This vegan chicken pot pie is bursting with flavor and texture. It's filled with tender potatoes, carrots, peas, and meaty chunks of chicken substitute, and topped with a golden, flaky puff pastry crust. Both vegetarians and meat-eaters alike will enjoy this plant-based take on a classic comfort food.
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This comforting vegan pot pie is the ultimate plant-based comfort food for chilly nights when you're craving something warm, hearty, and nostalgic. With its savory vegetable-packed filling and protein-rich chunks of chicken substitute, one bite will transport you back to childhood memories of chicken pot pie - but without the meat or dairy.
The best part? There's no need to fuss with homemade pie dough thanks to store-bought vegan puff pastry, which gives this pot pie its signature golden, flaky top crust. Most brands like Pepperidge Farm are accidentally vegan, meaning no egg or dairy ingredients. Simply layer the thawed puff pastry over the cooled filling, poke a few fork holes, and bake it for pot pie perfection.
You won't believe this tasty meal is 100% plant-based and free of animal products. All the lush textures of chicken and vegetables paired with the comforting factor of puff pastry means this vegan pot pie is satisfying for herbivores and carnivores alike. When you crave the childhood nostalgia of chicken pot pie but want to stick to your vegan diet, this simple recipe delivers on every level.
Serve with a lush side of creamy mashed potatoes for the ultimate dinner.
💚Reasons You'll Love This Recipe
- It's a comforting, hearty and satisfying plant-based meal. The filling is packed with veggies and protein-rich chicken substitute.
- The puff pastry on top makes it feel indulgent and special. When it bakes up golden brown, it looks as good as it tastes.
- It's a great recipe for vegetarians or vegans missing classic chicken pot pie flavors. The seasonings and ingredients mimic the taste beautifully.
- It's budget-friendly and makes great leftovers.
👨🍳How To Make Vegan Chicken Pot Pie
- Preheat your oven to 425°F (220°C).
- In a large pot, melt your vegan butter over medium heat. Add the onions, celery, and mushrooms, and sauté until they're softened.
- Add the flour to the pot and stir well to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
- Slowly whisk in the vegetable broth and almond milk to the pot, ensuring there are no lumps. Continue stirring until the mixture thickens.
- Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Stir to combine everything evenly. Allow the mixture to simmer until the vegetables are tender.
- Once the filling is ready, transfer it to a 9-inch (23 cm) pie pan. If you prefer to use a casserole dish, opt for one that's approximately 9x9 inches (23x23 cm) or a similar size to maintain the thickness of the filling and crust.
- Roll out one sheet of puff pastry to fit the top of the pie dish. You can use a little flour to prevent sticking.
- Place the rolled-out puff pastry over the filling, covering it completely. Trim any excess pastry hanging over the edges. Press the edges of the puff pastry against the rim of the pie dish to seal it.
- Optionally, you can brush the top of the puff pastry with a little plant-based milk for a golden finish. Cut a few slits in the puff pastry to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.
- Allow the vegan chicken pot pie with puff pastry to cool for a few minutes before serving.
⭐Expert Tips
- Mushrooms really amp up the umami in this vegan pot pie. You can use any mushroom, but I'm particularly fond of shiitake mushrooms.
- Whisk the broth into the roux slowly to prevent lumps from forming when thickening the filling.
- Use thawed but cold puff pastry. Take it out of the fridge about 10 minutes before rolling it out to make it easier to handle. But you want it as cold as possible when baking to get maximum rise.
- Don't forget to cut a vent in the top of your pot pie so steam can escape easily during baking. This prevents the pastry from getting misshapen or soggy underneath.
🍽️Serving Suggestions
Pair this iconic, crave-worthy main with any combination of these plant-powered sides for a memorable and satisfying meal. These options play well with the pot pie's flavor profile:
- Roasted Brussels Sprouts - The bitterness pairs nicely with the creamy, savory pie filling. Try my Roasted Brussels Sprouts In A Maple Balsamic Glaze.
- Green Salad - A simple green salad with vinaigrette dressing helps balance the richness of the pot pie. Try my Chick-fil-A Kale Salad Recipe {Copycat Recipe} for the perfect, simple salad. Add nuts, seeds or plant-based bacon bits for extra texture.
- Vegan Mashed Potatoes - Smooth, creamy potatoes make the ultimate comfort food side. Use unsweetened non-dairy milk and vegan butter or oil for pure comfort.
- Cornbread - The sweet corn flavor and crumbly yet moist texture offset the vegetable pot pie wonderfully. Serve cornbread warm from the oven.
- Vegan Baked Beans - Sweet maple or barbecue baked beans lend homestyle, nostalgic flavors next to a flaky vegan pot pie. They also provide protein.
❄️Storage Instructions
Refrigerator
If you have leftovers or want to prepare the pie in advance, store it in the refrigerator. Allow the pie to cool completely before covering it with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
Freezer
Allow the pie to cool completely. Wrap it tightly in plastic wrap or aluminum foil. You can also put it in an airtight container. It will keep for up to 2-3 months. When you're ready to eat your vegan chicken pot pie, thaw it in the refrigerator overnight. Reheat in a 350°F (175°C) oven covered with foil, for about 20-30 minutes or until it's heated through.
🙋Frequently Asked Questions
Absolutely! Many store-bought vegan chicken substitutes work well in this recipe. Some popular brands include Beyond Meat, Gardein, Tofurky, and Quorn. These substitutes are usually available in the frozen or refrigerated sections of grocery stores, and they come in various forms such as strips, chunks, or tenders. Just make sure to follow the package instructions for preparation and incorporate them into the recipe as directed.
You can prepare the vegan chicken pot pie ahead of time and freeze it before baking. Thaw it in the refrigerator overnight, then bake according to the original recipe instructions at 425°F (220°C) until the crust is golden brown and the filling is heated through. Cover with foil if needed to prevent over-browning during reheating.
Yes, many store-bought puff pastry brands are "accidentally vegan." Traditional puff pastry is made with flour, water, and layers of fat (usually butter, but plant-based alternatives like margarine or vegetable shortening are usually used). It's always a good idea to check the ingredient list to ensure it meets your specific vegan preferences, as some brands may include non-vegan additives or preservatives.
If convenience is a priority, you can use the microwave for a quicker reheating, but for the best texture, I recommend using an oven or toaster oven. Having said that, your pie will still be delicious, the crust just won't be as crisp.
You Might Also Enjoy These Vegan Recipes
Mushroom Bruschetta With Balsamic & Thyme
Tofu Ground Beef { Vegan Tofu Crumbles}
Vegan Stuffed Portobello Mushrooms
Truffled Potato and Cauliflower Mash
📖 Recipe
Vegan Chicken Pot Pie
Ingredients
For The Vegan Chicken Pot Pie Filling
- 1 cup potatoes diced
- 1 cup carrots chopped
- 1 cup of green peas
- 1 cup onions diced
- 1 cup celery diced
- 1 cup mushrooms chopped
- 1 ½ cups vegan chicken substitute such as soy or seitan, diced
- ¼ cup all-purpose flour
- ¼ cup vegan butter
- 3 cups vegetable broth
- 1 cup unsweetened almond milk or any plant-based milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For The Puff Pastry Crust
- 1 sheet puff pastry thawed if frozen * see note 1
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot or skillet, melt the vegan butter over medium heat. Add the onions, celery, and mushrooms, and sauté until they're softened.
- Add the flour to the pot and stir well to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
- Slowly whisk in the vegetable broth and almond milk to the pot, ensuring there are no lumps. Continue stirring until the mixture thickens.
- Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Stir to combine everything evenly. Allow the mixture to simmer until the vegetables are tender.
- Once the filling is ready, transfer it to a a standard 9-inch (23 cm) pie pan. If you prefer to use a casserole dish, opt for one that's approximately 9x9 inches (23x23 cm) or a similar size to maintain the thickness of the filling and crust.
- Roll out one sheet of puff pastry to fit the top of the pie dish. You can use a little flour to prevent sticking.
- Place the rolled-out puff pastry over the filling, covering it completely. Trim any excess pastry hanging over the edges. Press the edges of the puff pastry against the rim of the pie dish to seal it.
- Optionally, you can brush the top of the puff pastry with a little plant-based milk for a golden finish. Cut a few slits in the puff pastry to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.
- Allow the vegan chicken pot pie with puff pastry to cool for a few minutes before serving.
Notes
- Use thawed but cold puff pastry. Take it out of the fridge about 10 minutes before rolling it out to make it easier to handle. But you want it as cold as possible when baking to get maximum rise.
- Gluten Free: For a gluten-free version of the pie, you can find gluten-free puff pastry at some specialty stores. Ensure the store-bought version is labeled gluten-free, or use a gluten-free puff pastry recipe in place of regular puff pastry. You will also need to substitute the all-purpose flour in the filling for a gluten-free flour. Ensure the vegan chicken substitute and other ingredients are also gluten-free, and follow the rest of the instructions as outlined in the original recipe.
Amber
This was the most incredible pot pie! I used Tofu as the protein and it was insanely good! I can’t wait to make it again!!
Keri Bevan
Hi Amber, Thank you so much! I'm so glad that you liked it!