Print

Vegan Pot Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

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