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This vegan pot pie has the perfect blend of hearty, savory, and satisfying flavors! With ingredients like tofu, mixed veggies, and fresh herbs, it brings a whole new meaning to comfort food. Serve it hot and watch the flaky crust crumble, revealing a warm, creamy filling.
❤️ Why you’ll love this recipe
- Hearty & satisfying: We’ve packed this pot pie with tofu “chicken” and a variety of veggies to ensure each bite is filling and delicious.
- Flaky, buttery crust: Thanks to our homemade vegan crust recipe, the top turns out perfectly golden and flaky every time.
- Diet-friendly: This vegan chicken pot pie has all the same tastes and textures as traditional versions, but now everyone can eat it!
- Perfect for any occasion: Whether it’s a family dinner, holiday gathering, or just because, this pot pie is a guaranteed crowd-pleaser.
If you love vegan pot pie, you should really check out our vegan meatloaf, vegan biscuits and gravy, vegan meatballs, and dairy-free mac and cheese.
🥧 Hearty vegan pot pie
We’re so excited to share our vegan take on a classic chicken pot pie recipe! As comfort food enthusiasts, it only made sense to add a dish like this to our recipe catalog.
This rich, savory vegan pot pie starts with a golden-brown, flaky crust, and is filled with tender tofu, fresh herbs, and hearty vegetables. It has the perfect contrast of crispy and creamy in every bite.
If you’re not confident with baking, this recipe is very forgiving! Just cook down some vegetables on the stovetop, then seal them in with a homemade pie crust. You can even use a premade pie crust for more convenience.
How easy does that sound?! Bring this plant-based version of a popular holiday recipe to your next family get-together or holiday potluck and we promise there won’t be any leftovers!
🌱 Is pot pie vegan?
As you’re probably well aware, pot pie is not traditionally vegan-friendly. However, this is how we made our tofu pot pie 100% vegan without compromising flavor and texture:
- Protein: We’ve chosen tofu as our main protein source, providing that chewy, tender, and meaty texture without the need for meat.
- Vegan butter & shortening: By using plant-based butter or vegetable shortening in your pie crust, you can achieve a buttery, flaky crust without any dairy.
- Nutritional yeast & vegan stock: These ingredients lend a rich, savory flavor that traditionally comes from chicken and other meat.
🛒 Ingredients & substitutions
- Tofu: We prefer to use firm or extra-firm tofu in this recipe for a neutral flavor that absorbs the surrounding ingredients well. If you’re not a tofu fan, tempeh or seitan chicken make great alternatives.
- Olive oil: Adds moisture and helps brown the tofu and vegetables. You can substitute it with avocado oil or another vegetable oil of your choice.
- Nutritional yeast: Adds a cheesy, nutty flavor, enhancing the savory notes of the dish. You can also opt for vegan Parmesan or omit it.
- Vegan “no chicken” stock powder: Imparts a rich, savory depth that emulates chicken stock. Vegetable bouillon cubes or vegetable stock powder also work.
- Salt: Gives the pie crust depth and prevents a flat taste. Use fine-ground salt so it evenly disperses throughout the crust.
- All-purpose flour: For the homemade pie crust. A gluten-free blend can be used for those with dietary restrictions, but the texture and water requirements will vary.
- Vegan butter or vegetable shortening: Create a buttery, flaky texture in the crust. We typically use a mixture of both, but you can just as easily use one or the other.
- Ice-cold water: Helps bring the crust dough together. Ensure your water is ice-cold to prevent the fats in the crust from melting prematurely.
- Vegetables: We like to use onion, garlic, celery, carrots, potatoes, and green peas for a hearty texture and flavor. Feel free to incorporate other veggies like green beans or mushrooms, or use a frozen vegetable medley.
- Plant milk: Adds creaminess to the filling. Soy milk, almond milk, oat milk, or other plant-based milk all work well. Just make sure it’s plain and unsweetened.
- Fresh herbs: Fresh thyme and rosemary provide aromatic and savory notes. If fresh herbs aren’t available, dried herbs can be used in smaller quantities.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegan pot pie
Step 1: Marinate the tofu
Mix your tofu cubes in a bowl with some olive oil, nutritional yeast, stock powder, and salt. We recommend letting it marinate in the fridge while you get the dough ready.
This process allows the tofu to soak up all those delicious flavors. Once it’s marinated, bake or air fry the tofu until the cubes are crispy and golden.
Step 2: Make the dough
Combine the majority of your flour with salt in a food processor. Once it’s mixed, add the vegan butter and/or vegetable shortening. The beauty of this method is that it’s quick and ensures your fats are evenly distributed, leading to a flakier crust.
After blending, transfer the mixture to a bowl, add the ice water, and fold until you have a cohesive dough. Shape it into a disc and transfer the dough to the fridge to chill. You can even make the dough the night before so it’s easier to work with.
Step 3: Prepare the filling
Meanwhile, sauté the fresh vegetables until tender. Mix in the nutritional yeast, flour, broth, and milk, then let it simmer until a thick, creamy base forms.
Finish it off by adding the frozen green peas, cooked tofu cubes, fresh herbs, salt, and pepper, then stir it until everything is combined well.
Step 4: Bake the pie
Roll out the chilled dough on a floured surface and gently place it over your filling. We find it easiest to roll the crust over our rolling pin, then roll it back out over the pan.
Once your vegan pot pie is covered, give the edges a quick crimp (no need to make it perfect here). Pop it into the oven until the top is golden and flaky. Let it cool for a few minutes before digging in. Happy eating!
If you have questions about this vegan chicken pot pie recipe, check out our FAQs or leave a comment down below!
🥗 What to serve with vegan pot pie
To complement the rich flavors of this vegan chicken pot pie, try pairing it with some fresh sides like these:
- Fresh parsley: A sprinkle adds color and a touch of freshness.
- Dairy-free sour cream: A dollop can cut through the richness with its tangy flavor.
- Roasted Brussels sprouts: Offer a caramelized sweetness that pairs beautifully.
- Air fryer green beans: Add a refreshing, tangy crunch on the side.
- Green salad: The light and refreshing flavors balance the heartiness of the pie.
🌡️ Storage & reheating
Making and storing meals in advance can save you a lot of hassle during the week. Here’s how you can ensure your vegan pot pie remains fresh and flavorful:
- Fridge: Store the pot pie in an airtight container or cover it with plastic wrap or foil. It will stay fresh for 3-4 days this way.
- Freezer: If you’d like to keep it for longer, freeze this vegan pot pie either before or after baking. Ensure it’s wrapped tightly to avoid freezer burn and it should stay fresh for up to 3 months.
- Reheating: If frozen, allow the pot pie to thaw overnight in the fridge. Reheat it in the oven at 375F until it’s heated through and the crust is crispy. Microwaving is also an option, but the crust might not retain its crispiness.
- Prep ahead: You can prepare the tofu filling and the dough a day ahead and store them separately in the refrigerator. When you’re ready to assemble, just roll out the dough, fill the pie, and bake it.
♻️ Variations
- Spicy: Add some red pepper flakes or diced chiles to the filling for a kick.
- Mushrooms: Incorporate a mix of shiitake, cremini, and portobello mushrooms for an earthy flavor and lots of texture.
- Grains: Add some quinoa or barley to the filling for added texture and flavor.
- Sweet potatoes: Swap regular potatoes for sweet potatoes for subtly sweet notes.
- Corn: Incorporate cooked corn kernels into the filling for a juicy, sweet addition.
- Curried: Infuse the filling with curry spices for a warm, aromatic flavor.
- Seitan: Replace tofu with seitan chunks for a different texture.
- Herbs: Mix in additional herbs like sage or tarragon for a unique flavor profile.
🧑🍳 Top tips
- Cold ingredients: Ensure the vegan butter and shortening are cold for a flaky crust. Also, make sure the water is ice cold to prevent the fats from melting.
- Marinate the tofu: Allow the tofu some time to marinate for maximum flavor absorption. You really want it to impart a “chicken-like” flavor.
- Rest before cutting: Once baked, allow the pie to rest for a few minutes to let the filling and crust set a bit.
- Customize the veggies: Feel free to adjust the vegetable mix based on what’s in season or your personal preference.
- Consistent thickness: Roll your crust to an even thickness for consistent baking.
- Golden color: Keep an eye on the crust as it bakes. You can always tent the outsides with foil if they are browning too quickly.
- Fresh herbs: If possible, use fresh herbs since they impart a brighter flavor compared to dried ones.
- Taste as you go: Always taste your filling before topping it with the crust to ensure the seasonings are just right for your preferences.
💬 FAQ
What is the purpose of pulsing the flour and fat in stages for the crust?
Pulsing the flour and fat in stages allows for even distribution and ensures that the fat is properly incorporated, resulting in a flakier crust.
Why do I need to chill the dough before rolling it out?
Chilling the dough helps to firm up the fats, making the dough easier to roll out. It also prevents the crust from shrinking too much during baking.
Can I fry the tofu instead of air frying or baking it?
Yes, you can. Frying will give a crisper texture on the outside. However, baking or air frying is a healthier and less messy option.
Do I have to create slits in the pie crust?
Yes! The slits serve as vents that allow steam to escape during baking, which prevents the pie from getting soggy and helps the filling to cook evenly.
🍴 More comforting recipes
Looking for more comforting vegan dishes like this vegan pot pie? Check out our collection of hearty, plant-based recipes that’ll leave you wanting seconds:
- Vegan Potato Soup: Loaded with hearty, warming, and comforting flavors.
- Vegan Sloppy Joes: A 30-minute meal packed with plant-based protein.
- Vegan Chili: A satisfying meal that’s easy to customize.
- Lentil Bolognese: Pasta mixed with meaty lentils and a flavorful sauce.
Perfect Vegan Pot Pie
Justine Drosdovech
This vegan pot pie has the perfect blend of hearty, savory, and satisfying flavors! With ingredients like tofu, mixed veggies, and fresh herbs, it brings a whole new meaning to comfort food.
5 from 77 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American, Vegan
Servings 8 servings
Calories 505.5 kcal
Equipment
Cast-iron skillet
Rolling Pin
Chef's knife
Cutting board
Ingredients
US Customary – Metric
Tofu
- 1 block firm or extra-firm tofu (cubed small)
- 1 ½ tablespoons olive oil
- 2 teaspoons nutritional yeast
- 1 teaspoon vegan “no chicken” stock powder
- ½ teaspoon salt
Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening or vegan butter (or a mix)
- 4-6 tablespoons ice-cold water
Filling
- 1 ½ tablespoons olive oil
- ½ medium white onion (diced)
- 2 medium stalks celery (diced)
- 1 medium-large carrot (diced)
- 3 cloves garlic (minced)
- 1 medium white or yellow potato (cubed)
- ¼ cup nutritional yeast
- ⅓ cup all-purpose flour
- 1 ¾ cups vegetable broth
- ¾ cup plain soy milk (unsweetened)
- 1 cup frozen green peas
- 2 teaspoons fresh rosemary (minced)
- 2 teaspoons fresh thyme (minced)
- Salt & pepper to taste
Instructions
Tofu
Add the tofu cubes, olive oil, nutritional yeast, stock powder, and salt to a bowl. Stir to combine, the cover and transfer to the fridge to marinate while you prepare the dough.
Dough
Add about ¾ of the flour and salt to a food processor. Pulse 2-3 times to mix. Drop in cubed vegan butter and/or vegetable shortening and pulse until no dry flour remains and the dough is starting to form clumps, about 20-25 pulses.
Scrape the dough away from the sides, then add the rest of the flour and pulse a few more times until just incorporated. Transfer the dough to a mixing bowl.
Starting with 4 tablespoons, pour ice-cold water over top and fold and press the dough with a spatula until it comes together, adding more water as needed. Form the dough into a disc, wrap it tightly in cling wrap, and transfer it to your fridge to chill for 20-30 minutes.
Filling
Preheat an air fryer to 380F or the oven to 400F and line a baking pan with parchment paper. Transfer the tofu cubes to the prepared baking pan or air fryer basket. Air fry the tofu for 8 minutes, or bake it for 15 minutes, shaking halfway.
In the meantime, heat the olive oil in a large cast-iron skillet over medium. Add the onions, celery, carrots, and potatoes. Cook down for 6-7 minutes to soften the vegetables, then add the minced garlic and continue cooking for 1-2 more minutes.
Add the nutritional yeast, flour, vegetable broth, and almond milk and stir to combine. Lower the heat to medium-low and cook the mixture for 6-7 more minutes until the mixture is thickened.
Add the cooked tofu cubes, green peas, thyme, rosemary, salt, and pepper to taste. Stir until well combined, then set the skillet aside.
Note: If you don’t have a cast-iron skillet, make sure to transfer the filling to an oven-safe dish.
Crust
Increase the oven temperature to 425F and transfer the dough onto a floured surface, sprinkling it with more flour on top. Roll the dough into a circular shape about ¼-inch thick, doing your best to form it into an even circle shape.
Note: For a thinner crust, divide the dough into 2 halves and save the other half for a future recipe.
When the dough is large enough to fit your pie dish with about a 1-inch overhang, pick it up by carefully rolling it over your rolling pin. Transfer and unroll it over the pie dish or skillet.
Trim around the edges to even them out, then tuck the remaining crust over itself. Crimp the edges using your thumb and index finger on one side and your other index finger on the other side, or press with a fork. Slice ~4-6 slits in the center to let out steam.
Bake at 425F for 30-35 minutes until the top is golden-brown and crispy. Let your vegan pot pie stand for 10 minutes before slicing and serving. Happy eating!
Notes
- Cold ingredients: Ensure the vegan butter and shortening are cold for a flaky crust. Also, make sure the water is ice cold to prevent the fats from melting.
- Marinate the tofu: Allow the tofu some time to marinate for maximum flavor absorption. You really want it to impart a “chicken-like” flavor.
- Rest before cutting: Once baked, allow the pie to rest for a few minutes to let the filling and crust set a bit.
- Customize the veggies: Feel free to adjust the vegetable mix based on what’s in season or your personal preference.
- Consistent thickness: Roll your crust to an even thickness for consistent baking.
- Golden color: Keep an eye on the crust as it bakes. You can always tent the outsides with foil if they are browning too quickly.
- Fresh herbs: If possible, use fresh herbs since they impart a brighter flavor compared to dried ones.
- Taste as you go: Always taste your filling before topping it with the crust to ensure the seasonings are just right for your preferences.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 505.5kcal | Carbohydrates: 42.7g | Protein: 11.9g | Fat: 32.2g | Saturated Fat: 7.5g | Polyunsaturated Fat: 8.2g | Monounsaturated Fat: 14.6g | Trans Fat: 3.4g | Cholesterol: 3.4mg | Sodium: 865.1mg | Potassium: 303.4mg | Fiber: 3.4g | Sugar: 4g | Vitamin A: 1653.7IU | Vitamin C: 9.7mg | Calcium: 151.4mg | Iron: 2.8mg
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Justine Drosdovech
Food writer at Broke Bank Vegan | Website | + posts
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
