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A serving of vegan chicken pot pie casserole with flaky golden pastry on a plate with a fork.
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5 from 2 votes

Vegan Chicken Pot Pie (Casserole)

This hearty vegan chicken pot pie casserole wraps a creamy ‘chicken’ and vegetable filling in flaky puff pastry. A satisfying, comforting meal to serve a crowd!
Prep Time20 minutes
Cook Time50 minutes
Resting time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 531kcal
Author: Toni

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 the olive oil. Add the onion and cook for 3 to 4 minutes, until fragrant and softened.
    Diced onion sautéing in olive oil in a large pot.
  • Add the tofu, peas and carrots, poultry seasoning, garlic powder, black pepper, and condensed soup. Stir well until everything is fully combined.
    Tofu, peas, carrots, seasonings, and condensed mushroom soup stirred together for the pot pie filling.
  • Add the frozen potatoes, gently stir, cover with a lid, and bring to a gentle boil, stirring occasionally so nothing sticks to the bottom. Once it begins to boil, lower the heat and let it simmer while you prepare the puff pastry. Taste and adjust the seasoning if needed.
    Frozen potatoes stirred into the creamy pot pie filling.
  • Lightly coat a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil, making sure the entire inside is coated.
  • Lay one sheet of puff pastry in the baking dish and 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.
    A fork resting on a sheet of puff pastry pricked with holes in a baking dish.
  • Carefully remove the baking dish from the oven and set it on the stovetop or counter. The dish will be very hot.
    Lightly golden baked puff pastry bottom crust in a baking dish.
  • Slowly pour the hot tofu and vegetable filling over the baked puff pastry and spread it into an even layer.
    Creamy tofu, potato, and vegetable filling spread over the baked crust in a baking dish.
  • Place the second sheet of puff pastry on top and use a fork to poke several holes across the surface.
    Unbaked puff pastry top crust poked with fork holes over the pot pie filling.
  • Bake for 20 to 30 minutes, until the top is golden and crispy.
    Golden puff pastry crust on a vegan chicken pot pie casserole in a baking dish.
  • Remove from the oven and let it rest for 10 minutes before serving.
    Baked vegan chicken pot pie casserole with a golden crust and a serving lifted out with a wooden spoon.

Notes

  • Makes 8 servings (one 9x13-inch dish).
  • To make ahead, one batch of the homemade vegan condensed cream of mushroom soup (about 2½ cups) can be made a day or two before. If you make it the same day, it adds about 40 minutes.
  • For a store-bought swap, use 2 (10.5-ounce) cans of store-bought vegan condensed cream of mushroom soup in place of 1 batch.
  • Keep the pastry cold (other than thawing it per the package) for a puffy, flaky, tender crust.
  • Use 2 sheets of pastry for a fully encased pie or 1 sheet for a top crust only. For a top crust only, skip steps 6 and 7.
  • Poke holes or cut slits in the top crust so steam can escape and the pastry crisps.
  • For a darker crust, brush the top with a little plant milk or olive oil before baking.

Nutrition

Serving: 1servings | Calories: 531kcal | Carbohydrates: 50g | Protein: 14g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 2mg | Sodium: 594mg | Potassium: 571mg | Fiber: 5g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 4mg