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.
This vegan pot pie recipe has a rich, creamy vegetable filling. To make this vegetable pot pie as authentic as possible, this recipe calls for vegan chicken. There are many different brands of vegan chicken that I love. I recommend using nuggets by Gardein or Morningstar. I defrost these frozen nuggets in the microwave for 1-2 minutes and cut them into 1/2 inch strips.
If you have some extra time, you could also make your own vegan chick’n! I have an in-depth post on how to make the perfect vegan chick’n if you’d like to do so.
Let’s not forget the other filling ingredients! This vegan and vegetarian pot pie also has lots of veggies inside it like carrots, peas, celery, onion, and potatoes.
This recipe uses pie crust to top these pot pies, but I also love topping them with homemade biscuits or Bisquick. I’m using my recipe for the butteriest, no butter pie crust. This vegan crust is incredibly flakey and crisps up amazingly in the oven. The crispy pie crust pairs so nicely with the creamy center.
I chose to only put the crust on the top to make the dish a bit healthier, but don’t worry this pie crust won’t get soggy if you’d like to place it on the bottom of the pan too. If using a bottom crust, you don’t need to blind bake it first. Just add the crust to the bottom of the dish and bake according to the instructions below. A tip for a crisp bottom crust: be sure to poke holes into the bottom crust in a radial pattern to help it stay crisp. And try to not let the filling sit on the crust for too long prior to popping the pie in the oven.
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 pie is warm, super filling, flakey, and creamy. It’s completely omnivore-approved and makes a ton of food. This recipe made one large deep dish pie, plus enough to fill two small ramekins. So if you’re feeding a crowd- this is the perfect dish for you!
If you’re looking for more comforting main dishes, you should check out these recipes!Unbelievable Vegan “Chicken” and Waffles
Savory Root Vegetable Galette
The Best Vegan Meatloaf with Beyond Meat
Did you make this dish? I would love to know! Be sure to leave a rating and comment!
- 4 tbsp salted vegan butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 5 stalks of celery, diced
- 5 carrots, peeled and chopped,
- 2 large Yukon Gold potatoes, diced (about 4 cups)
- 6 tbsp flour
- 1 Bayleaf
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 tsp crushed dried rosemary
- 1/2 tsp white pepper
- 2 1/4 cups almond milk, unsweetened
- 1 non-chicken bouillon cube
- 1/2 cup water
- 15 oz vegan chicken, diced (about 2 1/2 -3 cups), Gardein or Morningstar
- 1/2 cup peas, frozen (optional)
- 1/4 tsp salt
- 1 recipe best vegan pie crust , OR store-bought crust/puff pastry
- Salt & Pepper to taste *
- In a large pot, melt the vegan butter on medium heat. Add the onion and saute for 2 minutes to soften slightly.
- Add the garlic, celery, carrots, and potato. Sautée the vegetables for 5-7 more minutes until they begin to soften.
- Stir in the flour and cook for a minute. Then, add in the spices (bay leaf, dried thyme, rosemary, white pepper).
- Pour in the almond milk. Add the bouillon cube and water. Stir until the bouillon dissolves. The mixture should begin to thicken after a few minutes. Simmer for about 10 minutes. Do not let the mixture come to a boil after the almond milk is added.
- Preheat the oven to 425F.
- Add in the vegan chickens, peas, if using, and any additional salt and pepper to taste.
- Prep your pie dish by spraying it with cooking spray and placing it on a baking tray. Pour the filling into the pie dish until just full.
- Roll out your pie crust into a circle about 12 inches in diameter. Place the crust on top of the filling and crimp the edges. Cut an “x” in the center to help steam escape while cooking.
- Brush the crust with some additional vegan butter to help it brown.
- Bake for 35-40 minutes until golden brown. If the crust looks like it’s browning too much, place aluminum foil onto the pie until the cook time is complete.
- Salt levels will vary depending on the bouillon cube you use, so add salt and pepper to taste
- If you'd like to add a crust to the bottom of the pie you can do so! Poke holes into the bottom crust in a radial pattern with a fork and bake according to the instructions above.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 463Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCarbohydrates: 85gFiber: 7gSugar: 9gProtein: 14g
Nutritional info is an estimate.
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