This vegan chicken pot pie recipe is a game-changer. I know, I know...big words, but let me explain. Fair warning, I am about to brag. These vegan pies are rich, creamy, savoury as hell, textured and just so freaking good.
They are comforting and nostalgic with all those familiar chicken pie flavours. But better, because they're vegan and they come together in under an hour. Convinced?
This recipe was originally published in my cookbook Great Vegan Meals for the Carnivorous Family (Page Street Publishing) and posted here with updated instructions, process images and ingredient substitutions on November 24, 2022.
We Love these Vegan Chicken Pot Pies
"Unbelievable vegan pot pies! These are seriously amazing and taste just like chicken pot pies...seriously a game changer." Trish Bozeman from Rhubarbarians
At the risk of tooting my own horn, I am going to agree with Trish. These vegan chicken pot pies changed my dinner game.
As I pulled these little guys from the oven I realised I could feed my non-vegan family vegan meals and I didn't have to turn myself inside-out to do it. These incredible little pies are :
Ingredients & Substitutions
OK, so I don't want you to be overwhelmed by the ingredients list. Most of foods here you'll already have in your pantry and none of them are super hard to find.
Mirepoix. The combination of diced onion, celery and carrot is called "mirepoix" - it adds a strong base to casseroles and soups. Take your time cooking the vegetables to ensure you get all the flavour.
King Oyster Mushrooms are usually available at Asian grocers and they are well worth hunting out. These delicate shrooms have the uncanny ability to mimic the taste and texture of chicken - they are perfect for vegan chicken pot pies!
If you can't get your mitts on the King variety, you can swap them for regular oyster mushrooms.
Tamari or soy. Lending umami to our "chicken" a spoon of tamari or soy goes a long way.
Puff pastry. Thankfully, so many brands of store-bought puff pastry are vegan. Choose your favourite making sure it's not made with butter.
Garlic. Always. Having said that, if you don't like it, go ahead and omit it. We are packing plenty of flavour into this pie so it will be fine without it.
Dairy-free milk. I generally use soy milk in my cooking but you can use oat or almond here. I don't recommend coconut milk - its flavour is a bit overpowering.
Bay leaves and thyme. Leaning on tradition, these herbs lend their delicate aromatics. You could swap thyme for sage if you prefer or even a little oregano although you will change the flavour a touch.
Peas. So traditional! And who doesn't love sneaking in some added veggies. Peas add vibrancy to our pies - look at that green! - and a different texture. You could swap them for chopped green beens or asparagus spears when in season.
Flour. Just plain old all-purpose flour, nothing fancy. If you need to make a gluten-free gravy, you could use a tablespoon or two of cornflour.
Rather than adding the flour at the beginning of the cook, remove a quarter cup of the reduced cooking liquid in a cup and stir in the cornflour to make a slurry. Add it back into the pot and stir until the liquid has thickened to a gravy. Continue cooking for 3-5 minutes to make sure the cornflours dissolves properly. No-one wants a grainy gravy.
How to Make the Best Vegan Chicken Pot Pie
You'll find full instructions and measurements in the recipe card at the bottom of the post.
OK, so yes, there are a lot of pictures. But, they are really simple steps but for the sake of clarity, I've photographed each one.
Are you ready? Here we go.
For the Pie Filling
Step 1. Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1-inch of the bottom to remove the gnarly base-thing. Carefully but firmly drag the fork prongs down the length of each mushroom to shred the “meat” (this is easier if you lay the mushroom down.) Set them aside. Break up any bits of the mushrooms that doesn't shred. It's all good.
Step 2. Melt the butter and olive oil in a large pan over low to medium heat and add the onion, carrots, celery. Cook for around 10-15 minutes or until the vegetables are tender and then toss in the garlic for another 30 seconds or until fragrant.
Step 3 and 4. Stir in the flour and cook for another 3 minutes, stirring occasionally.
Step 5. Add the vegetable stock, thyme, and bay leaves and then stir in the milk, soy sauce/tamari, salt and pepper. Bring the mixture up to a simmer.
Step 6. Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency.
NB: If your pie mixture needs more gravy, you can add an extra cup of stock to your pot. Just make sure to taste the gravy and add more seasoning if needed and cook it down to your desired consistency.
Steps 6 and 7. Stir in the peas and cook for another minute before removing the pot from the heat to cool. You might want to go ahead and remove the bay leaves here.
For the Pastry Top
Remove your pastry from the freezer and let it thaw for 30 minutes.
Preheat the oven to 200°C (400°F).
Step 1. Fill each ramekin with vegan chicken pot pie filling. Don't be stingy - fill those puppies up.
Step 2. To prepare the pastry, place a plate about 2-3 cm wider than your ramekin down on the thawed pastry and trace around it to cut a circle . Repeat with other ramekins.
Gently press the edges of the pastry to the side of the ramekin
Brush a small amount of dairy-free milk on top (not the sides).
Step 3. Cut a small slit in the pastry on each pie to allow steam to release during cooking.
Step 4. Place the pies in the oven for 25-30 minutes or until the pastry top is golden
These vegan pot pies. Serve with a side of crispy smashed potatoes with garlic and a green salad and you'll be in food heaven. Enjoy, x.
Yes and no. They aren't really good for freezing unless you plan on putting the whole ramekin in the freezer. You can easily cool and freeze the filling in a freezer-proof, sealed container for ups to 3 months. Thaw it at room temperature for a few hours before making the pies up and baking in the oven.
Because they are cooked in little pots. But if you want to take the filling and pop it in a double crusted pie, go for it. I have a lovely shortcrust pastry recipe for the base.
A green salad would compliment the richness of the pies but if you want the ultimate comfort meal, try my smashed potatoes with garlic.
If you can't get your hands on King oyster mushrooms, you can use the smaller variety. Alternatively, you could use your favourite faux chicken and shred it. Jackfruit would also work in a pinch.
More comfort food coming your way.
Want more plant-based goodness?
My Best Ever Vegan Chicken Pot Pie Recipe
- large pot
For the filling
- 8 king oyster mushrooms
- 2 tablespoon vegan butter spread
- 1 tablespoon olive oil
- 1 onion (yellow or white) finely diced
- 2 medium carrots peeled and diced
- 2 celery ribs (stalks) diced
- 2 garlic cloves finely chopped
- 3 tablespoon all-purpose flour
- 2 cups vegetable stock + another cup if needed for more gravy
- 3 thyme sprigs leaves removed and chopped
- 2 bay leaves
- ½ cup dairy-free milk
- 1 tablespoon tamari or soy sauce
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ cup fresh or frozen peas
For the pastry top
- 2 sheets vegan puff pastry
- 2 tablespoon dairy-free milk
- 1 teaspoon olive oil
For the pie filling
- Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the “meat” (this is easier if you lay the mushroom down.) Break up any bits of the mushrooms that doesn't shred. Set them aside.
- Melt the butter and olive oil in a large pan over low to medium heat and add the onion, carrots, celery. Cook for around 10-15 minutes or until the vegetables are tender and then toss in the garlic for another 30 seconds or until fragrant.
- Stir in the flour and cook for another 3 minutes, stirring occasionally.
- Add the vegetable stock, thyme, and bay leaves and then stir in the milk, tamari/soy sauce, pepper, and sea salt. Bring the mixture up to a simmer.
- Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Note. If your pie mixture needs more gravy, you can add an extra cup of stock to your pot. Add it and continue cooking the gravy to your desired consistency. Just make sure to taste the gravy and add more seasoning if needed.
- Stir in the peas and cook for another minute before removing the pot from the heat to cool while you prepare your pastry. And this stage you might want to remove the bay leaves from the pie filling.
For the pie top
- Preheat the oven to 200°C (400°F).
- Remove your pastry from the freezer to thaw for 30-minutes.
- Fill each ramekin with pie filling. Don't be stingy - fill 'em up.
- To prepare the pastry, place a plate about 2-3 cm wider than your ramekin down on the thawed pastry and trace around it to cut a circle . Repeat for the other ramekins. Gently press the edges of the pastry to the side of the ramekin. Combine the milk and olive oil in a small bowl and then brush a small amount on top (not the sides) of each pie.
- Cut a small slit in the pastry on each pie to allow steam to release during cooking.
- Place the pies in the oven for 25-30 minutes or until the pastry top is golden