Vegan Pot PieThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This homemade 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.
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.
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Looking at the list of ingredients and the number of steps may make this recipe 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.
When you take your first bite of flaky 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 This Recipe Works
- Comfort food classic
- Great recipe for feeding a crowd
- Family friendly main dish
- Super hearty filling
- Packed with fresh vegetables
- Healthy version of the traditional meat-based pot pie
- Vegan recipe so tasty that even meat eaters will love it!
- Easy to customize!
- Best vegan pot pie ever!
Though the ingredients list for this plant based pot pie may seem long, they’re very simple ingredients that you can find anywhere. You won’t even miss the chicken in this tasty veggie-packed pie.
For The Pastry
Wholemeal Flour: Also known as whole wheat flour, it is used to make the delicious, golden brown pastry crust.
Salt: This enhances the flavor of the pie crust. You only need a small amount!
Vegan Butter: We like Earth Balance, but you can use your favorite brand.
Ice Cold Water: Using ice cold water keeps the butter from melting while you’re making the dough for the pie crust. You don’t want the butter to be absorbed before you put it in the oven. Keeping it cold makes for a flakier pie crust.
For The Filling
Olive Oil: Olive oil is used to sauté the onions, garlic, and veggies. You can use any light oil you’d like.
Onion And Garlic: Don’t you love the smell of these two ingredients cooking? Add a little more garlic if you love the stuff, or cut it down to 1 clove if you’re not a fan.
Mushrooms And Potatoes: Mushrooms help give this meatless pot pie a meaty feel and taste. They also make for a heartier meal! And of course, potatoes are a classic ingredient in this type of recipe. Yukon gold, red potatoes, white potatoes… any of them work in this easy veggie pot pie recipe!
Frozen Vegetables: Use any blend of frozen veggies you like. Peas, corn, carrots, green beans, broccoli, and diced bell peppers are all great choices. I also added in frozen spinach, because can never have too many green veggies. 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: Flour is used to make a roux or sauce for the veggies to cook in. The sauce is arguably the best part of a pot pie.
Vegetable Broth: This is one of the liquids added to the sauce. A good veggie stock brings a lot of flavor to the table.
Almond Milk: Soy milk or any non-dairy milk works here. This will give the sauce that creamy consistency we all know and love.
Salt And Pepper: Don’t forget to season the filling to your taste! Add white pepper (or freshly cracked black pepper) and kosher salt to get it to your liking.
Thyme, Rosemary, Fresh Parsley: These aromatic herbs will have your kitchen smelling like Thanksgiving in no time!
For The Topping
Olive Oil Or Almond Milk: Brush this across the pie crust to add shine and to encourage browning.
Black Sesame Seeds: These add crunch and color to the pie crust, but they’re optional. You may also sub white sesame seeds here. However, according to Healthline, black sesame seeds have a stronger flavor, are crunchier, and maintain more of their nutritional value.
After you’ve tried this easy vegan pot pie recipe once as is, feel free to customize it and switch things up. Here are some ideas to make your vegan vegetable pie more filling or to adapt it for your dietary needs.
Add Plant Based Meat: Looking for a pie that has the same mouthfeel as the classic chicken pot pie or turkey pot pie you used to enjoy? Try vegan chicken, seitan, or tofu for a meat-like texture along with your veggies.
Toss In Some Chickpeas: Instead of plant-based meat, add 1 can of chickpeas to the pie mixture to increase the protein in this recipe. White beans could work, too!
Swap Out The Veggies: We used a mix of hearty vegetables like potatoes, carrots, peas, and corn, but use any veggie blend you like. Broccoli, bell peppers, beans, or onions would all make tasty additions to this vegan vegetable pot pie. Swap out the potatoes for sweet potatoes to make this recipe more Thanksgiving-like.
Make It Gluten Free: To make this vegan mushroom pot pie gluten free, use chickpea flour or another gluten-free flour for the crust and the filling.
Give It Some Cheesy Flavor: Add a tablespoon of nutritional yeast to the filling mixture for a slightly cheesy flavor.
Make The Pie Crust: Mix the flour, salt, and butter together with your fingers until crumbly. Slowly add the chilled water until a dough starts to form. Shape the dough into a disc shape.
Let The Crust Chill: Cover the puff pastry dough in plastic wrap and let it rest in the fridge for 1 hour.
Sauté The Veggies: Heat the oil over medium heat in a large skillet, and sauté the onions and garlic until they’re translucent. Add the mushrooms and potatoes, sautéing for a few more minutes. Add the dried herbs.
Add The Frozen Veggies: Add the frozen mixed vegetables and spinach to the saucepan and cook until heated through and softened.
Make The Roux: Stir in the all purpose flour and cook for 1-2 minutes. Season with salt and pepper. Add the vegetable stock and almond milk to the pan with the veggies, stirring to make sure there are no lumps of flour.
Thicken The Sauce: Bring the veggie and flour mixture to a boil, reduce the heat, and simmer, stirring occasionally to let the sauce thicken. Remove the pan from the heat and stir in the fresh chopped parsley for a pop of flavor.
Put The Vegan Pot Pie Filling In The Baking Dish: Pour the tender veggies into an oven-safe pie pan. Allow it to cool.
Ready The Pie Crust: Remove the pie dough from the fridge and allow it to come to room temperature. Meanwhile, preheat the oven to 350F.
Place The Crust: Once the dough is at room temperature, roll it into a large enough circle to cover the pie dish. Place it over top the filling.
Trim The Crust: Once the crust has covered the filling, trim the excess, and use a fork to seal the edges.
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 knife to allow the steam to come through while cooking.
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 it cool before serving.
You can store this vegan meat pie in the refrigerator tightly wrapped or in an airtight container for up to 5 days. To reheat, bake in the oven at 350 degrees for 10 minutes or until warmed through.
Before slicing, it’s best to allow the vegetable pot pie to cool a few minutes before serving to let the ingredients “set up” a bit. This will allow you to cut cleaner slices.
This healthy pot pie is great served all on its own, or alongside a green salad and some crusty bread!
Yes, absolutely. Vegan pot pie freezes really well! Cook the plant based pot pie as instructed, and allow it to cool completely.
To freeze the whole pie, wrap your freezer-safe pie dish in plastic wrap and then aluminum foil. To freeze slices, put them in an airtight container that’s safe for the freezer. This vegetarian pot pie recipe keeps in the freezer for up to three months.
To reheat, thaw in the fridge overnight, then bake in the oven at 350 degrees for 30 minutes or until warmed through.
Instead of an egg wash for pastries, vegans use oil (like the olive oil used in this recipe) or plant-based milk like almond milk. Either one will give the pastry a nice sheen after it’s baked.
💭 Expert Tips
- Use store-bought vegan pie crust instead of our homemade crust to save on prep time.
- If you plan on freezing the vegetarian pot pie, cut it into slices first, and freeze them individually. This way, it’s easier to reheat for a quick lunch or dinner.
- For best results, make sure to let the crust chill for at least an hour before making your pie – chilling the crust solidifies the fat in the dough, making it more sturdy when it bakes and helps it hold the filling without falling apart.
- For mini vegan pot pies, divide the filling between 6 ovenproof ramekins and top each one with pie crust. Bake them for 20-25 minutes or until the pie crust is golden brown.
- Add chickpeas or cubes of tofu or seitan for additional protein.
🍲 More Vegan Comfort Food Recipes!
- Vegan Hamburger Helper
- Vegan Philly Cheesesteak
- High Protein Veggie Burgers
- Vegan Quesadillas
- Vegan Tomato Soup
📋 Recipe Card
Vegan Pot Pie
For The Pie Crust
- 1¼ 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
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