Vegan Pot Pie

With a flaky crust (store-bought or homemade- mine is gluten-free!), hearty veggies, and creamy, savory herb-infused sauce—this vegan pot pie is the ultimate comfort food!

Why You’ll Love This Recipe

Nothing says cozy during winter quite like big bowls of vegan soup, warming stews, and breaking through the golden flaky pie crust of this vegan pot pie to its creamy, savory vegetable filling beneath. It’s comforting, hearty, super satisfying, and totally meat-free – perfect for weeknight dinners, dinner parties, and the holidays.

Not only will this family-approved veggie pot pie warm you up from the inside out, but it’s also easy to make and SUPER customizable. Make it with your choice of vegetables, protein, and crust – store-bought or homemade, gluten-free or regular. You could even use double crusts or make several smaller pies instead of one large one.

Either way, this dish is satisfying and perfect for adding to a rotation with classic comfort foods like vegan shepherd’s pie, vegan meatloaf, and/or butternut mac and cheese.

The Ingredients and Substitutes

Please read the recipe card for the full ingredients list, measurements, recipe method, and nutritional information.

The Gluten-free Vegan Pie Crust

• Gluten-free flours: Use a homemade (notes in recipe card) or store-bought gluten-free all-purpose flour blend like King Arthur/Bob’s Red Mill OR regular all-purpose flour if not gluten-free (skip psyllium).
• Flax eggs: Combine ground flax/chia seeds and water for a binding egg replacement.
• Psyllium husk powder: Improves gluten-free dough texture so it’s easier to work with.
• Coconut oil: (softened) or vegan butter to add tender texture and buttery flavor.
• Sea salt
• Water

Alternatively, save time with vegan pre-made pie crust (shortcrust or puff pastry), like Pepperidge Farm, Jus-Rol, etc. Biscuit dough also works (like Pillsbury Grands, Annie’s, etc.)

Vegan Pot Pie Filling

• Oil: Use any neutral cooking oil – avocado oil, olive oil, etc.
• Aromatics: Fresh onion (red, white, or yellow) and garlic add depth to the filling.
• Vegetables: The vegetables in this easy vegetable pot pie recipe are entirely adaptable. I used mushrooms (fresh or canned), corn, carrots, green beans, and peas.
• Seasonings: Use simple, pantry-friendly spices to add heaps of flavor. I use onion powder, paprika, smoked paprika, ground cumin, sea salt, and black pepper.
• Fresh herbs: I use fresh thyme and rosemary. Sage also works wonderfully.
• Cornstarch: To thicken the sauce. Arrowroot or regular flour work, too.
• Vegetable broth: Use regular or reduced sodium. Vegan chicken broth also works.
• Plant-based milk: I.e., soy milk, oat milk, almond milk, canned coconut milk, etc.
• Dry white wine: (Optional) To add rich depth.

Optional add-ins and recipe variations

Protein: Add canned chickpeas/white beans or lentils, soy curls, tofu/tempeh, ‘tofurky,’ vegan chick’n, or another vegan mock meat to this vegan/vegetarian pot pie recipe.
Bottom crust: Double the dough for a fully encased vegan pie recipe.
Starches: Add heartiness with diced potato, sweet potato, butternut squash, or pumpkin.
Other vegetables: Leek, celery, zucchini, broccoli, cauliflower, corn, spinach/kale, etc.
Spice: Add chili/cayenne or red pepper flakes.
Bay leaves: Simmer 1-2 in the filling for savory depth. Remove before baking.
Nutritional yeast: For cheesy, umami depth.  

How to Make Vegan Pot Pie

Prepare the Gluten-free Vegan Pie Crust

• Mix the ground flax seeds with ¼ cup water in a small bowl and set aside for 5 minutes.
• Combine all the pie crust ingredients in a food processor; pulse until it forms a dough.
• Wrap it in cling film and chill in the fridge.

Prepare the Vegetable Pie Filling

• Heat the oil over medium-high heat in a large skillet/pan (or 9-inch oven-safe pan). Meanwhile, mince the garlic, dice the onion and carrots, and chop the green beans (1/2-1 inch long).
• Sauté the onion for 1-2 minutes, then add the remaining vegetables (except peas) and garlic. Sauté for 10 minutes.
• Add the spices and sauté for 2-3 minutes.
• Stir in the broth, cover, and simmer for 8 minutes. Add the peas.
• Preheat the oven to 390F/200C. Meanwhile, mix the milk and cornstarch until smooth.
• Stir it into the filling mixture and simmer for 2-3 minutes, then remove it from the heat.
• Taste and adjust the seasonings, then pour the vegan vegetable pie filling into a 9-inch (23cm) pie pan.

Assemble and Bake The Vegetable Pot Pie

• Roll the dough between two sheets of parchment paper until large enough to cover the pan.
• Carefully place it over the pan – keep in mind that the gluten-free vegan pie crust is fragile.
• Trim any overhang, seal the edges with a fork/your fingers, and cut a few slits in the middle to allow steam to escape.
• Brush the crust with milk/egg-free pastry wash and bake the meatless pot pie for 40-45 minutes or until golden brown. Serve and enjoy!

What To Serve With Vegetable Pot Pie

Brown gravy

Bread: I make gluten-free crusty bread, garlic breadsticks, OR dinner rolls

Potato: Creamy mashed potatoes or sweet potato mash, smashed potatoes, etc.

Grains: Fluffy rice, couscous, or quinoa.

Vegetables: Roasted broccoli, corn on the cob, asparagus, green beans, etc.

Salad: A simple leafy green salad.

Storage Instructions

Make ahead: Prepare the crust and filling 1-2 days ahead and chill until ready to assemble and bake.

Store: In an airtight container in the fridge for 3-4 days.

Freeze: Wrapped in plastic wrap for 2-3 months. Thaw in fridge overnight before reheating.

Reheat: In oven at 375F/190 for 15-20 minutes, until piping hot. Microwaves make soggy pie crust.

FAQs

Can I use frozen vegetables?

Sure, I’ve made this vegan pot pie recipe with a freezer pack of mixed vegetables before – it tasted great and cut down on prep time, though the texture is softer.

Can I make mini pot pies?

Yes. Divide the crust and filling between smaller ramekins and reduce the baking time (20-25 minutes).

Recipe Top Tips

• For deeper flavor: Sauté the aromatics/veg until lightly browned and bloom the spices.
• To save time: Use pre-chopped/ frozen mixed vegetables (no need to thaw!).
• Add slits to the pastry: To allow steam to escape and avoid soggy vegan pot pies.
• Bake over a tray: This will help catch any drips, for easy clean-up.
• To avoid burned pastry edges: If they’re browning too quickly, loosely fold foil over them.

More Vegan Dinner Recipes

• Vegan lentil moussaka
• One-pot orzo
• Vegan meatballs
• Moroccan chickpea stew
• Creamy butter beans with sun-dried tomatoes
• Creamy high-protein pasta

If you try this vegan pot pie recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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