Vegan Chicken Pot Pie (Casserole)

This hearty vegan chicken pot pie casserole wraps a creamy 'chicken' and vegetable filling in flaky puff pastry, all baked in one casserole dish. It's a satisfying, comforting meal to serve a crowd!

What Makes This Vegan Chicken Pot Pie Casserole So Good

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), then bakes between two sheets of flaky puff pastry.

• Comfort food, made vegan: All the creamy, savory flavor of a classic chicken pot pie with no meat or dairy.
• Simple shortcuts: Frozen peas and carrots, frozen potatoes, and store-bought puff pastry keep the prep easy.
• Feeds a crowd: One 9x13-inch casserole makes 8 servings, so it's great for family dinners and potlucks.
• Holiday-ready: Serve it instead of or alongside my Beyond Meat meatloaf at Thanksgiving or Christmas.
• Easy to adapt: Swap the veggies, the protein, or the crust, or make mini pot pies.

Love simple family dinners? You might also enjoy vegan chicken and dumplings, quick vegan gumbo, or vegan gnocchi soup.

Vegan Chicken Pot Pie Ingredients

You'll find the exact amounts in the recipe card below.

• Olive oil: For sautéing the onion and greasing the baking dish.
• Yellow onion: The savory base of the filling.
• Vegan 'chicken': I used super-firm tofu (extra-firm also works). 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.
• Frozen peas and carrots: A classic pot pie combo, no chopping needed.
• Poultry seasoning, garlic powder, and black pepper: These give the filling its classic pot pie flavor. Most poultry seasoning is just herbs and spices, so it's vegan, but check the label.
• Vegan condensed cream of mushroom soup: Use a batch of my homemade vegan condensed cream of mushroom soup (about 2½ cups, and you can make it ahead) or 2 (10.5-ounce) cans of store-bought vegan condensed cream of mushroom soup for a rich, creamy filling.
• Frozen chopped potatoes: Or potato wedges, chopped. They make the filling extra hearty.
• Puff pastry: Many store-bought puff pastry brands, fresh or frozen, are accidentally vegan. Check the label for butter. A regular vegan pie crust also works.

Recipe Variations

• Alternative toppings: Swap the 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 to 2 bay leaves (removed before baking).
• Spinach or kale: Stir in a few handfuls.
• Herbs: Thyme, rosemary, sage, and/or parsley, to taste.
• Spice: Add a little chili or cayenne pepper to taste.

How to Make Vegan Chicken Pot Pie Casserole Step-by-Step

Step 1: Sauté the onion. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sauté the diced onion for 3 to 4 minutes, until soft and fragrant.

Step 2: Make the creamy filling. Add the tofu, peas and carrots, poultry seasoning, garlic powder, black pepper, and condensed soup. Stir well until everything is combined.

Step 3: Add the potatoes. Stir in the frozen potatoes, cover, and bring to a gentle boil, stirring occasionally so nothing sticks. Lower the heat and let it simmer while you prepare the pastry. Taste and adjust the seasoning.

Step 4: Prep the bottom crust. Grease a 9x13-inch baking dish with the remaining 1 tablespoon of oil. Lay one sheet of puff pastry in the dish and pierce it several times with a fork.

Step 5: Bake the bottom crust. Bake for 15 to 20 minutes, until lightly golden. If it puffs up, gently press it down with a spoon.

Step 6: Add the filling. Carefully set the hot dish on the counter and slowly pour the filling over the baked crust, spreading it into an even layer.

Step 7: Top with pastry. Lay the second sheet of puff pastry over the filling and poke several holes across the top with a fork so steam can escape.

Step 8: Bake, rest, and serve. Bake for 20 to 30 minutes, until the top is golden and crispy. Let the pot pie rest for 10 minutes so the filling thickens, then slice and serve. Enjoy!

PRO TIP: Prefer a top crust only? Skip Steps 4 and 5 and pour the filling straight into the greased dish.

Toni's Recipe Tips

• Use mixed vegetables: Any blend of peas, carrots, celery, corn, green beans, leeks, and/or potatoes works.
• Use cold pastry: Other than thawing it per the package directions, keep the pastry cold for a puffy, flaky, tender crust.
• How much pastry? Use 2 sheets for a fully encased pie or 1 sheet for a top crust only.
• Vent the crust: Poke holes or cut slits so steam escapes and the pastry crisps.
• For a darker crust: Brush the top with a little plant milk or olive oil before baking.
• Rest before serving: 10 to 15 minutes thickens the filling for cleaner, easier slices.

Vegan Chicken Pot Pie FAQs

What to Serve With Vegan Chicken Pot Pie Casserole

• Bread: Crusty bread, fluffy vegan dinner rolls, or air fryer garlic bread.
• Vegetables: Roasted or steamed broccoli, green beans, Brussels sprouts, cauliflower, carrots, steamed spinach or kale, or sweet potato mash.
• Salad: A leafy green salad, vegan Caesar salad, cucumber salad, or vegan coleslaw.
• For the holidays: Dairy-free green bean casserole and vegan mushroom gravy on the side.

Make Ahead, Storage, and Reheating

Make ahead: Prepare the filling 2 to 3 days ahead and refrigerate it until you're ready to assemble and bake. You can also make the condensed soup a day or two before.

Fridge: Let the pot pie cool completely, then cover the dish with plastic wrap or move it to an airtight container for 3 to 4 days.

Freeze: Freeze it whole or in portions in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or bake from frozen.

Reheat: Bake from chilled at 375 degrees Fahrenheit (190 degrees Celsius) for about 20 to 25 minutes, or add 15 to 20 minutes if baking a whole pie from frozen (less for single slices).

If you tried this vegan chicken pot pie casserole or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!