Vegan Pot Pie

Why You’ll Love This Recipe

This Vegan Pot Pie is rich, comforting, and perfect for any occasion, from weeknight dinners to holiday meals. It’s made with simple, wholesome ingredients and comes together with ease. The creamy filling and crisp pastry crust are a match made in comfort-food heaven. Plus, it’s completely dairy-free, egg-free, and can easily be made gluten-free.

Ingredients

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

• Olive oil or vegan butter
• Onion
• Garlic
• Carrots
• Celery
• Potatoes
• Green peas
• Mushrooms
• All-purpose flour
• Vegetable broth
• Unsweetened plant-based milk (like almond, oat, or soy)
• Fresh or dried thyme
• Salt and black pepper
• Vegan puff pastry or pie crust

Directions

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Sauté the Vegetables: In a large skillet or pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until softened. Add garlic and cook for another minute.
3. Add Mushrooms and Potatoes: Stir in diced mushrooms and potatoes. Cook for 5–7 minutes until mushrooms reduce and potatoes begin to soften.
4. Make the Roux: Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to eliminate the raw flour taste.
5. Add Liquids: Slowly pour in the vegetable broth and plant milk while stirring. Bring to a simmer until the mixture thickens into a creamy gravy.
6. Season and Add Peas: Stir in thyme, salt, pepper, and peas. Cook for another few minutes, then remove from heat.
7. Assemble the Pot Pie: Transfer the filling into a baking dish or individual ramekins. Top with vegan puff pastry or pie crust, trimming any excess and sealing the edges. Cut a few slits on top to allow steam to escape.
8. Bake: Place in the oven and bake for 25–30 minutes, or until the crust is golden and flaky.
9. Cool Slightly and Serve: Let the pot pie rest for a few minutes before serving.

Servings and timing

This recipe serves 4–6.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Gluten-Free: Use gluten-free flour for the roux and a gluten-free pie crust or pastry.
• Spicy Kick: Add a pinch of red pepper flakes or cayenne for heat.
• Different Veggies: Swap in sweet potatoes, corn, leeks, or kale depending on the season.
• Herb Swap: Use rosemary, sage, or parsley instead of thyme for a different herbal flavor.
• Mini Pot Pies: Make individual servings in ramekins for a charming presentation.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.

To reheat, bake in a 350°F (175°C) oven until heated through (about 15–20 minutes), or microwave individual portions for 2–3 minutes. For best results, reheat in the oven to maintain crust crispness.

FAQs

Can I make Vegan Pot Pie ahead of time?

Yes. You can prepare the filling and refrigerate it for up to 2 days. Add the crust just before baking for the freshest results.

Can I freeze Vegan Pot Pie?

Yes, assemble the pot pie and freeze before baking. Bake from frozen at 375°F (190°C) for 45–50 minutes, or until golden and hot inside.

What plant milk is best for the filling?

Unsweetened soy or oat milk are ideal for creaminess and neutral flavor.

Can I make this oil-free?

Yes, sauté the vegetables in a bit of vegetable broth instead of oil or butter.

What type of mushrooms should I use?

Cremini, button, or even shiitake mushrooms work well. A mix adds depth of flavor.

Can I use store-bought vegan crust?

Absolutely. Many brands offer vegan-friendly puff pastry or pie crusts—just check the label.

Is this dish high in protein?

While it’s not high in protein on its own, you can add cooked lentils, chickpeas, or tofu to boost protein content.

How do I prevent a soggy bottom crust?

If using a bottom crust, pre-bake it (blind bake) for 10–12 minutes before adding the filling.

Can I use frozen vegetables?

Yes, frozen peas, corn, or even mixed veggies can be used. No need to thaw—just stir them in.

Is this recipe kid-friendly?

Definitely. The creamy, savory filling and flaky crust are favorites among kids and adults alike.

Conclusion

Vegan Pot Pie is everything you love about comfort food—warm, hearty, and full of flavor—without any animal products. It’s easy to make, endlessly customizable, and perfect for both everyday meals and special occasions. Whether you’re vegan or just looking to eat more plant-based, this dish is guaranteed to satisfy.

Vegan Pot Pie

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Vegan Pot Pie is a comforting, plant-based version of the classic dish, filled with tender vegetables and a creamy dairy-free gravy, all baked under a flaky vegan crust. It’s hearty, flavorful, and perfect for a cozy meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 tbsp olive oil or vegan butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 1/2 cups vegetable broth
• 1 cup unsweetened plant-based milk (soy, oat, or almond)
• 1 tsp dried or 1 tbsp fresh thyme
• 1 cup frozen green peas
• Salt and black pepper to taste
• 1 sheet vegan puff pastry or 1 vegan pie crust

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Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
3. Add garlic, mushrooms, and potatoes. Cook for another 5–7 minutes until mushrooms are browned and potatoes start to soften.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to eliminate raw flour taste.
5. Gradually pour in vegetable broth and plant milk, stirring continuously. Simmer until the mixture thickens, about 5 minutes.
6. Add thyme, peas, salt, and pepper. Stir well and remove from heat.
7. Transfer the filling to a baking dish or ramekins. Top with puff pastry or pie crust, trimming and sealing edges. Cut slits for steam to escape.
8. Bake for 25–30 minutes, or until the crust is golden brown.
9. Let rest for a few minutes before serving.

Notes

• Make gluten-free by using GF flour and crust.
• Add cooked lentils or chickpeas for extra protein.
• Use a variety of vegetables based on season or preference.
• Use broth instead of oil for an oil-free version.
• Pre-bake bottom crust if using to avoid sogginess.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 5g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg