Vegan Chicken Pot Pie

Flaky puff pastry with fresh vegetables and vegan chicken in a savory cream sauce . Hearty and comforting!
slice of vegan chicken pot pie with puff pastry topping

Chicken pot pie may be a comfort food classic, my family almost never ate it while I was growing up! I do have memories of the tiny pot pies by Marie Callender’s from the frozen food aisle – my mom and I would eat them sometimes when dad was out of town or couldn’t be home for dinner. If you’ve heard many of my food-related anecdotes from childhood, you may have guessed that I loved these cheap little freezer pot pies.

So I may have never had a proper homemade chicken pot pie, but I can still say with confidence that this vegan version is fantastic, and omnivore-approved! Ingredients and technique are almost identical to the original, with the simple substitution of mushrooms and vegan chicken-style strips in place of the meat. Feel free to customize with any of your favorite veggies (I love to add cauliflower and broccoli sometimes too) or even try with vegan beef to mix things up.


Onion, garlic, celery + carrot. Also known as mirepoix, this mixture creates a flavorful aromatic base.

Frozen peas. If you’re not a fan of peas, feel free to omit them and bump up the quantity of the mirepoix instead.

Butter + flour. Together, these form a roux which will thicken your vegan chicken pot pie filling. You can technically use olive oil (or another kind of oil), but I think vegan butter contributes the most delicious, nostalgic flavor to this dish.

Vegan chicken-style strips. See the section below for more info about vegan chicken substitutes on the market. If you want a more whole-foods based option, feel free to substitute in a can of beans (I like white beans in this recipe), drained and well-rinsed.

Vegetable broth. If you can, I highly recommend using a chicken-style veggie broth. Edward & Sons make my go-to chicken-style bouillon cubes (1 cube per 2 cups liquid). Better Than Bouillon also makes a Not Chicken style veggie broth.

Vegan cream. This will help to make the pot pie filling even more creamy and luscious. I love to use homemade cashew cream, but you can use a store bought vegan heavy cream substitute or even a plain, unsweetened variety of nondairy yogurt that you think would taste good in a savory dish. In a pinch, you can use plain, unsweetened plant milk.

Puff pastry. There are many options to top your vegan chicken pot pie! I usually use a sheet of puff pastry. However, you can whip up a homemade pie crust, or even top it with biscuit dough.

Vegan Chicken Options for Pot Pie

The Best Vegan Chicken

  • Daring Original Plant Chicken Pieces are my favorite vegan chicken substitute, but they are a bit pricier. They have a convincing, shreddable texture and they don’t get soggy or rubbery. I would totally splurge on these if I wanted to make this vegan pot pie for guests or a holiday dinner. You would probably need two bags of these to make this pot pie nice and meaty. (They’re also gluten-free.)

Easiest to Find Options

  • Gardein Chick’n Strips are usually easy to find at regular chain grocers in the frozen section. The texture of these is not my favorite for dishes with a lot of moisture because they tend to get a little soggy. To help with that, you could consider searing them in a separate pan before adding to the dish.
  • Morningstar Farms Veggie Chik’n Strips are another widely available option. The flavor is not my favorite on its own, but I think there are enough other flavors in this pot pie to make this a good option. It has a nice firm texture.
  • Alpha Plant-Based Grilled Chik’n Strips are available at many Sprouts stores and certain other chains. I haven’t tried this exact product but I have enjoyed other products by this brand.

Budget-Friendly Option

  • Butler Soy Curls are a staple for me. Typically I’ll spend extra for a more convincing chicken substitute for a special occasion or when serving guests, but I love soy curls for regular weeknight dinners. You can order them online or find them at select health food stores (for example, Natural Grocers). They come dehydrated and you simply need to reconstitute them with boiling water. Then drain them and squeeze out the extra moisture and roughly chop them before adding to your vegan pot pie.

How to Top your Vegan Chicken Pot Pie

  • Puff Pastry. This is my personal favorite way to top my chickenless pot pie because it’s super easy and delicious. Not all brands of puff pastry are vegan-friendly, but Pepperidge Farm Puff Pastry Sheets are “accidentally” vegan. Just make sure you leave them in the fridge the night before, or set them out on the counter a few hours before, so they are defrosted enough to roll out.
  • Pie Crust. This is a more classic option, and is great if you want a more classic pie configuration (with a top and bottom crust). For a store-bought option, Marie Callender’s Deep Dish Pastry Pie Shells are accidentally vegan. You can also make your own using your favorite pie crust recipe and vegan butter.
  • Biscuit Dough. Another fun and easy way to top a chickenless pot pie is with store-bought biscuit dough! Lots of brands are accidentally vegan, including the Pillsbury Grands! Southern Homestyle Biscuits or Annie’s Organic Flaky Biscuits. Just make sure to double-check the ingredients since Pillsbury has so many different varieties of biscuits with similar names. You can consult this helpful blog post by to double-check.
vegan chicken pot pie

Vegan Chicken Pot Pie

Flaky puff pastry with fresh vegetables and vegan chicken in a savory cream sauce . Hearty and comforting!
Prep Time 30 minutes
Cook Time 30 minutes
Author Sarah Sullivan


  • 1 sheet vegan-friendly puff pastry such as Pepperidge Farm, defrosted
  • 2 cups sliced mushrooms
  • 1 medium white or yellow onion diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 12-16 oz bag frozen mixed vegetables
  • 1 10 – 12 oz bag vegan chicken-style strips (such as Gardein, Beyond Meat or Morning Star)
  • 1/4 cup vegan butter or olive oil
  • 1/3 cup all-purpose flour
  • 1 cup vegetable broth preferably chicken-style, such as No Chicken Better than Bouillon
  • 1 cup unsweetened plain plant milk
  • 1 teaspoon poultry spice optional, or any herbs you like
  • salt and pepper to taste


  • Preheat oven to 400°F.
  • Sauté mushrooms in vegan butter over medium-high heat until they have released all their water and shrunk, roughly 5-8 minutes.
  • Add diced celery, onion and garlic and sauté for 3-5 more minutes, until they start to take on some color.
  • Stir in frozen veggies and chickenless strips and sauté, stirring often until warmed through. Sprinkle with all-purpose flour and stir to coat. Pour in veggie broth and plant milk, and optional seasonings. Continue to cook until thickened.
  • Transfer pot pie filling into pie or casserole pan. Cover with defrosted puff pastry sheet and tuck in along the edges of the pan. Cut a few vents in the pastry and brush with a bit of plant milk to encourage browning.
  • Bake for 25-30 minutes, until pastry is puffed up and evenly golden brown.
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