Vegan Chicken Pot Pie with Puff Pastry

If you’re like me, you probably have fond memories of digging into a warm, golden chicken pot pie on a chilly evening. There’s something so comforting about that crispy, flaky crust giving way to creamy, savory filling. But since I transitioned to a plant-based lifestyle, I knew I had to recreate that classic in a way that’s delicious and 100% vegan. The good news? This Vegan Chicken Pot Pie with Puff Pastry is so rich and hearty that you won’t miss the traditional version at all. Plus, it’s incredibly easy to make and uses simple, wholesome ingredients.

Why You’ll Love This Recipe

• Flaky Puff Pastry: The crispy, buttery puff pastry topping is everything you could want in a pie crust.
• Hearty and comforting: This vegan pot pie feels just as indulgent as the classic version but skips the meat and dairy.
• Simple Ingredients: With everyday veggies and a few plant-based swaps, you’ll be serving up this pot pie in no time.
• Perfect for Everyone: Whether you’re feeding a vegan crowd or serving it to non-vegans, this recipe is a guaranteed hit.

Ingredients for the Vegan Chicken Pot Pie

This recipe serves about 4-6 people, depending on how hungry your crowd is!

For the Filling:

• 3 cup vegan chicken (You can use store-bought options like soy-based, seitan, or even shredded jackfruit for a meaty texture)
• 2 tbsp olive oil or vegan butter
• 2 onion, finely chopped
• 5 cloves garlic, minced
• 2 cup carrots, diced
• 2 cup stalks celery, diced
• 1 cup frozen peas
• 1 cup diced potatoes (Yukon gold works well here)
• 1 cup mushrooms, sliced (optional, but I love the earthy flavor they add)
• 1 cup unsweetened almond milk or any plant milk
• 2 1/2 cups vegetable broth
• 1/4 cup all-purpose flour (or gluten-free flour for a GF version)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Vegan Egg (Just Egg, Aquafaba, Plant Milk or Vegan Butter etc)

For the Puff Pastry:

1 package frozen vegan puff pastry (14 ounces), thawed & cut into 2.5-3 inch squares (Make sure to check the ingredients, as some puff pastries contain butter. Many grocery stores have vegan-friendly options in the freezer section.)

Instructions: How to Make Vegan Chicken Pot Pie with Puff Pastry

Step 1: Prepare the Filling

1. Sauté the Veggies: Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the Veggies: Toss in the carrots, celery, potatoes, and mushrooms (if using), cooking for another 5-7 minutes until they begin to soften.
3. Make It Creamy: Mix the flour over the vegetables and stir to coat. This helps thicken the filling later. Slowly add the vegetable broth and milk, stirring as you go to prevent lumps. Simmer the mixture for 10 minutes or until the vegetables are tender and the sauce has thickened slightly.
4. Season and Add Vegan Chicken: Stir in the thyme, rosemary, salt, and pepper. Add the vegan chicken and frozen peas, cooking for another 5 minutes to heat through. Your filling should be thick and creamy at this point.

Step 2: Assemble the Pie

1. Preheat the Oven: Preheat your oven to 400°F (200°C) while you assemble the pie.
2. Transfer the Filling: Pour the filling into a large, oven-safe pie dish or several small individual ramekins.
3. Top with Puff Pastry: Layer the puff pastry squares on top of the filling, slightly overlapping and cover all of the filling of your pie dish. Brush the puff pastry with a vegan egg such as Just egg, or some aquafaba, non-dairy milk or melted vegan butter.

Step 3: Bake to Golden Perfection

1. Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
2. Let It Rest: Once baked, allow the pot pie to rest for 10 minutes before serving. This helps the filling set, making it easier to slice.

Serving Suggestions and Tips

• Customize It: Feel free to get creative with your veggies. Corn, green beans, or even sweet potatoes can be delicious in this pie. Don’t hesitate to make it your own!
• Make-Ahead Option: You can prepare the filling up to a day in advance and store it in the fridge. Just assemble the pot pie with puff pastry right before baking for a stress-free meal.
• Perfect Pairings: Serve this pot pie with a fresh green salad or roasted vegetables for a complete, balanced meal.

Nutritional Benefits of This Vegan Pot Pie

This vegan chicken pot pie is not only rich in flavor but also offers a wholesome balance of nutrients:

• Healthy Fats: Olive oil or vegan butter adds a dose of healthy fats to the dish, essential for brain function and overall health.
• Plant Protein: The vegan chicken alternative packs in a good dose of plant-based protein, making this dish satisfying and hearty.
• Vitamins and Minerals: The medley of vegetables, from carrots to peas, provides essential vitamins like Vitamin A, Vitamin C, and fiber, supporting a healthy diet.

Why This Vegan Chicken Pot Pie is Perfect for Fall and Winter

As the weather cools down, there’s nothing more comforting than a dish like this vegan chicken pot pie. The combination of flaky puff pastry and savory filling makes it the ultimate crowd-pleaser for dinner parties, family gatherings, or even a cozy night in. Plus, it’s great for meal prep. You can freeze individual portions and reheat them for a quick and satisfying meal during the busy workweek.

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Healthy

Vegan Chicken Pot Pie with Puff Pastry

Author: Mikii Cooking Method: Baking, Sauteing Cuisine: American Courses: Appetizer, Dinner, Lunch Recipe Keys: D Dinner L Lunch Vegan

Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins

Servings: 7 Calories: 320

Best Season: Winter, Fall

Description

This Vegan Chicken Pot Pie with Puff Pastry is a recipe that’s sure to impress, whether you’re making it for your vegan friends or introducing non-vegans to how satisfying plant-based eating can be. The balance of flavors, textures, and warmth in each bite will have everyone asking for seconds (and maybe even thirds!). If you're looking to add a showstopper to your vegan recipe collection, this is it.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 3 cup vegan chicken (You can use store-bought options like soy-based, seitan, or even shredded jackfruit for a meaty texture)
• 2 tbsp olive oil or vegan butter
• 2 onion, finely chopped
• 5 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup diced potatoes (Yukon gold works well here)
• 1 cup mushrooms, sliced (optional, but I love the earthy flavor they add)
• 1 cup unsweetened almond milk or any plant milk
• 2 ¹⁄₂ cups vegetable broth (More if needed)
• ¹⁄₄ cup all-purpose flour (or gluten-free flour for a GF version)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

• Vegan Egg (Just Egg, Aquafaba, Plant Milk or Vegan Butter etc)

For the Puff Pastry:

• 1 frozen package vegan puff pastry (14 ounces)

Instructions

1. Step 1: Prepare the Filling

   1. Sauté the Veggies: Heat olive oil or vegan butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
   2. Add the Veggies: Toss in the carrots, celery, potatoes, and mushrooms (if using), cooking for another 5-7 minutes until they begin to soften.
   3. Make It Creamy: Mix the flour over the vegetables and stir to coat. This helps thicken the filling later. Slowly add the vegetable broth and almond milk, stirring as you go to prevent lumps. Simmer the mixture for 10 minutes or until the vegetables are tender and the sauce has thickened slightly.
   4. Season and Add Vegan Chicken: Stir in the thyme, rosemary, salt, and pepper. Add the vegan chicken and frozen peas, cooking for another 5 minutes to heat through. Your filling should be thick and creamy at this point.

1. Step 2: Assemble the Pie

   1. Preheat the Oven: Preheat your oven to 400°F (200°C) while you assemble the pie.
   2. Transfer the Filling: Pour the filling into a large, oven-safe pie dish or several small individual ramekins.
   3. Top with Puff Pastry: Layer the puff pastry squares on top of the filling, slightly overlapping and cover all of the filling of your pie dish. Brush the puff pastry with a vegan egg such as Just egg, or some aquafaba, non-dairy milk or melted vegan butter.

1. Step 3: Bake to Golden Perfection

   1. Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and flaky.
   2. Let It Rest: Once baked, allow the pot pie to rest for 10 minutes before serving. This helps the filling set, making it easier to slice.

Nutrition Facts

Servings 7

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Saturated Fat 3g15%

Sodium 520mg22%

Potassium 460mg14%

Total Carbohydrate 38g13%

Dietary Fiber 5g20%

Sugars 5g

Protein 30g60%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Vegan Puff Pastry: Always check the ingredient list on puff pastry, as some brands use butter or dairy. Brands like Pepperidge Farm typically offer vegan-friendly options.
2. Gluten-Free Option: If you're gluten intolerant, you can swap the all-purpose flour with gluten-free flour for the filling, and look for gluten-free puff pastry alternatives.
3. Customize Your Filling: Feel free to experiment with your favorite veggies or add lentils, chickpeas, or tempeh for an extra protein boost.
4. Storage: This vegan chicken pot pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the puff pastry's crispiness.