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.

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:

🍲 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. 

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.

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.

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

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.

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.

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.

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.

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.

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 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.

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!

💭 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.

• Salads: The hearty filling of this vegan chickenless pot pie can be perfectly balanced with a fresh salad like this Chick-Fil-A kale salad recipe. Consider pairing it with a vibrant beetroot and feta salad, a spinach and arugula salad,  or a roasted pumpkin salad!
• Mains: If you’re looking to make the pot pie a side dish, serve it alongside main dishes like vegan meatloaf or a tasty vegan enchilada casserole. The flavors of these main dishes will complement the creamy sauce and tender veggies in the pot pie.
• Sides: This vegan pot pie can also be served with lighter sides to create a full meal. Think air fryer brussels sprouts, roasted green beans and potatoes, or a vegan sweet potato casserole.
• For Cozy Nights: On those nights when you want comfort food, pair this vegan pot pie with a bowl of creamy vegan tomato soup or a hearty Indian lentil stew. The flavors will warm you from the inside out.

🙌 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.

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🍛 More Vegan Comfort Food Recipes!

• Vegan Hamburger Helper
• Vegan Philly Cheesesteak
• Vegan Turkey
• Stewed Beans
• High Protein Veggie Burgers
• Vegan Quesadillas
• Vegan Moussaka
• Vegan Schnitzel
• Vegan Tomato Soup

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