Cooked chickpeas are the simplest whole-food substitute for chicken in pot pie. For mild, distinct cubes, use extra-firm tofu; for a chewier filling, try rehydrated soy curls or seitan. Ready-to-use meatless pieces are convenient when you want familiar chicken-style chunks, while mushrooms add savory flavor and work well alongside a firmer ingredient. No controlled side-by-side test establishes one option as universally best.
Choose a substitute by the texture you want
| Substitute | Best suited to | Practical tradeoff |
|---|---|---|
| Cooked chickpeas | Pantry convenience and a substantial, whole-food filling | They have a bean texture rather than chicken-like pieces. The University of Maine Cooperative Extension uses cooked chickpeas in its plant-based pot-pie recipe (University of Maine Cooperative Extension). |
| Extra-firm tofu | Mild, distinct cubes | Drain, pat dry, cube, then add to the thickened filling. Food Network Kitchen uses this method in its tofu potpie (Food Network Kitchen). |
| Rehydrated soy curls | A chewier, chicken-style shredded or chunky filling | They require rehydration. A vegan pot-pie recipe lists them as an option, but does not establish a head-to-head ranking (The Cheeky Chickpea). |
| Seitan | A chewy meat substitute | Seitan is made from wheat gluten, so it is not suitable for gluten-free cooking. It is one of several options in the same vegan pot-pie recipe (The Cheeky Chickpea). |
| Commercial meatless pieces | Convenience and familiar chicken-style pieces | Check the current package for ingredients and allergens; formulations and availability can vary. Quorn publishes a pot-pie recipe using its meatless pieces (Quorn). |
| Mushrooms, alone or paired | An earthy, savory filling | Mushrooms bring umami, but pair them with a firmer ingredient if you want a more substantial bite. Food Network combines mushrooms with tofu, and the Humane Society substitution guide recommends pairing some mushrooms with firmer ingredients (Food Network Kitchen; Humane Society of the United States). |
These are qualitative differences drawn from recipes and a substitution guide, not results from a controlled sensory or nutrition comparison.
How to use each option in the filling
Chickpeas: the easiest pantry swap
Use cooked chickpeas in place of chicken. Canned chickpeas are a convenient way to get cooked beans: drain and rinse them, then fold them into the filling. The University of Maine Cooperative Extension recipe confirms cooked chickpeas as the substitute; it does not specify a particular canned brand. Its author, Alex Gayton, Nutrition Education Professional, wrote in a November 8, 2021 article, “So now I can simply replace the chicken with cooked chickpeas!” (University of Maine Cooperative Extension).
Extra-firm tofu: mild, defined cubes
Drain the tofu, pat it dry, and cut it into cubes. Fold the cubes into the filling after it has thickened, as in Food Network Kitchen’s tofu potpie recipe (Food Network Kitchen).
Do these 3 things before closing this tab:
1Repair Windows errors before they cause bigger problems2Fix the driver behind crashes, sound loss and screen glitches3Clear out junk files and repair common Windows errors#1 Best Overall
- No hydrogenated fats or high fructose corn syrup allowed in any food
- No bleached or bromated flour
- No synthetic nitrates or nitrites
Soy curls and seitan: chewier alternatives
Rehydrate soy curls before adding them to the filling. Seitan offers a chewy texture but contains wheat gluten, making it unsuitable for gluten-free cooking. A vegan pot-pie recipe lists soy curls, seitan chicken, tofu, chickpeas, and store-bought vegan chicken as alternatives; it does not compare their results directly (The Cheeky Chickpea).
Meatless pieces: the convenience option
Follow the package directions for your product. In Quorn’s published method, the pieces are cooked briefly with aromatics, simmered in broth and flour, then baked in biscuit cups (Quorn). That is a recipe example, not a required method for every product or pot pie.
Rank #2
- Vegan Chicken-Style Dry Mix — Plant-based pea protein chicken meat substitute that hydrate and cook into tender chicken-style mince in minutes. Just add water and oil, then use in stir-fries, curries, wraps, sandwiches, soups, or salads.
- 20g Protein Per Serving — Chicken Free pea protein for active lifestyles, fitness goals, sports nutrition, and every day high-protein meals. A complete, convenient plant-based protein source for post-workout meals and balanced dinners.
- Shelf-stable Pantry Essential — Dry format designed for long shelf life with no refrigeration needed. Ideal for meal prep, quick weeknight dinners, and building a reliable plant-based pantry.
- Perfect for Camping, Hiking & Travel — Lightweight and compact, this dry mix is ideal for backpacking trips, RV travel, and outdoor cooking. Easy to pack, quick to prepare, zero refrigeration required.
- Emergency Food & Quick Weeknight Meals — Ready in 5 minutes with just water and oil. Great for emergency food storage, survival pantry supplies, and fast high-protein dinners with minimal preparation.
Mushrooms: savory flavor, especially in a mix
Use mushrooms for earthy, savory depth, or combine them with tofu, chickpeas, or another firmer filling ingredient when you want more bite. Food Network’s tofu potpie pairs white mushrooms with tofu (Food Network Kitchen).
Make the whole pot pie vegan or gluten-free when needed
Changing the filling alone does not make a pot pie vegan. Check that the crust or biscuit, cooking fat, milk, and broth also meet your dietary requirements. The Cheeky Chickpea recipe notes plant milk and vegetable broth as options (The Cheeky Chickpea).
The Tool Desk
Outbyte Driver Updater FREEScan for outdated or missing drivers - takes under a minuteDriver Scan →Outbyte PC Repair FREERepair Windows errors before they cause bigger problemsFix Now →Rank #3
- No hydrogenated fats or high fructose corn syrup allowed in any food
- No bleached or bromated flour
- No synthetic nitrates or nitrites
For gluten-free cooking, avoid seitan and check every packaged substitute and other ingredient label. Quorn’s cited recipe is labeled soy-free, but that does not establish that every Quorn product—or every product sold in every region—is free of other allergens. Always check the current package for the specific product you buy (Quorn).
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What the available recipes do—and do not—establish
The cited recipes show practical ways to use chickpeas, tofu, soy curls, seitan, meatless pieces, and mushrooms in pot pie. They do not establish which tastes best, provides equal protein, costs less, or has a lower environmental impact than chicken. Food Network lists 25 grams of protein per serving for its specific tofu potpie, but that figure describes the full recipe and is not a tofu-versus-chicken comparison (Food Network Kitchen).
Rank #4
- No hydrogenated fats or high fructose corn syrup allowed in any food
- No bleached or bromated flour
You do not need an oven-safe skillet to make a pot pie: a separate pot for the filling and a baking dish can serve the same general purpose. The skillet is simply one cookware method used in the cited tofu recipe (Food Network Kitchen).
Quick Recap
Best Value
- No hydrogenated fats or high fructose corn syrup allowed in any food
- No bleached or bromated flour
- No synthetic nitrates or nitrites
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
