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!
My husband has been asking for a vegan chicken pot pie recipe since we met! He's big on vegan comfort food and had lots of request! Some things I tackled right away, like the reuben sandwich. Others took a bit longer but eventually turned out awesome, like my vegan meatloaf.
Finally, after six years of blogging, I decided to give it a go. I have to say, this vegan "chicken" pie was absolutely delicious!
Veggies, herbs, creamy gravy and vegan chicken (which is actually seitan), are all baked up under a flaky crust to make this savory vegan pie, which, my husband tells me actually tastes better than the pot pies he used to eat before giving up meat.
What You'll Need
- Olive oil. You could technically use any high-heat oil, but olive will give you pot pie filling the best flavor.
- Mushrooms. The recipe gives you a choice between cremini and button mushrooms but if you'd like to experiment with other varieties, be my guest! Not a fan of mushrooms? Leave them out, or substitute with extra seitan.
- Seitan. You can use store-bought or homemade seitan. If you make your own using my recipe, make the chicken flavor. You'll need a half of batch. Not a fan of seitan? Leave it out or use extra mushrooms!
- Whole wheat flour. All-purpose flour can be substituted if that's what you have on hand.
- Dry white wine. You can leave this out for an alcohol-free recipe if you'd like.
- Vegetable broth. I used Better Than Bouillon in seasoned vegetable flavor.
- Non-dairy milk. You can use just about any variety, as long as it's unsweetened and unflavored.
- Nutritional yeast flakes. Not to be confused with baking yeast! Look for these in the natural foods section of your supermarket. They add savory flavor to your pie.
- Soy sauce. Tamari or liquid aminos can be substituted if needed.
- Spices. We're using thyme, rosemary, and sage.
- Frozen peas. Thaw them out before adding them to the filling.
- Salt & pepper.
- Pie crust. Make sure the pie crust you use is vegan. Many store bought crusts are not (watch out for lard and butter). You can also make your own vegan pie crust.
How to Make Vegan Pot Pie
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Cook the 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!
- Cook the veggies. Sweat some diced 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.
- Add 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.
- 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.
Assemble the Pie
- Ladle the filling into a large pie dish or casserole dish. Arrange a vegan 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.
- 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!
- 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!
- 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. 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.
Leftovers & Storage
Vegetarian pot pie is best served the day it's made. If you do have leftovers, try to keep them in the original pie dish, covered and sealed tight. They'll keep for about 3 days in the refrigerator. Reheat the entire dish in a 375°F oven until the filling gets bubbly again, or by microwaving individual servings.
More Savory Vegan Main Dishes
- Vegan Meatloaf
- Vegan Beef Stew
- Vegan Salisbury Steak Meatballs with Mashed Potatoes & Mushroom Gravy
- Vegan Stuffed Cabbage Rolls
- Crispy Tofu Steaks with Caramelized Onion Gravy
Cozy 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)
- ½ cup whole wheat flour, all-purpose works too
- 1 cup dry white wine
- 1 ½ 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.