Vegan Chicken Pot Pie Casserole
This vegan chicken pot pie casserole is rich, creamy, and well seasoned. It has the same hearty, comforting flavor as a traditional chicken pot pie, but without any of the meat or dairy. You can even make it gluten-free!
Chicken pot pies are one of the most comforting foods around. They’re warm, soothing, creamy, and hearty, with lots of familiar flavors. Unfortunately, they’re usually packed full of dairy and meat. So I decided to come up with a vegan recipe that hits all of the same flavors. And I decided to make it a casserole, which is a little easier than making individual pot pies, and much more convenient for serving a family.
This vegan pot pie casserole is healthy and filling, with meatless chicken, carrots, and potatoes. And it’s full of strong flavors from the garlic, thyme, and black pepper. This recipe will be a hit with anyone you serve it to, not just vegans! Plus, you can easily make it gluten-free as well.
Notes on Ingredients
Here are all the ingredients you’ll need to make this vegan chicken pot pie casserole recipe. Scroll to the recipe card at the bottom of the article to see the exact amounts of each ingredient.
- Vegan Chicken – You can use any brand that you like.
- Olive oil
- Potatoes – Red potatoes are best for this recipe.
- All purpose flour – If you’re making a gluten-free vegan pot pie casserole, use a gluten-free flour blend.
- Black pepper – For best results use freshly-ground pepper.
- Vegetable broth
- Non-dairy milk – You can use any type of non-dairy milk, just make sure that it is unsweetened and unflavored.
- Green peas – Frozen peas work just fine for this recipe.
- Vegan puff pastry – Use a gluten-free puff pastry if you’re making a gluten-free recipe.
How to Make Vegan Chicken Pot Pie Casserole
Here’s how to make this hearty and rich pot pie.
- Prep. Preheat the oven to 425F, and lightly grease a 2-quart casserole dish.
- Prepare the chicken. Follow the instructions on the package to cook the vegan chicken.
- Prepare the puff pastry. Place the puff pastry on a piece of parchment paper and roll it out until it’s a little bit larger than the casserole dish. Place the casserole dish upside-down on the puff pastry and trim the pastry so that it fits the dish. Cut a few holes in the center of the puff pastry for ventilation.
- Freeze the puff pastry. Carefully lift up the parchment paper with the puff pastry, and place it on a baking sheet, then put the baking sheet in the freezer while you continue with the recipe.
- Cook the veggies. Heat a dutch oven over medium heat and add the oil. Then add the carrots, onion, celery, and potatoes, and cook, stirring occasionally, until the onions and celery are tender. This should take about 10 minutes.
- Add the flour and seasonings. Add the flour, thyme, garlic, salt, and pepper to the dutch oven and cook for 2 more minutes, while stirring.
- Add the liquid. Pour the vegetable broth and dairy-free milk into the dutch oven, and stir until a smooth sauce forms, then remove from the heat.
- Add the chicken and peas. Pour the vegan meat and the green peas into the mixture, and stir to combine.
- Pour the filling. Transfer the vegan pot pie filling into the casserole dish.
- Add the puff pastry. Remove the puff pastry from the freezer and place it on top of the pot pie filling.
- Bake. Put the casserole dish on a baking sheet, and put the baking sheet in the oven. Cook until the puff pastry is just golden brown, which should take about 35 minutes.
Tips for Success
Here are some of my favorite tricks and tips for making this hearty casserole.
- Make your own broth. If you want to really take this vegan chicken pot pie casserole to the next level, you can do so by making your own vegetable broth. Homemade veggie broth is a lot more flavorful than what you’ll find in the store, so making your own broth really adds to the complexity of this dish. Here’s my recipe for a vegetable stock that uses veggie scraps.
- Make consistent cuts. When cutting the vegetables for this recipe, try to cut them all to similar sizes. That way the veggies will cook at the same speed, and you won’t have a pot pie that has some overcooked or undercooked vegetables.
- Add whatever veggies you want. Potatoes, carrots, onion, celery, and peas are the standard vegetables for chicken pot pie, but feel free to clean out your fridge by using up whatever spare veggies you have around the house. You can put almost any veggies in this dish and they’ll taste great!
What to Serve With Chicken Pot Pie Casserole
Since this recipe is rich and hearty, it goes best with two things: a light salad and bread. Here are my favorite dishes to make when having vegan chicken pot pie casserole.
- Easy vegan caesar salad
- The best kale salad with sesame tahini dressing
- Kale, apple, and chickpea salad with vegan feta
- Roasted garlic bread
- Garlic and rosemary focaccia bread
How to Store and Reheat
You can store vegan chicken pot pie casserole in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven for 10 minutes, or in a microwave on 80% power in 30-second increments.
Can I Freeze This Recipe?
You can definitely freeze this recipe. Store it in an airtight container in the freezer for up to 3 months for a super easy meal. Just throw it in a 350F oven for 15-20 minutes, and you’re all set.
More Casseroles to Make
If you liked this vegan chicken pot pie recipe, then check out some of my other favorite casseroles to make.
- Cheesy cauliflower pizza casserole
- Vegan green bean casserole
- Vegan chili cornbread casserole
- Vegan sweet potato casserole with maple pecan topping
- Slow cooker quinoa enchilada casserole
Vegan Chicken Pot Pie Casserole
- 1 package Quorn Meatless Chiqin Pieces, about 3 cups
- 2 tablespoons olive oil
- ¾ cup onion, diced
- 1 cup carrots, cut into ¼-inch slices
- ½ cup celery, diced
- 1 cup red potatoes, peeled and cut into ½-inch cubes
- 5 tablespoons all purpose flour, (can also use gluten-free flour blend)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon thyme
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup non-dairy milk
- 1 cup frozen green peas
- 1 piece vegan puff pastry
- Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
- Cook the “chicken” pieces according to the package instructions. Set aside.
- Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
- Add the oil to a dutch oven over medium heat.
- Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
- Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
- Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
- Add the chicken pieces and the frozen green peas and fold them into the sauce.
- Pour the filling into the prepared casserole dish.
- Remove the pastry top from the freezer and place it on top of the casserole filling.
- Place the casserole dish on a baking sheet in case of spillage, bake in a preheated ovenfor 35 minutes or until the top is just barely golden brown.
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