Vegan Chicken Pot Pie
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.
Or my Soy Curl Chicken recipe would work great too!
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!
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Vegan Chicken Pot Pie
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 Vegan Butter (unsalted if possible)
- 1/2 cup Flour
- 2 – 3 cups Vegan Chicken Broth (or Veggie Broth)
- 1 cup Plant Milk (unsweetened)
- 1 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or Nutritional Yeast)
- Salt & Pepper to taste
- 1 Package Frozen Puff Pastry (Thawed)
- Vegan Egg (Just Egg, Aquafaba, Plant Milk or Vegan Butter etc)
Instructions
- Note: You can make this a one pot dish by using a 12" Cast Iron Skillet, or you can also transfer the filling to a 9×13" Casserole Dish as well. Both work great!
- 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!
What size pan do you recommend?
Hi, the skillet I used is 12″ I’ll make a note of that, thanks!
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 🙂
I need to try it with a biscuit top! Glad you dug it!
I’m making this recipe tomorrow and decided to prep the soy curls chicken tonight to marinate. I doubled the recipe since it’s for 8oz, but I think I have WAY too much now. Should I have used one batch (8oz) of soy curls for the pot pie?
Hi, 8 oz of dried soy curls will get you about 1.5 pounds after rehydrated. So just use about 1 pound / 3 cups worth.
I made this for dinner last night, using soy curls. Best pot pie ever!
Awesome, glad you liked it!
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)
Yum, that sounds so good, glad you liked both of those!
Looks super yummy! Do you include nutritional info?
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
Yes chickpeas work great! Glad you liked it!
Wow! So good and easier than I thought.
Excellent, yes I was surprised the first time I made it, much easier than it looks!
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!
Thank you, I need to try it with the biscuit top!
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.
It’s baking now. The entire house smells delicious!
Made this AGAIN and AGAIN was delicious. Today I used the frozen veggie option and Italian seasoning. Never disappoints.
Yay, love a good shortcut, I’m making it soon too! Thank you!
I made this for my non-vegan, highly critical, family and they literally would not shut up about how good it was.
For the most part I don’t modify the recipe. I’ve used both chickpeas and the recommended soy chicken brand. Both are great. The only thing I modify is that I use half a cup of coconut oil instead of vegan butter and it comes out just the same. Just be careful not to burn, I usually heat the oil up with the onion and carrots to avoid this.
That is amazing, love to hear that it passes the highly critical non vegan family haha! Thank you so much, glad y’all like it!
I have a very hard time making Sunday dinners for my picky family that includes a vegetarian and meat eaters. This recipe is a keeper! Total comfort food!
Awesome, love when a vegan meal is non-vegan approved!
What size skillet/ pan does this require?
12″ cast iron skillet or 9×13 casserole dish!
This was great. I added the juice of half a lemon to brighten it up a little and it worked perfectly.
Nice, a little lemon sounds like a good addition!
Can I add a puff pastry to the bottom? Or will that just not cook right?
Yeah, I’m not sure, I would think it would just get soggy, you could potentially try pre-baking just the bottom crust and then adding the filling, but I’d still worry it might get soggy.
I hate the terms “comfort food” and “yummy” or “yum!”… almost as much as I hate the term “pampered” *shudder!*…. but this dish was so good that I was willing to break my austere countenance and truly smile for the first time in only the lord knows how long – and even say “yes, this could be called the greatest dish ever…and dare I say: yum!” There was an audible gasp from my dinner guests, for no dish had ever elicited such a dramatic response from one such as I.
Haha I love this, thank you so much, glad it even got you to break your “yum” code!
This was a 10/10. I made this for 2 holiday gatherings and it was a big hit!
So stoked to hear that! Thank you!
Hi, is the temp for convection oven, or…?
I’m in the US so it’s for a regular oven!
THEE absolute best Pot Pie I’ve ever had and my meat eating family LOVES this! I use plant based chik-n-nuggets for the meat. I fry them first to get the outsides crispy and toss them in at the end (same time I put the frozen peas in). You’ve nailed this recipe and I am SOOO thankful I’ve found you and your delicious recipes!
Nice!! Chick’n Nuggets! What a good idea! So happy to hear this, thank you!
I plan to try topping with a homemade crescent roll recipe. The recipe calls for baking at 350* for 15 minutes. Do you think the filling be undercooked if I don’t cook it at a higher temp for a longer time?
I think it should be fine if you do it for just 15 minutes! Let me know how it goes!
Thank you for responding! I ended up going with plan b as I didn’t have time to fuss with the gluten free crescent rolls (but I will next time!) So this time I topped with mashed potatoes for a shepherds pie vibe. Very tasty and well received. I used your Soy Curl Chicken recipe- it’s wonderful!
Oh nice, that’s a great idea! Glad you liked it!
I just served this at a Friendsgiving with a bunch of non-vegans. Toward the end of the evening, one guest was complaining that she was too full for dessert. Another guest said that it was because she had gone back for a second helping of pot pie, to which the first guest replied, “No regrets. I’d rather have more of that pot pie than dessert!” I think that’s all you need to know about this pot pie.
Holy moly, one of the best reviews ever, thank you so much, happy to hear everyone loved it!
I have made this recipe multiple times and every time I am blown away by how tasty it is, this is one of my favorite recipes to cook! Other vegans and even non-vegans in my life rave about this recipe as well!
Heck yes, glad it’s in the rotation, so stoked to hear this, thank you!
Absolutely delicious my go to recipe your chicken pot pie with dumplings delicious also thank you making it this Friday having a couple people over this never lets me down!!
Awesome, I’m making chick’n and dumplings soon!! Thank you!!
Can you use regular home made pie dough (bottom and top crust like a sweet pie). How long do you recommend baking? I would assume you would have to bake longer to get the bottom crust done? Or blind bake the bottom crust first?
Hey there, yeah I would bake the bottom crust a little at first. I’m not sure what temp and how long, but I would assume you can just do it like a regular pie crust!
Perfect recipe!! The first time I did it in a casserole dish and used puff pastry on top and bottom and that was great for my family. Doubling the recipe, I was able to make a casserole dish AND had leftovers to make another chicken pot pie in a 9inch cast iron. Thanks burger dude!
Oh heck yeah! Happy to hear it!