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Vegan Pot Pie

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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!

Vegan Pot Pie in a Cast Iron Pie Plate with Serving Spoon

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!

Slice of Vegan Pot Pie on a Plate with Fork and Water Glass

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.

Collage Showing Steps 1-4 for Making Vegan Pot Pie Filling: Sauté Mushrooms on Both Sides, Sweat Veggies, and Add Mushrooms and Seitan

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.

Collage Showing Steps 5-8 for Making Vegan Pot Pie Filling: Add Flour, Add Wine, Simmer with Broth and Seasonings, and Stir in 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.

Collage Showing Steps for Assembling Vegan Pot Pie: Place Filling in Pie Dish, Cover with Crust, and Cut Slits in Crust

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!

Vegan Pot Pie with a Slice Removed

Dig in!

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!

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Vegan Pot Pie in a Cast Iron Pie Plate with Serving Spoon
5 from 4 votes
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Vegan Pot Pie

This vegan chicken pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust!
Course Entree
Cuisine American
Keyword easy vegan dinner recipe, savory pie, seitan recipes
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 369 kcal
Author Alissa

Ingredients

  • 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

Instructions

  1. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.

  2. 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.

  3. Remove the mushrooms from the pot and transfer them to a plate.

  4. Add the remaining tablespoon of oil to the pot, and give it a minute to heat up. 

  5. 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. 

  6. Return the mushrooms to the pot and add seitan, along with any juice in the package.

  7. Sprinkle in the flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. 

  8. 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.

  9. Stir in the broth, milk, nutritional yeast, soy sauce, rosemary, thyme and sage. Raise the heat and bring the mixture to a simmer. 

  10. 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. 

  11. Stir in the peas. 

  12. Remove the pot from heat, taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.

  13. Preheat the oven to 375° and gather a large (deep 10-inch diameter or larger) pie dish or a 2 quart casserole dish. 

  14. Use a rolling pin to roll the pie crust so that it's large enough to fully cover the top of the dish. 

  15. 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.

  16. Bake until crust is golden brown and the filling is bubbly, about 40 minutes.

  17. Remove from oven and allow to sit for about 5 minutes before serving.

Recipe Notes

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.

Nutrition Facts
Vegan Pot Pie
Amount Per Serving
Calories 369 Calories from Fat 143
% Daily Value*
Total Fat 15.9g 24%
Saturated Fat 2.3g 12%
Sodium 761mg 32%
Potassium 541mg 15%
Total Carbohydrates 33.7g 11%
Dietary Fiber 5.5g 22%
Sugars 4.6g
Protein 18.2g 36%
Calcium 10%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. I can’t wait to try this! Thank you! One question though – what is a good white wine substitute to avoid using alcohol?

    Thanks!

    Reply

  4. Just made this and it taste great!!! I didn’t make a crust. I made vegan biscuits to put on top and bake in a dish. I am also going to freeze this in individual portions with a biscuit on top of each one and see how it turns out. Will being using this recipe again , for sure !!!

    Thanks!

    Reply

  5. We made this last night and OH MY GOD. I have not had a good pot pie – vegan or before – in so long. This one blows all the other recipes I’ve tried out of the water! I bet it will be even better in the colder months.

    Reply


  7. HI! I finally got around to trying this recipe and it turned out great. I used a regular old store bought crust and double mushrooms, and I realized too late I was out of peas so I used a can of green beans. It ended up having a slight green-bean-casserole vibe to it by accident. Every recipe of yours I’ve tried has been a hit!

    Reply

    • The crust might soften up a bit, but I always have leftovers when I make this and they’re great. Another option is to assemble the pie a day ahead and bake it when you’re ready. Enjoy!!

      Reply


  11. I was skeptical about the liquid smoke but decided to have faith and girl, you are a genius! I could not stop eating it by the spoonful straight out of the pan! I ladeled it into 3 smaller pie dishes and covered them w/ cut out dough hearts 💕 for Valentines Day. Thanks Alissa!

    Reply


  12. I’ve made this 3 times since I discovered it a couple of months ago. It’s that good. The first time, I didn’t have any seitan so decided to give TVP rehydrated in vegetable broth a try. We loved it. The second time I made it with seitan and, though my husband thought it was okay, I really didn’t like the rubbery texture and we both preferred the TVP. So, recently, I went back to that and…yummm. I use my own whole wheat pie crust, only on top, as suggested, to save on calories but, overall, the calorie count on this isn’t bad. We think you’re a genius for figuring out how to create these wonderful, homey flavors.

    I have only one quibble…the 15 minute Prep Time is much too low as you can see just by looking at the recipe: cooking the mushrooms for 10 minutes, cooking the veggies for 10 minutes, simmering for another 10 minutes. I’m retired so have a lot of time to spend cooking so didn’t mind that this was a fairly labor intensive dish. For anyone who’s wondering, it is definitely worth whatever time it takes to make it (and, sorry, I can’t give you a more accurate time because I know I’m quite a bit slower than many cooks as I’m always trying to do too many other things while I’m cooking).

    Now, on to some of your other recipes….

    Reply

  13. This is almost identical to my own recipe for pot pie except I don’t use seitan and I also add 1/4 c nutritional yeast. My family Ioves it too! We also like a lot of your recipes.

    Reply

  14. Ok, I made the chicken pot pie (chickenless!!)
    The recipe made loads! Although if I keep going back to the kitchen it will be a serving for one!! I double up on the mushrooms. Really enjoyed this one!
    Tomorrow’s hit Parade?!! The Chickpea Loaf.
    Delighted! Thank you :)
    I’ll keep you posted!

    Reply

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