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Vegan chicken potato pie in an enamel dish on a white background with a grey cloth and chopped chives.

Vegan Chicken Potato Pie

Vegan chicken potato pie – this potato topped vegan ‘chicken’ and vegetable pie is comfort food at it’s best. Chicken style soy protein and veggies in a creamy white sauce with a fluffy mashed potato topping – what’s not to love?!
Course Main Course
Cuisine vegan
Keyword pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people
Author Domestic Gothess



  • 1 Tbsp olive oil
  • 1 brown onion peeled and finely chopped
  • 2 sticks celery finely chopped
  • 2 large carrots diced
  • 2 cloves garlic peeled and crushed
  • 1 Tbsp plain (all-purpose) flour
  • 60 ml (¼ cup) dry white wine optional
  • 250 ml (1 cup) vegetable stock* plus extra as needed
  • 100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
  • 100 g frozen peas
  • 100 g frozen sweetcorn
  • salt and pepper
  • about 320 g vegan chicken style soy protein strips**

Potato Topping:

  • 850 g potatoes (about 3 large)
  • 100 g Oatly creme fraiche OR 100ml soy/oat cream or homemade cashew cream
  • 2 Tbsp nutritional yeast
  • 15 g (1 Tbsp) vegan butter/margarine/olive oil
  • a splash of unsweetened non-dairy milk
  • salt to taste


  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Heat the olive oil in a large pan. Add the chopped onion, celery and carrot and cook over a low heat for about 10-15 minutes until the onion is soft and translucent.
  • Add the crushed garlic and cook for a minute then stir in the flour.
  • Gradually stir in the wine (if using), followed by the stock. Mix in a little at a time to avoid lumps of flour.
  • Add the creme fraiche or cream, frozen peas and sweetcorn and some salt and pepper.
  • Bring up to a gentle simmer and cook, stirring often, for about 10 minutes until the vegetables are warmed through and the sauce has thickened. You can add a splash more stock as needed but the sauce should be fairly thick so don't add too much.
  • While the sauce is cooking cook the chicken strips according to the instructions on the packet. I prefer to gently pan fry them for the best flavour. Break up any large pieces into bite sized chunks then stir them into the sauce. Taste and add more salt and pepper as needed.
  • Meanwhile, peel and chop the potatoes, place in a large pan of cold salted water and bring up to the boil. Simmer until tender then drain well.
  • Mash the potatoes with the creme fraiche or cream, nutritional yeast and butter, adding a splash of milk as needed to create a soft, smooth mash. Season to taste with salt.
  • Pour the filling into an approx 20x25cm / 8x10 inch pie dish and spread level. Dollop the mashed potato on top and spread it out evenly then use the back of a spoon or the tines of a fork to rough up the surface a bit.
  • Bake the pie for about 25-30 minutes until golden and bubbling.
  • Leftovers will keep in the fridge for about two days.


*Most of the flavour in this pie comes from the stock so make sure to use a good quality one that you like the taste of. I like Marigold vegetable bouillon.
**I use chicken style soy protein strips (Iceland’s No Chick Strips), but you can use shredded seitan, baked tofu pieces, tempeh or butter beans instead.