Easy Vegan Pot Pie

Why You’ll Love This Recipe

You’ll love this vegan pot pie for its rich, savory filling and satisfying texture. It’s made entirely from plant-based ingredients but still feels indulgent and filling. The combination of tender vegetables, creamy sauce, and crisp pastry topping makes it the ultimate comfort food for any night of the week. It’s also easy to customize with whatever veggies you have on hand and freezes beautifully for later meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or vegan butter
• Yellow onion, diced
• Garlic cloves, minced
• Carrots, diced
• Celery stalks, diced
• Frozen peas
• Corn kernels
• Potatoes, diced
• Mushrooms, sliced
• All-purpose flour
• Unsweetened plant-based milk (such as almond, soy, or oat)
• Vegetable broth
• Fresh thyme or dried thyme
• Salt and black pepper
• Prepared vegan pie crust or puff pastry

Directions

1. Preheat the oven: Set the oven to 400°F (200°C).
2. Cook the vegetables: In a large skillet, heat olive oil or vegan butter over medium heat. Add onion, garlic, carrots, celery, potatoes, and mushrooms. Sauté for about 8–10 minutes until the vegetables begin to soften.
3. Make the sauce: Sprinkle flour over the vegetables and stir to coat. Gradually add vegetable broth and plant-based milk, stirring constantly until the sauce thickens. Season with salt, pepper, and thyme. Stir in peas and corn.
4. Assemble the pie: Transfer the filling into a pie dish. Place the pie crust or puff pastry over the top, sealing the edges and cutting a few slits to let steam escape.
5. Bake: Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
6. Cool and serve: Let it rest for a few minutes before slicing and serving warm.

Servings and timing

This recipe serves 6 and takes about 1 hour total—30 minutes for preparation and 30 minutes for baking.

Variations

• Gluten-free option: Use a gluten-free pie crust and substitute all-purpose flour with cornstarch or gluten-free flour.
• Add protein: Include chickpeas, lentils, or cubed tofu for extra heartiness.
• Different veggies: Try adding spinach, kale, green beans, or sweet potatoes for a twist.
• Mini pot pies: Divide the filling into ramekins and top each with a small piece of crust for individual servings.
• Herb variations: Experiment with rosemary, parsley, or sage for different flavor profiles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until hot and the crust is crisp again, about 15–20 minutes. You can also freeze the unbaked pot pie for up to 2 months; bake it directly from frozen, adding 10–15 minutes to the baking time.

FAQs

1. Can I make this recipe ahead of time?

Yes, assemble the pot pie and refrigerate it unbaked for up to 24 hours. Bake it when ready to serve.

2. What can I use instead of a pie crust?

You can use puff pastry, biscuit dough, or even mashed potatoes for a shepherd’s pie-style topping.

3. Can I make it oil-free?

Yes, sauté the vegetables in a bit of vegetable broth instead of oil, and use a low-fat crust or omit it entirely for a lighter version.

4. How do I prevent a soggy crust?

Make sure your filling is thick before adding it to the crust and bake until the top is golden and crisp.

5. What kind of milk works best?

Unsweetened soy or oat milk provides a creamy texture and mild flavor that blends perfectly with the vegetables.

6. Can I use frozen vegetables?

Yes, frozen mixed vegetables are a great time-saver—just add them directly to the sauce without thawing.

7. How do I thicken the filling?

If your filling is too thin, simmer it a bit longer or add a teaspoon of cornstarch mixed with water to help it thicken.

8. Can I make it in a cast-iron skillet?

Absolutely! It’s a great one-pan meal—just prepare the filling in the skillet, top it with crust, and bake directly in the oven.

9. What should I serve with vegan pot pie?

A simple side salad or roasted vegetables make a perfect light pairing.

10. How do I reheat leftovers without drying them out?

Cover with foil and reheat in the oven to keep the crust from over-browning while ensuring the filling stays moist.

Conclusion

This Easy Vegan Pot Pie is a comforting, satisfying dish that’s perfect for any occasion. With its creamy vegetable filling and flaky golden crust, it delivers all the classic pot pie goodness—completely dairy- and meat-free. It’s wholesome, versatile, and sure to become a staple in your plant-based recipe collection.

Easy Vegan Pot Pie

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Easy Vegan Pot Pie is a hearty, plant-based comfort dish featuring a creamy vegetable filling topped with a golden, flaky crust. It’s rich, satisfying, and completely dairy- and meat-free — perfect for cozy family dinners or meal prep.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baked
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tbsp olive oil or vegan butter
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup corn kernels
• 2 medium potatoes, diced
• 1 cup mushrooms, sliced
• 3 tbsp all-purpose flour
• 1 cup unsweetened plant-based milk (almond, soy, or oat)
• 1 1/2 cups vegetable broth
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• Salt and black pepper, to taste
• 1 prepared vegan pie crust or puff pastry

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Cook the vegetables: In a large skillet, heat olive oil or vegan butter over medium heat. Add onion, garlic, carrots, celery, potatoes, and mushrooms. Sauté for 8–10 minutes until softened.
3. Make the sauce: Sprinkle flour over the vegetables and stir to coat. Gradually add the vegetable broth and plant-based milk, stirring constantly until the sauce thickens. Season with salt, pepper, and thyme. Stir in peas and corn.
4. Assemble the pie: Transfer the filling to a pie dish. Cover with the vegan pie crust or puff pastry, sealing the edges and cutting slits to allow steam to escape.
5. Bake: Bake for 25–30 minutes or until the crust is golden and the filling is bubbling.
6. Cool and serve: Allow to rest for a few minutes before slicing and serving warm.

Notes

• Use a thick filling to prevent a soggy crust.
• For added protein, mix in chickpeas or lentils.
• Make it gluten-free by using a gluten-free crust and flour substitute.
• Frozen mixed vegetables can replace fresh ones for convenience.
• Brush the crust with plant-based milk for extra golden color.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 5g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 0mg