A vegan chicken pot pie is a cozy, satisfying dish that’s perfect for both family dinners and special occasions. It combines a rich, creamy filling with a flaky, golden crust, delivering all the warmth and nostalgia of a traditional pot pie without any animal products. This vegan version is packed with hearty vegetables like carrots, potatoes, celery, and mushrooms, plus a plant-based “chicken” substitute that adds both protein and texture. Together with fresh herbs like thyme and rosemary, the filling is aromatic and flavorful, capturing the essence of classic comfort food.
The magic of a vegan chicken pot pie lies in its sauce. By using a blend of vegetable broth and plant-based milk, the sauce becomes silky and creamy, coating the vegetables and vegan chicken in a rich, savory base. Adding a bit of nutritional yeast brings a subtle, cheesy depth to the dish, while a dash of soy sauce or tamari enhances the umami profile, making every bite deeply satisfying. The filling comes together on the stovetop, thickening just enough to cradle the vegetables and vegan chicken, ensuring every spoonful has that perfect balance of creaminess and texture.
Topped with a vegan puff pastry or pie crust, the pot pie bakes to golden perfection in the oven. As it cooks, the crust becomes beautifully crisp and flaky, adding a delightful contrast to the creamy filling beneath. When it comes out of the oven, bubbling and fragrant, it’s nearly impossible to resist digging in. This vegan chicken pot pie is a comforting, crowd-pleasing dish that proves plant-based cooking can be every bit as indulgent and satisfying as traditional recipes. Whether enjoyed fresh out of the oven or reheated for leftovers, it’s sure to be a favorite.
Vegan Chicken Pot Pie
Ingredients
For the Filling:
- 1 tablespoon olive oil or vegan butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup mushrooms, diced (optional)
- 1 large potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ cups vegan “chicken” (store-bought or diced tofu/tempeh)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons all-purpose flour
- 1 ½ cups vegetable broth
- 1 cup unsweetened almond milk or oat milk
- 1 tablespoon soy sauce or tamari (for extra flavor)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
For the Crust:
- 1 sheet of store-bought vegan puff pastry or pie crust (or use homemade crust)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Vegetables: Heat olive oil or vegan butter in a large skillet over medium heat. Add the onions and garlic, and cook until softened, about 3 minutes. Add the carrots, celery, mushrooms, and potatoes, and cook for another 5 minutes until they begin to soften.
- Add “Chicken” and Seasonings: Add the vegan “chicken,” thyme, rosemary, salt, and pepper to the skillet. Stir well to combine.
- Make the Sauce: Sprinkle the flour over the mixture, and stir to coat the vegetables and “chicken.” Cook for 1 minute. Slowly pour in the vegetable broth and almond milk, stirring constantly. Add the soy sauce and nutritional yeast (if using) and simmer until the sauce thickens, about 5-7 minutes.
- Add Frozen Peas and Corn: Stir in the frozen peas and corn. Adjust seasoning as needed.
- Assemble the Pie: Pour the filling into a pie dish or a large baking dish. Roll out the vegan puff pastry or pie crust and lay it over the filling. Trim any excess, and press the edges down to seal. Cut a few small slits in the top of the crust for steam to escape.
- Bake: Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Let the pot pie cool for a few minutes before serving. Enjoy!
