Easy Vegan Pot Pie Recipe

This vegan pot pie recipe is so easy and delicious! It is filled with succulent veggies and stuffed inside a deliciously flaky crust!

I am obsessed with vegan chicken pot pie because I grew up eating the Annie’s Brand frozen vegan pot pies and they were my favorite!

Of course, as you get older, you realize it probably isn’t the most healthy and that making your own is actually pretty darned simple. It is so easy and comforting that this is one of my favorite Vegan Fall Recipes!

My favorite way to make and eat the vegan pot pie is to make them into little mini pies using muffin tins!

This way, each person gets their own personal one. After all, the crust is the best part and using muffin tins allows everyone to maximize their crust potential!

This is also one of the best vegan recipes for kids! How do I know? Because I was a kid and I loved pot pies!

If you are looking for a filling main or cute side dish, this is also one of my favorite Vegan Thanksgiving Recipes and is a real crowd pleaser!

I hope you enjoy this vegan pot pie recipe as much as I do!

What Pie Crust To Use For The Vegan Pot Pie

You have a few options for this! Of course, I always recommend my Vegan Pie Crust Recipe!

It is super easy and only uses 4 ingredients. It takes only a few minutes to make so it won’t add too much time to your recipe process.

My vegan pie crust recipe is also incredibly flaky and so good you will be jealous you didn’t try it beforehand!

My pie crust generally makes enough for a top and bottom if you are making a full pot pie, but depending on the pie pan you are using, you may have to double the recipe.

I have used it to make many vegan pot pie recipes over the years, so I hope you enjoy it.

That being said, you can always use vegan pie crust that you bought from the store if you are short on time.

This is a simple and easy cooking hack if you are looking to spend less time making and more time enjoying this vegetable pot pie!

What Vegan Chicken To Add For Chicken Pot Pie

My recipe is a plain old vegan pot pie because I know not everyone likes “fake meat.”

Although I love faux meat, I wanted to keep the options open so everyone can enjoy! At the end of the day, faux meat is highly processed, but I love it!

Personally, I love Gardein brand vegan chicken which can be found in the freezer section.

Even my Walmart has it, so check your local grocery store or health food store if you want to try it. You will want to defrost it enough before chopping.

You can also use Tofurky brand vegan chicken or any other brand that you find that is local to you! It all depends on your tastes!

How To Make This Vegan Pot Pie Recipe

Making vegan pot pie is so super simple and easy! This will become your new comfort food staple and I know you are going to love it!

Again, I usually make my pot pies in muffin tins because they are so super cut and personalized and you get a lot of crust!

You can make this recipe using a full size pie plate but you may have to adjust the filling!

First, you are going to want to make my Vegan Pie Crust Recipe or go ahead and open your store-bought pie crust.

Then, you are going to want to grease your muffin tins and line each one with the pie crust. Make sure to press it down with your fingers.

You want to ensure that the pie crust lining the muffin tins isn’t too thick. Now, I love me some crust on a vegan pot pie, but I don’t ONLY want crust! Just the right amount is what you are looking for.

After you prepare the bottom of your muffin tin, it is time to make your filling!

Heat oil in a saucepan over medium heat and add your onion, carrot and garlic and cook until translucent and soft.

Then, add your peas, the pre-boiled potatoes, and the spices. You don’t want to skimp on the spices! Cook for about 3 more minutes until the flavors are combined!

Now this is the important part and what makes the pot pie filling clump up! Dust the entire veggie mixture with flour and stir until combined.

Add water and milk and stir until mixed. Bring the mixture to a simmer and cook until it has thickened.

If your batter isn’t a thick as you want, add more flour, 1 tablespoon at a time. It should be thicker, not soupy like maple syrup!

Once your pot pie filling is thick, divide it between the muffin tins!

Then, roll out your vegan pie crust and cut circles using the top of a cup, a cookie cutter, or a knife!

Cover the muffin tins with the pie crust circles and use your fingers to pinch the sides together so that the filling doesn’t bubble out of the crust during cooking.

In order to get that delicious browned look during baking, you have a few options! First, you can brush with melted Vegan Butter which is what I do in my Vegan Wellington Recipe.

Or, you can brush with coconut cream, oil, non-dairy milk, or aquafaba which is the liquid from the chickpea can.

Once you brush your vegan pot pie with whatever method you choose, it is time to pop it in the oven for 35 minutes or until golden brown!

You will want to make sure this recipe cools for about 10-15 minutes before serving! Enjoy! I hope you love this vegan pot pie recipe as much as I do.

Did You Try This Recipe?

If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on Instagram and I will repost your goodies in my stories and comment on it too! Just tag me at @wowitsveggie and hashtag #wowitsveggie. I can’t wait to see what you make!