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    Home » Meals » Dinner

    Vegan Pot Pie

    Published Sep 2, 2020 · Updated Feb 5, 2022 · 15 Comments

    11.7K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    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.
    This vegan pot pie features chickpeas and a ton of vegetables.
    Jump to:
    • Ingredients
    • Instructions
    • Variations & Substitutions
    • Make-Ahead & Storage
    • Recipe
    • Comments

    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.

    Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide!

    Ingredients

    Simple ingredients make for a delicious pot pie!

    Ingredients for pot pie on a table
    I call for potatoes, corn, carrots, and peas as the veggies in this recipe - but you can use any of your favorites.
    • 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
    The first part of making pot pie is getting the filling ready!

    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 7) Press crust into pan. 8) Add in filling. 9) Top with 2nd pie crust. 10) Bake!
    You can use vegan milk or butter for an egg wash substitute.

    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.
    See? You don't need chicken to make a fabulous pot pie!

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

    Recipe

    A close up of a slice of pot pie

    Vegan Pot Pie

    Karissa Besaw
    The best vegan pot pie made with chickpeas and vegetables.
    5 from 29 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    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
    • ⅓ cup flour
    • 1½ 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
    Tried this recipe?Let us know how it was!

    More Vegan Dinner Recipes

    • Vegan One-Pot Pasta
    • Vegan Buffalo Chicken Wraps
    • Vegan Chicken and Dumplings
    • Vegan Stuffed Peppers
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Paula Heitman says

      February 11, 2023 at 8:33 pm

      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.

      Reply
    2. Denise says

      November 07, 2022 at 10:52 pm

      How would this recipe work with vegan Chicken Broth instead of the Vegetable Broth?

      Reply
      • Karissa says

        November 08, 2022 at 1:13 pm

        Should work fine!

        Reply
    3. Mavis Harrand says

      November 17, 2021 at 2:40 am

      Making this pot pie Sunday…..what size dish do I use?? Thanks xxx

      Reply
    4. Sarag says

      October 03, 2021 at 6:27 pm

      5 stars
      My favorite vegan dish so far. Tastes so similar to the typical comforting chicken pot pie. Thanks so much!

      Reply
    5. Karen says

      July 25, 2021 at 6:26 pm

      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!

      Reply
    6. Hannah says

      April 10, 2021 at 2:11 am

      Recommendation on what to have with it 🙂 thanks

      Reply
      • Karissa says

        April 10, 2021 at 5:14 pm

        Sure! Here are a few:

        Chopped salad: https://www.karissasvegankitchen.com/vegan-chopped-salad/
        Corn on the cob: https://www.karissasvegankitchen.com/instant-pot-corn-on-the-cob/
        Roasted Brussels sprouts: https://www.karissasvegankitchen.com/roasted-brussels-sprouts/

        Reply
    7. Sis says

      April 04, 2021 at 1:40 pm

      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!

      Reply
    8. Jeannie says

      March 17, 2021 at 12:00 pm

      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.

      Reply
    9. Walter Houston says

      January 04, 2021 at 12:04 pm

      5 stars
      Love it! I used a flour made of oat and walnut. Really good and will definitely make it again

      Reply
    10. Jacob says

      December 27, 2020 at 7:07 am

      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

      Reply
      • Madison says

        June 30, 2021 at 6:27 pm

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

        Reply
    11. Christine says

      September 09, 2020 at 10:53 am

      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!

      Reply
      • Karissa says

        September 09, 2020 at 1:18 pm

        Yay! So happy to hear that, Christine! Thank you for leaving a comment and review.

        Reply

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