Vegan pot pie, one of my favorite comfort recipes. It is super warm, cozy, and flavorful, as well as perfect to enjoy during the wintertime.
This vegan pot pie is delicious, flavorful, and cozy. It is one of my favorite comfort foods ever and I absolutely love to have it for dinner on a winter night. Besides, the kitchen smells SO good when I bake it!
It is made with ingredients like vegan butter, vegan chicken or seitan, vegetable stock, and soy milk, among others. However, you can customize it with your favorite veggies, spices, or herbs!
How to make vegan pot pie
- Preheat the oven to 400ºF or 200ºC.
- Heat the vegan butter in a large pot and cook the veggies for about 10 minutes.
- Add the vegan chicken and cook for 3-5 more minutes.
- Add the flour and cook for 1 to 2 minutes.
- Then add the vegetable stock, the plant milk, and the remaining ingredients.
- In the meantime, make your vegan pie crust.
- Pour the filling into the pie crust-lined pan, roll the second vegan pie crust into a round, and place it over the pie filling.
- Cut a few slits in the middle of the top crust to allow steam to escape.
- Bake for 35 to 45 minutes.
- Serve your vegan pot pie immediately.
Vegan pot pie ingredients
- Vegan pie crust: you can use vegan store-bought puff pastry (previously thawed), but homemade vegan pie crust is so easy to make, more affordable, and way healthier. Try our recipe!
- Vegan butter or oil: vegan butter works great with this vegan chicken pot pie, but you can also use any type of oil you have on hand.
- Garlic: I prefer to use fresh garlic, but garlic powder will do if you want to save some time.
- Onion: same as garlic. You could also use onion powder.
- Celery: feel free to omit the celery if you don’t like it or use any other veggies instead.
- Carrots: same as above.
- Vegan chicken: I used store-bought vegan chicken, but homemade is also amazing. If you can’t find it or prefer a more affordable alternative, seitan or tofu are also a good choice. If you’re going to use tofu, it can be a good idea to sautée it first with a little bit of oil until golden brown, although this is optional.
- All-purpose flour: pretty much any type of flour will do.
- Vegan chicken stock or vegetable stock: vegan chicken stock is my go-to stock for this recipe, but any other kind of vegan stock will do.
- Unsweetened plant milk: soy milk is my favorite milk for cooking most of my recipes, but as long as you’re using unsweetened plant milk, use what you prefer.
- Frozen peas: fresh peas are also a good choice.
- Salt: I used iodized salt, but any other type of salt will do.
- Ground black pepper: you can use ground black pepper or grind it yourself.
- Dried thyme: feel free to use any dried or fresh herbs you want, or blends like Italian seasoning, poultry seasoning, or even chicken seasoning.
- Fresh parsley: same as above.
Looking for more vegan main dishes?
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- 2 batches of vegan pie crust, you can also use vegan store-bought puff pastry (thawed)
- 2 tbsp vegan butter or oil, softened, plus a little bit more for brushing
- 3 cloves of garlic, sliced
- 1 medium onion, chopped
- 1 celery stick, chopped
- 2 medium carrots, chopped
- 12 oz store-bought or homemade vegan chicken (340 g), cut into chunks, you can also use seitan or tofu
- ⅓ cup all-purpose flour (40 g)
- 2 cups vegan chicken stock (480 ml), or vegetable stock
- ½ cup unsweetened plant milk (120 ml), I used soy milk
- ½ cup frozen peas (65 g)
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tsp dried thyme
- 2 tbsp fresh parsley, finely chopped
- Preheat the oven to 400ºF or 200ºC.
- Heat the vegan butter (or oil) in a large pot and cook the veggies (garlic, onion, celery, and carrots) over medium-high heat for about 10 minutes or until soft, stirring occasionally.
- Add the vegan chicken and cook for 3-5 more minutes, stirring frequently.
- Add the flour and cook for 1 to 2 minutes, stirring constantly.
- Then add the vegetable stock and the plant milk and stir. After that, incorporate all the remaining ingredients, stir again and cook until it thickens, stirring occasionally.
- Remove from the stove and set aside.
- In the meantime, make your vegan pie crust. You’re going to need 2 disks of vegan pie crust. If you’re going to use a store-bought version, omit this step.
- Pour the filling into the pie crust-lined pan. I use a 9-inch or 23 cm round pie pan.
- Roll the second vegan pie crust into a round and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal.
- Cut a few slits in the middle of the top crust to allow steam to escape. Brush the top of the crust with melted vegan butter (you could also use oil or plant milk, but I think vegan butter is the best choice).
- Bake for 35 to 45 minutes or until the top crust is golden brown. Remove from the oven and let it rest for 15 minutes to cool slightly before slicing.
- Customize your vegan pot pie with blends like Italian seasoning, poultry seasoning, or even chicken seasoning, and serve immediately with your favorite side dish.
- Keep the leftovers in an airtight container in the fridge for 5 to 7 days.
- Feel free to add or omit any veggies you want.
- I used store-bought vegan chicken, but the homemade version tastes amazing. If you can’t find it or prefer a more affordable alternative, seitan or tofu are also good choices.
- Pretty much any type of flour will do.
- Add or omit any herbs or spices you want.
- Prep time doesn’t include the time you need to make the vegan pie crust.
- Serving Size: 1/8 of the recipe
- Calories: 197
- Sugar: 3.1 g
- Sodium: 642 mg
- Fat: 8.4 g
- Saturated Fat: 2 g
- Carbohydrates: 21.9 g
- Fiber: 3 g
- Protein: 9.6 g