fbpx
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Romy London
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
  • Breakfast
  • Dinner
  • Pasta
  • Quick & Easy
  • Cakes & Bakes
  • Desserts
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Work With Me
    • Contact
    • Facebook
    • Instagram
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Recipe Index

    Vegan Chicken Pot Pie

    Published: Sep 21, 2024 · Modified: Mar 10, 2025 by Romy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    If you're craving comfort food with a twist, this Vegan Chicken Pot Pie Recipe is for you!

    Made with tender jackfruit and creamy coconut milk wrapped in a flaky puff pastry crust - it's the perfect plant-based alternative to a classic chicken pot pie, and you'll surely love how the flavors come together.

    Not only is this vegan pot pie delicious, but it's also packed with simple ingredients that you probably already have in your pantry!

    This recipe has been kindly sponsored by Nature's Charm.

    A slice of vegan chicken pot pie on a serving plate.

    With the combination of hearty veggies, like peas and carrots, with savory seasonings and a tender chicken-like texture from the shredded jackfruit, this recipe creates a delicious pie filling that's hard to resist. Plus, the golden brown puff pastry adds an irresistible flaky crust!

    Whether it's a special occasion or just a cozy dinner at home, this vegan chicken pot pie will satisfy all of your pot pie cravings!

    Jump to:
    • 🌱 Ingredients & Notes
    • 🧑‍🍳 Instructions (Step-by-Step)
    • 💡 Expert Tips & Tricks
    • 🔜 Related Recipes
    • 📖 Recipe Card

    ❤️ What's Great About this Recipe

    • 🌿 Plant-Based Comfort: This vegan chicken pot pie recipe is the ultimate comfort food, perfect for cozy nights in!
    • 🥧 Flaky Puff Pastry: Enjoy a golden, flaky crust that adds an irresistible texture to every bite.
    • 🌱 Healthy Ingredients: Packed with fresh veggies like peas and carrots, making it both delicious and nutritious.
    • 🌟 Jackfruit Magic: Tender jackfruit provides a perfect, chicken-like texture, adding heartiness to your meal.
    • 🥥 Creamy Filling: The rich coconut milk and evaporated oat milk create a creamy, dreamy filling you'll love.
    • 🕒 Quick Prep: With simple ingredients and easy steps, you'll have this pot pie ready in no time.
    • 🍽️ Versatile Dish: Perfect for family dinners, individual pot pies, or even special occasions.
    • 🌾 Vegan-Friendly: It's a plant-based twist on the classic chicken pot pie that everyone will enjoy.
    • 🥄 Reheats Beautifully: Leftovers taste just as amazing, making it a great make-ahead meal option.

    🌱 Ingredients & Notes

    Here is everything you need for this recipe:

    Ingredients for vegan chicken pot pie on a wooden platter.
    • Olive oil - Use extra virgin for the best flavor. It’s the base for sautéing onions and garlic, adding richness to your vegan chicken pot pie filling.
    • Small onion - Finely chop it for even cooking. Adds depth and sweetness to your pot pie.
    • Garlic cloves - Mince them well. Essential for a flavorful start to your vegan pot pie recipe! Swap for garlic powder, if you don't have fresh garlic to hand.
    • Young Green Jackfruit - I used Nature's Charm Young Green Jackfruit in Brine. Look for canned, in brine, not syrup. It cooks wonderfully tender and shreds beautifully, mimicking chicken texture in the pot pie filling.
    • Vegetable broth - Choose a low-sodium option for better control of saltiness. It’s the liquid base for simmering the jackfruit.
    • Full-fat coconut milk - Adds creaminess and richness. Make sure it’s shaken well before use.
    • Evaporated oat milk - I used Nature's Charm Evaporated Oat Milk. It creates the ultra creamy texture for the pie filling. If unavailable, use vegan cream or regular unsweetened plant milk but reduce other liquid slightly.
    Two tins of Jackfruit and Evaporated Oat Milk from Nature's Charm.
    • Flour - Helps thicken the sauce. I used plain / all purpose flour. Sprinkle evenly to avoid clumps.
    • Frozen peas and carrots - No need to thaw them. They add color and a delicious sweetness to your vegan pot pie filling.
    • Soy sauce or tamari - Adds umami depth. Tamari is gluten-free, perfect for those avoiding gluten.
    • Dried thyme - For an earthy flavor. Rub between fingers before adding to release the natural herb oils for more intense flavor.
    • Ground black pepper and salt - Season to taste. Adjust based on your broth's saltiness.
    • Puff pastry - Ensure it’s vegan by checking the label. It forms the flaky crust for the savory pie. You can use store-bought puff pastry or homemade puff pastry.
    • Plant-based milk - Use for brushing the top crust. It helps achieve a golden brown finish. Alternatively, use melted vegan butter or vegan egg wash to brush.

    Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

    🔪 Equipment

    Here is all the equipment you need to make this recipe:

    • Pie Tin - Use this to line with pastry and fill with the jackfruit mixture. A dedicated pie pan is best if you're using a bottom crust.
    • Sharp Knife - Perfect for cutting slits in the pie crust to let steam escape.
    • Pastry Brush - Handy for brushing plant-based milk on the top crust for a golden finish.
    • Oven - Preheat to 200°C (180°C fan) / 400°F for baking the pie to perfection.
    • Aluminum Foil - Use to cover the pie to avoid burning the top crust in the oven.

    🧑‍🍳 Instructions (Step-by-Step)

    Step 1: Sauté Aromatics

    Heat olive oil. Sauté onion and garlic until soft.

    Stirring onion and garlic in a skillet.

    Step 2: Cook Jackfruit

    Add jackfruit and broth. Simmer until tender. Shred jackfruit.

    Jackfruit pieces on top of sautéed onion and garlic.
    Pouring vegetable broth over jackfruit.
    Jackfruit pieces simmering in vegetable broth.
    Shredding jackfruit in a skillet with a wooden spoon.
    Shredding jackfruit in a skillet with a wooden spoon.
    Shredded jackfruit in a skillet.
    Stirring shredded jackfruit in a skillet.
    Stirring shredded jackfruit in a skillet.

    Step 3: Thicken Filling

    Add flour, coconut milk, and evaporated oat milk. Stir until thickened.

    Flour sprinkled on top of jackfruit in skillet.
    Pouring coconut milk into a skillet.
    Creamy jackfruit shreds in a skillet.
    Pouring evaporated milk into a skillet.
    Stirring creamy jackfruit mix in a skillet with a wooden spoon.

    Step 4: Add Veggies

    Mix in peas, carrots, soy sauce, thyme, and pepper. Simmer briefly.

    Adding peas and carrots to filling filling in skillet.
    Pouring tamari soy sauce into skillet.
    Adding dried thyme into skillet.
    Stirring creamy vegan chicken pot pie filling in a skillet.

    Step 5: Prepare Crust

    Preheat oven. Line pie tin with puff pastry.

    Round pie pan with regular holes in the pan.
    Shaping puff pastry in pie pan.
    Trimmed puff pastry bottom in a pie pan.
    Piercing pie pastry bottom with a fork.

    Step 6: Assemble Pie

    Fill with jackfruit mixture. Top with pastry. Seal and vent.

    Pouring pie filling into a pie crust.
    Spreading pie filling in pie crust with a wooden spoon.
    Vegan chicken pot pie filling in pastry crust.
    Puff pastry sheet on top of the pie pan.
    Trimming excess pastry from puff pastry sheet.
    Sealing the edges of the pie pastry with a fork.
    Brushing pastry top crust.
    Brushing plant milk onto pot pie before baking.
    Decorated pot pie with slits cut into the top before baking.

    Step 7: Bake Pie

    Brush with milk. Bake until golden. Let cool before serving.

    Freshly baked vegan chicken pot pie with a golden crust.

    📌 If you love Pinterest you can pin any of the images to your boards!

    🍽️ Serving

    Scoop a generous portion of your vegan chicken pot pie onto a plate.

    Serve it warm to enjoy the creamy filling and flaky crust at their best. Pair it with a simple green salad, green beans or your favorite steamed veggies for a balanced meal.

    Slicing baked pot pie.
    Lifting a slice of pot pie.
    A slice of vegan chicken pot pie seen from the side.

    ❄️ Storage

    Store any leftover vegan chicken pot pie in an airtight container in the fridge. It'll stay fresh for up to 3 days. Want to keep it longer? Freeze it! Just make sure to wrap tightly to prevent freezer burn.

    When you're ready to enjoy it again, reheat in the oven at 350°F (175°C) until warm. Avoid the microwave - it can make the crust soggy. If reheating from frozen, let it thaw in the fridge overnight first. Easy peasy! Enjoy your pot pie just like the first time!

    Vegan Chicken Pot Pie on the table with a slice of the pie on a small plate next to it.

    💡 Expert Tips & Tricks

    Here are some extra tips for you to make your pot pie a success:

    • Jackfruit Simmer - Don't rush the jackfruit simmer! The jackfruit needs some time to soften and soak up all the flavors, to create that perfect tender texture. You can't rush it with a higher heat - it would just overcook the outside of the jackfruit pieces - so be patient. It'll be worth it!
    • Soggy Bottom - Make sure to cool the pie filling room temperature before adding it to the pie pan to avoid a soggy pastry bottom.
    • Bottom Crust - If you don't have a dedicated pie pan, I recommend making this pot pie with only a top crust and leaving the bottom crust out of the recipe. That way you avoid the crust being undercooked or sticking to your baking dish.
    • Steam - Remember to cut slits into the top crust to allow for steam to escape in the oven.
    • Mini Pot Pie Baking Time - If you're making mini vegan pot pies instead, adjust the baking time to ensure they cook evenly.

    Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️

    🔜 Related Recipes

    If you love this Vegan Chicken Pot Pie Recipe, you might also enjoy making this Vegan BBQ Chicken Pizza or these flavorful Jackfruit Carnitas Tacos to spice things up!

    • Vegan Carnitas Tacos on a serving plate.
      Jackfruit Carnitas Tacos
    • Vegan BBQ pizza on a wooden serving board.
      Vegan BBQ Chicken Pizza
    • Spicy Jackfruit Lettuce Wraps
    • Vegan Tuna pasta salad in a serving bowl.
      Vegan Tuna Salad

    Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

    📖 Recipe Card

    A slice of vegan chicken pot pie seen from the side.

    Vegan Chicken Pot Pie Recipe

    Romy
    Savor the comforting flavors of this hearty Vegan Chicken Pot Pie, where tender jackfruit and creamy coconut milk come together in a flaky puff pastry crust. This plant-based twist on a classic dish is perfect for cozy dinners and a wonderful showstopper for special occasions like Thanksgiving or Christmas.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Cooling Time 10 minutes mins
    Course Main Course
    Cuisine American, vegan
    Servings 4 servings

    Equipment

    • 1 large pan for simmering the pie filling
    • 1 Pie Tin to line with pastry and fill with the jackfruit mixture. A dedicated pie pan is best if you're using a bottom crust.
    • 1 sharp knife for cutting the puff pastry
    • 1 pastry brush for brushing the pie crust
    • oven
    • aluminum foil to cover the pie before baking

    Ingredients
      

    For the pot pie filling:

    • 1 tablespoon olive oil
    • 1 small yellow onion finely chopped
    • 2 garlic cloves minced
    • 1 can Nature's Charm Young Green Jackfruit (400g) drained
    • 1 cup vegetable broth (240 ml)
    • 1 cup full-fat coconut milk (240 ml)
    • ½ cup Nature's Charm Evaporated Oat Milk (120 ml)
    • 1 tablespoon all purpose flour (plain flour)
    • 1.5 cups frozen peas and carrots (200g)
    • 1 tablespoon tamari soy sauce
    • 1 teaspoon dried thyme
    • ½ teaspoon ground black pepper
    • Salt to taste

    For the pie crust:

    • 2 sheets puff pastry vegan-friendly
    • 1 tablespoon plant-based milk for brushing

    Instructions
     

    • Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
    • Drain the canned jackfruit. Add it to the pan with 1 cup of vegetable broth. Let it simmer on low heat for about 25-30 minutes to soften, or until the majority of the liquid has evaporated. Use a wooden spoon to smash and shred the jackfruit as it cooks.
    • Sprinkle 1 tablespoon of flour over the jackfruit. Stir well to coat. Cook for 1 minute. Slowly add 1 cup of full-fat coconut milk and ½ cup of evaporated oat milk, stirring constantly. The sauce should thicken as it heats.
    • Add 1 ½ cups of frozen peas and carrots to the pan. Stir in 1 tablespoon of soy sauce or tamari, 1 teaspoon of dried thyme, and ½ teaspoon of ground black pepper. Add salt to taste. Simmer for 10 minutes, then remove from heat and let the pie filling cool down to room temperature.
    • Preheat the oven to 200°C (180°C fan) / 400°F. Roll out one sheet of vegan puff pastry and line the bottom and sides of a pie tin.
    • Pour the jackfruit filling into the pastry-lined pie tin. Roll out the second sheet of puff pastry and place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top to let steam escape.
    • Brush the top with 1 tablespoon of plant-based milk to achieve a golden finish. Cover with aluminum foil and bake in the oven for 25-30 minutes, removing the foil for the last 5-10 minutes, or until the pastry is puffed and golden brown.
    • Remove the pie from the oven. Let it cool for a few minutes before slicing and serving. Enjoy warm for the best flavor and texture.

    Notes

    • You can omit the bottom crust and only use a top crust, especially if not using a dedicated pie pan, as the bottom crust might not cook through completely in a regular baking pan.
    • Brushing the top crust with melted vegan butter or vegan egg wash before baking adds extra flavor and color.
    • To prevent the top of the pie from browning too quickly, cover it with aluminum foil during baking and remove the foil for the last 5 minutes to achieve a golden brown crust.
    • Evaporated oat milk contributes to the creamy texture of the pie filling.
    • Shredded jackfruit effectively mimics chicken texture, adding a soft and creamy quality to the dish.
    • Use any leftover puff pastry to decorate the top crust before baking. Attach decorations by brushing the pastry with a little plant milk first.
    • Individual pot pies can be made using smaller foil pie tins for mini servings.
    • Garlic powder can be used as a substitute for fresh garlic.
    • For storage, keep any leftover pot pie in an airtight container in the fridge for up to 3 days. For longer storage, wrap tightly and freeze.
    • Reheat leftovers in the oven at 350°F (175°C) to maintain the crust's texture. Avoid using the microwave, as it can make the crust soggy. If reheating from frozen, let it thaw in the fridge overnight first.
    • Serve the pot pie warm, paired with a simple green salad or steamed veggies for a balanced meal. It's ideal for cozy dinners or special occasions.
    Keyword Comfort Food, jackfruit, Vegan Chicken Pot Pie, Vegan Pot Pie Recipe

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

    More Recipe Index

    • Vegan burrito bowl loaded with vegetables, walnut mince and guacamole on the dinner table.
      Vegan Burrito Bowl
    • Grilled balsamic peaches with coconut yogurt and raspberry coulis on a dessert plate.
      Grilled Balsamic Peaches
    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka
    • Creamy cutter bean curry in a bowl with rice and naan bread.
      Creamy Butter Bean Curry

    Reader Interactions

    💭 Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Romy!

    On this blog, you'll find some of my favorite vegan recipes for you to try at home.

    They all include detailed step-by-step instructions, so you can WOW everyone with your vegan kitchen magic in no time!

    About Romy

    FOLLOW ME

    • link to instagram account
    • link to facebook account
    • link to pinterest account
    • link to youtube account
    • link to tiktok account
    • Link to email

    As Seen In

    Romy London Uk as seen on Netflix, Channel 4, Metro, Cosmopolitan, TalkRadio, Channel 4, Evening Standard, Vegan Life, Vegan Food & Living

    Latest Recipes

    • Vegan burrito bowl loaded with vegetables, walnut mince and guacamole on the dinner table.
      Vegan Burrito Bowl
    • Grilled balsamic peaches with coconut yogurt and raspberry coulis on a dessert plate.
      Grilled Balsamic Peaches
    • Creamy Butter Beans Alla Vodka on a plate with a spoon.
      Butter Beans Alla Vodka

    🔎 Search

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign up for my newsletter & NEVER miss a recipe!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Romy London

    Manage Cookie Consent
    We use technologies like cookies to store and/or access device information. We do this to improve browsing experience and to show (non-) personalized ads. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}