Vegan Pot Pie

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No chicken needed for a tasty pot pie! This vegan pot pie has a super creamy filling loaded with vegetables and chickpeas. Plus, the homemade pie crust is absolutely heavenly.

Jump to:

• Ingredients
• Instructions
• Variations & Substitutions
• Make-Ahead & Storage
• Recipe
• Reviews

Chicken pot pie was one of my favorite comfort food dinners before going vegan. Good news: we can get those same flavors without meat or dairy!

This is a delicious labor-of-love weekend meal or special occasion dinner (great for Thanksgiving or Christmas!) Enjoy on its own or serve with a fresh chopped salad. See the section on variations and substitutions for how to make this pot pie oil-free or gluten-free.

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Ingredients

Simple ingredients make for a delicious pot pie!

• Pie crust: This is my favorite recipe for homemade vegan pie crust. It's so flaky and buttery! If you opt for storebought, make sure to read the label because many contain eggs, dairy, and/or lard.
• Vegan butter: I like to use Earth Balance.
• Seasoning: Onion powder, garlic powder, sage, and thyme.
• All-purpose flour: This will thicken the filling.
• Vegetable broth
• Oat milk: I love oat milk because it's neutral-tasting and so creamy. You can substitute with any non-dairy milk of your choice (plain, unsweetened.)
• Vegetables: Carrots, peas, corn, and potatoes.
• Chickpeas: This is basically the chicken substitute for our vegetable pot pie. Gardein has some tasty frozen "chick'n" strips you could use, too!

Instructions

There are two main parts to vegan pot pie: cooking the filling, then baking the pie.

Prep: Make the pie crust. If you bought one, set it out at room temperature so it's easy to roll out.

1. Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
2. Whisk in the vegetable broth and milk.
3. Mix in the carrots, peas, corn, potatoes, and chickpeas. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.)
4. Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
5. Assemble the pot pie - press one crust into the pie pan, add the filling, then top with the second crust. Decorate the crust how you want! Then, brush crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
6. Bake at 425°F for 25-30 mins. About halfway through, cover the edges of the pie crust with aluminum foil or pie crust shield so they don't burn. so they don't burn.

Variations & Substitutions

• Oil-free: In the pot (not heated yet) whisk together the seasonings, vegetable broth, oat milk, and flour. Add in the veggies and follow the remaining instructions as detailed in the recipe card.
• Gluten-free: Substitute the flour with all-purpose gluten-free flour that contains xanthan gum like Bob's Red Mill 1-to-1.
• Vegetables: You can omit or add whatever vegetables you want to this pot pie. Green beans and cauliflower are great additions!

Make-Ahead & Storage

• For meal prep, the easiest thing to do is make the pie crust ahead of time. You can also make the filling ahead of time, but you may need to add a little extra liquid before assembling the pot pie as the vegetables tend to absorb it.
• You can also freeze it! I recommend using a disposable pie tin. After assembling the pie (do not bake) wrap the pie in foil and plastic wrap or store in an airtight freezer bag. Freeze for up to 3 months. When you are ready to cook it, no need to thaw it out. Just add 15-25 minutes to the baking time.
• Store leftovers in the fridge for up to 3 days.

Recipe