Mouth-Watering Vegan Chicken Pot Pie Recipe

Attention all food lovers! Are you craving for a savory, creamy and comforting dish? Well, Chef [Name] has got you covered with an all-time classic – Chicken Pot Pie! The best part? It’s 100% vegan and 99% fat-free! Yes, you heard that right. This recipe is the perfect balance of healthy and delicious.

Chicken Pot Pie is a comfort food that dates back to the medieval times. However, this contemporary take on the age-old recipe will leave you wanting more even after you have gotten full. The key to an unforgettable pot pie recipe lies in combining the right ingredients to create a harmonious flavor profile. The herbs and spices used in this vegan pot pie recipe gives it the elevated taste that is perfect for any occasion.

As a vegan chef, I am constantly experimenting with new jazzy ways to reinvent traditional dishes. This vegan chicken pot pie is one of my absolute favorite recipes. Not only does it provide essential nutrients, but it is also dairy-free and gluten-free – making it an excellent choice for those who are health-conscious or have dietary restrictions.

So without further ado, let’s take your taste buds on a journey with this “To Die for Chicken Pot Pie That’s 100% Vegan and 99% Fat-Free” recipe!

Why You’ll Love This Recipe

To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free
To Die for Chicken Pot Pie That’s 100% Vegan and 99% Fat Free

Listen up vegan foodies! You’re in for a treat because I’ve got something deliciously scrumptious and healthy that you’re going to absolutely love – the To Die for Chicken Pot Pie That’s 100% Vegan and 99% Fat Free Recipe.

What sets this recipe apart is its irresistible taste that promises to get your taste buds dancing with joy while being low-fat and dairy-free. It’s the ultimate comfort food that satisfies the soul and fills you up without making you feel guilty.

Are you looking for a hearty meal that doesn’t leave you feeling heavy? Well, this recipe is your answer! Packed with plant-based protein from soy protein isolate and seasoned with an array of herbs like thyme, fresh tarragon, sage, and white pepper, not to mention a dash of Worcestershire sauce, and an Italiano extra virgin blend of white wine- the combination is just mouthwateringly perfect!

What’s more impressive than keeping its delicious taste despite its ingredients is that it’s as healthy as it gets! This vegan pot pie soup will get you full without leaving you feeling bloated as it’s free from any added fats or oils. So if getting full without dying is what you seek-look no further!

If you’re tired of the same old vegan recipes, then this recipe is a must-try for anyone who wants to indulge in something savory and satisfying while still sticking to their healthy lifestyle. Trust me; once you try it out, you’ll be hooked for life!

Ingredient List

 Satisfy your comfort food craving with this vegan pot pie!
Satisfy your comfort food craving with this vegan pot pie!

Get Ready for a Healthy Vegan Twist on the Classic Chicken Pot Pie!

Before we move on to making the recipe, let’s check all the ingredients needed:

  • Sheet Pan Chicken:

    • 4 cups water
    • 2 cups vegetable protein isolate
    • 1/4 cup white wine
    • 1/4 cup Worcestershire sauce
    • 1/4 cup nutritional yeast flakes
    • 2 tablespoons olive oil
    • 1 tablespoon minced fresh tarragon
    • 1 tablespoon minced fresh sage
  • Filling:

    • 2 tablespoons olive oil
    • 2 leeks (white and pale green parts only), thinly sliced
    • 1 red bell pepper, chopped
    • 1 celery stalk, chopped
    • 3 cloves garlic, finely chopped
    • 1 teaspoon dried thyme leaves
    • 1/2 teaspoon white pepper
  • Broth:

    • 2 cups vegan chicken broth, low-sodium
  • Pie Topping:

    • All-purpose flour, for dusting work surface
    • One recipe of Vegan Pie Dough

For an extra flavor boost, try using Italiano Extra Virgin Olive Oil in your sheet pan chicken. This brings a touch of Mediterranean cuisine to your pot pie. Don’t forget to use gluten-free flour if necessary, to turn this meal into a gluten-free delight!

The Recipe How-To

 Who says vegans can't enjoy delicious, savory pies?
Who says vegans can’t enjoy delicious, savory pies?

Now that you have all the ingredients ready, let’s cook the vegan chicken pot pie!

Step 1: Preheat the Oven

The first thing to do is to preheat your oven to 425°F. Doing this step will ensure that the sheet pan chicken pot pie will cook evenly inside the oven.

Step 2: Sauté the Vegetables

In a large skillet, heat some olive oil over medium-high heat. Add in the chopped leeks, celery, and red bell pepper and sauté for about 5 minutes or until they become fragrant and tender.

Step 3: Make the Roux

Lower your heat to medium, add some more olive oil, then sprinkle in the flour, and whisk them together until smooth for about one minute. Slowly pour in some vegetable broth, continuing to whisk until everything is fully combined.

Steps 4 and 5: Prepare the Filling

Increase heat of the stove back up to medium-high level, then add in the frozen chicken alternatives, white wine, a tablespoon of Worcestershire sauce, white pepper, and a tablespoon each of finely chopped fresh herbs like thyme, sage, and tarragon; stir occasionally until all ingredients are well blended. When mixture begins boiling, turn down heat again to low before adding salt to taste. Continue for another 2 minutes until everything thickens. Remove from heat.

Step 6: Layer the Sheet Pan

On a baking sheet pan with high sides or a casserole dish, place one of your pre-made pie crusts down on pan bottom with edges hanging over side of pan (use as a stencil) and brush with some egg-free milk wash.

Dump your filling into a single layer into pan bottom over top of crust. Then place your second rolled-out crust on top of filling (trim off uneven edges). Press crusts where they overlap around edges tightly together before folding up bottom crust’s excess hanging over side of pan wall’s sides and crimping them together with fork tines.

Lightly brush milk wash over top crust before using sharp knife to cut three or four slits along middle so steam could escape from inside during baking process.

Step 7: Bake it!

Insert your baking sheet into your pre-heated oven on middle rack position. Bake at 425°F for about 30 minutes without opening oven door during cooking time or until pie crust becomes golden brown crispy texture.

Once done baking, remove from oven carefully without burning yourself using hot pads or oven mitts then let it cool for several minutes before slicing and serving while still hot.

That’s it! You have now prepared delicious homemade vegan chicken pot pie that everyone will love!

Substitutions and Variations

 Dig into this hearty, plant-based meal with a golden crust.
Dig into this hearty, plant-based meal with a golden crust.

Hey there! Are you looking to put your own spin on this incredible chicken pot pie recipe? Well, you’re in luck, because I have some awesome substitutions and variations that you can try out!

First up, let’s talk about the vegetables in this dish. While I use leek, red bell pepper, and celery, you can certainly mix it up and use whatever veggies you have on hand. Some great options include mushrooms, carrots, peas, or even sweet potato chunks.

Now let’s move on to the herbs and spices. While I use thyme, sage, and fresh tarragon to give the filling its delicious flavor profile, there are a few other options you can experiment with. For example, try adding in some rosemary for a woodsy twist or some oregano for a Mediterranean vibe. And if you’re feeling particularly daring, add a pinch of cayenne pepper for some extra heat!

One more major area where you can switch things up is with the crust. While I use a vegan pastry crust in this recipe (which is 100% delicious), you could also opt for a gluten-free crust if needed. And if you’re feeling particularly adventurous, try making a mashed potato crust by spooning creamy mashed potatoes over the top of the filling before baking.

With these substitutions and variations in mind, there’s really no limit to the number of delicious chicken pot pies you can create!

Serving and Pairing

 Fall in love with the tender veggies and creamy sauce in every slice.
Fall in love with the tender veggies and creamy sauce in every slice.

Now that your delicious and wholesome Vegan Chicken Pot Pie is ready, let’s talk about serving and pairing it for ultimate enjoyment.

Firstly, this pot pie recipe is versatile enough to serve on its own or with a side salad. The flavorful and hearty filling in the pot pie provides enough satisfaction, but if you’re looking to enhance the meal, go ahead and add some rustic bread, roasted vegetables or your favorite mashed potatoes to it.

If you’re hosting a dinner party or want to impress your guests with an elegant meal, pair this vegan pot pie with a crisp white wine such as Chardonnay or Pinot Grigio. The subtle sweetness of the wine balances out the savory flavors of the pot pie nicely without stealing the spotlight.

For those who prefer non-alcoholic beverages, consider serving this chicken pot pie with a sparkling mineral water or fruit-infused tea. These light and refreshing drinks complement the richness of the pot pie but won’t overpower its delicate flavor.

Lastly, since this recipe yields a large amount of soup-like filling in addition to crusty top and bottom layer (think sheet pan chicken pot pies), serve the dish in shallow bowls for easy access to all that deliciousness with just one utensil. Trust me, you’ll want to get every bit of it!

With these serving and pairing tips in mind, feel free to experiment and make this Vegan Chicken Pot Pie dish your own. Enjoy!

Make-Ahead, Storing and Reheating

 Want to impress your non-vegan friends? Make them this pot pie!
Want to impress your non-vegan friends? Make them this pot pie!

Let’s be real, sometimes life gets in the way and we can’t always cook up a fresh meal every day. Luckily, this vegan chicken pot pie recipe is perfect for making ahead and storing for later. Simply follow the recipe instructions and then let it cool completely before storing it. Keep in mind that the longer you keep it stored, the softer the crust will become due to the moisture of the filling, but still just as scrumptious.

To store your chicken pot pie, wrap it tightly with some plastic wrap or aluminum foil and place it in an airtight container. Don’t forget to label and date it so you can easily identify it when you’re hungry again. This will stay fresh in the fridge for up to three days.

When you’re ready to eat your leftovers, you have two options: reheating individual slices or heating up the whole pie. To reheat individual slices, simply pop them in the microwave on high for 2-3 minutes or until fully heated through.

If you want to heat up the whole pot pie, preheat your oven to 375°F (190°C). Place your desired amount of slices on a sheet pan and cover with foil, then bake for 20-25 minutes or until heated through. Be sure to check on it every so often so it doesn’t overcook or dry out.

Now that you know how easy it is to store and reheat this vegan chicken pot pie, feel free to make extra portions for those busy days or lazy nights. Trust me, nothing beats coming home from a long day of work and warming up a hearty slice of this healthy and delicious meal.

Tips for Perfect Results

 You won't miss the meat in this cruelty-free version of a classic dish.
You won’t miss the meat in this cruelty-free version of a classic dish.

To ensure that your vegan chicken pot pie turns out perfect every time, let me share with you some of my tried and tested tips. These tips will help you achieve the most optimal flavor and texture for your pot pie, without any added fat or dairy.

Firstly, always ensure that all the veggies are cut into relatively small and equal pieces. This will allow them to cook evenly and prevent some from being undercooked while others are overcooked. Try to aim for a consistent size of around 1/4 inch.

Secondly, I recommend using fresh herbs instead of dried herbs as they provide a more intense aroma and flavor. For this recipe, thyme, sage, and fresh tarragon work well together to give the pot pie a delicious boost of earthy flavors.

When making the roux (a mixture of flour and butter used to thicken sauces), make sure to use unsweetened and unflavored plant milk such as almond or soy. These plant-based milks don’t contain any added sugar, unlike dairy milk alternatives.

Worcestershire sauce is an essential ingredient for its tangy umami flavor that helps to replicate the taste of non-vegan chicken pot pie. However, be sure to double-check that the brand you’re using is vegan-friendly as some may include non-vegan ingredients such as anchovies.

Lastly, for those who have gluten intolerances or allergies, it’s important to replace the traditional wheat flour with gluten-free flour. This ensures that everyone can enjoy this pot pie recipe.

Now that you have all these helpful tips at your disposal, it’s time to put them into action and make the ultimate healthy vegan chicken pot pie!

Bottom Line

Now that you have all the details, ingredients, and steps you need, it’s time to get started on your delicious fat-free vegan chicken pot pie! Not only are you treating yourself to a hearty, healthy dish that’s loaded with nutrition and flavor but also saving a life in the process.

Don’t forget to take advantage of the substitution section to make your own spin on the recipe. You can use any kind of vegetable or plant-based protein isolate like caseinate soy as a base for your filling.

Are you hungry? Then, roll up your sleeves and grab a pie sheet pan to prepare this 100% vegan and 99% fat free chicken pot pie. Let’s cook like Tom Cruise with our 100 Italian extra-virgin olive oil!

To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

To Die for Chicken Pot Pie That’s 100% Vegan and 99% Fat Free Recipe

As you know REAL chicken pot pie is one of the absolute WORST foods you could EVER, ever eat. It's loaded with artery clogging Fat, and sooooo many calories - and it doesn't matter which frozen brand you buy - they're all just as bad. BUT - THIS RECIPE FOLKS IS THE SOLUTION! Yes - you can have your cake and eat it too. (or in this cake your pot pie) This recipe is SO LEAN, SO LOW IN CALORIES, but HIGH in VITAMINS, FLAVOR, FIBER, PROTEIN - you will NOT believe it's good for you. AND..... It tastes 1,000 times better than the heart-attack frozen versions in the freezer section. WHY THIS WORKS: I took out butter, cream, milk, and the horrible "All Purpose Flour" which is all basically poison. Sure, you might think those all taste great, but is 5 minutes of taste worth a 16 hour heart-bypass surgery? Why have the worry, and bad health when you can make this which tastes just as good and comes without the huge scar on your breast-bone. Oh, did I mention your jeans will still fit with this version too?
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegan
Servings 4
Calories 129.3 kcal


  • 2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
  • 2 cups peas and carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
  • 1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
  • 1/3 cup chopped leek (or scallion or shallot)
  • 1 1/3 cups vegetable stock (which has 0 grams of Fat)
  • 1/4 cup white wine (totally optional)
  • 1 teaspoon garlic salt
  • 1 teaspoon fresh tarragon (optional as well)
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon white pepper (or black if you prefer)
  • 2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
  • 2 teaspoons Worcestershire sauce


  • Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
  • Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
  • Mix everything together, adding a little more soy flour if you'd like it thicker.
  • Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
  • Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
  • Put into over at 400 degrees for about 25-30 minutes.
  • Set for 5 minutes.
  • Enjoy with no guilt!

Add Your Own Notes


Serving: 532gCalories: 129.3kcalCarbohydrates: 16.4gProtein: 8.4gFat: 3.6gSaturated Fat: 0.5gSodium: 98.3mgFiber: 3.3gSugar: 1.4g
Keyword < 30 Mins, Easy, Inexpensive, Meat, Pot Pie, Potluck, Poultry, Savory Pies, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You