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+ servings
Single slice of a vegan chicken pot pie on a white plate.
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4.75 from 8 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: All Recipes
Cuisine: American
Diet: Vegan
Servings: 1 pie or 8 servings
Calories: 268kcal

Ingredients

  • 1 pie crust recipe below
  • ½-1 bag vegan chicken tenders cooked
  • 4 TB vegan butter
  • 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
  • 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