This vegan pot pie made in a slow cooker is a super easy meal that will satisfy the whole family. True comfort food made free of meat and dairy all in the convenience of your crock pot. Add your choice of vegan chicken or Butler soy curls to turn it into a vegan "chicken" pot pie.
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 make vegan
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🥘 Can I make a pot pie in a slow cooker?
Surprisingly, pot pies come out great in the crockpot. It's okay if the veggies in a pot pie cook down and get infused with the flavor of the gravy, so the slow cooker works perfectly!
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 it with a simple biscuit topping.
❤️ Why you'll love this recipe
- 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 you can make it vegan, gluten-free, and soy-free, nearly anyone can eat it.
🧾 Ingredients and substitutions
- Mixed Veggies -or fresh veggies of choice
- Potatoes - peeled and cubed
- Vegan Chicken - you can use any store-bought vegan chicken product, seitan chicken, or Butler Soy Curls if you want a chicken-style pot pie. You can also swap the faux meat out with a can of drained and rinsed chickpeas.
For the gravy
- Vegetable Broth - or hot water plus bullion cubes. I like to use the not chick'n broth cubes, but you can use any vegetable stock you want.
- Nutritional Yeast - to add an umami flavor to the pot pie. You can read my post about nutritional yeast to learn more about it.
- Oil - for a richer gravy. You can use any neutral flavored oil like canola oil or light olive oil. This is optional so feel free to omit it.
- Poultry Seasoning - to give it a classic chicken pot pie flavor.
- Garlic Powder - for flavor.
To thicken the gravy
- Corn Starch - mixed with water to create a corn starch slurry. You can also use potato starch or 2 tablespoons of arrowroot instead.
For the biscuit topping
- Flour - any flour will work. I usually use all-purpose flour, but you can also use whole wheat or grain-based gluten-free flour. My homemade gluten-free flour mix works great for this recipe.
- Flax Meal - mixed with water and make a flax egg. This helps the biscuit topping bind together. You could also use my recipe for a chickpea egg instead of the flax egg.
- Baking Powder - to make the biscuit rise.
- Nutritional Yeast - for more umami flavor in the biscuit crust.
- Water - for the correct moisture.
- Light Olive Oil - or any other neutral flavored oil.
- Salt - for flavor
🔪 Helpful tools
- Slow Cooker - aka crock pot. You will need a larger slow cooker that holds a least 6 quarts. You can also use an instant pot on low.
🥄 How to make a vegan pot pie in a slow cooker
To make the pot pie filling
- Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).
- 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.
Make the gravy
- Make the gravy by combining all of the ingredients listed in the above gravy section then pour it over the veggies and "chicken."
- Give it all a stir and turn on the slow cooker to the high setting.
Thicken the gravy
- Mix the cornstarch and cold water, pour into the crockpot, and give everything another stir.
- Put the lid on and come back about 4 hours later (1 hour before you want to eat).
For the biscuit topping
- Mix the flax meal in water and set aside for a minute.
- Put all dry ingredients into a mixing bowl and stir.
- Add the flax and water mixture, water, and oil.
- Mix it 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).
- Spread the biscuit dough evenly on top of the veggie mixture. Then put on the lid and let cook on high for 1 more hour.
👩🏻🍳 Pro tips
- Be sure to add the cornstarch to cold water to make a slurry separate from the hot broth so that the cornstarch can dissolve completely.
- Cook for only 3 hours before adding the biscuit topping if you want the veggies to be less cooked down.
❓ Frequently asked questions?
If you need this veggie pot pie to be gluten-free, just be sure to use gluten-free flour in the biscuit topping. You will also want to choose a gluten-free meat alternative like Beyond Chicken, Butler Soy Curls, or chickpeas for your protein.
A pot pie can cook in as little as 4 hours when you set your crockpot to the high setting. 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.
🥡 Storage and reheating
Refrigerate: This vegan pot pie will keep well in the fridge for 3 - 5 days in an airtight container.
Freeze: You can freeze leftover pot pie in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the leftovers in the microwave for about 2-3 minutes.
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Pot Pie in the Crockpot
Equipment
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 (about 3 cups faux chicken) 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 tablespoons nutritional yeast
- 2 tablespoons neutral flavored oil (optional)
- 2 teaspoons poultry seasoning
- 1/2 teaspoon garlic powder or 1 clove minced fresh garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
To thicken the gravy
- 1/4 cup cold water
- 1 tablespoon corn starch
For the biscuit topping
- 1 ½ cup flour or grain based GF flour mix
- 1 tablespoon flax meal
- 3 tablespoon water
- 1 ¼ teaspoon baking powder
- 2 tablespoons nutritional yeast
- 3/4 cup water
- 3 tablespoons olive oil
- 1 teaspoon salt
Instructions
To make the pot pie filling
- Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).
- Dump veggies, cubed potatoes, and a package of vegan "chicken" or soy curls 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.
Make the gravy
- Make the gravy by combining all of the ingredients listed in the above gravy section then pour it over the veggies and "chicken."
- Give it all a stir and turn on the slow cooker to the high setting.
Thicken the gravy
- Mix the cornstarch and cold water and pour into the crockpot and give everything another stir.
- Put the lid on and come back about 4 hours later (1 hour before you want to eat).
For the biscuit topping
- Mix the flax meal in water and set aside for a minute.
- Put all dry ingredients into a mixing bowl and stir.
- Add the flax and water mixture, water, and oil and mix it 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).
- Spread the biscuit dough evenly on top of the veggie mixture. Then put on the lid and let cook on high for 1 more hour.
- After the biscuit topping has cooked for a full hour with the lid on top, your pot pie will be ready to eat.
Notes
- Before adding the topping, cut pieces of "chicken" strips into smaller pieces if desired.
- You will need a slow cooker that is at least 6 quarts or larger.
Nutrition
This recipe was originally published on March 27, 2018. It was updated on 9-9-2022 to include new images and more detailed instructions.
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