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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Pot Pie

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This homemade vegan pot pie is a delicious twist on classic comfort food, offering a hearty and satisfying meal without any animal products! Made with wholesome ingredients and tons of good-for-you veggies, it’s a hearty meal that’s every bit as delicious as the meaty versions. It’s perfect for holidays, family suppers, or any day when you’re craving a hot, comforting slice of nostalgia.

slice of vegan pot pie on a white plate

Our vegan pot pie recipe is a testament to the versatility and creativity of plant-based cooking. It’s a dish that proves you don’t have to compromise on flavor or comfort to enjoy a vegan meal!

This is a great recipe that combines the creaminess of a traditional pot pie with the health benefits of a plant-based diet. The flaky crust envelopes a rich filling of vegetables and herbs, creating a dish that’s as nutritious as it is delicious!

This flaky, veggie-packed pot pie is sure to become a fall and winter favorite vegan recipe. It’s warm, rich, and savory, and although it’s made completely from scratch, it’s so worth the effort.

The homemade pie crust is absolutely scrumptious! When your spoon cracks into that golden brown crust into the creamy, savory, veggie-packed stew underneath, it’s pure bliss.

Looking at the list of ingredients and the number of steps may make this dish seem intimidating, but it couldn’t be further from the truth. Each step is super easy and made with simple ingredients, many of which you probably have on hand right now.

This versatile dish can be served as a main dish or a side. It’s a great recipe for family dinners, potlucks, or any occasion where comfort food is in order. The best part? It freezes well, so you can make it ahead of time and have a delicious, homemade meal ready whenever you need it.

This veg pot pie recipe is not just for vegans, but for anyone who loves good food and is open to trying new, healthier versions of their favorite dishes. When you take your first bite of the vegan pot pie crust and creamy veggie stew together, you’ll never go back to the pot pies in the freezer section of the grocery store again!

👩🏽‍🍳 Why You’ll Love This Recipe

  • Plant-Based: This easy vegan pot pie recipe is 100% plant-based, making it a great recipe for vegans, vegetarians, or anyone looking to incorporate more plant-based meals into their diet. It’s packed with hearty vegetables and a creamy sauce that even meat lovers will find delicious!
  • Easy: This vegan mushroom pot pie is surprisingly easy to make. The filling comes together quickly on the stovetop and the pie crust is a simple mix of flour, salt, and vegan butter. Plus, you can save time by using store-bought vegan pie crust or puff pastry.
  • Perfect For Beginner Cooks: If you’re new to vegan cooking or baking, this recipe is a great place to start. The instructions are clear and straightforward, and the result is a delicious, comforting dish that’s sure to impress. 
  • Family-Friendly: This vegan vegetable pot pie is a crowd-pleaser that’s perfect for a family dinner. It’s a comforting, hearty main dish that everyone will love, kids included. Plus, it’s a great way to get children to eat more vegetables!
  • Simple Ingredients: This classic recipe uses simple, easy-to-find ingredients. You won’t need to hunt down any obscure items at the grocery store. Plus, the filling is versatile and can be customized with your favorite vegetables or proteins like chickpeas or tofu.

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🥘 Ingredients

Though the ingredients list for this plant based pot pie may seem long, they’re very simple ingredients that you can find anywhere.

The filling is a medley of mushrooms, potatoes, frozen vegetables, and spinach, all simmered in a flavorful broth made from vegetable stock and almond milk. The result is a hearty filling that’s both creamy and savory, perfectly complemented by the flaky, golden-brown crust. You won’t even miss the chicken in this tasty veggie-packed pie! Here’s what you need:

ingredients for easy vegan pot pie recipe

For The Pie Crust

  • Whole Wheat or Wholemeal Flour: This forms the base for our pie crust, giving it a hearty, wholesome texture. Wholemeal flour is packed with fiber and nutrients, making it a healthier choice than refined flours.
  • Salt: Just a pinch of salt is needed to enhance the flavors of the other ingredients in the crust.
  • Cold Vegan Butter: This is used to give the crust its flaky texture. Make sure it’s cold, as this helps to create those delicious layers in the crust. You can find vegan butter in most grocery stores.
  • Ice Cold Water: This is used to bind the ingredients together. The colder the water, the flakier your crust will be.

For The Vegan Pot Pie Filling

  • Olive Oil: Used to sauté the vegetables, olive oil adds a rich, savory flavor to this vegan veggie pot pie.
  • Onion and Garlic: These are the aromatic base for any good pot pie. They add a depth of flavor that complements the other ingredients.
  • Mushrooms: These add a meaty texture to the pot pie, making it extra satisfying.
  • Potatoes: These add a hearty element to the pot pie filling. Any type of potato will work, but Yukon Gold potatoes are a great choice for their creamy texture.
  • Frozen Vegetables & Frozen Spinach: These are a convenient way to pack in lots of different veggies. You can use any frozen mixed vegetables you prefer. Spinach adds a pop of color and a dose of iron and other nutrients. Did you know that a cup of frozen spinach has 4 times the nutrients of fresh spinach? It’s a powerhouse vegetable!
  • All Purpose Flour: This is used to thicken the sauce, giving the pot pie filling its creamy texture.
  • Vegetable Stock: This forms the base of the sauce, adding a savory depth of flavor.
  • Unsweetened Almond Milk: This adds a creamy element to the sauce without adding any dairy. You can also substitute with any other plant milk.
  • Salt, Dried Thyme, White Pepper, Dried Rosemary: These seasonings add a savory, herbal flavor that makes this pot pie taste like a classic.
  • Fresh Parsley: A sprinkle of fresh parsley adds a pop of color and a fresh flavor. 

For The Topping

  • Olive Oil or Unsweetened Almond Milk: This is brushed on top of the pie crust before baking to give it a beautiful golden-brown crust.
  • Black Sesame Seeds: These are sprinkled on top for a little crunch and a visually appealing finish.

🍲 Ingredient Substitutions

  • Whole Wheat Flour: You can substitute the whole wheat flour in the pie crust with all-purpose flour or gluten-free flour for those with dietary restrictions.
  • Vegan Butter: If you don’t have vegan butter on hand, you can use coconut oil or another plant-based butter substitute. Make sure it’s cold and cubed, just like the vegan butter in the original recipe.
  • Olive Oil: Any other neutral-flavored oil like avocado oil or canola oil can be used in place of olive oil.
  • Mushrooms: If you’re not a fan of mushrooms, you can simply omit them or replace them with another vegetable you prefer, such as bell peppers or zucchini.
  • Potatoes: Feel free to substitute with sweet potatoes or yukon gold potatoes for a different flavor and texture.
  • Spices: Feel free to use garlic powder if you don’t have fresh garlic. You can also use fresh herbs instead of dried, and black pepper instead of white pepper.
  • Frozen Vegetables: You can use any mix of frozen vegetables you like, or substitute with fresh vegetables. Just make sure to cook them until they’re tender.
  • Spinach: Any leafy green like kale or collard greens can be used in place of spinach.
  • Almond Milk: Any unsweetened, non-dairy milk will work in this recipe instead of the almond milk!
  • Black Sesame Seeds: These can be omitted or replaced with white sesame seeds, poppy seeds, or even a sprinkle of nutritional yeast for a cheesy flavor.
  • Store-Bought Vegan Pie Crust: If you’re short on time, a store-bought vegan pie crust is a great option. Just make sure to check the ingredients to ensure it’s truly vegan.

🔪 How To Make Vegan Pot Pie

Ready to learn how to make the most delicious vegan meat pie? This guide will walk you through the process step by step. For a detailed ingredient list and nutritional information, refer to the recipe card at the end of this post. 

Preparing The Pastry

Combine Ingredients: In a mixing bowl, add the flour, salt, and vegan butter. Using your fingers, rub the ingredients together until the mixture resembles coarse crumbs. 

Add Water: Gradually add chilled water to the flour mixture until a dough begins to form. 

pie dough in a mixing bowl

Shape And Chill Dough: Form the dough into a disc shape, wrap it in plastic wrap, and let it rest in the fridge for 1 hour.

dough on a cutting board

Preparing The Pie Filling

Sauté The Veggies: While the dough is chilling, heat 3 tablespoons of oil in a large skillet. Sauté the onion and garlic until they become translucent. Add the mushrooms and potatoes to the pan and sauté for another 3-4 minutes. Stir in the dried herbs.

veggies sauteeing in a pan

Cook Frozen Vegetables: Add the frozen vegetables and spinach to the saucepan and cook until they have softened. 

meatless pot pie filling in a pan

Make The Roux: Add the flour over the vegetables, stirring well to combine. Cook for 1-2 minutes, then season with salt and pepper. Pour in the vegetable broth and almond milk, stirring well to ensure no lumps of flour remain.

veggies and vegan cream in a pan

Simmer To Thicken The Sauce: Bring the mixture to a boil, then reduce the heat and allow it to simmer, stirring occasionally, until the sauce has thickened.

veggies cooking in a pot

Finish Filling: Remove the pan from the heat and stir in the chopped parsley. Pour the filling into a 9-inch round ovenproof pie pan and allow it to cool.

cooked veggies in a baking dish

Assembling and Baking the Pie

Prepare Dough & Preheat Oven: Take the dough out of the fridge and let it come to room temperature. Preheat your oven to 350 degrees F / 180 C.

kneaded dough on a cutting board

Roll And Place Top Crust: Roll the dough into a circle large enough to cover your pie dish. Place the dough over the top of the pot pie filling.

vegan pie crust added to top of baking dish

Trim The Crust: Once the crust has covered the filling, trim the excess, and use a fork to seal the edges.

pie crust on a baking dish

Brush The Top Of The Crust: Brush the crust with your vegan egg wash (olive oil or almond milk) and sprinkle with sesame seeds. Pierce the crust with a sharp knife to allow the steam to come through while cooking. Make sure to create very small slits, and not to cut them too large.

pie crust added to top of baking dish

Bake The Pie: Place this vegetarian meat pie in the oven and bake for 30 minutes or until you have a golden-brown crust.

Let Cool: Allow the pie to cool for a few minutes before serving. Enjoy your homemade vegan pot pie!

baked vegan pot pie on a cutting board

💭 Expert Tips

  • Chill The Crust: For the best results, chill the crust for at least an hour before baking your pie. This helps solidify the fats in the dough, making it sturdier and better able to hold the hearty filling.
  • Use A Good-Quality Vegetable Stock: Using a high-quality veggie broth for this will give you a tastier pot pie that’s packed with flavor. You can even use homemade broth!
  • Thicken The Sauce: Make sure to simmer the sauce till it thickens for a delicious vegetarian pot pie with the perfect consistency.
  • Vary Your Veggies: You can use a variety of frozen vegetables in this vegan pot pie recipe. Peas, corn, carrots, beans, broccoli, and diced bell peppers all work well and add a burst of color and nutrition to your pie.

📖 Variations

  • Boost The Protein: Want to make this meatless pot pie even heartier? Add some plant-based meat like vegan sausage, crumbled tofu, tempeh, or seitan. You can even use plant based chicken strips to make this a vegan chicken pot pie. Not a fan of plant based meat? Feel free to add a can of chickpeas or white beans for a protein boost. This variation not only increases the nutritional value but also gives the pot pie a more substantial, meaty texture.
  • Switch Up The Veggies: This recipe for vegan pot pie is incredibly versatile. Feel free to swap out the vegetables for whatever you have on hand or prefer. Try adding broccoli, bell peppers, or green beans for a different flavor profile. For a Thanksgiving twist, replace the regular potatoes with sweet potatoes.
  • Add Some Cheesy Flavor: For a cheesy twist to your vegan vegetable pie, add a tablespoon of nutritional yeast to the filling mixture. It gives a slightly cheesy flavor that pairs perfectly with the hearty vegetables and creamy sauce.
  • Mini Vegan Pot Pies: If you’re hosting a dinner party or just want individual servings, divide the filling between 6 ovenproof ramekins and top each with pie crust. Bake for 20-25 minutes or until the pie crust is golden brown. It’s a fun and elegant twist on the classic pot pie.

🍽 Serving Suggestions

This vegan version of pot pie is a comfort food classic that can be enjoyed in so many ways! Let’s explore some delightful meal pairings that can elevate your dining experience.

🙌 Dietary Adaptations

This vegan pot pie recipe is already plant-based and dairy-free, making it a great choice for those following a vegan lifestyle or those with dairy allergies or intolerances. However, if you are gluten intolerant or celiac, you’ll need to make a few simple adjustments to ensure this dish meets your dietary needs.

  • Gluten-Free Option: The all-purpose flour used in the filling and the whole wheat or wholemeal flour used in the pie crust contain gluten. To make this pot pie gluten-free, you can substitute these with a gluten-free flour blend (make sure to check the label for any hidden gluten sources), or you can use our gluten free pie crust recipe!
  • Nut-Free Option: The unsweetened almond milk used in the filling can be replaced with a nut-free plant milk, like oat milk or soy milk, if you have a nut allergy.

🫙 Storage Directions

  • To Refrigerate: After enjoying your vegan pot pie, if you have leftovers, allow them to cool to room temperature. Then, place them in an airtight container and store in the refrigerator for up to 5 days.
  • To Freeze: This vegan pot pie freezes well. For easier reheating, you might want to cut it into individual slices before freezing. Ensure the pot pie is completely cool, then wrap each slice in plastic wrap and place in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.
  • To Reheat: If frozen, allow the pot pie to thaw in the refrigerator overnight. You can then reheat it in the oven or microwave. For best results and a golden-brown crust, reheat in the oven at 350°F until warmed through and the crust is crispy. If you’re in a hurry, you can also reheat in the microwave, but keep in mind the crust won’t be as crispy.

❓Recipe FAQs

What can I use instead of an egg wash for this vegan pot pie recipe?

In this vegan meat pie recipe, we use olive oil or almond milk instead of an egg wash. These vegan alternatives will still give your pie crust a beautiful, golden sheen once it’s baked.

Can I add plant-based meat to this vegan pot pie?

Absolutely! If you’re looking for a texture similar to the classic chicken pot pie, you can add vegan chicken, seitan, or tofu to the pot pie filling. This will give your pie a meat-like texture along with the hearty vegetables.

Can I use different vegetables for the pot pie filling?

Yes, you can definitely swap out the vegetables in this recipe. While we used a mix of potatoes, carrots, peas, and corn, feel free to use any veggies you prefer. Broccoli, bell peppers, beans, or onions would all make tasty additions to this vegan vegetable pot pie.

How can I add a cheesy flavor to this plant-based pot pie?

You can add a slightly cheesy flavor to the pot pie filling by adding a tablespoon of nutritional yeast. This will give your vegan pot pie a delicious, cheesy twist without any dairy products.

slice of vegan pot pie on a white plate

🍛 More Vegan Comfort Food Recipes!

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📋 Recipe Card

🎥 Watch How to Make It
slice of vegan pot pie on a white plate
Print Recipe
5 from 12 votes

Vegan Pot Pie

This vegan pot pie is comfort food at its finest! Made with wholesome ingredients and tons of good-for-you veggies, it's a hearty meal that's every bit as delicious as the meaty versions. It's perfect for holidays, family suppers, or any day when you're craving a hot, comforting slice of nostalgia.
Prep Time1 hour 30 minutes
Cook Time50 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American, Vegan
Diet: Vegan, Vegetarian
Servings: 12
Calories: 454kcal
Author: Anjali Shah


For The Pie Crust

  • cup whole wheat or wholemeal flour
  • ½ tsp salt
  • ½ cup cold vegan butter cubed
  • 4-6 tbsp ice cold water

For The Filling

For The Topping

  • 3 tbsp olive oil or unsweetened almond milk
  • 1 tbsp black sesame seeds
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For The Pastry

  • Add the flour, salt, and butter to a mixing bowl and rub with fingers until crumbly.
  • Slowly add the chilled water until a dough starts to form.
  • Shape dough into a disc shape.
  • Cover in plastic wrap and allow to rest in the fridge for 1 hour.

For The Pie Filling

  • Meanwhile, prepare the pie filling by heating 3 tbsp of oil in a large saucepan. Saute the onion and garlic until translucent.
  • Add the mushrooms and potatoes and saute for another 3-4 minutes. Add the dried herbs.
  • Add the frozen vegetables and spinach to the saucepan, cook until softened.
  • Stir through the flour and cook for 1-2 minutes. Season with salt and pepper.
  • Add the vegetable stock and almond milk, stir to ensure there are no flour lumps.
  • Bring to a boil, reduce heat and simmer, stirring occasionally, until the sauce thickens.
  • Remove from the heat and stir through the chopped parsley.
  • Pour the filling into a 9 inch round ovenproof pie dish. Allow to cool.
  • Remove the dough from the fridge and allow it to come to room temperature.
  • Preheat the oven to 350 degrees F / 180 C.
  • Roll the dough into a large enough circle to cover the pie dish. Top the pie filling with the dough, trim edges and use a fork to seal edges.
  • Brush the top of the pastry with a thin layer of oil or almond milk, sprinkle with sesame seeds.
  • Pierce the pie crust with a knife to allow steam to come out while cooking.
  • Place the pie into the oven and cook for 30 minutes or until the pie crust is golden brown.
  • All the pie to cool for a few minutes before serving.


  • Use a mixture of any frozen vegetables, such as peas, corn, carrots, beans, broccoli, diced bell peppers, etc.
  • For additional protein, you can add 1 can of chickpeas to the pie mixture.
  • Pie can be frozen, when cold, for up to 3 months.
  • For individual servings, divide the filling between 6 ovenproof ramekin dishes and top each with pie crust. Cook for 20-25 minutes or until pie crust is golden brown.
  • Substitute the almond milk for any plant-based milk.
  • Nutritional info based on using 1 tbsp olive oil + 2 tbsp almond milk for the topping


Serving: 2slices | Calories: 454kcal | Carbohydrates: 50g | Protein: 10g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 3g | Sodium: 978mg | Potassium: 764mg | Fiber: 10g | Sugar: 2g

20 responses to “Vegan Pot Pie”

  1. This vegan pot pie is an absolute game-changer! I can’t believe it’s completely plant-based; the flavors are incredibly rich and satisfying. It’s comfort food at its finest, loaded with wholesome veggies!5 stars

  2. This pot pie was such a hit and I love how it was packed with veggies! It was comforting, so satisfying, and easy!!5 stars

  3. This was easy and delicious and we are all vegan !!it’s the only recipe I will make from now on!5 stars

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