I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys won’t taste as good once modified. Well this recipe will put those fears to rest! I’ve been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)
Prep all your ingredients and preheat your oven to 425 F (220 C). Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.
In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.
Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
Add your boiled veggies to the ‘sauce’ skillet and mix gently to combine.
Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.
Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.
Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
Adapted from Rice, Robbie. “Chicken Pot Pie IX”. All recipes.com.
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- 1 cup carrots chopped
- 1 potato peeled and cubed
- ½ cup celery chopped
- 1 cup frozen peas
- ⅓ cup Earth Balance or other vegan margarine
- ⅓ cup onion
- 2 cloves garlic pressed
- ⅓ cup flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp celery seed
- 1¾ cup vegetable broth
- ⅔ cup unsweetened plain almond milk
- 2 unbaked pie crusts
- Prep all your ingredients.
- Preheat your oven to 425 F (220 C).
- Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
- Drain and set aside.
- In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes.
- Stir in the flour, salt, pepper and celery seed.
- Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened.
- Remove from heat and set aside.
- Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
- Add your boiled veggies to the 'sauce' skillet and mix gently to combine.
- Add your filling into bottom pie crust.
- Cover with top pie crust, seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.
- Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
- Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
So delicious! Love this recipe. My first time making any pot pie, and thanks to your instructions this was a breeze. I used to be vegan but I am now essentially vegetarian. That being said I used regular butter, but used flax milk instead of real – flax milk worked great for this just in case anyone is wondering! I just used regular butter cuz it’s what we had. I doubled the potato (hehe) and did a no bottom crust version this time as I only had one crust but a serious craving! Because of this, I put the filling directly into an ungreased casserole dish, and then put the crust on top pinching and sealing it to the side of the casserole dish. This worked delightfully. SO DELICIOUS I ate it for three days straight! Thank you 🙂 hello from 2024
Glad you love it! Thanks Kat!
I wish I could give this 10 stars. My first veggie pot pie. I added cauliflower and mixed vegetables and subbed oat milk for almond. I cut the butter and used olive oil. Delish!
Glad you liked it JoEllen!
This recipe was amazing! I added broccoli and a bit more spices but it is very delicious. I also added a tablespoon of flour to make my sauce a little thicker. 5/5!
Thanks Jennifer!
Hello, I’m looking forward to using this recipe. I am wondering if this can be prepared the night before and refrigerated before baking?
Yes, it can! Personally, I would make the filling and fill the pie crust before popping it in the oven.
Really good, but I’m not vegan so I modified it and used real butter, heavy cream and Parmesan cheese. Delicious
Can you use any veggies? Green beans, broccoli? Can’t wait to try this
Of course! Use your favorites:)
I give this recipe 15 Stars!!! My husband is a vegetarian so I adjusted accordingly and This pot pie recipe recipe is amazingly Yummy!! Thank you so much for sharing this recipe. I will help you hand it down for generations!!!
Thank you:)
My husband is a vegetarian not vegan, so I adjusted accordingly. This pot pie is absolutely amazing!! I have made it three times now and we LOVE IT!!! Thank you for sharing your recipe. It will go in my book of recipes.
This was my first time making a pot pie – and it was SO easy and delicious! I didn’t have celery seed so I substituted thyme. I also used Chobani oat milk instead of almond milk. 10/10 will DEFINITELY be making this again. Thank you !!
I’m glad you liked it:)
I was hungry for a pot pie , but the ones at the grocery store are not Vegan. ( In my area ). Easy to make and it tastes exactly like a pot pie (crust and everything) Thanks for the recipe. 👍
This was an incredible recipe. I added a pinch of herbes de Provence, and a splash of apple cider vinegar and soy sauce to the sauce and it really opened up the flavor!
We’ve pursued a vegan diet for 1-1/2 years and have landed on being part-time vegetarians for now. 1/4 of the pie contained cubed tofu (1 cup) for my vegetarian kid while the rest included leftover chicken (2 cups). The amount in this filling was the perfect proportion, even after my add-ins. It thickened very easily with Bob Mills 1:1 flour (gluten free). Pre-baking the bottom crust for 5 min at 425 degrees really helped reduce the sogginess; however, the family preferred the browner, crusty top so maybe I’ll forego the bottom and double the top crust next time. I used a gluten free crust from Central Market (Maine Co.) that tasted great and didn’t fall apart; with other brands the top crust always fell apart so quickly. The first ingredient is also butter so maybe that’s why it holds so well 🙂 I only defrosted for a few minutes and placed it on top of the filled bottom crust; I worked my fingers around the edge to pull down the parts of the crust that came over the edge and pinched it to the bottom crust to seal. I kept working my way around until the rest of the crust slowly came off the aluminum pan. Definitely bake the pie on a baking sheet as some of the filling spills over!
Thank you Tara for taking the time to create and post!
Yummy!! Wonderful, warm comfort meal. I added Tofu for protein and a small amount of cooked pasta. I will make this again and again! Thank you 🙂
Should you defrost the pie crust first?
It doesn’t matter for the bottom crust. The top crust will have to defrost a bit before placing it on top or it will just crumble and you won’t be able to seal it:)
Here’s a silly question, but when you add the top pie shell which has been partially thawed, do you invert it (place upside down on the pie?
I place it upside down. Sometimes if it falls apart, I reroll it:)
I make this allll the time! It’s in the weekly rotation. I use Oatmilk (Simply Oat original) and it works great as a substitute for almond milk. I like to add thyme, rosemary, and other seasonings (or fresh when I have them) too! Between 2 of us, we can nearly finish the entire thing for dinner, it’s THAT good. On the rare chance we have leftovers, it saves and reheats wonderfully too.
Thanks! I was wondering about using oatmilk! I will try this Sunday.
I haven’t personally tried using oat milk but I’m sure it will be fine:)
Literally one of my favorite recipes.
Absolutely delicious!!! It truly is the best veggie pie I’ve ever eaten! I made eight individual pot pies by preparing 1 1/2 times the filling recipe and using one package of eight pillsbury crescent rolls. I did not make a bottom crust. I divided the filling into eight ramekins. I cut each piece of dough to roughly fit the pies and simply placed the dough on top of each ramekin. I cooked the pies for about 20 min., until the dough was brown and the filling was bubbly. My new favorite dish!
Love this recipe! Super simple and easy, and even my meat-eating sister asked for the recipe! My one mistake is thickening the “gravy” a little too much, which left the inside of the pot pie a little dry. But still a 10/10 recipe; I’m definitely gonna add it to my list of favorites!
If I made this recipe the night before to deliver to a friend the following day, would it keep well in the fridge or freezer?
I would probably make the filling and refrigerate it (on it’s own) and assemble/cook it in the crust the following day:)
THE BEST POT PIE!!! I LOVE IT. I added fennel and fennel seed instead of celery because my husband hates celery (also some dill, parsley, sage, etc). Put in seitan for protein. It tasted so delicious, I could have eaten the whole pie. THANK YOU! Will make again and again!
this is my favourite meal ever! so grateful i found your recipe. it’s a go to for a sunday night!
I modified this to make it low fodmap and only use a top crust. It was the best thing I have eaten in a long time. Thank you so much for this recipe!
Simply amazing!! First veggie pot pie that my family all enjoyed (kids and all). Super tasty and easy.
Make two! Even if it’s just for you… make two 🙂
This was INCREDIBLE! My entire family (non plant based) went back for seconds. Love it!!
First time making a pot pie. This is a wonderful recipe. Very tasty. Hit the spot!
THIS POT PIE WAS WONDERFUL! TODAY I MADE THE FILLING AND ADDED SWEET EARTH CHICKEN CHUNKS WITH THE ONION SAUTE. BAKED SOME BISCUITS AND SERVED THE FILLING OVER BISCUITS :0) ANOTHER WAY TO USE THIS DELISH FILLING. I MAY TRY TO THIN IT SOME NEXT TIME AND ADD COOKED NOODLES FOR A STEW TYPE MEAL. OF COURSE, WILL MAKE PIE AGAIN TOO. I WANT TO TRY MORE OF YOUR FAB CREATIONS.
DO YOU HAVE A COOKBOOK PUBLISHED? WE HAVE BEEN VEGAN FOR ABOUT EIGHT YEARS. NEEDED SOME NEW RECIPES . KEEP UP THE GOOD WORK :0) AGAIN, LOVED THIS PIE!
Thank you:) I’m glad you liked it!
LOVE this… a tried and true Vegan, a new Vegan who has to be gluten free and a meat-eater and everyone LOVED it! Frozen gluten free pie crust was used – rolled out and put into a full ceramic pie plate. I had no Almond milk, so used coconut which had a subtle coconut smell, but was really left behind in the flavors. Also, I didn’t have Earth Balance spread so we fried the onion and garlic in olive oil. To remove the gluten altogether I used 3 T. cornstarch in place of the flour. I didn’t have peas so used some baby frozen green beans. Next time I’ll be more prepared (almond mile and peas), but it was excellent! Thank you so much.
How did the green beans work with this recipe?
I used a frozen veggie pack that had carrots, green beans, peas and corn, didn’t add celery and it still turned out amazing!
I need a gluten free version. I have the crust down, just need some conversion for the thickener. I typically use corn starch rather than flour to thicken sauces, anyone have a conversion? Any flour type that would work? I keep Almond, Coconut and usually Oat on hand and my favorite off the shelf overall flour replacement.
Hi – look above – try 3T Cornstarch (or cornflower in the UK)…. this looks so good going to try to make this week, with Cornstarch!!
don’t forget a great thickener that doesn’t change the flavor is Arrowroot
oat or rice flour work well
Tapioca flour works too.
What did you do for the Pie crust?
Would oat milk be an ok 1:1 sub here?
You can use a store bought crust or click on the link provided in the post if you’d like to make your own. Yes, unsweetened oat milk should work fine:)
Absolutely delicious. I made this with butter and cows milk as my vegetarians are simply vegetarian and not vegan and my husband said it’s the best pot pie he’s ever had. Will definitely be making again.
Why torture a being though when you can use an alternative made from nuts. Nuts don’t suffer, not like mama and baby cows do
Totally agree with you Charlie!
We should just support each other and be happy for others cutting down on animal products. ❤️❤️❤️
I agree Brenna.
Taking the effort to at least avoid meat is honorable, too.
Also, this recipe is delicious!
We are taking the effort to avoid meat and consider this as a step forward. This is where our convictions lay at the moment. Our vegan son is teaching us and guiding us a step at a time. So, please don’t criticize, this isn’t your place to do on a recipe site.
Hello do you have nutritional facts on this pie?
Sorry, but I don’t. You’d have to plunk the ingredients into an app/ site like Cronometer to get that information.
I was curious so I went ahead and did the calculations using https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 . The pie filling without crust, assuming 6 servings, has roughly these nutritional facts, per serving. Obviously the actual numbers will vary slightly depending on the exact vegetable broth and vegan butter you use.
Calories 182
Total Fat 10.3g 13%
Saturated Fat 3.2g 16%
Cholesterol 0mg 0%
Sodium 521mg 23%
Total Carbohydrate 18.4g 7%
Dietary Fiber 3g 11%
Total Sugars 3.4g
Protein 3.6g
Vitamin D 0mcg 1%
Calcium 80mg 6%
Iron 1mg 7%
Potassium 243mg 5%
Assuming you use 1 package of Wholly Wholesome Vegan Pie Dough (contains 2 crusts), the nutritional info per serving (again assuming 6 servings per pot pie) becomes:
Calories 502
Total Fat 29g 37%
Saturated Fat 11.2g 56%
Cholesterol 0mg 0%
Sodium 774mg 34%
Total Carbohydrate 53.1g 20%
Dietary Fiber 3g 11%
Total Sugars 4.4g
Protein 8.9g
Vitamin D 0.3mcg 1%
Calcium 80mg 6%
Iron 1.7mg 18%
Potassium 243mg 5%
Nutritional info will vary widely depending on what crust you use, whether you use 2 crusts as written or choose to only add a top crust, and any other mods you might make.
Wow this hit the spot! I’ve missed chicken pot pie for 8 years, so glad to have this veggie version. I used rice milk and put a cookie sheet under the pie to catch any overflow. It did make more filling than I could use but otherwise perfect!
How many people does this pot pie feed?
I would say 4-6 depending on who’s eating it and how big their appetite is:)
Please help! This recipe sounds delicious and like everybody loves it, so I’m excited to try it it. I’m hoping to modify a couple ingredients/steps, though, and would appreciate some clarification on a couple things. I would like to use real butter instead of margarine, so would I use the same measurement/amt for butter? Also, what size/type of dish is best? Those who use puff pastry, do you use regular pie crust on bottom, and then how do you prepare/use/bake with the puff pastry on top? Do you need to adjust the cooking time for puff? Lastly, for those who include a meatless meat substitute, what is your process for incorporating the meatless component? Cook first, then put into gravy/veg mixture, or…? Trying to find the perfect combo, but a newbie to potpies, though I am a moderately experienced (domestic only) cook/baker/vegetarian, and hoping to get it all right the first time so as not to ruin dinner and waste ingredients! Any help is greatly appreciated, and Tara, thank you for the recipe and guidance!
The amount of butter, plant based or not would not change. I use a standard 9 inch pie dish. If you are purchasing puff pastry, I would recommend following the directions on the package. The inside (veggies etc) does not need to cook any further. It’s already cooked when it’s poured into the crust so basically the time it stays in the oven has to do with the time it takes the crust or the phyllo to cook and for the inside to be hot. If you want to add a meatless substitute (we do sometimes as well), just cook separately as per package instructions, chop up and add into the finished gravy/ veggie mix before pouring into the pie crust. Hope that helps:)
Hiya! I used the same amount of butter and I felt it was too much taste wise so I cut through it after the fact with lemon juice. I recommend going a little easier on the butter. 4 tablespoons will definitely do it. Of course this is personal preference. The recipe is great!
Hi Tara! Thank you for this recipe. I had been missing pot pie for ten years before a friend recommended this to me and we absolutely love it in our house. However, we only have almond flour right now and I’m assuming this wouldn’t be a good substitute-would that be correct in your opinion? Stay well and thanks again!
Hi Lindsay! I honestly can’t say whether almond flour would work in this recipe as I really have not cooked with it! Let me know if you try it!
Can I use regular milk instead of almond milk?
Well then it won’t be vegan;)
I made this for my husband and I and we both loved it. Thank you for sharing!
hi,
This recipes looks the best from all the ones i’ve looked at, but I’m hoping to find a crockpot one, Do you think this would work in the crockpot. and just OMIT the pie crust (we don’t have an oven at the moment)
thanks
I would think so but honestly I haven’t used a crockpot in years so I can’t say for sure how different the finished product might be (minus crust of course). Let me know how it turns out!
Made this at work for vegan guests. on a buffet. It went over tremendously. They loved it and so did the non vegans lol next time will need to make more of them for everyone.
I don’t have a pie pan, can I use the pie crusts that come in their own aluminum baking dish? (From the freezer section?) Thanks so much!
Yes:)
I made it back in May and I LOVED IT! Making it for my Mom and Grandma tomorrow. Thanks for the amazing recipe!
Aww, I’m glad:)
This pot pie is so delish! Thanks for the recipe 💛
Made this for Easter… it turned out amazing! Thanks for the recipe 💛
This is legitimately the best pot pie I’ve ever eaten. Everything I’ve even tried since is disappointing in comparison. This is added to my own recipe list for life.
Yay!! Wonderful!!
Used puff pastry for the top (nothing on the bottom) and baked it about 12 minutes just to cook the puff pastry. Came out delicious!! Added some parsley and minced mushrooms to the gravy – I would probably add even more herbs next time but will definitely make again! Great option for holidays as I’m vegetarian and my sister is vegan! Thank you!
DELISH!!! WOW!! My daughter and I just made this and its amazing. We put a mashed potato crust on top. Such an amazing recipe! Thank you for posting~!
Oh! A mashed patato crust would be amazing! Thanks for the idea!
This came out sooo good!
I used puff pastry for the top; no bott crust…added sage, chives and white wine to the gravy. I used Quorn meatless pieces, as well. So easy to make! Thank you…I will be making this again!
Nice! I was thinking of making one with the quorn meatless pieces. I thought they’d be perfect in a pot pie. Must try!
Hi Tara. I’m following your instructions of letting the filling cool in the bottom pie crust. I’m freezing this to bake later. Do I do the step of baking bottom shell for 5 minutes?
I have done it both ways. Sometimes without pre-baking the bottom crust, it can get a bit soggy at the bottom but either way it’s not the end of the world (It’s swimming in pot pie gravy anyway:)
Made this for the second time and It came out wonderful. I would like to know how long it holds if kept in an airtight container before putting into pie dish? With our crazy work schedules, it’s easy to make on my day off just not always ready to bake it then. Am making more for our Christmas dinner as I’ll have my Vegan niece and Vegetarian daughter with us!
I’m really weird about not keeping food very long..I always think better safe than sorry. I personally would keep it 2-3 days but I’m sure it’s good longer especially if it’s heated until hot:)
I often make 2 pies at once freezing one (before cooking) to eat at a later date.
Hope your extended family enjoys this as much as you (and I) do!
If I make this and freeze it is the cooking time still the same?
I take it our of the freezer an hour about an hour before I bake it. You will need to add on about another 10-15 minutes to cook from frozen:)
OK, I’ll admit that I cheated a bit and did a vegetarian version rather than vegan. Also added Tofu to give it a bit of a protein boost, and seriously, this is hands down one of the best veggie mains I’ve found in a long while. What an awesome recipe thank you!
Wow! This looks fantastic. I love how the crust turns that perfect golden brown!
I made this last night and it was AH-mazing so much so that I will be bringing it a family Christmas potluck. I added a tad more veggies and so there was enough for two deep dish pie shells with plenty of sauce so nothing was dried out. I’m happy to hear it can be frozen. For Christmas I plan on making the filling and spooning it into individual vol-a-vent shells for personalized pot pies. Do you think this will work? Thank you for all your delicious recipes, they are glorious!
Oh my gosh, that sounds delicious!! Thanks for your kind words:)
This recipe looks yummy! I’m wondering… did you use a regular crust or a deep-dish crust?
I usually use a deep dish and if I do use a regular pie crust, I just end up with a bit of extra filling.
This was amazing! Hubs, 10 year old and 2 year old were practically licking their plates. I used 2 small/med red potatoes and a bag of frozen mixed veggies just bc that’s what I had on hand and it came out perfect. We all stuffed ourselves and I spilt what was left between hubby and our 10 year old bc they were fighting for leftovers to take for lunch. I will definitely be making this again and again. Thanks so much for this recipe!!
Happy to read this Stephanie!
Made this tonight for myself husband daughter and one year old grandson. I am not a great cook but this recipe made me look like the best cook in the world. ty so much is was so good.
Thanks Alicia:)
Can you use any other milk besides almond?
Yes, that is just my preferred plant based milk for cooking with because it doesn’t seem to leave a weird after taste:)
Have you tried oat milk? I think almond milk is awful but I am love with oat milk!
I haven’t tried it in savoury recipes..yet!!
This is my 9 year olds favorite recipe! He asks for it every week and he is my selective eater! It’s definitely a favorite for our family! Thanks!
We add white beans for a more filling filling 😂
I’m glad he likes it!!And I’m sure the addition of white beans is delicious (and makes a more filling filling;)
I made this tonight and everyone loved it, even the ones who usually only want hunks of meat. I omitted the celery seed because I’m not a fan, and added thyme and poultry seasoning. Otherwise, stuck to the recipe. It was easy to make and delicious! Thank you!!!
Glad you liked it:)
Made this tonight and it was soooo good! I’m trying to increase our vegetarian/vegan meals and reduce how much meat we consume and I need great recipes to convince my sceptical boyfriend. This was perfect! Even he admitted it was very good and he didn’t even miss the chicken! Will definitely be making this again!
Great recipe I sauteed mushrooms and vegan ch’kun to the onions till browned so it darkened the filling a bit and I made my own veggie broth. I did use the frozen puff pastry though. I took your advise and baked the bottom for a few minutes to not get a soggy bottom and it came out perfect. I made one large pie. The filling was tasty and bringing to our Easter dinner for my daughter but plenty for the family.
A staple pot pie recipe. Very extremely good. Made it twice.
Thanks Linda!
Is the temperature really supposed to be 425 F, or it that a typo?? I baked mine for 5 minutes and the crust was burned to a crisp!
Oh, that’s strange. Do you have an oven thermometer to check your oven’s temperature? I’m guessing it may be a bit off:)
Omg! This pie is soooo delicious! I made a few changes to customize it:
1. Two crusts in a pot pie is too much for me. It throws off the crust/filling ratio (not to mention the extra calories). I made mine in 6 individual pie tins with a top crust and froze them.
2. I’m not vegan, but they still come in at 360 calories each. Awesome for someone counting calories!
Thank you so much for this incredible recipe! I will be enjoying these regularly.
Can this pie be made and stored to bake later? Wanting to bring this as a meal for a family with a new baby! But want to make sure it is still tasty and fresh if it is frozen or refrigerated before baking. Thank you!
Yes, you can freeze it! When you’re ready to cook it, remove it from the freezer about 30-45 minutes before baking it. Cover it with foil. You may have to bake it a few minutes longer depending on how thawed it was prior to putting it in the oven:)
do you have a dough recipe for the pot pie? this sounds really good….
I honestly more often than not buy my pie crusts because we have a really delicious option available locally and..well..dinnertime can be crazy and it’s just easier.) You could give this one a try though…I hear it’s good:) https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/
Can you freeze this pie? When taking out of the freezer would you let thaw before eating? Or heat it up in the oven straight from frozen?
Yes, you can freeze it! When you’re ready to cook it, remove it from the freezer about 30-45 minutes before baking it. Cover it with foil. You may have to bake it a few minutes longer depending on how thawed it was prior to putting it in the oven:)
Oh my goodness!! This is delicious!! I made 3 pies for my family. We all loved it. My husband is now requesting it to be made frequently and for his birthday!
Yay!!
Can you use corn starch instead of the flour in the filling??
You could although you will have to use a much smaller amount (I’d say less than half of what the recipe calls for).
I used 3 Tablespoons, it was awesome!
Have you ever made this without the bottom crust? I have enough dough for one and would love to not have to make another one!
I haven’t but I’m sure it would be delicious! I’d just ensure that you place a pan under your pie in the oven so that it doesn’t bubble over and create a big mess:)
This is my favorite veggie pot pie!! Easy to make, tastes delicious! Definitely my go to Pot Pie!!
Made it with my own crust so goooood! But have you ever used puff pastry dough for the crust??
I haven’t but I am sure that would be delicious!
Was very good! Perfect comfort food and easy to make! Thank you
Do you use just one potato?
Yes, usually a large russet:)
I made this today and it is a very delicious comfort food! Would definitely make this again.
Is the pie crust supposed to be a frozen one?
You can make your own or use a store bought frozen crust:)
This recipe never disappoints. My husband, picky 7 year old and 15 month old always devour this happily. I love how easy it is to make. This time I made the filling a day in advance and stored in the fridge. Worked out well 🙂
This is the best pot pie ever!! I get asked for the recipe by omnis ALL the time! I just switch peas to corn and have used gardien chicken in it which works great, but it really doesn’t need mock meat!
I’m glad you love it as much as I do:)
My husband requests this meal every two weeks or so, and my 8 month old and 21 month old gobble it up! We love it and I love how easy it is to make. Thinking of adding some kind of protein in it next time, not sure what …
Hi. Do you prepare the gardein chicken before adding it, or do you just mix in frozen?
I cook them beforehand.
This is so tasty. It is my new favorite recipe. I am new to plant based and vegan cooking and living. This meal makes it easier. I will share this recipe with everyone. You don’t have to vegan to enjoy. Yummy
I’m glad you like it! This is a staple in our house as well:)
This is an outstanding recipe! My pot pie came out so delicious I refuse to share it LOL (I’m single, I can do that!).
I will absolutely make this again… and again…
I know this may be a crazy question but how do you seal your pie crust?
Hi Melanie,
If I’m using a commercially prepared pie crust I literally just quickly squeeze the bottom and top pie crust together with my fingers to make a seal. If you are making your own pie crust, here’s a quick online tutorial (not mine:). Hope this helps! https://www.youtube.com/watch?v=-Ao2bT5exy0
I made this tonight and it was great! Didn’t miss the chicken at all. Both of my kids asked me to make it again. Thanks for a veganized version of a family favorite recipe!
Do you know how to freeze and reheat this?
Hey Jennifer! It’s very easy to freeze and reheat this. Fill the pie crust with the filling and allow the filling to cool completely. Top it with pie crust and then wrap the whole thing in plastic wrap or foil and freeze. To reheat, remove it from the freezer for 20- 30 minutes and then place it directly into the preheated oven. Cook as usual adding on another 10-15 minutes as needed. If the edges are browning too quickly, cover them with foil. Hope that helps!
Do you still prebake the bottom first? If you’re freezing it ?
Yes, I do or I find that the liquid-y (yeah not a word) contents can make the bottom pie crust soggy:)
Made this tonight. My husband (a meat eater) and I (a vegetarian) ate almost half the pie! It was fantastic! Will definitely be making this again and again!
I’m glad you liked it:)
This was amazing! The whole family loved it, even the picky three year old. 🙂
This is a great little recipe. I’m not a pie crust person but one could turn this recipe easily into a Shepard’s Pie recipe. I have an old Le Creuset 10″ skillet that is so old the wood handle is long gone. So it makes a great deep-dish pie pan. With the exception of potatoes, all the rest of your recipe could go into the bottom of the pan. Potatoes would get made into mashed potatoes and put on top like a traditional shephard’s pie. The whole thing into the oven to warm and brown the potatoes.
To give the potatoes a little more flavor add some nutritional yeast, perhaps some onion powder and to add just a little color throw in a little chunk of your cooked carrot when mashing and the potatoes will look “warmer” and not pasty white (some folks don’t like white). Serve with a mushroom gravy.
Today, I have 1/2 of the Tofurky roast left over from another meal. It will get cut into chunks and go into a Shephards Pie today!
I love serving dishes like this to meat eaters – they don’t even know they are eating vegan and love the food. It helps to show them that WFPB-eaters are not suffering. Thank you for your recipe and sharing it with us. Cheers!
That sounds delicious as well:)
Looks amazing!!
Very good recipe I tried it today and It’s so delicious. It was gone in no time and it was very easy and simple to make. Thank you!
Yay!! Glad you liked it Sandra:)
Do you have a good vegan pie crust recipe to go with this recipe?
Hi Rose,
I wish I could tell you yes but as the mom of two young (somewhat demanding;) boys, I tend to buy them out of convenience. I will definitely post something once I have found a ‘tried and true’ as there have been many requests:)
Do you buy a vegan crust? If so, may I ask which one(s) you like? Thanks!
I do buy a vegan crust Danielle but I don’t have a specific one I’d recommend. I find that most of the organic or whole wheat or vegan pie crusts are fairly local companies and the same brands aren’t available everywhere. Any will do. It’s the filling that makes this:)
I buy them at Walmart. If you check the package there are some made with wheat and no eggs or milk. I’d love to know the calories. Just to record on fitness pal.
I’m a lifelong vegetarian (not vegan) and believe I have read that Pillsbury pizza crust is vegan. Might be worth checking into their brand of pie crusts, too.
I haven’t used them but I think you might be right:)
I really love this pot pie. The taste is great and your carnivorous friends won’t be asking where the chicken is.