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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.
Savory pies, like this vegan pot pie, have always been one of my favorite ways to turn simple vegetables into a complete and well-balanced meal. Usually, I make my healthy vegan cottage pie on busier days, but this pot pie is worth every bit of effort, and I highly recommend making it for a delicious plant-based dinner.
I have transformed many classic comfort dishes into vegan-friendly recipes, and for this recipe, I made sure to focus on building flavor through the vegetables and herbs, much like I do in my vegan vegetable lasagna. This pot pie is the only one my kids had ever known, so when they first saw a pot pie containing meat, they were confused at first, but mostly unbothered. This just proves my point that plant-based meals do not mean deprivation, but a deeper appreciation for alternative ingredients.
This vegan pot pie is nourishing and satisfying, and as a mom and nutritionist, that is all I want out of a meal. Mushrooms add a hearty texture, along with key minerals, while the potatoes add a natural starch, which helps thicken up the filling. I use almond milk for the sauce to provide creaminess without it being heavy. The crust is made using whole wheat flour, which adds fiber and nutrients, while also baking up to a lovely golden and flaky finish.
The layering of flavor and texture, combined with the individual processes for the filling and crust, is what makes this vegan pot pie work so well. I start by sauteing the onions, garlic, and mushrooms to build a savory foundation, then add the remaining vegetables, and bind them all together in a simple roux. Baking the pie with a chilled crust allows the pastry to hold its shape while becoming golden, ultimately creating the mouthwatering contrast between a crisp outer layer and creamy filling.
For years, I made this pie for my kids without ever actually mentioning its name. They knew it as the creamy veggie pie and loved it, which was good enough for me. Then, a few years ago, my youngest overheard me mention that we were having pot pie for dinner. At dinner, I noticed my youngest lifting the crust and inspecting the filling, before turning to my eldest and saying, “You were wrong. There are no real pieces of pots or pans in here!” Ha! If you have trouble with vegetables and picky eaters, try this pot pie recipe. It is the one meal my kids have never challenged me on.
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🥘 Ingredients
For this vegan pot pie, I use a mix of pantry staples and fresh and frozen vegetables to build a savory filling and crisp flaky crust. This is exactly what I use:
For the pie crust
Whole wheat or wholemeal flour: I use this for the base and structure of my crust, making it hearty and fiber-rich. Alternatively, try my gluten free pie crust recipe.
Salt: I add a small amount to enhance the flavor of the crust and prevent it from tasting bland.
Cold vegan butter: Cold butter helps create flaky layers in the pastry.
Ice cold water: Just enough cold water to bring the dough together without making it sticky.
For the vegan pot pie filling
Olive oil: I use this to saute my aromatics and vegetables, deepening their flavors.
Aromatics: Onion and garlic, these create a flavorful base for the rest of my filling.
Mushrooms: I chop my mushrooms finely to help them cook through and add a meaty filling to the vegetable mix.
Potatoes: I dice the potatoes into small, uniform cubes, which add body and thicken up the filling.
Frozen mixed vegetables: Frozen vegetables are convenient but are also frozen at peak ripeness, ensuring a good flavor and variety.
Frozen spinach: This adds a pop of color as well as nutrients and iron to the mixture.
All-purpose flour: I stir this in to thicken the sauce and create a creamy roux.
Vegetable stock: I use a rich stock to maintain the savory vegetable flavor throughout the dish.
Unsweetened almond milk: This smooths out the roux and provides a dairy-free creaminess.
Seasonings: I use salt, dried thyme, white pepper, and dried rosemary to season my filling.
Fresh parsley: Fresh parsley adds a fresh finish to my filling before baking.
For the topping
Olive oil or almond milk: Brushing this over the crust helps it bake to a shiny golden top.
Black sesame seeds: I sprinkle these over for a stunning visual contrast.
🔪 How To Make
This is the step-by-step process I follow when I make this vegan pot pie:
Combine pastry ingredients: I start by adding flour, salt, and vegan butter into a bowl and rubbing them together with my fingers until they resemble coarse crumbs. Then I gradually add the chilled water to the mixture until a dough begins to form.
Shape and chill dough: I mold the dough into a disc shape, wrap it with plastic wrap, and let it rest in the fridge for 1 hour.
Saute vegetables: While the dough chills, I prepare the filling. I heat 3 tablespoons of oil in a large skillet, and saute my aromatics until translucent. Then I add the mushrooms and potatoes to the pan and saute for 3-4 minutes, after which I stir in the dried herbs.
Add frozen vegetables: Next, I add my frozen veg and spinach to the skillet, and cook until they have softened.
Make the roux: I add the flour to my vegetables and stir well to combine and coat, cooking for 1-2 minutes, and season with salt and pepper. Then I pour in my vegetable stock and almond milk, stirring well, making sure no flour lumps remain.
Simmer: At this point, I bring the vegetable and roux mixture to a boil, reduce the heat, and allow it to simmer, stirring occasionally until the sauce has thickened.
Finish filling: I remove the pan from the heat and stir in the chopped parsley. Then I pour the filling into a 9-inch round ovenproof pie dish and allow it to cool.
Preheat and prepare: As the filling is halfway cooled down, I preheat my oven to 350F and take my dough out of the fridge and allow it to come to room temperature.
Roll the dough and place on filling: I roll out my dough into a large circle, big enough to cover the pie dish. Then I carefully place the dough over the pot pie filling.
Trim the crust: Once the crust has covered the filling, I trim the excess overhanging pieces and use a fork to seal the edges.
Brush crust: I brush the crust with either olive oil or almond milk and sprinkle over the sesame seeds. Then I pierce the center of the crust with a sharp knife to allow steam to escape.
Bake: I place the pot pie in the preheated oven and bake for 30 minutes until the crust is cooked through and a golden brown color.
Allow to cool: I let the pie cool for a few minutes before serving.
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.
Other Tips To Keep In Mind:
- 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 pastry secure and easy to move.
📖 Variations
Vegan pot pie lends itself to all kinds of adaptations, and these are a few that I have made, which I thoroughly enjoyed:
Protein boost mix: I add 1 cup of cooked chickpeas, diced tofu, or cooked yellow lentils to the filling for extra protein. My kids love the extra creamy texture from the lentils.
Sweet potato swap: I replace the regular potatoes with 1 1/2 cups of diced sweet potato for a slightly sweeter filling. This version also has a softer, creamier finish, which is extra comforting.
Individual pot pies: Whenever I host a dinner, I divide the filling between medium-sized ramekins or oven-proof bowls, and top each with its own crust. I like using leftover pastry pieces to create each guest’s initials and place them on the pie.
🍽 Serving Suggestions
This vegan pot pie can be served as a meal on its own, but given that the filling and crust are rich and creamy, I like serving it with a fresh side for balance. For a cold side, I recommend my apple walnut salad with its bright flavors. Or, if you want a warmer option, follow my guide on how to boil green beans, and serve them with a generous helping of my vegan onion gravy, which tastes amazing over the pie too.
Sometimes I prefer serving this vegan pot pie with a lighter side like my maple roasted brussels sprouts, and leaving room for dessert like my vegan peach cobbler. Last week I made this exact meal and was surprised when my kids asked for a second helping. Strange, as usually they make sure to save plenty of room for dessert, no matter how good dinner is. When I was dishing up the cobbler, my kids told me they were so full from dinner and would only have a spoonful of cobbler. Ha! Did veggies just win this round?
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: I section the pie into individual portions, place them into freezer-safe containers, and freeze for up to 3 months.
Reheating: Whether refrigerated or frozen, I place straight into a 350F preheated oven until the filling has warmed through and the crust is crisp.
❓Recipe FAQs
I discovered this usually happens when the flour is not cooked long enough before adding the liquid, or when the filling has not simmered long enough to thicken. The starch in flour needs time and heat to activate and thicken. I always make sure to cook the flour with the vegetables for at least a minute, and then simmer the completed filling until it is thick enough to coat the back of a spoon.
A soggy underneath of the pie crust layer happens when the filling is either too hot or too wet. I always make sure to let the filling cool completely before assembling the pie. Hot filling creates steam, which can poach the raw crust from the inside rather than allowing it to bake properly.
This happens when the steam from the filling has nowhere to escape, which may look impressive at first, but it will deflate and fall quite flat once out of the oven. The slits I cut into the top of the pastry before baking are not just decorative. They are vents which allow the steam to release gradually, keeping the crust close enough to the filling, and making sure it bakes through properly. I make sure the cuts are big enough to let the steam escape, but not so big that the filling bubbles through.
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📋 Recipe Card
Vegan Pot Pie
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.
Servings: 12
Calories: 454kcal
- 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.
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