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.
Is there supposed to be some kind of seasoning in the vegetable broth? I used a store bought chickenless broth but it’s ended up so bland, it’s just creamy mixed vegetables. 🙁
Vegetable broth should have flavor, yes. It sounds like you got a very bland broth. Use a brand you like (I usually use Better than Bouillon Paste mixed with water). You also need to add salt to taste, especially if your broth doesn’t have much salt. Taste the mixture next time before you pour it in the crust and bake, so you know it’s to your liking. You can also always add some dried or fresh herbs, if you like.
Hi Nora,
I made this pie before and it’s delicious! This time, I’d like to make it a day or two in advance, and then bake it day-of. Do you recommend blind baking the bottom crust first so it doesn’t get soggy, or will it hold up for a few days?
You could prebake the crust if you are worried about sogginess.
Hello Nora, I’ve loved every recipe I’ve made from your site and I’m looking forward to making this! I plan to use tofu as my chickn’ substitute, is there anything you do to prepare or season it beforehand? Thanks so much in advance 🤍
Hi Larry. I’m so glad you are loving my recipes! You’ll really love the pot pie! I recommend preparing the tofu using my crispy baked tofu recipe for the best flavor and texture. If you have super firm tofu, you could probably just add it in little pieces. I hope you enjoy the pot pie!
great recipe but i definitely added seasoning because even with the UK origin i like flavorful food. i basted the top crust with plant milk and it had a lovely browning on the top; and i found resting the pie when taking it out of the oven is also helpful for the filling to cool and solidify a bit. will make again!
Hi Justine. I’m envisioning your beautiful pot pie – yummy! It’s definitely versatile for personal seasoning likes! Thanks for sharing your great review and feedback! Happy cooking!
Hi! I just came across this recipe and would love to try it! I was curious if you thought sweet potatoes would be good substituted for the russet potatoes? Thank you so much!
Yes I think that’s a great idea, enjoy!
have you ever used Butler soy curls with this? i can never find a vegan brand of chicken at my local grocery stores. if soy curls are okay, what is the best way to to prepare this into the dish!
Hi Gillian. Yes, I am familiar with Butler soy curls! I’ve made this with soy curls before; I used 1 cup dry, rehydrate in broth for more flavor, then add to the rest of the pot pie mixture. Enjoy!
Best recipe. I’ve made this so many times, everyone loves it. I do take out the onion and garlic to make the rue (use flour sifter and whisk) and then add them back in with all the other veggies. Also have started using a puff pastry for pie topper and it works out great! Highly recommend.
Hi Mark. I’m glad you are loving the recipe! Your puff pasty pie topper sounds delicious! Thanks for taking time to share your awesome review and feedback! Happy cooking to you!
Hi Nora…thank you for sharing this recipe. I found it while googling vegan pit pies. Do you have any suggestions for using all fresh veggies (except the peas). If using Wholly Wholesome brand frozen pie crusts, do you have any suggestions on how to invert one crust for the top. They come in a 2-pack in their own aluminum tins. Thank you!!!
PS…your pumpkin pie is SOOO good. Do you have a favorite canned coconut milk for both the pie and whipped cream. Kind of limited to what the store carries. I don’t usually have much luck with refrigerating and scraping out the hard parts fir whipping.
Hi Gina, thank you! You can use a mix of all fresh veggies, not a problem. I’ve only used rolled out pie crust for this so I’m not quite sure if inverted one will work but probably if you’re careful! I don’t have a favorite brand of coconut milk really, I just look for a can of coconut cream, so it has the most creamy white stuff as possible.
Do you poke holes in bottom crust? I would think not, but want to be sure.
Hi Muriel. I do not poke holes in the bottom crust. Enjoy!
Such a simple and delicious recipe! Thank you for sharing.