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!
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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.
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!
Vegan Cream of Chicken Soup Notes
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.
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
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.
Video
Notes
Nutrition
Watch our plant-based chicken pie web story here!
Hi! Question about the ingredients list. When you say a “full batch” of the condensed soup, is that one 8oz mason jar or the entire amount the recipe link makes (3 – 8oz jars)?
Excited to make this!!
Hi, Lauren; great question! You’ll use all three jars of the condensed soup in this recipe. Yay! So excited for you. Let us know how it goes!
Hi, I find this a little misleading… puff pastry is made with butter. Do you a vegan alternative you recommend?
Hi, Lena! Actually, most regular old store brands of puff pastry do not use butter and are *accidentally* vegan! Always be sure to check your ingredients, but we’ve never run into a brand that uses animal products. This is in the US of course, so it could be different elsewhere. But give it a look next time you’re at the grocery store, and you’ll probably be surprised!
I had trouble finding the puff pastry but finally found stuff out them at Target, made by Peppridge Farm and vegan (oil not butter)
Superb. A luncheon favorite. Thank you guys!
So glad you like the recipe! 🙂
Hi! We’re having trouble finding soy curls! Anything we could use as a substitute? Thanks!
Hi, Teresa! We usually order ours from Amazon, but if that’s not an option, feel free to use any store-bought vegan chicken you’d like: Beyond Meat and Gardein are two brands that immediately come to mind. I would try to avoid the breaded varieties though. Let us know if you give it a try!
This is one of our FAVORITE vegan recipes EVER!! Thank You so much for sharing. It is addictive 🙂 This is the first time we have used soy curls, we got them on Amazon. The first time we made it with the puff pastry. Very good but it did not do as well for leftovers. The second time we made it we used vegan pie crust and cooked in a cast iron skillet….. OMGoodness!! The best pot pie ever!! Again Thank You for sharing 🙂
We are so glad you loved it, Dani! And we love that skillet method idea! Thank YOU so much for sharing your idea and enthusiasm with us!
I don’t have any casserole dishes. Ikr!?? So, when you say large casserole dish, what measurements are we talking? Yes. I’m going to go buy a casserole dish so I can make this deliciousness!! 😍 I’ve missed out on too many recipes for not having a casserole dish.
Thank you!!
Liss!?! You ARE missing out! A good casserole can make a bad day great! Let’s get you in the right direction. #1 – you want high-heat friendly, like Pyrex. The standard rectangle (large) casserole dish is approximately 14×9. The smaller square ones are approximately 9×9. You can usually find a decent set of the two for pretty cheap. (Sometimes you can even get a 3-piece set with a bread loaf dish as well. Great for “meat”loafs.) I hope this helps! Now, get shopping and make yourself a big old dish of cozy!
Any words of wisdom if I use ready made pie crust dough?
Thx
“Never give a sword to a person who can’t dance”
Kidding. A pie crust should work fine. Just read the instructions and watch carefully as the cook-time will be different. Hope this helps!
This was delicious! Hit the craving that had to be had. Ended up making it all in the Dutch oven and baking biscuits on the side- serving it like soup. Yum!
So glad you liked it, Meggie! Thank you for taking the time to reach out and let us know! And the biscuits sound like a GREAT companion for this!
This recipe and the supporting recipes (cream of chicken soup and powder bouillon) are all delicious. I only made half a recipe and was sorry that I didn’t make the whole recipe. I have made several pot pie recipes and my husband and I both agree that this one is simply the best. Thank you.
I am SO happy you like them, Cathy!! (I know you’re not supposed to play favorites with your children, but this one is definitely one of the favorites around here!) Thank you so much for reaching out to let us know how much you and your husband enjoyed it!
Hello! Found this and was hoping to make it tomorrow. Does dried vegetable protein work as a replacement for the curls? Otherwise the curls won’t come for a week.
Hi, Dana. If you have TVP strips, that will work best. I’ve never tried it though, so I’m hesitant to say for certain. If you do give it a go, I’d love to hear how it turns out!
Looks good!
I may try it if my wife lets me!
I made this for my family last night and it was delicious!! Everyone loved it, even my picky toddler lol. Thank you for the recipe!
I’m so happy to hear everyone enjoyed it so much! Thank you for taking the time to reach out and let us know, Sarah. It really makes our day!
Can I substitute vegan base for the bouillon powder? And if so, how much should I use? Also, having trouble finding red lentils. What is a good substitute?
By “vegan base” do you mean the bouillon paste? If so, you can sub that, but I would cut the amount you use in half. Red lentils are really key for texture, so if you can find them (or order them online!), that would be best. In a pinch, you can try canned white beans, but you would want to use, again, maybe half the amount. The texture will be a bit different when it sets, but it should work just fine for this recipe!
Wow! This was the BEST vegan pot pie that I have ever had!! Even my grown non-vegan kids loved it. So easy to make. I did use store bought frozen pie crust which turns out to be vegan, the refrigerated ones use lard. Went with the deep dish and had some filling left over which I’ll serve over mashed potatoes later this week. The cream of chicken soup was also very good! I chopped the soy curls up before adding, quicker and easier that doing it after the rehydrated. Thank you so much for this recipe!
Yessss! I am so excited to hear this! And good call on serving the leftovers with mashed potatoes. Sounds perfect for this chilly weather! Thank you for the review. 🙂
Made this for the first time, after making the Chick’N flavoring and the condensed soup a week ago. The casserole turned out great. It’s a lot of work to make all the separate components, but worth it.
Glad to hear you enjoyed the recipes!
I don’t like soy curls, can I use tofu or something else?
I wouldn’t use tofu, but you can use any unbreaded vegan chicken. You will need to reduce the water in the recipe though, since the soy curls are dehydrated and soak up a lot of water in the filling. I will say though FWIW, we have a very different approach to soy curls than most other recipes. We always rehydrate them in the actual recipe rather than separately, taking into account the right balance of flavor and texture. It’s worth a shot if you ever feel adventurous and want to give them another try! I hate most other soy curl recipes but love ours.