This easy 1-pot vegan pot pie casserole is made by simply topping the veggie pot pie filling with a puff pastry crust and baking it until golden brown. It’s perfect for holidays and special occasions, but easy enough for weeknight meals.

A top view of a vegan pot pie made in a large blue skillet and topped with puff pastry.

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❤️ Why make this recipe

We love vegan pot pie in my house, but I don’t like the extra time and energy that it takes to make a pie crust and put together a pot pie. To make it easy, I like to make the pot pie filling in an oven-safe skillet, top it with puff pastry, and bake the dish until bubbly and golden brown.

This makes a delicious plant-based pot pie in a fraction of the time without sacrificing the taste. (You can also try my vegan pot pie in a crockpot for another way to make pot pies easier.)

🧾 Ingredients and substitutions

  • Onion – a small yellow onion or white onion adds a lot of flavor but can be omitted if desired.
  • Garlic – use a couple of cloves of fresh minced garlic or some garlic powder instead of the fresh garlic.
  • Oil – to saute the onions and garlic. You can use any neutral flavored oil like canola oil or light olive oil.
  • Mixed Veggies -or fresh veggies of choice. I like to use a mix of peas, corn, carrots, and green beans.
  • Nutritional Yeast – optional to add an umami flavor to the pot pie. You can read my post about nutritional yeast to learn more about it.
  • Poultry Seasoning – to give it a classic chicken pot pie flavor.
  • Flour – white all-purpose flour works best to thicken 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.
  • Plant-Based Milk – I like to use plain soy milk, oat milk, or unsweetened almond milk.
  • Potatoes – peeled and cubed. Russet potatoes, Yukon gold, or any potatoes you have will work.
  • Vegan Chicken – you can use quick and easy seitan, vegan shredded chicken Butler Soy Curls, or any store-bought vegan chicken product that you like. You can also swap the faux chicken meat out with a can of drained and rinsed chickpeas for a more plant-based pot pie. (You can even dice up leftover vegan turkey and use that instead of vegan chicken.) See my guide on how to replace chicken in any recipe for more ideas.
  • Puff Pastry – Pepperidge Farms puff pastry is vegan and a super easy way to top the pot pie. You can also use vegan pie crust instead if you want to make it yourself.

🔪 Helpful tools

A large iron skillet or an oven-safe skillet. (I use a 12-inch enameled iron skillet or you could use a shallow Dutch oven.) If you don’t have a large oven-safe skillet, you can transfer the pot pie filling to a casserole dish and bake it in that instead.

🥄 How to make vegan pot pie

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Take the puff pastry package out of the freezer 45 minutes before you are ready to roll it out. Preheat the oven to 400° F (204° C).

Step 2 – Peel and dice 3 cups of potatoes into small bite-sized pieces and set them aside along with 2 cups of chicken seitan or your faux chicken of choice.

Step 3 – Peel and dice a small onion and 2-3 cloves of garlic. Sauté them over low heat in 3 tablespoons of light olive oil in a large skillet (oven-safe skillet if possible) and sprinkle them with salt and poultry seasoning.

Step 4 – Add 3 cups of frozen mixed veggies to the skillet and cook for another 3 minutes.

Step 5 – Sprinkle the cooked veggies with 5 tablespoons of flour and mix well.

Step 6 – Turn up the heat to medium-low and slowly add 2 cups of vegetable broth 1/2 cup at a time until the broth is creamy and smooth. Sprinkle in 1 tablespoon of nutritional yeast (optional).

Step 7 – Add 1 cup of plain plant-based milk and stir well. Then add the diced potatoes and 2 cups of faux vegan chicken and stir well.

Step 8 – Use a rolling pin to lightly roll out a piece of puff pastry so that it is large enough to fit over your pot pie and cut it with a sharp knife into the shape that you need. Place it directly over the pot pie filling and poke a few holes in it with a sharp knife or fork.

Step 9 – Bake your pot pie at 400° F (204° C) for about 20 minutes until the pastry has puffed up and the top is golden brown.

Step 10 – Allow cooling for about 10 minutes before serving.

👩🏻‍🍳 Pro Tips

  • If you forget to thaw your puff pastry in time you can wrap it in a paper towel, and pop it in the microwave for 20 seconds, flip it and microwave it for another 15 seconds, then open it up and microwave it for an additional 15 seconds.
  • Measure your puff pastry with the lid of your pan for a perfect fit or simply cover the top and trim off the edges.
  • Be sure to cut the potatoes into small bite-sized pieces so they cook completely while baking in the oven.

❓ How to make a gluten-free pot pie?

To make this gluten-free, you will need to use a gluten-free vegan chicken product like Gardein Chick’n Scallopini or Butler Soy Curls. You can also simply swap out the faux chicken with chickpeas or make jackfruit pot pies.

You will also need to use a gluten-free flour mix instead of regular flour to thicken the broth (or you can use a slurry of 2 tbsp of cornstarch dissolved in 1/4 cup of cold water added along with the broth.) Finally, you will need to use gluten-free puff pastry. If you can’t find the gluten-free version, you can use my gluten-free pie crust recipe instead.

A close up of a vegan pot pie with a puff pastry topping.

🥡 Storage and reheating

Refrigerate: This vegan pot pie can be kept in the fridge for 3 – 5 days in an airtight container.

Freeze: You can freeze leftover vegan chicken pot pie in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of pot pie in the microwave for about 3 minutes or reheat large amounts in the oven at 300° F until warm.

🌟 More vegan chicken recipes

A close up of a vegan chicken pot pie with a scoop taken out of it.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan pot pie recipe

A vegan chicken pot pie made in a skillet with a pastry puff top with a spoon in it.
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5 from 3 rating

Vegan Pot Pie with Puff Pastry Topping

This vegan chicken-style pot pie is made easily in 1-pot, topped with puff pastry, and baked to perfection

Ingredients

  • 1 small onion, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons neutral flavored oil, (optional)
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 3 cups frozen mixed veggies, or fresh veggies of choice
  • 5 tablespoons flour
  • 2 cups vegan chicken broth, (or 2 cups water with a bouillon cube)
  • 1 cup oat milk, or soy milk
  • 3 cups peeled and cubed potatoes
  • 1 tablespoons nutritional yeast
  • 2 cups vegan chicken of choice, (about 2 cups faux chicken) or 1 1/4 cup Butler soy curls plus 3/4 extra cup water and 1 extra broth cube
  • 1/4 teaspoon pepper

For the topping

  • 1 sheet puff pastry, or pie crust

Equipment

Instructions
 

  • Take the puff pastry package out of the freezer 45 minutes before you are ready to roll it out. Preheat the oven to 400° F (204° C).
  • Peel and dice 3 cups of potatoes into small bite-sized pieces and set them aside along with 2 cups of chicken seitan or your faux chicken of choice.
  • Peel and dice a small onion and 2-3 cloves of garlic. Sauté them over low heat in 3 tablespoons of light olive oil in a large skillet (oven-safe skillet if possible) and sprinkle them with salt and poultry seasoning.
  • Add 3 cups of frozen mixed veggies to the skillet and cook for another 3 minutes.
  • Sprinkle the cooked veggies with 5 tablespoons of flour and mix well.
  • Turn up the heat to medium-low and slowly add 2 cups of vegetable broth 1/2 cup at a time until the broth is creamy and smooth. Sprinkle in 1 tablespoon of nutritional yeast (optional).
  • Add 1 cup of plain plant-based milk and stir well. Then add the diced potatoes and 2 cups of faux vegan chicken and stir well.
  • Use a rolling pin to lightly roll out a piece of puff pastry so that it is large enough to fit over your pot pie and cut it with a sharp knife into the shape that you need. Place it directly over the pot pie filling and poke a few holes in it with a sharp knife or fork. (If your skillet is not oven-safe, transfer it to a baking dish before topping with the pastry puff.)
  • Bake your pot pie at 400° F (204° C) for about 20 minutes until the pastry has puffed up and the top is golden brown.
  • Allow cooling for about 10 minutes before serving.

Notes

  • If you forget to thaw your puff pastry in time you can wrap it in a paper towel, and pop it in the microwave for 20 seconds, flip it and microwave it for another 15 seconds, then open it up and microwave it for an additional 15 seconds.
  • Measure your puff pastry with the lid of your pan for a perfect fit or simply cover the top and trim off the edges.
  • Be sure to cut the potatoes into small bite-sized pieces so they cook completely while baking in the oven.
  • For a lower sodium pot pie reduce or omit the salt.
 
Serving: 1.5cup, Calories: 573kcal, Carbohydrates: 57g, Protein: 16g, Fat: 32g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 13g, Sodium: 1024mg, Potassium: 658mg, Fiber: 9g, Sugar: 5g, Vitamin A: 3536IU, Vitamin C: 25mg, Calcium: 118mg, Iron: 5mg
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