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Vegan Pot Pie

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.

Vegan pot pie with a slice removed, showing veggies and chickpeas.

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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!

Ingredients for pot pie on a table.
  • 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.

Steps to making pot pie filling in a deep pan.

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.
Collage of steps for assembling "chicken" pot pie, including pouring the filling into a homemade pie crust.

Vegan Dinners eBook

  • 21 Dinner Recipes
  • 8 Bonus Recipes
  • 2-Week Meal Plan

Recipes Include:

  • Taco Casserole
  • Sweet Potato Chili
  • “Cheesy” Potato Burritos
  • …and way more!

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.
A slice of vegan pot pie on a plate with a fork taking a bite out.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

A close up of a slice of pot pie

Vegan Pot Pie

Karissa Besaw
The best vegan pot pie made with chickpeas and vegetables.
4.91 from 41 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Vegan
Servings 8
Calories 328 kcal

Ingredients
  

  • vegan pie crust double crust
  • ¼ cup vegan butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • cup flour
  • cups vegetable broth
  • ¾ cup oat milk or any unsweetened non-dairy milk
  • 1 large carrot peeled and chopped
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 large potato peeled and cubed
  • 1 can chickpeas drained and rinsed
  • salt and pepper to taste

Instructions
 

  • 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.
  • Whisk in the vegetable broth and milk.
  • 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.) Season with salt and pepper to taste.
  • Remove from heat and let cool off for about 10 minutes. In the meantime, roll out the dough.
  • 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 the crust lightly with non-dairy milk or melted butter (optional, but helps get a golden brown color.)
  • 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.

Video

Notes

  • My favorite kind of potato to use is Yukon gold.

Nutrition

Calories: 328kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 5gSodium: 417mgPotassium: 338mgFiber: 3gSugar: 3gVitamin A: 1983IUVitamin C: 14mgCalcium: 51mgIron: 2mg
Did you try this recipe?Let us know how it was!

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20 Comments

  1. 5 stars
    Tastes amazing and was very easy to make (I used store bought vegan crusts and frozen peas/carrots/corn). I did have the same issue that Marissa was having with the potatoes being underdone at ten minutes of simmering and I had diced them to less than 1/2″ cubes, so I ended up simmering for 20 minutes until they were soft enough. However, I am not great at cooking, so maybe I wasn’t simmering at a high enough temp.
    Awesome recipe! Thanks so much for sharing.

  2. 3 stars
    The recipe was delicious but i was disappointed because I followed the instructions exactly and the potatoes were hardly cooked. They were like raw even after I had cooked them for ten mins and in the oven. I would’ve very much enjoyed it if they had been cooked, I’d suggest anyone who makes this to boil the potatoes in a separate pot for a bit so they soften up first.

    1. Hi Marissa! I’m sorry to hear that. I haven’t had this issue but would love to help you problem solve. My biggest concern would be your oven temperature. After 25-30 minutes at 425, those potatoes definitely should have been tender! You could get an oven thermometer to test it. My second suggestion would be to cut the potato into smaller chunks. Potatoes cut into 1-inch or less chunks should become tender after 10 minutes of simmering. Hope those suggestions help.

  3. Well I had to wing it one night cause we are moving. I love this just the way it is – but sometimes you gotta do what you gotta do – thanks to your terrific recipe.
    1. Do you think it is okay to place the pie crust in the pie pan on a cookie sheet?
    2. Can I use biscuits as the top pie crust?
    Thanks again for your extremely good and useful website.

  4. 5 stars
    I found the recipe and had my husband make it tonight. It was delicious! Can’t wait to have it for lunch tomorrow. Brussels sprouts went very well with it. Thanks!

  5. 5 stars
    Yummy! I totally enjoyed this! Combined veggies and sauce the night before. Easy to put together and stick in the oven…. Very good!

  6. 5 stars
    Third time making this. The thickening ratio is perfect. I just use a top crust in cast iron deep pot so I only have one pot to wash. It goes from stove top to oven. Thank you.

  7. Made this for my non vegan family and added some vegan chicken strips they proper said it tasted like a real chicken pie and not only that but my dad said and I quote “one of the best chicken pies i have ever tasted and its not even with real chicken” thank you so much forthid recipe cant wait to make it again

    1. 5 stars
      This is actually my 3rd time making this. I absolutely love this recipe, I have never had a better pot pie.

  8. 5 stars
    This was the best pot pie I’ve ever made. The crust was so flaky and delicious, and the filling was perfectly flavorful. Excellent recipe; can’t wait to make it again!

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