This post may contain affiliate links. Read Simple Veganizer disclosure policy.
Prepare this Vegan “Chicken” Pot Pie that combines a crispy oat potato crust with a hearty filling of soy curls, tender vegetables, and savory herbs. It’s free from oil, dairy, and gluten and packed with flavor, making it a perfect comforting, wholesome, satisfying plant-based meal.
Craving something warm, hearty, and satisfying but also plant-based? This Vegan “Chicken” Pot Pie is the perfect comfort food. It brings all the cozy feelings of a traditional chicken pot pie, minus the animal products and unhealthy ingredients.
Perfect Fall recipe!
This recipe may sound complex, but it’s actually quite approachable, even for beginners.
The process is straightforward. While there are a few steps involved, each one is simple and rewarding.
The taste is rich and savory. The soy curls absorb all the delicious “chicken” flavors from the broth, while the vegetables add a subtle sweetness and heartiness. The thyme, rosemary, and bay leaf provide a comforting, homestyle depth.
The texture truly sets this pot pie apart: a crispy, golden oat potato crust that contrasts beautifully with the creamy, thick filling—every bite is a perfect balance of flaky and tender.
My family absolutely loves this pie, and as soon as the weather starts getting colder, it’s one of the first recipes they ask me to make. It’s warm and comforting, perfect for cozy nights at home. It’s also great for sharing during the fall, Thanksgiving, and holiday season.
I invite you to prepare this cozy pie for your family and loved ones as the weather cools. It’s a heartwarming, savory dish perfect for those chilly evenings, and I’m sure it will quickly become one of your favorite go-to comfort meals, just like it is for us!
WHAT ALLERGENS IS FREE FROM?
This Vegan “Chicken” Pot Pie is naturally:
- Whole-Food Plant-Based (WFPB).
- Dairy-Free
- Egg-Free
- Gluten-Free (when using certified gluten-free oat flour and ingredients)
- Nut-Free
- Oil-Free
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
This Vegan “Chicken“ Pot Pie works because it’s a wholesome, plant-based take on a classic comfort dish designed to be both delicious and nourishing.
The crust is made from mashed potatoes, oat flour, and flaxseeds, providing a fiber-rich, gluten-free base without any oils or refined ingredients.
The filling is loaded with soy curls for protein, vegetables for essential vitamins and minerals, and herbs like thyme and rosemary for flavor and warmth.
Using whole-food ingredients, this pot pie is not only comforting but also supports better digestion, sustained energy, and overall health. It’s a great way to enjoy a satisfying meal while making healthier choices for your body.
HOW TO PREPARE THIS RECIPE
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
To prepare this Vegan “Chicken” Pot Pie, simply make a mashed potato-based crust, sauté soy curls and vegetables with savory herbs, then assemble and bake until golden.
The ingredients are easy to find, and the steps are straightforward, making this wholesome, plant-based comfort meal perfect for any home cook.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
To make this pie, you’ll need:
- Pie dish or a deep-dish baking dish: Essential for that classic pie look and even baking.
- Measuring spoons and cups: Precision is key in baking.
- Large mixing bowl: For combining the crust ingredients.
- Rolling pin (optional): If you prefer a rolled-out crust. Alternatively, you can press the crust directly into the dish.
- Parchment Paper: Helps roll out the dough without sticking and eases the transfer to your pie dish. You can also use a Silicone Dough Rolling Bag.
- Large pan: For sautéing the filling and bringing it all together.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious Recipe:
For the Crust
- Mashed Potatoes: Smooth and creamy base, providing structure without butter or oil. Substitute: Sweet potatoes for a slightly sweeter flavor.
- Oat Flour: Adds texture and binding while keeping the crust gluten-free. Substitute: Whole wheat flour (if not gluten-free) or almond flour for a nutty flavor.
- Tapioca Starch: Helps the crust hold together and adds slight chewiness.
- Ground Flaxseeds: A natural binder that helps the crust hold its shape.
- Unsweetened Applesauce: Adds moisture and slight sweetness to balance the savory flavors. See my recipe here.
- Cold Water (as needed): Smooths out the dough and makes it more pliable.
- Salt and Baking Powder (Optional): Adds flavor and a slight lift to the crust.
Filling
- Soy Curls: The plant-based “chicken” that absorbs all the flavors and provides a protein-packed bite. Substitute: Jackfruit or chickpeas.
- Vegan Chicken Bouillon Powder: Adds savory, umami-rich flavor to the soy curls and filling. Vegetable bouillon, miso paste.
- Onion, Garlic, Carrots, Potatoes, Celery: The classic vegetable base for a rich, hearty pot pie. Substitute: frozen mixed vegetables, thawed
- Frozen Peas: Adds a pop of color and sweetness to the filling.
- Thyme, Rosemary, and Bay Leaf: Aromatic herbs that add depth and cozy flavor to the filling. Substitute: Oregano, sage, or Italian seasoning.
- Cornstarch (or Arrowroot): Thickens the filling for a creamy texture. Substitute: flour slurry (flour mixed with water).
For serving
- Fresh Parsley (Optional): For a fresh, vibrant garnish that adds color and brightness.
DIRECTIONS WITH PICTURES
To prepare this sorbet, follow these steps:
Make the Crust: Mix mashed potatoes, oat flour, tapioca starch, ground flaxseeds, salt, and baking powder. Stir in applesauce, adding water as needed until a dough forms. Roll it out or press it into your pie dish, saving some for the top if using a double crust.
Prepare Soy Curls: Soak soy curls in broth with bouillon powder for 10 minutes. Drain, squeeze out the liquid, and save the broth.
Sauté the Filling: Sauté onion, garlic, carrots, potatoes, and celery for 8-10 minutes. Add soy curls, peas, herbs, bay leaf, and the remaining bouillon. Stir, dissolve cornstarch in broth, and cook until thick. Remove the bay leaf.
Assemble the Pie: Pour filling into the crust. Add the top crust if using, seal the edges, and cut slits for steam. Brush with plant-based milk and maple syrup for browning.
Bake: Bake at 375°F (190°C) for 30-35 minutes until golden. Let it rest before serving.
Serve and enjoy!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
- Whole Food Ingredients: Made with nourishing, plant-based ingredients you can feel good about.
- Oil-Free, Dairy-Free, and Gluten-Free Options: This recipe is perfect for various dietary needs and is packed with flavor and texture.
- Perfect for Meal Prep: The filling can be made ahead of time, so you can assemble and bake when you’re ready for dinner.
- Family-Friendly: Even picky eaters will love this comforting, savory dish, which tastes just like the classic pot pie.
Let’s prepare this delicious recipe!
OTHER COZY RECIPES TO TRY!
WATCH THE STEP-BY-STEP VIDEO!
Remember to subscribe to my YouTube Channel so you can catch all of the weekly recipe videos!
PRINTABLE RECIPE CARD
VEGAN “CHICKEN” POT PIE W/ SOY CURLS (POTATO PIE CRUST)
Equipment
- 1 Pie Dish
- 1 Large Mixing Bowl
- 1 Large pan
- 1 Silicone Dough Rolling Bag (or parchment paper)
- 1 Rolling Pin
Ingredients
For the crust (You can also use my recipes for oat flour pie crust or pie crust with almond flour*):
- 2 cups mashed potatoes (no oil, salt, or butter)
- 1 cup oat flour
- 1/4 cup tapioca starch
- 1/4 cup ground flaxseeds
- 1/4 cup unsweetened applesauce
- 1/4 tsp salt (optional)
- 1/4 tsp baking powder (optional)
- 2-3 Tbsp cold water (as needed)
For the Filling:
- 2 cups soy curls
- 1 ½ cups vegetable broth (for soaking the soy curls)
- 2 Tbsp vegan chicken bouillon powder (divided; 1 tablespoon for the soy curls, 1 tablespoon for the filling)
- 1 onion (large, diced)
- 3 garlic cloves (minced)
- 2 carrots (medium, peeled and diced)
- 1 cup frozen peas
- 1 ½ cups potatoes (diced, small chunks)
- 1 cup celery (diced)
- 2 Tbsp cornstarch ( or arrowroot powder to thicken)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Crust: In a large bowl, combine the mashed potatoes, oat flour, tapioca starch, ground flaxseeds, salt, and baking powder (if using). Add the unsweetened applesauce and mix until a dough forms. If the dough is too dry, add 1 tablespoon of cold water until the dough is smooth but firm enough to work with. Roll the dough between two pieces of parchment paper** to your desired thickness, or press the dough evenly into your pie dish to form the bottom crust***. Reserve some dough for the top if making a double crust.
- Prepare the Soy Curls: Soak the soy curls in 1 ½ cups of warm vegetable broth mixed with 1 tablespoon of vegan chicken bouillon powder for 10 minutes. Drain the soy curls, squeeze out any excess liquid, and reserve some soaking broth to dissolve the cornstarch. Set aside.
- Prepare the Filling: In a large pan over medium heat, sauté the diced onion, garlic, carrots, potatoes, and celery with a splash of vegetable broth. Cook until the vegetables are soft, about 8-10 minutes. Add the soy curls, peas, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine. Add the remaining 1 tablespoon of vegan chicken bouillon powder to the filling and mix well. In a small bowl, dissolve the cornstarch in the reserved broth from soaking the soy curls. Add this mixture to the pan and cook until thickened about 5-7 minutes. Adjust seasoning as needed. Remove the bay leaf before assembling the pot pie.
- Assemble the Pot Pie: Pour the prepared filling into the uncooked crust. If using a double crust, roll out the remaining dough and lay it over the filling. Seal the edges and make a few small slits on top to allow steam to escape. Optional: Brush the top of the crust with the plant-based milk and maple syrup mixture to help it brown in the oven.
- Bake the Pot Pie: Bake the pot pie in the oven at 375°F (190°C) for 30-35 minutes or until the top crust is golden and firm. Let it cool for 5-10 minutes before serving.
- Garnish and Serve: Garnish with fresh parsley if desired.
Notes
- * Recipes for oat flour pie crust or pie crust with almond flour.
- ** I love to use this Silicone Dough Rolling Bag to roll the crust.
- *** The gluten-free dough will crack, but it’s manageable with patience. It is normal if it breaks in a few places, fix those cracks covering them with dough using wet fingers.
- Mashed Potatoes for the Crust: Ensure the mashed potatoes are smooth and free from any lumps, as this will help create a more cohesive dough. Using freshly cooked and well-drained potatoes (or even leftover mashed potatoes) can enhance the texture of the crust.
- Working with Dough: Use minimal flour to avoid making it too dense when rolling out the crust. Too much added flour can prevent the dough from puffing up and may cause cracks when splitting open the pie.
- Chilling the Dough (Optional): If the dough is too soft to handle, you can chill it in the fridge for about 15-20 minutes. This can help make it easier to roll out and press into the pie dish.
- Baking the Pie: Watch the pot pie during the last 10 minutes of baking to ensure the crust doesn’t overbrown. If it browns too quickly, cover the top loosely with aluminum foil to protect it.
- Variations: You can customize the filling by adding or substituting other vegetables like mushrooms, green beans, or bell peppers. For a heartier filling, try adding cooked lentils or chickpeas.
- Make-Ahead Tip: You can make the filling a day in advance and refrigerate it. This helps the flavors develop further and reduces preparation time when you plan to serve the pot pie.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
- The recipe was inspired and adapted from this Fork Over Knives recipe.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this Quinoa-Stuffed Acorn Squash:
- Weeknight Dinner: This pot pie is a perfectly wholesome and filling dinner that can be prepared ahead of time and enjoyed on busy weeknights.
- Holiday Main Dish: Serve it as a centerpiece for holidays like Thanksgiving or Christmas, offering a comforting, plant-based alternative everyone will love. See more menus on this list of recipes.
- Meal Prep: Make it on the weekend and enjoy leftovers throughout the week for easy lunches or dinners—just reheat a slice in the oven or microwave.
- Family Gatherings: It’s a great dish to share at potlucks, family dinners, or gatherings where a hearty, crowd-pleasing dish is needed.
- Serve with a Side Salad: Pair it with a fresh, crisp side salad or steamed greens for a balanced meal with extra nutrition.
This versatile recipe fits perfectly into both everyday meals and special occasions!
DID YOU MAKE THIS VEGAN “CHICKEN” POT PIE?
Please leave a comment below, share it, or rate it.
Follow Simple Veganizer on INSTAGRAM. Tag @simpleveganizer, and hashtag it #simpleveganizer. I’d love to see your creations!
You can also FOLLOW ME on FACEBOOK, PINTEREST, and SUBSCRIBE to my YOUTUBE channel.
