Tofu Chicken Pot Pie

A wholesome comforting homemade Tofu Chicken Pot Pie, made with an easy 5 minute crust and creamy vegetable filling.

These pies feature a super simple press in pie crust that comes together in no time. There is no need to buy processed grocery store crusts! You will seriously not believe how easy these fail-proof healthy pie crusts are to make. They will definitely become a staple in your vegan recipe repertoire.

One of the best features of this pot pie recipe is that you can make each component ahead of time. Simply make the pie crusts, tofu chicken, and vegetable filling ahead of time and store each separately in the refrigerator or freezer, and then assemble and bake for a wholesome dinner.

This vegan and dairy-free Tofu Chicken Pot Pie can also easily be made gluten free! So it’s a great option for all dietary restrictions.

Ingredients in This Recipe

Easy Pie Crusts

• All purpose flour (or Bob’s Red Mill Bob’s Red Mill Gluten Free, 1 to 1 Baking Flour)
• Salt
• Extra virgin olive oil
• Cold water 

Tofu Chicken

• Firm tofu
• Vegetable broth
• Miso paste  (optional but recommended for added flavour)
• Olive oil
• Dried sage
• Dried thyme
• Nutmeg
• Salt
• Pepper

Vegetable Filling

• Olive oil
• Onion finely chopped
• Garlic
• All purpose flour (or Bob’s Red Mill Bob’s Red Mill Gluten Free, 1 to 1 Baking Flour)
• Vegetable broth
• Unsweetened almond milk
• Chopped carrot (fresh or frozen)
• Chopped celery
• Green peas (fresh or frozen)
• Russet potato 
• Salt

How to Make This Recipe

Easy Pie Crusts

1. Add flour and salt together in a medium bowl and mix.
2. In a smaller bowl, whisk the oil with the water until it becomes light in colour.
3. Right away, pour the entire water/olive oil mixture into the bowl of flour.
4. Stir with a fork until the flour is mixed in with the liquids.

5. Dump the dough into your pie plates (either 4 miniature pie plates or 2 regular sized pie plates) and press gently until it covers the pan evenly.
6. Cover and set aside in the refrigerator.

Tofu Chicken

1. Drain block of firm tofu and pat dry. Cut into small cubes.
2. Preheat oven to 400 degrees Fahrenheit.
3. Add broth, miso paste (optional), olive oil, herbs, salt and pepper to a large bowl and mix thoroughly. Toss shredded tofu in the mixture.
4. Lay to the tofu in one layer on a parchment-lined baking sheet. Bake for 12-15 minutes. Remove and allow to cool.

Vegetable Filling

1. Preheat oven to 400 degrees F.
2. Heat the olive oil over medium-high heat in a large pot. Add the onions and garlic and sauté until onion is translucent ( 1-2 minutes). 
3. Whisk in the flour, vegetable broth and unsweetened almond milk. Add the carrots, celery and peas, potato and tofu chicken. Simmer for 5-10 minutes, until the sauce thickens.

Assembling the Pot Pies

1. Pour the filling evenly into the pie crusts. (Do not add the filling until you intend to bake the pies, or the crusts will be soggy. If you are making these pies ahead, store the crusts and the filling separately and then fill the pies before baking).
2. Bake for 35-45 minutes, until the crust is golden brown. Cut, serve and enjoy!

Common Questions

How many pies does this recipe make?

This recipe makes 4 mini pot pies, or 2 regular size pot pies.

Can I replace the Chicken Tofu in this recipe?

I recommend using this tofu chicken because it’s delicious! But if you’d like to take a shortcut you can use a pre-made vegan chicken, or omit in entirely.

Can I Make This Recipe Gluten-Free?

Absolutely! Simple replace the all purpose flour in this recipe with Bob’s Red Mill Bob’s Red Mill Gluten Free, 1 to 1 Baking Flour.

Looking for more vegan pie recipes? Try my Cheesy Spicy Lentil Pie recipe!

Cheesy Spicy Lentil Pie