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Vegan Chicken Pot Pie

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We are making the all-American comfort food classic, but way better (like, seriously the best I’ve ever had before). VEGAN Chicken Pot Pie!!

This Vegan Chicken Pot Pie hits all the notes of the non-vegan version I used to eat. In fact, it’s better than I remember since it’s homemade! It’s rich and comforting, all baked in a buttery flaky crust!

Because to be honest, I don’t think I’ve ever had homemade Chicken Pot Pie. If memory serves, I’ve only had the frozen dinner kind and I probably downed a few at Marie Callender’s.

I certainly haven’t had any since going vegan, so maybe I’m biased, but this was heads and tails better than any I’ve had before!

ingredients for vegan chicken pot pie

The Chicken

Any vegan chicken will work in this recipe. For homemade you can make the Seitan Chick’n from my Seitan Fried Chicken recipe. Or the tofu fillets from my Grilled Tofu Chicken recipe.

Any store-bought vegan chicken should work too. I’ve used Tofurky and Daring chicken and they both work great.

You could even use soy curls, or chickpeas, mushrooms, whatever you like!

The herbs & Veggies

I’m using a traditional medley of carrots, celery, garlic and shallots (onions work too) but you could totally throw whatever you like in there.

Potatoes and corn are also common! For the herbs, I’m doing fresh sage, rosemary and thyme.

The Filling

For the filling we are doing a pretty traditional roux with some added vegan chicken stock. Veggie broth is totally fine too! I also added in some Mushroom Seasoning for an UMAMI punch!

The Puff pastry

Now I know some folks will say this isn’t a pie since there’s no bottom crust, but I say PHOOEY to that! For this we are using some store-bought puff pastry. The Pepperidge Farms brand is accidentally plant-based, but just check the labels of any other puff pastry you have available.

For the vegan egg wash, I used Just Egg, but you could use aquafaba, non-dairy milk or melted vegan butter.

The Skillet

I made this in a 12″ Cast Iron Skillet so it’s a one pot meal, but if you don’t have one, you can totally make this in a pie dish or casserole dish as well!

how to make vegan chicken pot pie

This is super easy! First chop up all your veggies and herbs.

Next, cook up your vegan chicken. Once it looks good, reserve it.

Next melt the vegan butter in your skillet.

Then add in the carrots, celery and shallots / onion. Stir to get them all nice and coated and cook down for about 8 minutes or until they begin to soften a bit.

Add in the rosemary sprig and bay leaves (if using), chopped thyme and sage, salt and black pepper, mushroom seasoning and then add in the minced garlic. Stir around and cook for 1-2 minutes.

Whisk in the flour. I recommend doing this a tablespoon or so at time and whisking in, and then adding in more flour once it’s combined.

Next do the same with the vegan chicken broth, add a little and whisk in, then add in more until it’s also whisked in.

Repeat this with the non-dairy milk.

Add in the reserved vegan chick’n, stir to combine.

Then add in the frozen peas and stir to combine those as well.

You can do whatever you like, but to achieve the flower pattern, cut one sheet of the puff pastry into rectangular strips.

For the middle part, use the other sheet and then place a bowl on top and cut out around the bowl.

Before you add the puff pastry remember to remove the Rosemary sprig and bay leaves!

Assemble the puff pastry pedals first. Lay them so they are overlapping slightly and lightly press them into each other.

Add the middle circle part and lightly press down into the pedals.

Brush the puff pastry with a vegan egg such as Just egg, or some aquafaba, non-dairy milk or melted vegan butter.

Bake and let it cool for 15 minutes before digging in!

shortcut option

You can totally skip cutting up fresh veggies and herbs if you want. Simply use some frozen veggies, dried herbs and garlic and onion powder. You’ll want to use about 3 cups of frozen veggies, and just half the fresh herbs for the dried ones. Easy peasy!

meal prep option

You can make the filling ahead of time too. That’s what I do when I make this for my family. Then I just bring it along with the puff pastry and assemble and bake it.

You can also freeze it in single serving containers, and then make a smaller pot pie whenever you get a hankering!

Just thaw the filling, and then fill up a ramekin and top it with some puff pastry.

Bake it and voila! Single serving pot pie!

more vegan chicken recipes you’ll dig!

here’s a HANDY DANDY video!

Recommendations for Kitchen Gear, Spices & Pantry Items, Photos and Videos, can be found on my AMAZON Storefront!

Vegan Chicken Pot Pie

Thee Burger Dude
4.64 from 44 votes

Ingredients
  

  • 1 pound vegan chicken* about 3 cups
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2 cups chopped shallots or onions
  • 1 cup frozen peas
  • 5 cloves garlic minced
  • 2 tsp fresh thyme chopped
  • 2 tsp fresh sage chopped
  • 1 sprig of rosemary
  • 2 bay leaves optional
  • 1/2 cup unsalted vegan butter
  • 1/2 cup flour
  • 2 – 3 cups vegan chicken or veggie broth
  • 1 cup unsweetened non-dairy milk
  • 1 Tbsp Mushroom Seasoning or nutritional yeast
  • Salt & Pepper to taste
  • 1 package frozen puff pastry thawed according to package instructions
  • Vegan egg such as Just Egg, or use aquafaba, non-dairy milk or vegan butter

Instructions
 

  • I recommend browning your vegan chick'n in the pan first and then setting aside, but this is totally optional!
  • Next melt the vegan butter in your skillet and then add in the carrots, celery and shallots / onion. Stir to get them all nice and coated and cook down for about 8 minutes or until they begin to soften a bit.
  • Add in the rosemary sprig and bay leaves, chopped thyme and sage, a pinch of salt and black pepper, mushroom seasoning and then add in the minced garlic. Stir around and cook for 1-2 minutes.
  • Stir in the flour. I recommend doing this a tablespoon or so at time and stirring in, and then adding in more flour once it's combined. Repeat this process until all the flour is mixed in.
  • Next do the same with the vegan chicken broth, add a little and combine. Start with 2 cups of veggie broth. Repeat this with the non-dairy milk.
  • Add in the reserved vegan chick'n, stir to combine and then add in the frozen peas and stir to combine those as well.
  • If it seems too thick, add up to 1 more cup of veggie broth as needed.
  • Taste and adjust for seasoning! Very important!
  • Keep warm on low while we prepare the puff pastry.
  • To achieve the flower pattern, cut one sheet of the puff pastry into rectangular strips. For the middle part, use the other sheet and then place a bowl on top and cut out around the bowl.
  • Before you add the puff pastry remember to remove the Rosemary sprig and bay leaves!
  • Assemble the puff pastry pedals first. Lay them so they are overlapping slightly and lightly press them into each other. I also recommend pressing a bit of a lip up the wall of the skillet to seal it. Add the middle circle part and lightly press down into the pedals. Cut a small crisscross section in the middle to allow steam to vent.
  • Brush the puff pastry with a vegan egg such as Just egg, or some aquafaba, non-dairy milk or melted vegan butter.
  • Bake in a preheated 425° F oven for 25 – 30 minutes. Check around the 20 minute mark to make sure it doesn't burn, and then checking every 1 -2 minutes to avoid a burned crust. If you are making the single serve version, check the puff pastry after 15 minutes.
  • Once it's baked to perfection, remove from the oven and let it rest a minimum of 15 minutes. Not only will it be incredibly too hot to eat, but the filling will need time to cool down and set.
  • ENJOY!

Notes

You can use any vegan chicken of your choice. I have recipes for Tofu Grilled Chicken as well as Seitan Chicken too! But soy curls and TVP etc will work too!
Keyword vegan chicken pot pie, vegan pot pie
Tried this recipe?Let us know how it was!

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17 Comments

  1. Thanks for this recipe … I made a few tweaks … instead of ‘chicken’, I used potatoes and corn. I also switched the top from pastry to vegan biscuit … absolutely epic … my new favorite 🙂

  2. Deeeeelicious! I made the filling ahead of time and then when my husband came home I baked an individual dish for him. I did add a little cheese to it just for fun. He absolutely loved it and it was perfect on a chilly day. I also made your pumpkin muffins (minus the cream cheese per hubby’s tastes) and they were so yummy! (I’ll go leave a comment on that recipe)

  3. I make this about once a month – I use chick peas for the ‘chicken” . Crowd favorite – you can make the mix ahead of time then add the crust later. Amazing – a side of the cranberry sauce – this is EPIC

  4. This is the best pot pie recipe. I have made it a few different ways (puff pastry, pie crust & biscuit top) but the filling is perfect. Biscuit top is my all time favorite though. Thank you!

  5. this has such a traditional pot pie taste to it I LOVE it and keep coming back to this pot pie recipe. I brown a can of chickpeas and some mushrooms instead of the mock chicken. I used full fat coconut milk and less veggie broth than the recipe called for because I like it really thick. I also used a few small oven safe bowls so I could make single serving pot pies. It needed about half the recommended time in the oven.

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