There’s something incredibly comforting about a classic chicken pot pie, with its flaky crust and savory filling that warms you from the inside out. But what if you’re vegan or just looking to cut down on animal products?
No worries — this vegan chicken pot pie recipe brings all the cozy flavors and textures you love, without any chicken or dairy. Using hearty plant-based “chicken,” fresh vegetables, and a creamy, flavorful sauce, this pot pie is perfect for chilly evenings or anytime you crave a satisfying, wholesome meal.
Whether you’re a seasoned vegan or just exploring plant-based options, this recipe is approachable, delicious, and sure to become a family favorite. Plus, it’s a fantastic way to sneak in veggies while enjoying a hearty comfort dish.
Ready to dive into a pie that’s golden, flaky, and packed with taste? Let’s get cooking!
Why You’ll Love This Recipe
This vegan chicken pot pie is the ultimate comfort food that doesn’t compromise on flavor or texture. The rich, creamy filling is powered by a savory plant-based “chicken” substitute and fresh vegetables like carrots, peas, and potatoes.
The crust is perfectly flaky, golden, and made from scratch (or store-bought if you prefer a shortcut). It’s a one-dish meal that’s both filling and full of wholesome ingredients, making it great for meal prep or special occasions.
Bonus: The recipe is quite flexible! You can customize the veggies or swap the plant-based chicken for mushrooms or tempeh.
It’s a wonderful introduction to vegan cooking if you’re new to it, and a hearty dish that will please even the most devoted omnivores.
Ingredients
| Ingredient | Quantity |
|---|---|
| Vegan chicken substitute (such as seitan or soy curls) | 2 cups, diced |
| All-purpose flour | 1/3 cup (for thickening) |
| Vegetable broth | 2 cups |
| Plant-based milk (unsweetened almond or soy) | 1/2 cup |
| Carrots, peeled and diced | 1 cup |
| Frozen peas | 3/4 cup |
| Potatoes, peeled and diced | 1 cup |
| Celery stalks, diced | 2 medium |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Olive oil | 3 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried sage | 1/2 teaspoon |
| Salt | 1 teaspoon (to taste) |
| Black pepper, freshly ground | 1/2 teaspoon |
| Frozen pie crusts or homemade vegan crust | 2 crusts (9-inch) |
Equipment
- Large sauté pan or skillet
- Medium saucepan
- Mixing bowls
- 9-inch pie dish
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Rolling pin (if making crust from scratch)
Instructions
- Prepare the vegetables: Wash, peel, and dice the carrots, potatoes, celery, and onion. Mince the garlic cloves and set all aside.
- Cook the vegan chicken substitute: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced vegan chicken and sauté until golden and slightly crispy, about 5-7 minutes. Remove from pan and set aside.
- Sauté the aromatics: In the same skillet, add remaining 2 tablespoons olive oil. Add onion, celery, and carrots. Sauté for 5-6 minutes until softened. Stir in garlic and cook for an additional minute until fragrant.
- Make the roux and sauce: Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly to avoid burning. Slowly whisk in the vegetable broth and plant-based milk, stirring continuously to create a smooth sauce.
- Simmer the filling: Add the diced potatoes, sautéed vegan chicken, peas, thyme, sage, salt, and pepper to the sauce. Reduce heat and simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender and the mixture thickens.
- Preheat oven: Set your oven to 400°F (200°C) to preheat while you assemble the pie.
- Prepare the pie crust: Roll out one pie crust (if homemade) and place it into a 9-inch pie dish. Pour the filling evenly into the pie crust.
- Add the top crust: Roll out the second crust and place it over the filling. Seal the edges by pinching or crimping the dough together. Cut a few small slits in the top crust to allow steam to escape.
- Bake the pot pie: Place the pie on a baking sheet (to catch any drips) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and serve: Let the pot pie cool for 10-15 minutes before slicing. This helps the filling set and makes serving easier.
Tips & Variations
Tip: If you want extra flavor, try adding a splash of vegan white wine or a teaspoon of soy sauce to the filling when simmering. It adds depth and umami.
Variation: For a gluten-free version, use a gluten-free all-purpose flour blend for the roux and a gluten-free pie crust.
Alternative proteins: Swap out the vegan chicken substitute for chopped mushrooms, tempeh, or jackfruit for a different texture but equally delicious results.
If you love this recipe, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for more comforting, hassle-free dinners!
Nutrition Facts
| Nutrient | Amount per serving |
|---|---|
| Calories | 370 kcal |
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sodium | 520 mg |
Serving Suggestions
This vegan chicken pot pie pairs wonderfully with a light green salad dressed simply with balsamic vinaigrette or lemon juice. For a heartier meal, serve alongside Veggie Quesadilla Recipe Indian Style Easy & Delicious or a bowl of warm, crusty bread like our Vegan Bread Maker Recipe for Soft and Delicious Loaves.
For dessert, try a sweet treat from our Vegan Halloween Dessert Recipes That Will Wow Your Guests collection to round out your meal perfectly.
Conclusion
Creating a vegan chicken pot pie that’s both delicious and satisfying is easier than you might think. This recipe brings together a creamy, flavorful filling with a flaky crust to create a comforting dish that everyone will enjoy.
It’s an excellent way to enjoy classic comfort food while embracing plant-based eating.
Whether you’re cooking for family, entertaining guests, or meal prepping for the week, this pot pie is versatile and delicious. Don’t hesitate to experiment with different vegetables or plant-based proteins to make it your own.
Enjoy the warmth and flavor of this vegan chicken pot pie, and explore more mouthwatering recipes on our site for a full spectrum of plant-based inspiration.
📖 Recipe Card: Vegan Chicken Pot Pie
Description: A comforting and hearty vegan pot pie filled with plant-based chicken, vegetables, and creamy sauce. Perfect for a cozy dinner that everyone will love.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegan chicken substitute, diced
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 tsp dried thyme
- 1 sheet vegan pie crust
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pan over medium heat.
- Sauté onion and garlic until translucent.
- Add vegan chicken, carrots, peas, and potatoes; cook for 5 minutes.
- Stir in flour and cook for 2 minutes.
- Slowly whisk in vegetable broth and plant-based milk; simmer until thickened.
- Add thyme, salt, and pepper to taste; remove from heat.
- Pour filling into a pie dish and cover with vegan pie crust.
- Cut slits in the crust to vent and bake for 30 minutes until golden.
- Let cool for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 15 g | Fat: 12 g | Carbs: 40 g
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