Vegan Chicken Pot Pie (2024)

This vegan chicken pot pie is bursting with flavor and texture. It's filled with tender potatoes, carrots, peas, and meaty chunks of chicken substitute, and topped with a golden, flaky puff pastry crust. Both vegetarians and meat-eaters alike will enjoy this plant-based take on a classic comfort food.

This comforting vegan pot pie is the ultimate plant-based comfort food for chilly nights when you're craving something warm, hearty, and nostalgic. With its savory vegetable-packed filling and protein-rich chunks of chicken substitute, one bite will transport you back to childhood memories of chicken pot pie - but without the meat or dairy.

The best part? There's no need to fuss with homemade pie dough thanks to store-bought vegan puff pastry, which gives this pot pie its signature golden, flaky top crust. Most brands like Pepperidge Farm are accidentally vegan, meaning no egg or dairy ingredients. Simply layer the thawed puff pastry over the cooled filling, poke a few fork holes, and bake it for pot pie perfection.

You won't believe this tasty meal is 100% plant-based and free of animal products. All the lush textures of chicken and vegetables paired with the comforting factor of puff pastry means this vegan pot pie is satisfying for herbivores and carnivores alike. When you crave the childhood nostalgia of chicken pot pie but want to stick to your vegan diet, this simple recipe delivers on every level.

Serve with a lush side of creamy mashed potatoes for the ultimate dinner.

💚Reasons You'll Love This Recipe

• It's a comforting, hearty and satisfying plant-based meal. The filling is packed with veggies and protein-rich chicken substitute.
• The puff pastry on top makes it feel indulgent and special. When it bakes up golden brown, it looks as good as it tastes.
• It's a great recipe for vegetarians or vegans missing classic chicken pot pie flavors. The seasonings and ingredients mimic the taste beautifully.
• It's budget-friendly and makes great leftovers.

👨‍🍳How To Make Vegan Chicken Pot Pie

• Preheat your oven to 425°F (220°C).
• In a large pot, melt your vegan butter over medium heat. Add the onions, celery, and mushrooms, and sauté until they're softened.
• Add the flour to the pot and stir well to create a roux. Cook for a couple of minutes to eliminate the raw flour taste.
• Slowly whisk in the vegetable broth and almond milk to the pot, ensuring there are no lumps. Continue stirring until the mixture thickens.
• Add the potatoes, carrots, peas, vegan chicken substitute, thyme, rosemary, salt, and pepper. Stir to combine everything evenly. Allow the mixture to simmer until the vegetables are tender.
• Once the filling is ready, transfer it to a 9-inch (23 cm) pie pan. If you prefer to use a casserole dish, opt for one that's approximately 9x9 inches (23x23 cm) or a similar size to maintain the thickness of the filling and crust.

• Roll out one sheet of puff pastry to fit the top of the pie dish. You can use a little flour to prevent sticking.
• Place the rolled-out puff pastry over the filling, covering it completely. Trim any excess pastry hanging over the edges. Press the edges of the puff pastry against the rim of the pie dish to seal it.
• Optionally, you can brush the top of the puff pastry with a little plant-based milk for a golden finish. Cut a few slits in the puff pastry to allow steam to escape during baking.
• Bake in the preheated oven for 20-25 minutes or until the puff pastry is puffed and golden brown.
• Allow the vegan chicken pot pie with puff pastry to cool for a few minutes before serving.

⭐Expert Tips

• Mushrooms really amp up the umami in this vegan pot pie. You can use any mushroom, but I'm particularly fond of shiitake mushrooms.
• Whisk the broth into the roux slowly to prevent lumps from forming when thickening the filling.
• Use thawed but cold puff pastry. Take it out of the fridge about 10 minutes before rolling it out to make it easier to handle. But you want it as cold as possible when baking to get maximum rise.
• Don't forget to cut a vent in the top of your pot pie so steam can escape easily during baking. This prevents the pastry from getting misshapen or soggy underneath.

🍽️Serving Suggestions

Pair this iconic, crave-worthy main with any combination of these plant-powered sides for a memorable and satisfying meal. These options play well with the pot pie's flavor profile:

• Roasted Brussels Sprouts - The bitterness pairs nicely with the creamy, savory pie filling. Try my Roasted Brussels Sprouts In A Maple Balsamic Glaze.
• Green Salad - A simple green salad with vinaigrette dressing helps balance the richness of the pot pie. Try my Chick-fil-A Kale Salad Recipe {Copycat Recipe} for the perfect, simple salad. Add nuts, seeds or plant-based bacon bits for extra texture.
• Vegan Mashed Potatoes - Smooth, creamy potatoes make the ultimate comfort food side. Use unsweetened non-dairy milk and vegan butter or oil for pure comfort.
• Cornbread - The sweet corn flavor and crumbly yet moist texture offset the vegetable pot pie wonderfully. Serve cornbread warm from the oven.
• Vegan Baked Beans - Sweet maple or barbecue baked beans lend homestyle, nostalgic flavors next to a flaky vegan pot pie. They also provide protein.

❄️Storage Instructions

Refrigerator

If you have leftovers or want to prepare the pie in advance, store it in the refrigerator. Allow the pie to cool completely before covering it with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.

Freezer

Allow the pie to cool completely. Wrap it tightly in plastic wrap or aluminum foil. You can also put it in an airtight container. It will keep for up to 2-3 months. When you're ready to eat your vegan chicken pot pie, thaw it in the refrigerator overnight. Reheat in a 350°F (175°C) oven covered with foil, for about 20-30 minutes or until it's heated through.

🙋Frequently Asked Questions

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