Welcome to a comforting twist on the classic chicken pot pie that’s perfect for vegetarians and anyone looking to enjoy a hearty, flavorful meal without meat. This Veggie Chicken Pot Pie recipe brings together tender plant-based chicken substitutes, fresh vegetables, and a creamy, savory sauce all encased in a flaky, golden crust.
It’s the kind of dish that warms your soul and fills your kitchen with irresistible aromas, making it ideal for cozy family dinners or meal prep to enjoy throughout the week.
Whether you’re a seasoned vegan or simply want to incorporate more plant-based meals into your routine, this recipe strikes the perfect balance of nutrition, taste, and ease. Plus, it’s incredibly versatile—feel free to swap out veggies or use your favorite dairy-free alternatives.
If you love hearty, wholesome meals, you’ll want to keep this one in your recipe box alongside other favorites like Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Why You’ll Love This Recipe
This Veggie Chicken Pot Pie is a fantastic way to enjoy a classic comfort food while keeping it plant-based and nutritious. The filling is loaded with wholesome vegetables like carrots, peas, and celery, combined with a creamy, flavorful sauce that mimics the richness of traditional chicken pies without any animal products.
The use of plant-based chicken alternatives gives you that familiar texture and protein boost, making it filling and satisfying. The flaky pie crust adds a delightful crunch and buttery flavor, rounding out every bite perfectly.
It’s a crowd-pleaser for all dietary preferences and a wonderful way to introduce more vegetarian meals into your family’s menu.
Additionally, this recipe is perfect for batch cooking and freezes beautifully, so you can enjoy homemade comfort food any day of the week. If you’re looking for more meatless inspiration, don’t miss recipes like Vegan Sisig Recipe: How to Make a Tasty Filipino Classic and Veg Maharashtrian Recipes: Easy & Delicious Meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Plant-based chicken strips (e.g., soy or seitan-based) | 2 cups, chopped |
| Carrots, diced | 1 cup |
| Celery stalks, diced | 1 cup |
| Frozen peas | 1 cup |
| Yellow onion, finely chopped | 1 medium |
| Garlic cloves, minced | 2 cloves |
| All-purpose flour | ½ cup |
| Vegetable broth | 2 cups |
| Unsweetened plant-based milk (almond, soy, oat) | 1 cup |
| Olive oil or vegan butter | 3 tablespoons |
| Salt | 1 teaspoon, adjust to taste |
| Black pepper | ½ teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | ½ teaspoon |
| Frozen vegan puff pastry sheets or homemade pie crust | 1 package (for top and bottom crusts) |
| Optional: nutritional yeast for cheesy flavor | 2 tablespoons |
Equipment
- Medium to large sauté pan or skillet
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Rolling pin (if using homemade dough)
- 9-inch pie dish or similar baking dish
- Pastry brush (optional, for brushing plant-based milk on crust)
- Oven
Instructions
- Preheat your oven to 400°F (200°C). If using frozen puff pastry, allow it to thaw according to package instructions.
- Prepare the filling: Heat the olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 4-5 minutes.
- Add the diced carrots and celery to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly.
- Stir in the plant-based chicken strips, allowing them to brown lightly for 3-4 minutes to enhance flavor and texture.
- Sprinkle the flour evenly over the mixture and stir well to coat all the ingredients. This step helps thicken the filling.
- Slowly pour in the vegetable broth and plant-based milk while stirring constantly. This prevents lumps and creates a creamy sauce.
- Add the frozen peas, salt, pepper, thyme, rosemary, and nutritional yeast if using. Stir to combine and cook for 5-7 minutes until the sauce thickens to a gravy-like consistency.
- Remove the filling from heat and let it cool slightly while you prepare the crust.
- Assemble the pot pie: Roll out one sheet of puff pastry or pie dough to fit your pie dish. Place it in the dish, pressing gently to cover the bottom and sides.
- Pour the cooled filling evenly into the crust-lined dish.
- Cover the filling with the second sheet of puff pastry or pie dough. Trim excess dough and pinch the edges to seal securely.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Optionally, brush the top crust with plant-based milk to achieve a beautiful golden finish.
- Bake in the preheated oven for 30-35 minutes or until the crust is puffed and golden brown.
- Remove the pot pie from the oven and let it cool for 10 minutes before serving. This helps the filling set and makes it easier to slice.
Tips & Variations
“For a gluten-free version, swap the all-purpose flour for a gluten-free blend and use a gluten-free pie crust or puff pastry.”
To boost the nutrition, add chopped kale, mushrooms, or sweet potatoes to the filling. These vegetables complement the flavors and add extra vitamins.
If you prefer a vegan creamier texture, substitute the plant-based milk with full-fat coconut milk or cashew cream. This will add richness without overpowering the savory flavors.
For a different protein option, try using crumbled tofu or tempeh seasoned with poultry-style seasoning. This makes the dish even more customizable.
For more ideas on incorporating plant-based proteins into meals, check out Copycat Vegan Recipes: Make Your Favorites at Home.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 18 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 6 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Sodium | 540 mg |
| Vitamin A | 120% DV |
| Vitamin C | 25% DV |
| Calcium | 10% DV |
Serving Suggestions
This Veggie Chicken Pot Pie is a complete meal on its own, but pairing it with a fresh side salad or steamed greens can add a refreshing contrast. Consider a crisp arugula salad with lemon vinaigrette or a light cucumber and tomato salad for a vibrant accompaniment.
For a cozy, full dinner experience, serve alongside warm crusty bread or garlic-roasted potatoes. If you’re in the mood for something lighter, steamed green beans or roasted Brussels sprouts make excellent vegetable sides.
Want to explore more plant-based comfort foods? Don’t miss the Vegan Soul Food Recipe Book: Delicious Plant-Based Meal or try the High Protein Vegan Soup Recipes for Healthy Meals for nutritious and filling options.
Conclusion
This Veggie Chicken Pot Pie recipe is a delightful way to enjoy the flavors and comfort of a traditional pot pie with a wholesome, plant-based twist. It combines rich, creamy filling with tender veggies and a crispy crust that will please vegans and omnivores alike.
Perfect for family dinners, meal prepping, or impressing guests, this recipe is as versatile as it is delicious.
With easy-to-find ingredients and simple steps, you can have a warm, satisfying meal ready in no time. Plus, the leftovers reheat beautifully, making it a practical choice for busy weeknights.
For more creative and easy vegan recipes, be sure to visit our collection featuring dishes like Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Halloween Dessert Recipes That Will Wow Your Guests.
Enjoy cooking and savor every comforting bite!
📖 Recipe Card: Veggie Chicken Pot Pie
Description: A comforting pot pie filled with tender chicken and mixed vegetables in a creamy sauce. Perfect for a hearty family dinner.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT1H
Servings: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup celery, chopped
- 1/3 cup onion, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat.
- Add onions, carrots, celery, and potatoes; cook until tender.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and milk; cook until thickened.
- Add chicken, peas, salt, and pepper; mix well.
- Place one pie crust in a 9-inch pie dish.
- Pour filling into the crust.
- Cover with second crust, seal edges, and cut slits on top.
- Bake for 30-35 minutes until crust is golden brown.
- Let cool for 10 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 25 g | Fat: 15 g | Carbs: 30 g
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