How to Make Vegan Chicken Pot Pie!

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Vegan Chicken Pot Pie Recipe

Every vegan (or non-vegan) needs a delicious chicken pot pie recipe in their wheelhouse. It’s a staple in my diet and I hope it finds a place in yours.

– 1/2 cup almond milk
– Gardein Teriyaki Chicken Strips (minus the teriyaki and thawed)
– 2/3 cup Earth Balance butter (crust) + 1/3 cup (filling)
– 2 cups flour (crust) + 1/3 cup (filling)
– 2 cups water (filling) + 5 Tbsp. (crust)
– 1/3 cup onion
– 2/3 cup celery
– 2/3 cup frozen peas (thawed)
– 1 cup frozen carrots (thawed)
– 1 vegetable bouillon cube

– Preheat oven to 425 degrees.

– Melt 2/3 cups butter in microwave (at low heat).
– Combine 2 cups flour and melted butter in large mixing bowl. Mix well. Then, and 5 Tbsp. water and mix. Set aside.

Pie Filling:
– In cooking pot, bring 2 cups of water to boil and add vegetable bouillon cube. When bouillon is fully dissolved, turn off heat.
– Chop onion and celery.
– Place 1/3 cup butter in separate saute dish. Add chopped onion and celery to melted butter. Saute until onions look fairly transparent.
– Add the vegetable stock (water + bouillon), almond milk, and 1/3 cup flour to to celery/onion/butter mixture.
– Mix until the liquid becomes thick and smooth (similar to gravy).
– Cut chicken strips to desired size.
– Add carrots, peas, and Gardein (or similar brand) chicken to mixture. Stir.

Adding Dough/Filling to Pie Pan:
– Flatten dough on greased cookie sheet using a greased rolling pin.
– Lay flattened dough in pie pan and smooth edges.
– Pour filling into pan.
– Flatten remaining dough (using above method) and place on top of filling.
– Press dough together around the edges with fork.
– Cut 6 slits in top of pie dough to allow ventilation.

– Bake for 20 minutes uncovered.
– Remove from oven and cover loosely (for ventilation) with tin foil. Return to oven for 10 more minutes.
– Remove from oven and let cool for about 30 minutes before serving.

If you found this recipe helpful, please share 🙂

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Breville Juicer

Vegetable Chopper

Egg Replacer

Chia Seeds

Imperial (~$1.20/lb.)

Beet (~$2.23/lb.)

In The Raw (~$2.74/lb.)

Woodstock (~$4.33/lb.)

Rapunzel (~$5.18/lb.)

Trader Joe’s (~$6.00/lb.)

Brown Sugar (~4.00/lb.)

Powdered Sugar (~2.76/lb.)


  1. I made this and it was a big hit! Highly recommend giving this a go! I also brushed on some milk on the pastry before hand to give it a golden colour!

  2. Made this recipe and the filling is phenomenal. Instead of using the fresh celery and onion I just bought a big veggie medley bag with okra, celery, corn, onions, lima beans and carrots and it tastes amazing. I also just bought veggie stock instead of using a dissolved bouillon cube. My only complaint is that for whatever reason I didn’t have enough dough, so next time I will probably increase the ingredients for that. Thank you so much! My vegan boyfriend is gonna love it, too 🙂

  3. I know you don’t post anymore but I just wanted to let you know that I used this recipe all the time! My meat water boyfriend loves it !! Im vegan 😊😍

  4. Thanks for sharing. I eat vegan dishes because I actually enjoy the way that they taste. (The plus side, is fewer kcal consumption) Please continue to post more!

  5. but earth balance butter uses “lactic acids” which they take from cows milk… so it isn’t vegan, it’s made for lactos intolerant people and not for vegans, so this recipe ISNT vegan..
    lactic acid is listed in the ingredients list in the back.
    lactic = lactose

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