Vegan Chicken Pot Pie

Savory & hearty homemade Vegan Chicken Pot Pie with a flaky and buttery puff pastry topping.

This Vegan Chicken Pot Pie is filled with veggies, vegan chicken, and potatoes with a delicious flaky puff pastry topping.

I grew up eating so many Marie Callender Chicken Pot Pies…like SO many. They were one of my favorite meals and I honestly have not had chicken pot pie in 10+ years.

I took it upon myself to make a more nutritious and 100% vegan chicken pot pie.

This Vegan Chicken Pot Pie is loaded with flavor from the vegan chicken, tender veggies, fresh herbs, mushroom seasoning, and is finished with a buttery and flaky puff pastry topping.

How to make Vegan Chicken Pot Pie:

1. Preheat oven to 425°F. 
2. In a large cast iron skillet or oven-safe pan over medium-heat, melt butter. Add celery, carrots, leeks, and potatoes. Cook, stirring occasionally, until the carrots are fork tender and potatoes have a bit of color, about 10-11 minutes. Add the garlic and dried herbs and cook ~2 minutes more, stirring frequently to prevent burning. 
3. Sprinkle over the flour. Cook for 2 minutes, stirring constantly. Deglaze the pan with vegetable broth and non-dairy milk. Stir in the mushroom seasoning until completely dissolved. Bring to a boil and simmer until thickened, about 4 minutes. 
4. Remove pan from heat and season to taste with salt and pepper (I used about ¾ tsp kosher salt and several turns of black pepper). Stir in the vegan chicken and frozen peas.
5. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut the pastry into sixteen small squares. Brush each square with non-dairy milk. Arrange on top of pot pie. 
6. Bake for 30-35 minutes until pastry is golden brown. Let cool for 10 minutes then serve.

Why you’ll love this Vegan Chicken Pot Pie:

• Buttery and flaky
• Loaded with delicious umami flavor from the mushroom seasoning
• Filled with yummy fresh herbs and tender veggies
• Easier to make than your traditional pot pie – topped with squares of puff pastry rather than making a top and bottom crust.
• 100% vegan/vegetarian

Frequently asked questions:

Where can I find vegan puff pastry?

Believe it or not, most conventional store-bought puff pastry is vegan! The most popular brand, Pepperidge Farms, is made with vegetable oils (no butter). Sweet Lorens is also a great option.

What is mushroom seasoning?

Mushroom seasoning is an Asian powder made from dried mushrooms, salt, sugar, yeast extract, and soy protein. It adds a delicious salty and umami taste to the dish! You can find this seasoning at most Asian grocery stores. If you’re unable to get your hands on it, I would recommend subbing 1 vegan chicken or vegetable bouillon cube.

What vegan chicken do you recommend?

I used Gardein Chick’n Strips. I also recommend Tofurky brand.

Can I sub regular chicken?

Yes, you can! I would recommend cooked shredded rotisserie chicken.

If you’re looking for more delicious warming winter recipes, you’ll also love this Smoky Vegan Corn Chowder, this Vegan Butternut Squash Soup, and this Vegan Baked Sweet Potato Mac n Cheese.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!