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If you are planning on making my vegan chicken pot pie for the holidays, I bet you will enjoy these holiday recipes, too. I know you’ll love this Vegan Stuffing, these Pumpkin Pie Bars, this incredible Healthy Twice Baked Sweet Potato, my fan-favorite Spicy Cranberry Salsa, or my Best Ever Sweet Potato Casserole. These recipes will make your holidays tastier!
A comfort food classic with a plant-based twist! Vegan Chicken Pot Pie has a flakey crust that covers a multitude of vegetables smothered in a creamy broth. It’s low-calorie and is ready in under an hour and is a delicious main dish for any holiday or even a weeknight. You can make the pie crust ahead of time, or use store-bought vegan pie crusts to save even more time!Jump to Recipe
Long ago before I lost 125 pounds and started eating plant-based, I loved to eat chicken pot pies. I never made them from scratch, it just never occurred to me. Instead I ate those sad frozen pot pies with all of the chemical laden ingredients.
Now that I know better this Vegan Pot Pie is tons tastier than the one I used to eat! I purposely made it with a single crust so it would be a lower calorie pot pie and since it is meat free, it’s cholesterol free.
It’s perfect for a holiday meal, Sunday family dinner, or just a weekday! I’m thinking of making this as the main dish for Christmas this year instead of my Vegan Meatloaf. It’s a difficult decision because both are delicious!
What can I sub for chicken in vegan pot pie?
I used Quorn Meatless Diced ChiQin Pieces brand vegan chicken I found in the refrigerator section of my local grocery store. If you can’t find it you can also use seitan, Butler soy curls, or even lentils would make a delicious pot pie.
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Ingredients needed (with substitutions)
- Pie crust – I like this easy vegan pie crust recipe but you can use a store-bought crust. Make sure that the ingredients are vegan.
- Olive oil– you can sub water or vegetable broth if you are oil-free.
- Potatoes – I like Yukon gold or russet best
- Onion– white or yellow are best
- Garlic – if you don’t have fresh you can sub one teaspoon of garlic powder
- Mushrooms – if you aren’t a fan you can omit
- Seitan– you can also use soy curls or lentils
- Peas – frozen work just fine
- Marjoram or rosemary – you can also use poultry seasoning
- Vegetable Bouillon Powder – you can sub one teaspoon of vegan Better Than Bouillon
- Flour – you can sub arrowroot powder or cornstarch
- Non-Dairy milk – make sure its plain, unsweetened non-dairy milk
How do you make vegan chicken pot pie?
First, you will need to make a pie crust. This is my favorite pie crust recipe or you can use a store bought vegan crust.
Keep the crust chilling in the refrigerator until you’re ready to use it.
Next, make the filling in a large skillet, preferably a cast iron one so you’ll get some iron into your diet. Then add the filling to a 9 inch pie plate or keep it in your skillet if it’s oven safe. Roll out the crust and carefully cover the pie filling with it. Trim the excess and crimp the ends. Bake for 45 minutes, cut and enjoy!
Can you freeze Vegan Chicken Pot Pie?
This pot pie freezes well. It’s great to freeze as a whole pie or you can freeze by the slice. I suggest cooking it and allowing the pot pie to fully cool before freezing. I like freezing individual portions for convenience and quick reheating.
If you like this recipe, you might enjoy one of these comforting meals as well:
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Vegan Chicken Pot Pie
- 1 pie crust
- 1 Tbsp olive oil
- 2 large potatoes, diced
- 1 onion, diced
- 2 carrot, diced
- 2 garlic cloves, minced
- 1/2 cup mushrooms, diced
- 1/2 8 ounce package seitan, diced optional – soy curls, lentils, etc.
- 1/4 cup frozen peas
- 1 tsp thyme, dried
- 1 tsp marjoram or rosemary, dried
- 1 Tbsp vegetable bouillon powder
- 1 Tbsp flour
- 1 cup almond milk, plain and unsweetened
- salt and pepper to taste
- Add olive oil to a large skillet over medium heat. Add onions and saute 3 minutes.
- Add garlic, carrots, potatoes, mushrooms, seitan and saute 5 minutes.
- Add frozen peas, thyme and marjoram. Stir and cook for 1 minute. Then add Vegetable Bouillon Powder, flour and stir to coat vegetables.
- Add almond milk and stir well. Bring to a simmer then reduce heat and let thicken (about 5 minutes). Add salt and pepper to taste.
- Preheat oven to 350 degrees. Place 4 ramekins or an 8 x 8 oven safe dish on a baking sheet.
- Roll dough out to 1/4 inch thick. Place ramekin on top and press into dough to indent. Remove ramekin and cut 1/2 inch wider than the indention. If using an 8×8 dish, roll dough to a 9×9 square.
- Spoon filling into dishes. Place dough on top allowing for a little overhang. Pinch or crimp edges. Slice a small X into the center of the dough to allow steam to escape.
- Bake for 30 minutes or until golden brown. Allow to cool for 5-10 minutes. Serve and enjoy!
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About Cindy Newland
Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.
Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!
If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.
Or if you just want to dip your toe into plant-based eating… start your mornings right with one of these fantastic recipes for FREE!
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