Pot pie is one of those comfort foods that feels like a hug in dinner form — golden crust on top, creamy filling underneath, and just enough vegetables to make you feel like you’re eating responsibly. The problem? Traditional versions rely heavily on butter, cream, and chicken. This one flips it vegan without losing the comfort factor.
Instead of chicken, you’ve got tender chunks of plant-based protein (soy curls, seitan, or even chickpeas if that’s your vibe). The filling is creamy thanks to a simple roux and plant milk. And the crust? Buttery, flaky, and unapologetically indulgent.
🎯 QUICK FACTS
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 6
- Difficulty: Moderate (mainly because of the crust)
📝 INGREDIENTS
For the Filling:
- 2 tablespoons olive oil or vegan butter
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup diced potatoes (Yukon Golds hold up best)
- 1 cup frozen peas
- 1 cup plant-based chicken substitute (soy curls, seitan, or chickpeas)
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant milk
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon rosemary (optional, but adds depth)
- Salt & black pepper, to taste
For the Crust:
(You can use store-bought vegan pie crust, but homemade is worth it.)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold vegan butter (cut into cubes)
- 6–8 tablespoons ice water
👩🍳 HOW TO MAKE IT
Step 1. Make the crust (if homemade).
Mix flour and salt. Cut in vegan butter until crumbly. Add ice water gradually until dough just comes together. Divide into 2 discs, wrap, and chill at least 30 minutes.
Step 2. Cook the filling.
In a large skillet, heat oil. Add onion, carrots, celery, and garlic; sauté until softened. Stir in potatoes and cook another 5 minutes.
Step 3. Build the sauce.
Sprinkle flour over the veggies, stir, and cook for 1 minute. Slowly whisk in broth and plant milk until smooth. Simmer until thickened, about 5–7 minutes. Add peas, plant-based chicken, thyme, rosemary, salt, and pepper.
Step 4. Assemble.
Preheat oven to 400°F (200°C). Roll out one crust and press into a 9-inch pie dish. Pour in the filling. Roll out second crust and lay over top. Seal and crimp the edges, cut a few slits for steam.
Step 5. Bake.
Brush the top with a little plant milk for golden color. Bake 40–45 minutes, until the crust is golden brown and the filling is bubbling.
Step 6. Cool (briefly).
Let it sit 10–15 minutes before slicing. Hot filling straight out of the oven is basically lava — trust me, I’ve learned the hard way.
📊 NOTES & NUANCE
- If you’re short on time, puff pastry (most brands are accidentally vegan) makes a great shortcut crust. Just use it on top instead of bottom + top.
- Chickpeas work surprisingly well in place of plant-based chicken — they hold texture and absorb flavor.
- The roux (flour + fat base) is what makes this creamy without dairy. Don’t skip it.
❓ FREQUENTLY ASKED
“Can I make this ahead?”
Yes — assemble the pie, cover, and refrigerate unbaked up to 24 hours. Bake straight from the fridge (add ~5 minutes to cook time).
“Can I freeze it?”
Absolutely. Bake first, cool completely, wrap tightly, and freeze. Reheat at 350°F until warmed through.
“Can I make mini pot pies?”
Yep! Use ramekins or small oven-safe dishes. Same recipe, shorter bake (about 25–30 minutes).
🌟 VARIATIONS
- Mushroom Pot Pie: Swap plant-based chicken for sautéed mushrooms.
- Herby Pot Pie: Add fresh parsley, sage, or dill for extra brightness.
- No-Crust Pot Pie: Use only a top crust (puff pastry is especially good for this).
🍽 STORAGE
- Fridge: 3–4 days, covered.
- Freezer: Up to 2 months (baked or unbaked).
✨ This vegan chicken pot pie doesn’t try to reinvent the wheel — it just proves you can keep the cozy, creamy, flaky magic of the original without dairy or meat. It’s hearty enough for a Sunday dinner, but forgiving enough for a weeknight if you take a few shortcuts.
