Vegan Chicken Pot Pie

Print Recipe

5 from 8 votes

Dig into this cozy and delicious vegan pot pie! Soft tofu and colorful veggies are covered in a rich, creamy cashew béchamel and tucked under a flaky golden crust. It’s pure comfort food with a plant-based twist. Every bite is packed with flavor and feel-good goodness. Plus, it’s perfect for meal prep—you’ll have tasty leftovers all week!

Prep Time1

Cook Time45

Total Time1 45

Course: dinner

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 526kcal

Author: Michelle Cehn

Equipment

Food Processor
High Speed Blender

Ingredients

Crust:

2 ¼ cups all-purpose flour
½ teaspoon salt
½ cup plus 2 tablespoons vegan butter
¼ cup ice water plus up to 5 additional tablespoons as needed to form a dough

Vegetable Filling:

2 tablespoons vegetable oil
3 cups yellow onions diced
2 cups button mushrooms sliced
1 ⅓ cups carrots diced
1 large clove garlic minced
2 teaspoons salt
¾ teaspoon dried basil
¾ teaspoon dried marjoram
¾ teaspoon ground black pepper
8 ounces extra-firm tofu (half a 16-ounce block) drained and sliced into tiny cubes
1 cup frozen green peas
2 ½ cups yellow potatoes cubed, steamed until soft

Béchamel Sauce:

3 cups water
¾ cup raw cashews
1 ½ teaspoons Dijon mustard
1 teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup vegan butter
½ cup all-purpose flour

Instructions

To prepare the crust, combine the flour, salt, and vegan butter in the bowl of a food processor and pulse until the mixture looks like a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, but do not overmix. When you squeeze the clumps with your hand, the mixture should come together to form a pliable (but not moist or sticky) dough. If needed, add more water 1 tablespoon at a time until you reach that consistency. Between two sheets of parchment paper on a baking sheet, roll the dough to a 10 × 12-inch rectangle (about 1⁄4 inch thick). Chill the rolled-out dough in the refrigerator (keep it on the baking sheet to make it easy to transfer) for at least 15 minutes.
To make the vegetable filling, heat the vegetable oil in a large sauté pan over medium heat. Add the onions and sauté for about 5 minutes, until the onions are translucent. Add the mushrooms, carrots, garlic, salt, basil, marjoram, and pepper and sauté for another 5 minutes. Remove the pan from the heat and fold in the tofu, peas, and potatoes. Set aside.
Preheat the oven to 450 degrees F.
To make the béchamel sauce, in a high-powered blender, combine the water, cashews, mustard, salt, and nutmeg and blend until completely smooth. In a medium saucepan over medium-low heat, melt the vegan butter and add the flour. Whisk for 2 minutes until the mixture begins to clump and toast up into a roux. Whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking frequently, for about 10 minutes, until the sauce thickens.
Pour the sauce over the sautéed vegetables and stir to combine into a stew. Transfer to a 9 × 13-inch baking dish.
Remove the chilled crust from the refrigerator and peel off the top sheet of parchment. Lift the bottom sheet of parchment along with the dough and invert the dough onto the top of the stew. Slice 8 to 10 decorative 2-inch slits into the crust as vent holes.
Place the baking dish onto a rimmed baking sheet to catch any drips. Bake for 30 minutes. Turn on the broiler and broil for about 5 minutes to lightly brown the top. Serve hot.

Notes

Pie Crust Tips: No time to make your own piecrust? Frozen crusts work great with this recipe. You can also bake individual pot pies in small ramekins, topping with a round of crust and slicing an X in the center of each top to vent.

Storing leftover vegan chicken pot pie is easy! Here’s how:

Fridge: Let the pot pie cool completely, then cover it tightly with foil or transfer it to an airtight container. Store it in the fridge for up to 4 days.

Freezer: For longer storage, wrap individual slices or the whole pie in plastic wrap, then foil, or place them in a freezer-safe container. Freeze for up to 3 months.

Reheating: Warm leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. If frozen, thaw in the fridge overnight before reheating. You can also microwave it in short bursts, but the crust may not stay as crispy.

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