Vegan Chicken Pot Pie – In the Crock Pot!

This vegan chicken pot pie is so easy to make in your crockpot, you won’t believe it!  It’s vegan, gluten-free, and can be made soy free too so everyone can enjoy this ultimate comfort food!

Just dump in all the ingredients, walk away, and let your slow cooker do the magic!  Return an hour before you want to eat and top the filling with your pie crust of choice.

Why this recipe works…

• It’s easy!
• There is no fussing with dinner during the rushed part of the day.
• Everyone loves it, especially kids!
• It’s hearty and filling.
• Since it’s vegan, gluten free, and soy free, nearly anyone can eat it.

Chicken pot pie is total comfort food! Sometimes you crave those hearty meals from your childhood.  For me, this is one of those meals that I just had to veganize!

What do you use for the “chicken” in a vegan chicken pot pie?

You can use any of the chicken strip substitutes for this recipe.  The ones from Gardein or Beyond Meat work great.  (Make sure to check the ingredients, some types are not gluten-free).  I also like to use Butler soy curls in this recipe.  They have a nice flavor and texture and they are gluten-free (but not soy free).

Note:  If you don’t want to use any meat substitute, you can use a can of drained chickpea instead.

How can you make a pot pie in the crockpot?

Surprisingly, pot pies come out great in the crockpot.  It’s one of those dishes that you want the veggies to cook down and get infused with the flavor of the gravy, so the slow cooker works perfectly!

1. Simply dump in veggies, potatoes, and the “chicken” replacement of your choice.
2. Then add a mixture of broth and seasonings for the “gravy.”  Give everything a stir and set your crock pot to high.
3. About 3 hours later, an hour before you are ready to eat, give it a good stir and cut the pieces of “chicken” strips small if needed.
4. Then, top the veggies with your favorite pie crust recipe, store-bought puff pastry, or my gluten-free biscuit recipe.
5. Put the lid back on top and keep the crockpot set to high for another hour to cook the pie crust.
6. After an hour, the crust will cook beautifully and you will have a pot pie ready to eat!

How do you make the vegan chicken pot pie gluten free as well?

If you need your pot pie to be gluten-free, simply make a biscuit-like batter to put on top of the veggie filling instead of a pie crust.

How long does a pot pie need to cook in the crockpot?

It can be done in as fast as 4 hours when you set your slow cooker to high.

If you want it to cook longer: Set it to low for 5 hours, and then turn it to high after you add the pie crust and let it cook on high for only the last hour.  This will equal a total of 6 hours of cooking time.

Do you love savory vegan “chicken” recipes?

Try this delicious vegan chicken noodle soup!  It tastes like the real deal, yet with no animal products!

Did you make this pot pie?  Leave a comment and rating and let us know what you think!

5 from 2 votes

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VEGAN CHICKEN POT PIE IN THE CROCKPOT

Prep Time

15 mins

Cook Time

5 hrs

Total Time

5 hrs 15 mins

 

This gluten-free and vegan pot pie is made easy in the crockpot!  Total vegan comfort food!

Course: Main Course

Cuisine: crock pot meal, gluten free, vegan

Keyword: pot pie in crock pot, vegan chicken pot pie, veggie pot pie

Servings: 8

Calories: 293 kcal

Author: Monica | The Hidden Veggies

Ingredients

Add first to the crock pot:

• 4 cups frozen mixed veggies or fresh veggies of choice
• 4 cups peeled and cubed potatoes
• 1 package vegan chicken strips of choice or 1 1/2 cup Butler soy curls plus 1 extra cup water and 1 extra broth cube

For the gravy:

• 2 cups Hot water
• 1 cube Not Chick'n broth
• 3 tbsp nutritional yeast
• 2 tbsp neutral flavored oil (optional)
• 2 tsp poultry seasoning
• 1/2 tsp garlic powder or 1 clove minced fresh garlic
• 1/4 tsp turmeric

To thicken the gravy:

• 1/4 cup cold water
• 1 tbsp corn starch

For the gluten free biscuit topping:

• 1 ½ cup of GF flour mix (regular flour will also work great)
• 1 tbsp flax meal
• 3 tbsp water
• 1 ¼ tsp baking powder
• 2 tbsp nutritional yeast
• 3/4 cup water
• 3 tbsp olive oil
• 1 tsp salt

Instructions

To make the pot pie filling:

1. Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).

2. Dump veggies, cubed potatoes, and a package of vegan "chicken" into your crock pot.  (If using Butler soy curls, add them dry and add an extra cup of water and 1 extra broth cube to your gravy mixture.

3. Make the gravy by combining all of the ingredients listed in the above gravy section and pour over the veggies and "chicken."

4. Give it all a stir and turn on crock pot to the high setting.

Thicken the gravy:

1. Mix the cornstarch and cold water and pour into the crockpot and give everything another stir. 

2. Put the lid on and come back about 4 hours later (1 hour before you want to eat).

For the biscuit topping:

1. Mix the flax meal in water and set aside for a minute.
2. Put all dry ingredients into a mixing bowl or food processor.
3. Pulse a few times.
4. Put in flax and water mix, water, and oil.

5. Mix on low for a few seconds until it forms a biscuit like dough.  (Add another teaspoon or 2 of water if you think that it will be too thick to spread onto your pot pie).

6. Spread the biscuit dough evenly on the top of the veggie mixture. Then cover and let cook on high for another hour.  Come back in an hour and it will be done!

Recipe Notes

• If you don't need this to be gluten-free, you can use your favorite pie crust recipe or pastry puff sheet to top the pot pie.
• If making your own pie crust, use the lid of the crockpot to cut out the correct size and shape to top your pot pie.
• Before adding the topping, cut pieces of "chicken" strips into smaller pieces if desired.
• You will need a crock pot that is 6 quarts or larger.

Nutrition Facts

VEGAN CHICKEN POT PIE IN THE CROCKPOT

Amount Per Serving (1.5 cup)

Calories 293 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 433mg19%

Potassium 727mg21%

Carbohydrates 43g14%

Fiber 9g38%

Protein 10g20%

Vitamin A 4630IU93%

Vitamin C 19.1mg23%

Calcium 106mg11%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.