oven from frozen at 400 degrees F, covered in foil bake for about 30 minutes, then uncover and bake for another 30 minutes until warm throughout. Hope that helps!
I made this without any meat substitute. I found the flavor pretty bland so I added some nooch. I think next time I will add some herbs also for a little more flavor.
Thanks for the recipe.
It would be a bit bland without the vegan chickn, which adds quite a bit of flavor. You can certainly add more salt/pepper and herbs as needed for flavor. Thanks!
I just made this with your pie crust recipe. It is SO delicious and everyone in my house loves it. I didn’t use any tofu, just extra potatoes, rainbow carrots, and onions. Truly one of the best things I have ever made!
I also used your pie crust recipe to make apple pie a couple days ago and it turned out great! Thank you!
You’re so welcome!
Soo I love this. I’ve made it many many times now, even added different veggies too it (and mushrooms!)
However, my boyfriend has requested for me to make ” individual” sizes. I was thinking about using a cupcake tin. Any idea if the pie crust would work for that?
Thanks so much! I think you could do that, the little pot pies would take much less time in the oven, probably 20-25 minutes.
Thank you!
I went ahead and tried it. It was amazing! A little more work I’d say, but I loved being able to grab one out of the fridge.
I’d say you could probably cut the recipe for the filling in half, but keep the double recipe for crust. Soo tasty!
Delicious! Added this to my monthly rotation – great for big Sunday dinners!
OMG,what a simple,delicious recipe,I love it,thank you so much Nora.I use Franklin Farms Chik’N Seitan,although I love Tofurky products and also ready made pie crusts from Immaculate brand,usually healthfood stores have this.
Do you think I could be lazy and somehow use phyllo dough instead of making crust? I SUCK AT PIE CRUST!!!!
This looks so good I am thrilled to try it and I’m also making your easy vegan gravy for potatoes for thanksgiving. Thanks!
I haven’t tried it, but maybe. I haven’t tried it, but maybe you could search a recipe for phyllo pot pie and figure out how to adjust it. Hope you enjoy all the recipes and have a wonderful Thanksgiving!
I make this recipe about twice a month. I add a can of jackfruit and use a gluten free, dairy free store bought crust . I also add two gluten free vegetable bullion cubes.
Hi Carmen – what is the name of the gf crust that you prefer? I think I am going to do the same for thanksgiving this year. Thanks!
I love this recipe .!!! am 15 years old and I love to cook. it’s such a amazing recipe my family loves it too.
That’s so wonderful to hear!! Thanks for the great comment!
I make this Vegan Pot Pie about once a month – it is easy to prepare and the result is always delicious!
That’s so great to hear!