This is the Best Vegan Chicken Pot Pie with a creamy dairy-free filling chock-full of hearty vegetables and cozy spices like rosemary, all covered in a flaky homemade double crust (or use store-bought puff pastry). Flavorful vegan chicken and veggies coated in a rich, velvety sauce make this comforting vegan pot pie so, so delicious!
Originally Published: February 15, 2021 | Updated: January 25, 2024
Why You’ll Love this Vegan Chicken Pot Pie
Growing up, I always thought chicken pot pie was complicated to make, which is why we ended up buying the freezer version. Fast forward to today, and I realize that pot pies are super easy, filling, and comforting. This is the Best Vegan Chicken Pot Pie because it’s so incredibly creamy and you wouldn’t even think that it’s vegan or vegetarian.
Here are a few reasons why we love this recipe and you will too:
- Comforting and Vegan Friendly: This plant-based pot pie captures the flavors of classic chicken pot pie without any animal products.
- Flaky Double Crust: A homemade flaky vegan pie crust covers the filling for a crispy texture and ‘buttery’ flavor in every bite.
- Creamy, Hearty Filling: The almond milk creates a rich, velvety sauce chock-full of tender vegan chicken, carrots, celery, and potatoes.
- Savory and Satisfying: Aromatic spices provide a depth of flavor, making this pot pie incredibly delicious.
- Easy Weeknight Meal: Simple to assemble with store-bought or homemade crust that’s been made the night before, this vegan pot pie comes together quickly for a fuss-free dinner.
This comforting vegan chicken pot pie comes together with simple pantry staples and veggies. The ingredient list isn’t too long, with the bulk of it being spices or herbs for the creamy filling. Here’s what you’ll need:
- Vegan Butter: Provides a rich, creamy base for the sauce and gives the crust its iconic flaky texture. I love Earth Balance or Country Crock Plant Butter here.
- Yellow Onion and Garlic: Essential aromatics…can I even make a savory recipe without these?!
- Celery and Carrots: Classic pot pie vegetables that add texture and color.
- Yukon Gold Potatoes: Potatoes help thicken the sauce and make it extra hearty and filling.
- All-Purpose Flour: This also helps thicken the sauce into a luscious, velvety consistency.
- Almond Milk: Provides a creamy, dairy-free base for the sauce.
- Vegetable Bouillon Broth Base: Boosts flavor in the creamy sauce. I love using either Better Than Bouillon’s Vegetable Broth Base or Edward & Son’s Non-Chicken Bouillon Cube here.
- Vegan Chicken: Offers a meaty texture and flavor without any animal products. I use either Impossible, Gardein or Morningstar brand…usually whatever is on sale, to be honest.
- Frozen Peas: Another classic veggie that gives some freshness and extra color to the filling.
- Herbs and Spices: Rosemary, poultry seasoning (or dried thyme), bay leaves, garlic powder and black pepper provide a warm, cozy flavor.
- Pie Dough: You can use either homemade or store-bought. This give this pot pie its traditional flaky crust.
Substitutions & Add Ins
This recipe is definitely customizable based on your preferences and/or what you have on hand. Below are a few ideas!
- Non-Dairy Milk: For a nut-free option, oat milk or soy milk can be used in place of almond milk. Just be sure to use unsweetened milk with a neutral flavor.
- Vegan Butter: Olive oil can sub in a 1:1 ratio if needed. You may need to increase salt since olive oil doesn’t have salt added.
- Potatoes: Russet potatoes can be subbed for Yukon gold. Just be sure to peel them first.
- Broth: If you don’t have bouillon broth base, you can substitute half the almond milk for vegetable stock or broth.
- Pie Crust: Store-bought puff pastry, biscuit dough, or Bisquick make convenient crust shortcuts if you don’t have time to make homemade pie crust.
- Frozen or Fresh Veggies: Try frozen green beans, corn, sweet potatoes or other veggies in place of or in addition to the celery and carrots.
- Vegan Chicken: Butler Soy Curls, canned white beans, or homemade seitan can be subbed for the store-bough vegan chicken listed in the recipe below.
- Nutritional Yeast: Adds a savory, cheesy flavor to the filling.
Here’s what I recommend having on hand:
- Large Stock Pot or Dutch Oven: A 5-6 quart pot is needed for cooking the filling ingredients.
- Pie Dish or Casserole Dish: The cooked filling can be assembled in a 9-inch pie dish or 2-3 quart casserole dish before topping with crust. I prefer using a deep dish pie pan here.
- Pie Shield and Baking Tray: These are helpful for easy clean up and preventing the crust from burning.
- Airtight Container: For storage.
Step By Step Instructions
🎥 Full ingredient quantiles and video tutorial are in the recipe card below.
STEP 1: Prepare the pie crust. Roll out half the crust into a 12″ diameter circle and lay it into the pie pan. Poke holes in a radial pattern on the bottom of the crust with a fork. Place the pan and the remaining pie dough in the fridge to chill while preparing the filling.
STEP 2: In a large pot, melt the vegan butter on medium heat. Add the onion and sauté for 2 minutes to soften slightly. Add the garlic, celery, carrots, and potatoes. Sauté the vegetables for 5-7 more minutes until they begin to soften.
STEP 3: Stir in the flour and cook for a minute. Then, add in the spices (bay leaf, poultry seasoning/dried thyme, rosemary, garlic powder and black pepper).
STEP 4: Pour in the almond milk. Add the bouillon cube or broth base. Stir until the bouillon dissolves. Simmer for 10-15 minutes. The mixture should thicken significantly.
STEP 5: Preheat the oven to 425F.
STEP 6: Add in the diced vegan chicken, peas, and any additional salt and pepper to taste.
STEP 7: Roll out the upper crust into a 12″ diameter circle. Remove the pie dish from the fridge. Pour in the filling. Top with the rolled out pie crust, pinch the edges together, and slice an ‘X’ in the center to help steam release while baking.
STEP 8: For easy clean up, place the pie pan on a large baking sheet. Brush the crust with vegan butter. Bake for 35-40 minutes until golden brown.
📌 TIP: You can also make individual pot pies. Follow the same steps but place the pie dough and filling into individual oven safe ramekins. If using a puff pastry crust, you’ll only want to place it on top of the filling. Bake for about 20 minutes.
This comforting vegan chicken pot pie makes for a delicious and versatile main dish that can be enjoyed year-round. I especially love it in the winter.
Fresh from the oven, this pot pie is so incredibly good – the crust is perfectly flaky and golden brown. For the best texture and flavor, slice into the pie while still warm and garnish your serving with a sprinkle of fresh parsley, thyme or other fresh herbs. On chilly nights when you need some coziness, this pot pie really hits the spot!
Once cooled completely, the pie slices neatly for easy meal prep. Cut slices or squares (if using a casserole dish) with a sharp knife and enjoy slices for lunch throughout the work week. The flavors even get better after a day or two in the fridge! This also makes a great dish to make ahead for special occasions like birthdays, holidays and dinner parties – it’s definitely a crowd-pleaser in my house!
Also, you can swap in your favorite seasonal vegetables – try corn, zucchini and other summer produce or use heartier veggies like sweet potatoes and kale in the winter months. I made a Root Vegetable Pot Pie with Puff Pastry (the recipe is in my e-Cookbook- learn more here!), and it’s perfect for those cold fall and winter nights.
This pot pie stores well for meals throughout the week. Let the pie to cool completely before storing.
Leftover slices can be placed in an airtight container and stored in the fridge for up to 5 days. Just FYI, the crust may lose some crispness when refrigerated.
To freeze, let the cooked pot pie cool completely then wrap tightly in plastic wrap and aluminum foil. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat until warmed through before enjoying.
Below are a few tips and tricks from my kitchen to yours, so you can make the BEST vegan pot pie:
- Brown the Veggies: Be sure to sauté the onion, garlic, celery and carrots for 5-7 minutes until softened and slightly browned. This extra time on the stovetop really develops the flavor.
- Season to Taste: The saltiness of vegetable broths and bouillon cubes varies between brands. For the ideal flavor, be sure to season the filling with additional salt and pepper until it tastes great to you before baking.
- Brush Crust with Vegan Butter: Brushing the top crust with melted vegan butter helps it achieve a nice golden brown color in the oven.
- Use a Pie Shield: If the crust browns too quickly while the filling finishes cooking, tent it with aluminum foil or a pie shield to slow down browning.
Don’t have time to make the crust, no problem!
What store-bought pie crust is vegan, you may ask?
The ones I’ve used before are by Simple Truth (Kroger’s in-house brand). A lot of grocery store in-house branded crusts may be accidentally vegan. Marie Callendar’s Deep Dish crust is also accidentally vegan. Be sure to watch out for sneaky non-vegan ingredients like lard (most Pillsbury crusts use this). Peta also has this article with a few more accidentally vegan pie crusts you can find at most grocery stores.
If you can’t find any pie crust that is vegan, you could also use puff pastry on top! Pepperidge Farm’s Puff Pastry is accidentally vegan and should be available at most grocery stores.
The Best Vegan Chicken Pot Pie
This savory veggie pot pie is warm, super filling, flaky, and creamy. It’s completely omnivore-approved and makes a ton of food. This recipe makes one large deep dish pie. So if you’re feeding a crowd or love leftovers like me- this is the perfect dish for you!
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