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    Home » Dinner recipes

    Published: Sep 8, 2019 · Modified: Jan 29, 2024 by Courtney Hunter · This post may contain affiliate links · 7 Comments

    Vegan Pot Pie

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    Vegan pot pie is the ultimate comfort food. This main dish has a hearty filling of potatoes, fresh vegetables, and vegan chicken sandwiched between flaky pie crusts.

    Slice of vegan pot pie on a white plate.

    Chicken pot pie has always been one of my favorite dishes before being vegan. Maybe it's the pie crust; I do have a thing for pie crust, or perhaps it's just a classic comfort food dish. The vegan version is just as good as the original. It will never make you miss the real thing.

    My husband has never been a big fan of chicken pot pie, but he requests this one. The only bummer about pot pies is they can be a little time-consuming. They aren't a throw-it-together quick kind of meal. Check out these other vegan dinner recipes: Vegan Mongolian Tofu, Vegan Taco Pie, or Vegan Beans and Cornbread.

    Why I love this recipe...

    • This can last more than one meal in my house, which is a bonus.
    • It's a perfect make-ahead meal where if you have time in the morning and not in the evening, you can whip this up and then have a hearty dinner on the way to soccer practice.
    • It's true comfort food.
    Jump to:
    • Why I love this recipe...
    • Ingredients and Substitutions
    • Alternatives
    • How to make the best vegan pot pie
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out these other vegan comfort food recipes...
    • Vegan Pot Pie

    Ingredients and Substitutions

    Vegan Chicken pot pie filling ingredients in small bowls with black labels.
    Pie Crust ingredients in small bowls with black labels on a marble background.
    • Vegan butter- I would stick to using vegan butter for this. You can use oil in a pinch, but it tastes much better with vegan butter.
    • Onion- fresh onion tastes the best; if you hate onions, you can leave it out, but I recommend leaving it in.
    • Vegetable broth- I like to use the gooey bullion to make veggie broth, but you can use bullion or this easy vegan chicken broth.
    • Non-dairy milk- You want the middle to be nice and creamy, so creamier vegan milk is best. I have done it with all sorts of plant-based milk, and it always works out. Make sure whatever you use is unsweetened: soy milk, oat milk, almond milk, etc.
    • Celery-Carrots- Peas- these are the perfect vegetables for a pot pie. You can add additional fresh veggies if that's what you like, for example, green beans, sweet potatoes, button mushrooms, etc. 
    • Potatoes- I prefer to use golden potaotes but you can use whichever is your favorite.
    • Garlic- I prefer using fresh garlic but you can use garlic powder if thats all you have.
    • Salt + Black Pepper- these are a must to bring out the foods flavor.
    • Poultry seasoning- gives it a little more a chicken flavor. Don't overdue this.
    • Oil- if you use my homemade pie crust recipe. Use a mild oil like vegetable or canola.
    • Vegan chicken nuggets- I love using vegan breaded chicken strips. I know most chicken pot pie recipes would use a nonbreaded chicken alternative, but trust me on this. However, you can use a nonbreaded vegan chicken if you'd rather. Or, if mock meats aren't your thing, you can use beans like chickpeas or make hearty vegetable pot pies instead and add more potatoes and veggies.
    • All Purpose Flour- this makes a roux to thicken the gravy.

    Alternatives

    • Oil-free- Making this oil-free won't be as tasty, but if you want to, you can. You'll want to omit the melted butter and oil and use more vegetable broth, chickpeas instead of vegan chicken, and an oil-free biscuit. I don't currently have an oil-free biscuit recipe, but some are out there.
    • Gluten-free- You can make this gluten-free if you use all-purpose gluten-free flour for the pie crust and the creamy filling. You'll want to find a gluten-free, vegan chicken or use chickpeas.
    • You can always buy a premade pie crust; make sure it's vegan. For vegan biscuits, use this biscuit dough, and after you make your filling, you can grease a baking dish and place the filling in the dish. Then cover the top with the biscuit dough and bake.
    • For vegan store bought puff pastry, you can decide if you want to have the double layer on the top and bottom or just on the top. Follow the instructions on the frozen puff pastry and proceed as you would with the pie crust, but use puff pastry. You can use a pie pan or baking dish. Puff pastry dough is found in the frozen section at the grocery store.

    For the full recipe, take a look at the recipe card at the bottom of the post. This may seem like a long list, but it's all simple ingredients.

    How to make the best vegan pot pie

    A small white bowl with two ice cubes in it on a marble background.

    Step 1- You're going to start by making your vegan pie crust. This is relatively easy. Start by getting a small bowl of ice water and setting it aside.

    Vegan Pie Crust dry ingredients mixed together in a large pyrex mixing bowl.

    Step 2- Take a bowl and mix your dry ingredients.

    Vegan pie crust wet and dry ingredients before mixing in a pyrex bowl.

    Step 3- Make a well in the dry ingredients and then pour in your oil and water; stir with a wooden spoon until just combined. It's similar to making biscuits; you don't want to overwork the dough. This recipe yields two pie crusts.

    Vegan pie crust mixed and ready to roll out in a pyrex glass bowl.

    Step 4- Cover the bowl with plastic wrap or a clean dish towel and let it sit while you do the other work, or you can also make this last, whichever works for you.

    Vegan chicken nuggets cut cooked and cut up on a red butting board.

    Step 5- Cook your fake chicken in the microwave, air fryer, or oven. Depending on how full you want your pot pie, you can either use the whole bag or half. Once they are done, cut them into bite-sized pieces.

    Potatoes, carrots, and celery cooked in a strainer mixed together.

    Step 6- Let's make the pot pie filling- Now, let's get chopping. Chop up all your mixed vegetables and potatoes into bite-sized pieces. Get a large pan and add your vegetables, except onion and garlic. Add water and let boil until fork tender, about 10 minutes. This tastes best if you use a vegetable broth or bullion, but plain ole water works as well.

    Onions cooking in vegan butter on a skillet.

    Step 7- Start making your creamy sauce. Take a pan and cook the onion in the melted vegan butter until soft, then add the garlic and cook for about 30 seconds.

    A roux being made with vegan butter, flour, onions, and seasoning with a whisk in a skillet.

    Step 8- Now add your seasoning and the flour. Whisk quickly to get a roux like you are making gravy.

    Vegan roux smoothed out and mixed with vegan milk boiling in the pan.

    Step 9- Add part of your vegan milk and stir until you've smoothed out the flour clumps. Then, add the rest of your liquid. Stir until it starts to thicken.

    Adding the vegan chicken, and vegetables to the vegan gravy in a pot.

    Step 10- Then add your chopped cooked vegan chicken and cooked and drained vegetables and stir. Add salt and pepper to taste. Set this aside off of the heat.

    vegan pie crust rolled out on a silpat.

    Step 11- Let's get back to the pie crust. Now, split your pie dough into even halves. Take a Silpat or a lightly floured surface and roll your pie crust out. I always use plastic wrap between the crust and the rolling pin to prevent sticking.

    vegan pie crust uncooked in a pie shell on a marble counter.

    Step 12- Spray the pie dish with cooking spray, and then fold out your pie crust dough evenly to make the bottom crust.

    Vegan pot pie in a glass baking dish with a crust on the bottom and pot pie filling in the middle.

    Step 13- Add the filling and then do the same with the other crust, but make it your top crust. Cut small slits in the top of the pie crust so the air has somewhere to escape.

    Vegan chicken pot pie with pie crust covering the top with 3 slits all cooked.

    Step 14- Bake your vegan pot pie- at 400 degrees for 30-35 minutes. Let cool before serving; pot pies seem to retain a lot of heat for a while.

    Expert Tips and Tricks

    • You can use either fresh or frozen vegetables. I prefer using fresh vegetables.
    • To make individual pies (mini pot pies). Just use little ramekins, add the vegan pot pie filling, then the pie crust on the top, or do a biscuit topper.
    • Yes, you can make this up to 1-2 days before you need it, keep it in the fridge, let it come to room temperature, and bake it. It may take a few minutes longer to bake.
    • If you are intimidated about making your crust, you can always buy it, but this one is SO easy, and I know you can do it!
    • You can use a casserole dish, 8x8 pan, or whatever you want. Just accommodate for the baking time when you change the depth of the pan.
    Vegan pot pie cooked in a pie plate on  a blue background.

    Recipe FAQS

    How do you store this vegan pot pie casserole?

    Let this come to room temperature before storing it in an airtight container in the fridge for up to 5 days.

    How do you reheat it?

    You can reheat it in the microwave at 30 seconds intervals or pop it back in the oven at 300F until warm.

    Can you freeze pot pies?

    Yes, this pot pie freezes great. Let the pot pie come to room temperature, then cover it tightly with aluminum foil place it in a freezer-safe sealed container and freeze for up to 4 months. For the best results, let the defrost and heat back up in the oven before serving.

    Check out these other vegan comfort food recipes...

    • vegan split pea soup
      Vegan Split Pea Soup
    • Vegan macaroni and cheese in a black skillet with panko crumbs.
      Vegan Baked Mac and Cheese (The BEST)
    • vegan corn casserole
      Easy Vegan Corn Casserole
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli

    If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    Single slice of a vegan chicken pot pie on a white plate.

    Vegan Pot Pie

    This vegan chicken pot pie has all the flavor. It has a delicious flakey crust filling, and the family will beg for more.
    4.75 from 8 votes
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 1 pie or 8 servings
    Calories: 268kcal
    Author: Courtney Hunter

    Ingredients

    • 1 pie crust recipe below
    • ½-1 bag vegan chicken tenders cooked
    • 4 TB vegan butter
    • ⅓ cup onion chopped
    • 2 cloves garlic minced
    • 1 cup carrots chopped
    • ½ cup celery chopped
    • ¾ cup peas *optional
    • 2 medium potatoes chopped
    • 2 cups vegetable broth or bullion
    • 1 cup vegan milk
    • ¾ teaspoon pepper ground
    • 1 teaspoon salt
    • ½ teaspoon poultry seasoning
    • ⅓ cup all purpose flour

    Instructions

    • Make your pie crust; you need a top and a bottom. This recipe makes a top and bottom, or buy them. Set this aside covered in the fridge until ready to use.
    • Take a small pot filled with water and boil the potatoes, celery, and carrots until fork tender. This should take about 10 minutes or so. Once done, strain and set aside.
    • Chop your cooked vegan chicken strips into bite-sized pieces and set aside.
    • Take a large saucepan and melt the vegan butter on medium-high heat; cook the onions in this until soft, then add the fresh garlic. Add the pepper, salt, and poultry seasoning. Take a whisk and whisk in the flour until it's thickened. Now, whisk in the non-dairy milk slowly while whisking. Once it's getting smooth, add the remaining non-dairy milk and water and whisk until a thicker sauce forms. Add your cooked vegetables and vegan chicken strips. Remove from the heat and set aside.
    • Roll out your pie crust and line a pie pan. Roll out the second pie crust and set it aside. Place the pot pie mixture into the pie shell. Now top with the remaining rolled-out pie crust, slitting holes in the top for the air to escape while baking. Bake for 30-35 minutes until it's lightly golden brown. Let cool before serving.

    Notes

    Storing- Let this come to room temperature before storing it in an airtight container in the fridge for up to 5 days.
    Reheating- You can reheat it in the microwave at 30-second intervals or pop it back in the oven at 300F until warm.
    Freezing- This pot pie freezes great. Let the pot pie come to room temperature, then cover it tightly with foil, place it in a freezer-safe sealed container and freeze for up to 4 months. For the best results, let the defrost and heat back up in the oven before serving.
    Expert Tips and Tricks- 
      • You can use either fresh or frozen vegetables. I prefer using fresh vegetables.
      • To make individual pies, you can. Just use little ramekins, add the filling, then the pie crust on the top, or do a biscuit topper.
      • Yes, you can make this up to 1-2 days before you need it, keep it in the fridge, let it come to room temperature, and bake it. It may take a few minutes longer to bake.
      • If you are intimidated about making your crust, you can always buy it, but this one is SO easy, and I know you can do it!
      • You can use a casserole dish, 8x8 pan, or whatever you want. Just accommodate for the baking time when you change the depth of the pan.

    Nutrition

    Serving: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 671mg | Fiber: 4g | Sugar: 4g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Filed Under: All Recipes, Baking, Dinner recipes, Lunch

    Reader Interactions

    Comments

      4.75 from 8 votes (4 ratings without comment)

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      Recipe Rating




    1. Carrie says

      March 01, 2020 at 3:10 pm

      5 stars
      This is now in my favorite recipes rotation, SO good!!

      Reply
      • Courtneys Homestead says

        March 01, 2020 at 3:25 pm

        Thanks so much Carrie! I am so glad you enjoyed it! Thanks for stopping by! ❤️❤️

        Reply
    2. Carrie says

      March 01, 2020 at 3:10 pm

      5 stars
      This is now in my favorite recipes rotation, SO good!!

      Reply
    3. Lisa Fehlman says

      September 26, 2019 at 1:28 pm

      5 stars
      True comfort food. So good!

      Reply
    4. Lisa Fehlman says

      September 26, 2019 at 1:28 pm

      5 stars
      True comfort food. So good!

      Reply
    5. Michelle says

      September 13, 2019 at 11:27 am

      I’m so glad you shared this! I’ve been looking for a pot pie recipe I can use. I’m very excited to try it! It seriously looks so good.

      Reply
      • Courtneys Homestead says

        September 13, 2019 at 11:43 am

        Thanks so much Michelle! We love it! I hope you guys do also!! ❤❤

        Reply

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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