This vegan pot pie casserole is a quick and deliciously dairy-free and vegetarian version of the savory chicken pie I fell in love with in London. It’s made with tremendously simple and easily found ingredients like store-bought puff pastry and frozen mixed vegetables. The hardest part of this vegan chicken pot pie recipe is waiting for it to finish cooking!
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I will never forget the first time I tried chicken pie. It was on a college trip in London in the late ‘90s when I came out of the British Museum feeling peckish.
I strolled across Russell Square on an extraordinarily temperate January day and came upon a quaint little 18th century pub known as the Queen’s Larder.
Immediately taken with the decor, I settled in for a pint, ordered, and when the dish came out, it. was. glorious.
The publican set a steaming tureen of chicken stew topped with a puff pastry crust. I think I may have almost cried at how beautiful it looked.
You know those dishes that are almost too beautiful to eat? It almost was, but it was so good, I ordered a second. The look on his face when I did… LOL!!!
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Enter: Vegan Pot Pie Casserole
I have made multiple variations of that dish since, but I think this vegan pot pie casserole is the one of which I am most truly proud. That’s probably because it aligns with the ethics I believed I had as a “compassionate, animal lover.”
You are absolutely going to love this vegan pot pie casserole too. It’s SO easy, but it looks like you spent so much time and effort on it that your friends and family will be so appreciative.
Their eyes will widen at the beautiful puff pastry crust as they lean forward to get a better smell from the steaming stew inside. And when they taste it!! They may just thank you for loving them so much to have made this for them.
Vegan Chicken Pot Pie Ingredients
This Vegan Pot PIe Casserole is made with tremendously simple and easily-found ingredients. The full recipe card with measurements can be found at the bottom of this post!
To make vegan pot pie casserole, you’ll need:
Puff Pastry – For the crust. Make sure the brand you’re using is vegan. Traditional puff pastry uses butter, but there are many store-bought puff pastry brands (Pepperidge Farm is probably the most common) that use oil instead of butter. You’ll need 2 large sheets of puff pastry for this vegan pot pie recipe. You will roll each out to be the size of your casserole dish.
Potatoes – Peeled and diced!
Frozen Mixed Veggies – Use whatever mixed veggies you like. We use a frozen blend that includes peas, corn, carrots, and green beans!
Soy Curls – Soy curls are the PERFECT vegan chicken for pot pie! You can sub your favorite vegan chicken but may need to reduce the water a bit, since soy curls come dehydrated. You can usually find soy curls at your local health food store, but we usually just buy them in bulk online.
Vegan Condensed Cream of Chicken Soup – The star of this show is our Vegan Cream of Chicken Soup recipe! This will create the thick gravy for our filling. You’ll need to make this at least a few hours in advance, but it’s SUPER simple, requires minimal ingredients (bouillon powder, water, cashews, red lentils), and is 100 million percent worth making. If you can’t wait for the soup to thicken, you can use the soup out of the blender and reduce the water in this recipe by about 1 cup.
Spices – Since there’s such a great flavor in the vegan cream of chicken, we kept it simple with the spices, opting for salt, black pepper, and onion powder!
If you need to substitute an ingredient we haven’t mentioned here, let us know in the comments so we can make this a more complete vegan pot pie resource!
How to Make Vegetarian Pot Pie Casserole
You roll out your puff pastry, and throw the bottom crust in the oven to bake. Then, you’ll throw all the filling ingredients in a pot to pre-cook a bit. Finally, assemble everything in the casserole dish and bake until bubbling and beauutiful!
Other Cozy Winter Dinner Ideas:
- Creamy Vegan Chicken Stew
- Vegan Tetrazzini
- Vegan Chicken Rice Casserole (along the same lines, check out this easy Slow-Cooker Vegan Chiken and Rice!)
So, give this vegan pot pie casserole a try and feed it to all your loved ones! When you do, let us know what you think by rating the recipe and leaving a comment below. Or you can tag us in your mouthwatering photos on Instagram. We’re @theplantpowercouple with the “the”. 😉
Vegan Pot Pie Casserole
This vegan pot pie casserole is a quick and deliciously dairy-free and vegetarian version of the savory chicken pie I fell in love with in London. It’s made with tremendously simple and easily found ingredients like store-bought puff pastry and frozen mixed vegetables. The hardest part of this vegan chicken pot pie recipe is waiting for it to finish cooking!
Ingredients
For the crust:
- 2 sheets puff pastry (check ingredients to ensure your brand is vegan)
For the filling:
- 3.5 cups water
- 2 large potatoes (peeled and small-diced)
- 3 cups frozen mixed vegetables*
- 2 cups dry soy curls
- 1 full batch Vegan Condensed Cream of Chik'n Soup
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
Instructions
- Start your crust: Preheat your oven to 400F and roll out 1 sheet of the thawed pastry for your bottom crust. Lay it in the bottom of a large casserole dish and use a fork to pierce the dough 30-40 times in various places. There's no pattern to this; you just want to keep the dough from rising to much. Then, place the dish in your oven to bake for 15 minutes.
- Prepare your filling: Add the water and diced potatoes to a large pot. Cover and bring to a boil. When boiling, turn to medium high and continue to cook, covered, another 5 minutes. Add the frozen mixed veg, cover, and bring to a boil once more. Finally, add your dry soy curls, condensed soup, salt, pepper, and onion powder. Stir the mixture, cover, and turn the heat to medium low for 10 minutes to let the soy curls re-hydrate and absorb all the flavors. If you'd like smaller soy curl pieces, use a spatula to cut up some of the larger soy curls once they're re-hydrated.
- Finishing touches: Carefully pour the filling over the bottom crust in the casserole dish and roll your second pastry sheet to a size slightly smaller than your casserole dish. Carefully lay the pastry on top of the filling, cut three long diagonal slits down the middle to let steam escape, and place the dish back in the oven for another 20 minutes or until the crust is a nice, golden brown. Let cool for 10 minutes upon removal, and as the scents begin to waft through the house, take a moment to revel in the glory of what you’ve just made. Store leftovers in an air-tight container in the fridge for up to a week or the freezer for a month.
Notes
*Puff Pastry Notes: Traditional puff pastry uses butter, but there are many store-bought puff pastry brands (Pepperidge Farm is probably the most common) that use oil instead of butter.
**Mixed Veg Notes: Use any frozen mixed veg you like! We dig the mixed bags of diced carrots, corn, peas, and green beans from Target.
***Condensed Soup Notes: If you can’t wait for the vegan condensed chicken soup to thicken, you can use the soup out of the blender and reduce the water in this recipe by about 1 cup. For a different vibe, you can sub our vegan cream of mushroom soup in this recipe also!
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 233Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 986mgCarbohydrates: 39gFiber: 7gSugar: 4gProtein: 6g
Nutrition information is automatically calculated and may not always be accurate.
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