Easy vegan pot pie made from scratch with a homemade pie crust. The recipe is meat-free, gluten-free, and delicious. Enjoy this comforting vegetable pie for dinner with your family or friends!
What Is A Pot Pie?
A pot pie, which is believed to have originated in Greece, is a savory stew with a top pie crust. It can also have a bottom pie crust which normally consists of pastry made from wheat flour and butter. Fillings often include chicken, beef, and vegetables. Beef pot pies and chicken pot pies are very popular in the United States.
My vegan pot pie recipe isn’t traditional or classic since I don’t use meat. I must admit that I actually never ever ate a chicken pot pie or a beef pot pie before. Instead, I used lots of healthy veggies and flavorful spices that make this dish very tasty.
How To Make Vegan Pot Pie?
Making the pot pie stew is actually very easy as you just need one skillet or pot. The tricky part is topping the pie with the gluten-free crust because it bursts easily. If you aren’t gluten-free, I would recommend making the pie crust with regular flour (or using store-bought vegan puff pastry) because it will make your life easier.
Below you can see 4 process shots and I will quickly explain them. All ingredients and measurements are written below in the recipe card!
- In the first picture, you can see that I added all pie crust ingredients to my food processor. Blend for some seconds and the dough is ready.
- The second picture shows how the gluten-free dough should look like. It’s smooth but not sticky. Wrap it in plastic wrap and store it in the refrigerator.
- The third photo shows most of the veggies in a skillet.
- In the fourth photo, you can see that I added the remaining ingredients like vegetable broth and plant-based milk mixed with cornstarch.
The next 4 process shots show the following:
- The vegetable stew has thickened considerably and is simmering in the skillet.
- In the second photo, you can see the rolled out gluten-free pie crust.
- The third photo shows the veggie mix transferred into my pie dish (which actually is just a pretty looking pan). 😀
- The last photo shows the pan topped with the gluten-free pie crust. I cut a few slits in the middle of the dough, to allow steam to evaporate.
- I recommend making the vegan pie crust ahead. You can store it in the refrigerator until you assemble the vegetable pot pie.
- You can add protein-rich soy curls, “Tofurky”, or baked tofu as a meat substitute if you want to “mimic” the taste of a chicken pot pie.
- Bottom crust: You could also add a layer of crust on the bottom of the pot pie if you wish. I recommend using a bigger pie pan/casserole dish if using a second pie crust.
- Sometimes I prepare the filling one day ahead and store it in the refrigerator. Assemble and bake the next day.
- You can use other veggies or ingredients that you like, for example, potatoes or sweet potatoes.
How To Store?
Store leftovers covered in the refrigerator for up to 3 days. Can you freeze vegan pot pie? Yes, you can! Make sure to let the pot pie cool completely. Freeze for up to 2 months.
This Pot Pie Is:
- Vegan (meat-free and dairy-free)
- Perfect for the holidays
- Healthier than most pot pies
Should you give this vegan pot pie a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remake! 🙂
For more savory holiday dishes, check out the following vegan recipes:
- Easy Vegan Scalloped Potatoes
- Caramelized Onion Tart
- Vegan Shepherd’s Pie
- Hearty Vegan Meatloaf
- Vegan Gravy
- Roasted Cauliflower Steaks (Vegan Schnitzel)
- Vegan Green Bean Casserole
Vegan Pot Pie
- 1/2 tbsp oil
- 1 medium onion diced
- 10 oz fresh mushrooms or 4 oz (110 g) canned
- 1/2 cup corn fresh or canned
- 1 1/2 cup carrot diced
- 1 1/2 cup green beans cut into pieces
- 3 garlic cloves minced
- 1 cup peas canned or frozen
- Salt and pepper to taste
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 1/3 cup cornstarch (*see notes)
- 1 1/2 cups vegetable broth
- 1 cup plant-based milk
- 1/4 cup dry white wine optional (use less broth if using wine)
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
- Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.
- Wrap the dough in cling film and put it into the refrigerator.
- Heat oil over medium-high heat in a large skillet or pot and add the onion. Sauté for about 1-2 minutes, then add mushrooms, corn, carrot, green beans, and garlic. Sauté for 10 minutes, stirring frequently.
- Add all spices and sauté for a few more minutes.
- Then add the vegetable broth and stir to combine. Put a lid on and let the mixture simmer for 8 minutes, then add the peas.
- Preheat the oven to 390 °F (200 °C).
- Combine the plant-based milk and cornstarch in a small bowl. Pour this mixture into the skillet and stir. Let simmer for a further 2-3 minutes, then turn off the heat.
- Taste and adjust seasonings. Add more salt/pepper/spices to taste and transfer the mixture into a 9 inch (23 cm) pie pan.
- Roll out the dough between two sheets of parchment paper until it's large enough to cover the top of the pie pan.
- Then very carefully place it on top of the pie pan. Keep in mind that a gluten-free pie crust is always very fragile and breaks easily.
- Trim the overhang dough and seal the edges with a fork or your fingers. Also, cut a few slits in the middle of the dough, to allow steam to evaporate.
- Brush the crust with a little almond milk or with an egg-free pastry wash. Bake in the oven for about 40-45 minutes or until golden brown. Serve and enjoy!
- Check out the easy-to-follow step-by-step process shots above in the blog post.
- The blog post also has some helpful tips and tricks.
- Pie crust: You can use store-bought vegan puff pastry (if you aren't gluten-free) or make your own favorite pie crust.
- Flour: I used 3/4 cup (120 grams) of rice flour and 5 tbsp (40 grams) of tapioca flour. Regular all-purpose flour (if not gluten-free) should be fine too. If the dough turns out too dry, simply add a little more coconut oil (or vegan butter).
- Cornstarch: You can use arrowroot flour or regular flour instead of cornstarch.
- Recipe serves 6. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo: