Vegan Pot Pie

5 from 12 votes

I love making this vegan pot pie when I want a classic comfort food experience with smart plant-based swaps. This recipe is made with mushrooms, potatoes, and frozen vegetables, which come together in a creamy vegan roux, baked under a golden crust.

Prep Time1 30

Cook Time50

Total Time2 20

Course: Main Course

Cuisine: American, Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 454kcal

Author: Anjali Shah

Equipment

Ingredients

For The Pie Crust

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

Instructions

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.

Video

https://youtu.be/OeDze2rEGKI

Notes

My #1 Secret Tip for this vegan pot pie recipe is to let the filling cool as much as possible. I like to get my filling as cool as possible before covering it with the pastry, to avoid a soggy underside of the crust.
Keep slits small: I keep the cuts in my pastry small, allowing just enough room for the steam to escape, without drying out the filling.
Cook mushrooms well: Make sure to cook the mushrooms well, until all the moisture has evaporated, to avoid a watery filling.
Keep butter cold: I work quickly with the dough, so the butter stays firm, which creates the flaky layers.
Do not overwork the dough: Overworking the dough leads to overextended gluten strands, which bake into a tough, dense crust.
Roll between parchment: For a bit of ease, try rolling out the dough between two pieces of parchment. Remove the top layer before placing the parchment on the filling, and use the bottom layer to keep the party secure and easy to move.

Nutrition