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.
Loved this pie so much!! How do you best suggest reheating it though?? Don’t want the crust to get soggy nor burn!
I’m glad you loved it Lucy! I honestly just microwave it, but you could reheat it in the oven until warm, I don’t think the crust will burn.
Can you please tell me, if I wanted to make four mini pot pies, with double crust, how long would you bake those for? I’m so excited to make this. You have become part of my new Friday night homemade dinner routine.
Hi Dara. Mini pie pans sound so fun! I’m guessing around 45 minutes, maybe a bit longer for mini pot pies. I’d keep a close eye on them, when they are hot and bubbly, they are done. Hope that helps! I’m so thrilled to hear my recipes have become part of your Friday night dinner routine! Thank you, and happy cooking!
Thank you! I will report back!
I made it, regular sized. Fantastic! I used 1tsp of salt, but it was the only change. I really appreciate that your recipes are complex in resu but don’t need insanely expensive or hard to find ingredients!
Delicious recipe! Thank you for providing so many delicious recipes to the vegan community!
I made a few tweaks because i couldn’t help myself lol I used fresh veggies, I like a bit of an “herby” flavour in my pot pie so I added 1/4 tsp celery seed, sprinkle of thyme and 1/2 tsp parsley and upped the salt to about a tsp and a half. I did find the final result to bit a bit too runny and would add a rounded 1/3 cup next time. I think that may depend on the veggies you’re using so I would maybe do 1/3cup and sprinkle extra flour as necessary.
Thank you so much! I’m glad you enjoyed the pot pie, sounds wonderful your way!
Allison, did you precook your veggies or did they cook in the pie?
SO good and super easy to make! I used a combination of russet potatoes and yams. It was delicious. Will for sure make again.
Thanks Kaylie, for sharing your review! I’m glad you loved the pot pie!
This recipe was delicious. I used 1/2 cup of vegan butter for the crust and it was great. I also used all fresh veggies including mushrooms. Delicious. Thank you for this recipe. I added fresh parsley, rosemary and thyme. Your site is my go to for delicious vegan recipes.
Thank you so much, Ann! I’m so glad you are enjoying the recipes.
If you use tofu how do you make it plain i guess
Hi! I would bake the tofu like I do in this Butter “Chicken” recipe (but of course without the sauce, just follow how to bake the tofu.) Or you could make this air fryer tofu and add it in. Hope that helps!
Your comfort food recipes look delicious!
I am transitioning to a healthier lifestyle without meat. And I am starving for really good comfort food! Thank you for sharing these recipes.
Hi Sandy. I hope you enjoy them! Happy cooking!
Total comfort food. My husband raved about this one! Looking forward to making it again. Thanks Nora
Oops. This comment was meant for the Biscuit Chickpea Pot Pie recipe. I look forward to making this one as well as I am sure it is equally delicious.
Thank you Jules! Let me know how then pot pie goes for you! Happy cooking!
Hi Jules. I’m glad you guys love the pot pie! Thank you for sharing! Happy cooking!
Wow!! This hit the spot.. so delicious! Recipe was perfect. I used light life chicken strips… yummy
5 stars for sure!!
Thanks!
I’m so glad you enjoyed the pot pie! Thank you!
Simply delicious! Omitted the tofu but added broccoli. Just yummy yummy yummy.
Hi Quesa. Thank you!
Just wanted to suggest Butler Soy Curls as the chicken replacement as well! They’re so versatile.
Thank you, Rachel!
Hey there! Thanks for the recipe. I couldn’t be bothered with pie crust so made a few tweaks to the filling and now have super healthy creamy vegetable soup for dinner. Yum! I used corn, spinach, red onion mushrooms and squash. Put in loads of oregano and thyme with a lot of pepper and a dash of salt. Will be my easy go to.
Hi Emma. Sounds delicious! Thank you for using my recipe, and for sharing your comments!
Made this tonight and it was amazing. Even the carnivores in the family liked it. The pie crust is messy but easy to make. The filling is tasty. I will be making this again!!
Hi Debbie. I’m glad you and your family enjoyed the pot pie! Thank you for sharing!
I have made this SO MANY times and my family loves and now requests it.
I purchased some reusable mini pie pans and plan to use those next time. If I want to freeze them would you recommend I not pre-cook the mini pies? I saw this recommendation for the regular size pie.
Do you have any recommendations on cooking the mini pies from frozen? Thanks!!!
Hi Charlotte! Thank you, I’m glad your family loves the pot pie. Mini pie pans sound so fun! For freezing, you can either freeze the pot pies unbaked, crust and all or you could bake them first, then freeze. It’s probably best to freeze unbaked, then just add a little extra cooking time. I’m guessing around 45 minutes, maybe a bit longer for mini pot pies. I’d keep a close eye on them, when they are hot and bubbly, they are done. Hope that helps!
I wanted to let you know how delicious this was. I cheated with the pie crust and bought a vegan ready to bake one. I used gardein “chicken” strips. The pie turned out amazing, my first time making pot pie, my meat eating husband had no idea it was vegan. He was shocked when I told him. The flavors were just classic, reminded me of my mother’s chicken pot pie. Thank you so much for everything you do.
Hi Heather. I’m glad you and your husband enjoyed the pot pie. Pot pies really are cozy and comforting! Thank you for using my recipes!
This just came out of the oven and it is amazing. I love pot pie and this hits the spot I have been missing for a long time. It’s super simple and so flavorful. I cheated with a vegan refrigerated roll out pie crust. 😀
Hi Diane. I’m glad the pot pie came out wonderful and hit the spot for you! Thank you for sharing!
Fantastic!!! I am away from my home and didn’t have a pie pan. I did have a iron cast skillet and so I used it as a substitute to the pie plate. It turned out so great!!!! I love all of your recipes!! Thank you.
Hi Karyn. I’m so glad you love the pot pie recipe! Thank you for using my recipes!
Darn I forgot to add the almond milk. Am I still ok? Maybe I’ll make a light gravy to serve it with.
It will probably be just fine, the flour helps create a gravy anyhow, the milk just makes it more creamy. Hope you enjoy it!
I used a cup of dry white wine
Very good recipe. I was looking for something that my vegan wife and I could share with my non-vegan parents and this was perfect. Its a keeper.
Hi Doug. I’m so glad all of you enjoyed the pot pie! Thank you for sharing!
Made this for Christmas dinner–it was fabulous.
Glad it turned out good for you, Maryrose! Thank you!
Merry Christmas! I made your recipe last night and everyone adored it. I used some oyster mushrooms for that shredded chicken effect. Looking forward to trying more of your creations.
Nora – I used your exact recipe but instead of just oil I sautéed the onion and garlic in a pan with one part vegan butter, one part EVOO, then added some fresh thyme/oregeno/rosemary before continuing with the recipe. Definitely recommend!
For Thanksgiving, we used this recipe and replaced the baked tofu with vegan turkey we found at a local Aldi…. my friends have not quit talking about it.
Great recipe as always and fun to build off of! Thank you!
You’re welcome!
Yes I used rosemary and thyme as
Well!
Second time making it and its just as amazing as I remember. My favorite recipe.
Wow! This is every bit as good as all the comments say. My husband and I both had seconds and enjoyed leftovers today for lunch. That is HUGE for him because he is typically not a fan of leftovers at all. I can see a lot of this pot pie in our future! Hopefully I’ll get quicker at making the crust. That was the only time-consuming part for me but the delicious combination of crustiness and flakiness was well worth the effort. Of course, I might also plan to keep a couple of store-bought crusts on hand for those times when the craving is huge but time is tight. The filling comes together in a flash! Thanks for another great recipe!
You’re welcome!
This recipe is simple and amazing!! Super easy to make! I used soy curls as my “chicken” and it turned out great! Just soaked them in some broth and seasoning before cooking. Will be making this again!
Can you used canned veggies?
Yes, you can.