This cozy vegan pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust. Tastes just like classic chicken pot pie, but this one is totally meatless and dairy-free!
When my husband and I first began dating, he was really interested in my cooking and made frequent requests, usually for vegan versions of his old, non-vegan favorite dishes. This is actually a big part of what got me started blogging. (Thanks hubs!)
Some things I tackled right away. I was all about the Reuben sandwich, so much that I’ve blogged four versions of it. Others took a bit longer. I was never a big fan of meatloaf, but eventually figured out that I love it when it’s vegan.
The idea of making a vegan chicken pot pie took a little while for me to warm up to. I think I only actually ate chicken pot pie once when I was kid, and I guess I wasn’t that impressed, because I did give up meat and all by the time I was thirteen.
Finally, after six years of blogging, I decided to give it a go. And I think I did a damn fine job!
So, pot pie! There’s a lot of directions you can take when putting together a vegan chicken pot pie, but with this version I opted to stay as true to form as possible, and instead of creating a fun vegan chicken pot pie with a twist, I simply veganized classic vegan chicken pot pie.
Veggies, herbs, creamy gravy and vegan chicken, in the form of mushrooms + seitan, all baked up under a flaky crust go into this pot pie, which, my husband tells me actually tastes better than the pot pies he used to eat before giving up meat.
How to Make a Vegan Pot Pie Filling
It all starts with the filling, and the filling starts with mushrooms.
The mushrooms should be sautéed by themselves in a bit of oil. You can either do this in a separate skillet, allowing them to cook while you get started on the veggies, or you can cook your mushrooms first and then remove them from the pot before you start your veggies. Save dishes or save time — it’s up to you!
Next sweat some onions, carrots and celery in a pot with a bit of oil. Once they begin to soften up, add some garlic, then add you seitan and return the mushrooms to the pot.
Sprinkle in some flour. This is your thickener. Make sure to add it slowly and stir everything in the pot to distribute the flour. Give it a minute to cook, and then add some white wine. Bring the wine to a simmer — it should thicken up very quickly and coat the veggies. Let it cook just a bit to reduce, then add your broth, non-dairy milk, herbs, and seasonings.
Let everything simmer until the veggies are soft, and then stir in some thawed out frozen peas.
Assembling the Pie
Ladle the filling into a large pie dish or casserole dish. Arrange a pie crust on top and pinch it around the edges of the dish to form a seal, then cut some slits in the top for ventilation.
Bake the pie until your crust is golden. You’ll probably see some filling bubbling up around the edges by the time it’s done!
Tips for Making Perfect Vegan Pot Pie
- Not a fan of mushrooms? Feel free to substitute extra seitan.
- Don’t like seitan? Leave it out and use extra mushrooms.
- Use your favorite pie crust for this recipe. I love my coconut oil pie crust, made using refined coconut oil (so you don’t taste the coconut) for this, but you can also use a store-bought crust if you prefer — just check the ingredients to ensure it’s vegan!
- Make ahead option: Prepare the filling up to two days in advance, then assemble and bake the pie on the day of serving.
- Double crust option: Feel free to place a layer of crust on the bottom of the dish as well as the top. Just ensure that you’ve got enough room in your dish. I recommend using a 2 quart (9 x 9 inch) casserole dish for a double crust.
- I used a deep 10-inch pie plate for the pie shown in the photos, and had just enough room for everything. If your pie is a tight squeeze like mine, make sure to place something under it, like a cookie sheet, during baking. There will be drips!
Vegan Pot Pie
- 3 tablespoons olive oil, divided
- 10 ounces cremini or button mushrooms, stemmed, cleaned and sliced
- 1 medium onion, diced
- 1 cups diced carrots, about 2 medium carrots
- 1 cups diced celery, about 2 medium stalks
- 3 garlic cloves, minced
- 8 ounces seitan, finely diced (half a batch if using my recipe)
- 1/2 cup whole wheat flour, all-purpose works too
- 1 cup dry white wine
- 1 1/2 cups vegetable broth
- 1 cup unsweetened soy or almond milk
- 2 tablespoons nutritional yeast flakes, use more if you'd like
- 1 tablespoon soy sauce
- 1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1 teaspoon rubbed sage
- 1 cup frozen peas, thawed
- Salt and pepper to taste
- 1 vegan pie crust
Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer and cook them for about 5 minutes, until browned on the bottoms. Flip and cook for about 5 minutes more.
Remove the mushrooms from the pot and transfer them to a plate.
Add the remaining tablespoon of oil to the pot, and give it a minute to heat up.
Add the onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent.
Return the mushrooms to the pot and add seitan, along with any juice in the package.
Sprinkle in the flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies.
Stir in the wine and bring it to a simmer. The liquid should thicken up very quickly. Allow it to cook for about a minute, stirring frequently.
Stir in the broth, milk, nutritional yeast, soy sauce, rosemary, thyme and sage. Raise the heat and bring the mixture to a simmer.
Lower the heat and allow the mixture to cook at a low simmer for about 15 minutes, stirring occasionally, until the veggies are tender and the sauce has thickened up a bit.
Stir in the peas.
Remove the pot from heat, taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.
Preheat the oven to 375° and gather a large (deep 10-inch diameter or larger) pie dish or a 2 quart casserole dish.
Use a rolling pin to roll the pie crust so that it's large enough to fully cover the top of the dish.
Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the top of dough.
Bake until crust is golden brown and the filling is bubbly, about 40 minutes.
- Remove from oven and allow to sit for about 5 minutes before serving.
If you don't like seitan, leave it out and double the mushrooms. If you don't like mushrooms, leave them out (skip steps 1-3 of the recipe) and double the seitan.