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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.

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

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

Find it online: https://thefamilycooking.com/easy-vegan-pot-pie/