This hearty vegan chicken pot pie encases a creamy 'chicken' and vegetable filling with flaky puff pastry in a casserole dish. A satisfying, comforting meal to serve a crowd!
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Jump to:
- Why You'll Love This Recipe
- The Ingredients and Substitutes
- How to Make Vegan Chicken Pot Pie
- FAQs
- Pro Recipe Tips
- What To Serve With Vegan Chicken Pot Pie Casserole
- Storage Instructions
- More Vegan Dinner Recipes
- Vegan Condensed Cream of Mushroom Soup
- Easy Vegan Laksa
- Healthy Cauliflower Alfredo Sauce
- Vegan Chicken Pot Pie (Casserole)
Why You'll Love This Recipe
Turn a comfort food classic into a satisfying meat-free meal with this easy vegan chicken pot pie recipe. The creamy filling mixes vegan condensed cream of mushroom soup, mixed vegetables, poultry seasoning, and tofu (or your favorite vegan chicken). Encase it with flaky puff pastry in a casserole dish, then bake it into a hearty meal that's comforting and satisfying, yet low-budget and surprisingly simple to throw together.
Not only is it easy to adapt (you can swap the veggies, protein, and pastry!), but this pot pie is perfect for family dinners, potlucks, and the holidays (instead of or alongside my Beyond Meat meatloaf).
Love simple family dinners? You might also enjoy vegan chicken and dumplings, quick vegan gumbo, or vegan gnocchi soup.
The Ingredients and Substitutes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Vegan 'chicken': I used super-firm tofu (extra-firm tofu also works), however, vegan mock chicken, shredded jackfruit, or soy curls work, too. Use frozen-then-thawed tofu for a meatier texture or air fryer tofu for firmer edges.
- Mushroom soup: Use store-bought or homemade vegan condensed cream of mushroom soup for a rich, creamy, flavor-packed vegan pot pie filling.
- Puff pastry: There are several store-bought puff pastry options, fresh or frozen (thawed), that are naturally vegan. Regular vegan pie crust also works.
Recipe Variations
- Alternative toppings: Swap pastry for biscuits, dumplings, or these Instant Pot garlic mashed potatoes (regular or sweet potato mash).
- Flavor boost: Add white miso, nutritional yeast, or 1-2 bay leaves (removed before baking).
- Spinach/kale: Stir in a few handfuls.
- Herbs: i.e., thyme, rosemary, sage, and/or parsley. Add to taste.
- Spice: Add a little chili or cayenne pepper to taste.
How to Make Vegan Chicken Pot Pie
Step 1: Peel and dice the onion, then preheat the oven to 350°F/175°C. Heat 2 tablespoon olive oil in a large pot over medium-high heat. Sauté the onion for 3-4 minutes until soft and translucent.
Step 2: Add the tofu, peas and carrots, poultry seasoning, garlic powder, black pepper, and condensed mushroom soup. Stir well.
Step 3: Then, stir in the frozen potatoes, cover, and bring to a gentle boil. Immediately reduce to a simmer, stirring occasionally. Taste and adjust seasonings.
Step 4: Lightly grease a 9x13-inch baking dish with the remaining oil and add one sheet of puff pastry to the bottom, piercing it several times with a fork.
Prefer a top-only crust? Omit it here and skip to step seven.
Step 5: Bake the pastry for 15-20 minutes until lightly golden. If it puffs up too much, gently press it down with a spoon, careful not to tear it.
Step 6: Carefully move the hot dish to the counter and slowly pour the filling into it. Top with the second puff pastry sheet (prodded with a fork several times).
Step 7: Bake the vegan pot pie for 20-30 minutes until the top is golden and crispy. Remove it from the oven and let it rest for 10 minutes before serving.
FAQs
You can prepare the filling 2-3 days in advance, then refrigerate it until ready to assemble and bake.
Alternatively, assemble and freeze the unbaked vegan pot pie. Bake from frozen or thaw it overnight in the refrigerator first.
Sure! You could use white beans or chickpeas instead.
Absolutely! Simply divide the pastry and filling into small oven-safe dishes/ramekins and bake for 15-18 minutes.
Use gluten-free pie crust and ensure the condensed mushroom soup is gluten-free.
Par-bake the bottom crust and ensure the filling is thick. Baking on a lower oven rack also helps crisp the base.
Pro Recipe Tips
- Use mixed vegetables: Use any blend of peas, carrots, celery, corn, green beans, leeks, and/or potatoes.
- Use cold pastry: Other than thawing (as per its instructions), keep the pastry cold for a puffed-up, flaky, tender crust.
- How much pastry? Use 2 sheets for an encased pie. 1 sheet for a top only.
- Vent the pie crust: Poke holes or slits so steam escapes and the pastry crisps.
- For a darker crust: Brush it with a little plant milk or olive oil.
- Rest to serve: 10-15 minutes thickens the filling for cleaner, easier serving.
What To Serve With Vegan Chicken Pot Pie Casserole
- Bread (like crusty bread, fluffy vegan dinner rolls, air fryer garlic bread, etc.)
- Vegetables (like roasted or steamed broccoli, green beans, Brussel sprouts, cauliflower, carrots, steamed spinach/kale, sweet potato mash, etc.)
- Salad (like a leafy green salad, vegan Caesar salad, cucumber salad, or vegan coleslaw)
Storage Instructions
Fridge: Allow the tofu pot pie to cool completely, then wrap the dish in plastic wrap or store it in an airtight container for 3-4 days.
Freeze: Whole or in portions in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or bake from frozen.
Reheat: From chilled for about 20-25 minutes at 375°F/190°C or from frozen, adding 15-20 minutes (for the whole pie. Less for individual slices).
More Vegan Dinner Recipes
If you tried this vegan chicken pot pie (casserole) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Chicken Pot Pie (Casserole)
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Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 1 pound super-firm tofu diced very small
- 12 ounces frozen peas and carrots
- ½ teaspoon poultry seasoning
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 1 batch vegan condensed cream of mushroom soup
- 1 pound frozen chopped potatoes or potato wedges
- 2 sheets puff pastry thawed according to package directions
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large pot over medium-high heat, heat 2 tablespoons of olive oil. Add the onion and cook for 3 to 4 minutes, until fragrant and softened.
- Add the tofu, peas and carrots, poultry seasoning, garlic powder, black pepper, and condensed soup. Stir well until everything is fully combined.
- Add the frozen potatoes, gently stir, cover with a lid, and bring to a gentle boil. Stir occasionally so nothing sticks to the bottom. Once it begins to boil, lower the heat and let it continue to simmer while you prepare the puff pastry. Taste and adjust seasoning if needed.
- Lightly coat a 9×13-inch baking dish with the remaining 1 tablespoon of olive oil, making sure the entire inside is coated.
- Lay one sheet of puff pastry into the baking dish. Pierce it a few times with a fork. Bake for 15 to 20 minutes, until lightly golden. If it puffs up, gently press it down with a spoon, being careful not to tear it.
- Remove the baking dish from the oven and place it carefully on the stovetop or counter. Remember, the dish is very hot.
- Slowly pour the hot tofu and vegetable filling over the baked puff pastry and spread it into an even layer.
- Place the second sheet of puff pastry on top. Use a fork to poke several holes across the surface.
- Bake for 20 to 30 minutes, until the top is golden and crispy.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes
- Use cold pastry: Other than thawing (as per its instructions), keep the pastry cold for a puffed-up, flaky, tender crust.
- How much pastry? Use 2 sheets for an encased pie. 1 sheet for a top only.
- Vent the pie crust: Poke holes or slits so steam escapes and the pastry crisps.
- For a darker crust: Brush it with a little plant milk or olive oil.
Andrea says
Love this pot pie recipe!