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slice of vegan pot pie on a white plate
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5 from 7 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 hr 30 mins
Cook Time50 mins
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: American
Diet: Vegan
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

  • 3 tbsp olive oil
  • ½ onion diced
  • 2 cloves garlic crushed
  • 1 cup mushrooms chopped
  • 2 potatoes diced
  • 3 cups frozen vegetables
  • 6 oz frozen spinach
  • 3 tbsp all purpose flour
  • 1 cup vegetable stock
  • 1 cup unsweetened almond milk
  • 1 tsp salt
  • 1 tsp dried thyme
  • ¼ tsp white pepper
  • ½ tsp dried rosemary
  • fresh parsley chopped

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


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