Vegan Chicken Pot Pie
There’s nothing better than a warm, comforting meal, and this vegan chicken pot pie is just that! It’s packed with tender tofu, hearty potatoes, sweet carrots, and peas, all coated in a rich and creamy cashew sauce. Everything gets baked under a flaky golden crust for the perfect balance of crispy and creamy textures. It’s a plant-based twist on a classic that’s just as cozy and satisfying.
This recipe is great for family dinners, meal prep, or whenever you’re craving something hearty. The cashew cream sauce adds a rich, dairy-free creaminess that ties everything together. Plus, it’s easy to customize with your favorite herbs and spices. Whether you’re making it for a special occasion or a simple weeknight meal, this pot pie is sure to be a hit!
Who’s ready to dig in?
Why You’ll Love This Vegan Chicken Pot Pie
This vegan chicken pot pie is the perfect mix of creamy, hearty, and comforting. Tender tofu, potatoes, carrots, and peas are coated in a rich cashew cream sauce and baked under a flaky, dairy-free crust. It’s an easy, delicious meal that’s great for family dinners, meal prep, or anytime you want something warm and satisfying! Here are more reasons we can’t get enough of this recipe:
- Classic Comfort Food Without the Meat. This dish has all the cozy, nostalgic flavors of a traditional pot pie—rich, creamy filling, tender “chicken,” and a golden crust—but it’s completely plant-based! You get all the comfort without needing meat or dairy.
- A Flaky, Buttery Crust. That golden, crispy crust is one of the best parts! Whether you use store-bought dough or make your own vegan crust, it adds the perfect contrast to the creamy filling. Plus, vegan butter makes it just as rich and delicious.
- Packed with Flavorful, Hearty Ingredients. From tempting tofu to colorful veggies like carrots, peas, and potatoes, every bite is loaded with texture and taste. The creamy cashew sauce ties it all together, making it extra satisfying.
- Great for Meal Prep and Leftovers. Make a big batch and enjoy it throughout the week! Leftovers store well in the fridge and reheat beautifully. You can even freeze portions for a quick and comforting meal later on.
- Crowd-Pleasing and Family-Friendly. This dish is a hit with everyone—vegans and non-vegans alike! It’s a great way to serve a meal that feels familiar, filling, and satisfying for all kinds of eaters. Perfect for family dinners or cozy holiday gatherings!
Key Ingredients and Substitutions
The right ingredients make this vegan chicken pot pie creamy, hearty, and full of comforting flavor. From extra firm tofu for protein to a rich cashew cream sauce, each ingredient plays a key role in creating the perfect bite. Plus, there are plenty of easy swaps, so you can customize it to fit your taste or what you have on hand:
- Extra Firm Tofu – Adds protein and gives the filling a hearty, satisfying bite. Extra firm tofu (or even super firm) holds its shape well and absorbs the flavors of the sauce, making it a great stand-in for chicken. Press the tofu before cooking to remove excess moisture so it soaks up even more flavor. You can also cube or shred it for different textures. Jackfruit or soy curls can work if you want a different plant-based “chicken” option.
- Yellow Potatoes: Give a creamy, tender texture that makes the pot pie extra filling. Their mild flavor blends well with the rich, savory sauce. Dice the potatoes into small, even pieces so they cook evenly in the sauce. Sweet potatoes can add a slightly sweeter flavor and a boost of nutrients.
- Mushrooms, Carrots, and Green Peas: Bring a mix of textures, colors, and nutrients. Mushrooms add a savory, meaty depth, carrots bring sweetness, and peas add a little pop of freshness. Sauté mushrooms (oyster mushrooms would work well) before adding them to deepen their flavor and prevent them from releasing too much liquid in the pie. Try green beans, corn, or celery if you want to switch things up! A bag of frozen mixed diced veggies is also handy, if you have some in the freezer.
- Raw Cashews: Create a thick, creamy sauce that makes the filling extra comforting. They replace traditional dairy-based cream while keeping the pot pie smooth and velvety. Soak the cashews in hot water for at least 30 minutes before blending to get a super smooth sauce. Coconut cream or blended silken tofu can work for a nut-free alternative.
- Vegan Butter and Flour: The roux, a mixture of vegan butter and flour, serves as the thickening agent in the sauce. It gives the pot pie that classic, comforting taste. Brush a little melted vegan butter on top of the crust before baking for extra color and crispiness. Olive oil or coconut oil can work in the filling, but for the rue, stick with vegan butter for the best flavor.
- Ground Nutmeg: A subtle ingredient, but it makes a big difference in giving the pot pie that cozy, homemade taste. Use just a tiny pinch—too much can overpower the dish! A little white pepper or ground mustard can add a similar depth without the warmth of nutmeg.
For exact measurements, check out the printable recipe card at the bottom of this post.
How To Make Vegan Chicken Pot Pie
Making vegan chicken pot pie is easier than you think! With extra firm tofu, hearty veggies, and a rich cashew cream sauce, you get all the classic flavors in a plant-based way. Just cook the filling, pour it into a dish, top it with a flaky crust, and bake until golden and bubbly!
Step 1: Make The Pie Crust – For the crust, blend the flour, salt, and vegan butter in a food processor until it resembles a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, ensuring not to overmix.
When you can press the mixture together to form a pliable (but not moist or sticky) dough, it’s ready. If necessary, add more water 1 tablespoon at a time to reach this consistency. Roll the dough into a 10 × 10-inch shape (about 1⁄4 inch thick) between two parchment paper sheets on a baking sheet. Chill it in the refrigerator (keeping it on the baking sheet for easy handling) for at least 15 minutes.
Step 2: Prepare The Filling – For the vegetable filling, sauté onions in vegetable oil over medium heat for about 5 minutes until translucent. Add mushrooms, carrots, garlic, salt, basil, marjoram, and pepper, and sauté for another 5 minutes. Remove from heat and gently fold in the tofu, peas, and potatoes. Set aside.
Step 3: Make The Béchamel Sauce – Preheat the oven to 450 degrees F. To prepare the béchamel sauce, blend water, cashews, mustard, salt, and nutmeg until smooth. In a medium saucepan over medium-low heat, melt the vegan butter, add the flour, and whisk for 2 minutes until it forms a roux.
Gradually whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking often, for approximately 10 minutes until the sauce thickens.
Step 4: Assemble the Pot Pie – Combine the sauce with the sautéed vegetables, creating a stew. Transfer the mixture to a 9-inch pie pan. A 9 × 13-inch baking dish can also be used.
Retrieve the chilled crust from the refrigerator, peel off the top parchment sheet, and invert the dough onto the stew using the bottom parchment. Create 8 to 10 decorative 2-inch slits in the crust for venting.
Step 5: Bake Until Golden Brown – Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then turn on the broiler and broil for about 5 minutes until the top lightly browns. Serve while hot.
Tips for Perfect Pot Pie Crust
The perfect pot pie crust is flaky, buttery, and golden-brown. For a crisp crust, make sure your ingredients are cold and handle the dough as little as possible. Whether you’re using store-bought or homemade dough, these tips will help you achieve a deliciously crisp and flaky crust every time!
- Short on time? Use a ready-made puff pastry. It’s easy to use and you can always have it available for you in your freezer and cook these pies spontaneously when you’re out of ideas.
- If you are making your own dough, don’t skip the chilling step. Chilling the crust dough in the refrigerator is essential to prevent it from becoming too sticky and difficult to work with. It also helps create a flakier texture.
- With either crust, make sure you slit it with decorative vents to allow steam to escape during baking. This prevents the filling from becoming too watery.
- To achieve a beautifully browned top crust, turn on the broiler for the last few minutes of baking. Keep a close eye to prevent burning.
How to Store Leftover Pot Pie
Storing leftover vegan chicken pot pie is easy! Here’s how:
- Refrigerator: Let the pot pie cool completely, then cover it tightly with foil or transfer it to an airtight container. Store it in the fridge for up to 4 days.
- Freezer: For longer storage, wrap individual slices or the whole pie in plastic wrap, then foil, or place them in a freezer-safe container. Freeze for up to 3 months.
- Reheating: Warm leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. If frozen, thaw in the fridge overnight before reheating. You can also microwave it in short bursts, but the crust may not stay as crispy.
Serving Tips and Suggestions
This vegan chicken pot pie is perfect served on its own, but here are some suggestions to really make this recipe shine! No matter how you serve it, this pot pie is sure to be a hit!
- Pair It with a Fresh Side Salad – A crisp green salad (like this Delicata squash harvest salad) adds a refreshing contrast to the rich, creamy pot pie. Try a mix of arugula, cherry tomatoes, cucumbers, and a light lemon vinaigrette for a fresh and zesty side.
- Serve It in Individual Ramekins – Make mini pot pies by baking them in small ramekins or oven-safe bowls. It’s a fun way to serve guests and gives everyone their own perfectly portioned pie!
- Add a Side of Roasted Veggies – Roasted or steamed vegetables can also round out the meal. Try sheet pan roasted asparagus, roasted potatoes and broccoli, or roasted root vegetables for extra fiber and flavor.
- Top It with a Flaky Biscuit – For a twist on the classic crust, bake the filling in a casserole dish and top it with fresh, fluffy biscuits. It’s just as cozy, and you get a fun biscuit-and-gravy-style experience!
- Tarty Topping – For a touch of sweetness and tartness, serve your pot pie with a dollop of cranberry sauce. Its fruity flavors complement the savory pot pie beautifully.
- Drizzle with a Little Hot Sauce – If you like a bit of heat, add a drizzle of your favorite hot sauce or a sprinkle of red pepper flakes. A little spice can balance the creamy richness of the pie and take the flavor up a notch.
Casserole FAQs
Storing leftover vegan chicken pot pie is easy! Let the pot pie cool completely, then cover it tightly with foil or transfer it to an airtight container. Store it in the fridge for up to 4 days. For longer storage, wrap individual slices or the whole pie in plastic wrap, then foil, or place them in a freezer-safe container. Freeze for up to 3 months. Warm leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. If frozen, thaw in the fridge overnight before reheating. You can also microwave it in short bursts, but the crust may not stay as crispy.
Making your vegan chicken pot pie gluten-free is easy with just a few simple swaps! Here’s how: Swap regular all-purpose flour with a gluten-free flour blend (cornstarch and arrowroot powder also work) to thicken your cashew cream sauce. Just make sure the blend is a 1:1 substitute for traditional flour. Also, look for a store-bought gluten-free pie crust or make your own using a gluten-free flour blend and cold vegan butter. You can also try almond flour or rice flour-based crusts for a different texture.
If you don’t like tofu, no worries! You can swap it with tempeh, which has a nutty flavor and firm texture. Chickpeas work great too—mashed or whole, they add protein and texture. Seitan has a chewy, meat-like bite, while jackfruit is perfect for shredding and soaking up flavors. Mushrooms add a savory, meaty feel and are a tasty alternative. Any of these options will give your pot pie a delicious, hearty filling!
More Vegan Casserole Recipes To Try
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Vegan Chicken Pot Pie
Equipment
- High Speed Blender
Ingredients
Crust:
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup plus 2 tablespoons vegan butter
- ¼ cup ice water, plus up to 5 additional tablespoons as needed to form a dough
Vegetable Filling:
- 2 tablespoons vegetable oil
- 3 cups yellow onions, diced
- 2 cups button mushrooms, sliced
- 1 ⅓ cups carrots, diced
- 1 large clove garlic, minced
- 2 teaspoons salt
- ¾ teaspoon dried basil
- ¾ teaspoon dried marjoram
- ¾ teaspoon ground black pepper
- 8 ounces extra-firm tofu, (half a 16-ounce block) drained and sliced into tiny cubes
- 1 cup frozen green peas
- 2 ½ cups yellow potatoes, cubed, steamed until soft
Béchamel Sauce:
- 3 cups water
- ¾ cup raw cashews
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ cup vegan butter
- ½ cup all-purpose flour
Instructions
- To prepare the crust, combine the flour, salt, and vegan butter in the bowl of a food processor and pulse until the mixture looks like a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, but do not overmix. When you squeeze the clumps with your hand, the mixture should come together to form a pliable (but not moist or sticky) dough. If needed, add more water 1 tablespoon at a time until you reach that consistency. Between two sheets of parchment paper on a baking sheet, roll the dough to a 10 × 12-inch rectangle (about 1⁄4 inch thick). Chill the rolled-out dough in the refrigerator (keep it on the baking sheet to make it easy to transfer) for at least 15 minutes.
- To make the vegetable filling, heat the vegetable oil in a large sauté pan over medium heat. Add the onions and sauté for about 5 minutes, until the onions are translucent. Add the mushrooms, carrots, garlic, salt, basil, marjoram, and pepper and sauté for another 5 minutes. Remove the pan from the heat and fold in the tofu, peas, and potatoes. Set aside.
- Preheat the oven to 450 degrees F.
- To make the béchamel sauce, in a high-powered blender, combine the water, cashews, mustard, salt, and nutmeg and blend until completely smooth. In a medium saucepan over medium-low heat, melt the vegan butter and add the flour. Whisk for 2 minutes until the mixture begins to clump and toast up into a roux. Whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking frequently, for about 10 minutes, until the sauce thickens.
- Pour the sauce over the sautéed vegetables and stir to combine into a stew. Transfer to a 9 × 13-inch baking dish.
- Remove the chilled crust from the refrigerator and peel off the top sheet of parchment. Lift the bottom sheet of parchment along with the dough and invert the dough onto the top of the stew. Slice 8 to 10 decorative 2-inch slits into the crust as vent holes.
- Place the baking dish onto a rimmed baking sheet to catch any drips. Bake for 30 minutes. Turn on the broiler and broil for about 5 minutes to lightly brown the top. Serve hot.
Notes
Nutrition
This vegan chicken pot pie recipe was adapted from a pot pie made by Allison Rivers Samson and is published in The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. This recipe was published with permission from BenBella Books, 2020, all rights reserved.
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Leave a Comment
Looks so delicious!
I think we can all agreee pot pies are the greatest of all time! I just always loved digging into the flavour filled middle is the best part 😀
Pot pies are always such a comfort food for me. This one in particular really tastes like the one I used to eat growing up. You’ll never miss the meat. Even my omnivore husband loves this dish and we both aren’t huge fans of mushrooms. It’s got a lovely savory flavor and it’s super simple to make. Highly recommended!
I looooooove pot pie, and this one is fabulous!
I love pot pies so much!!!! This recipe looks super easy and so delicious! Can’t wait to whip this up!
I wasn’t very aware of the savory pie crazy until I move to England. Here, savory pies are a credo 😀 These super-simple mini pot pies are so good! My favorite way to eat them is with a simple green side salad.
I was in my 20s before I had pot pie for the first time, but ever since then I’ve been a die-hard fan! It’s worth all the effort to make, but I love that this recipe is relatively simple. You’ve gotta try it!
Pot pies are in my list of Top Ten Favorite Foods so you’d best believe ramekins are going on my holiday shopping list so I can get right to making these!! I’m so excited and can already taste the fluffy, flaky crust.