Vegan Pot Pie

Plunge through the crispy crust of this vegan pot pie full of vegetables in a thick, creamy, and savory vegan gravy made without nuts or plant milk. This vegan pot pie recipe is the perfect holiday meal or comfort food on a cold evening.

Nothing tastes better than a piping hot vegan pot pie on a cold evening. As a kid, my mom used to buy frozen pot pies, which weren’t vegan. But, I remember the comfort a pot pie brought after playing in the snow or on a cold winter evening. This vegan pot pie recipe is one of my family’s favorites, so if you are trying to get the kids on board, this vegan pot pie recipe is a keeper.

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When planning meals, I consider my family, guests, and the weather. Usually, I prepare vegan mushroom wellington, vegan meatloaf, or vegetable strudel when it’s cold, but I decided to try something new. And, when I try something new, I have to practice and ensure it’s just right before I feed my hungry crew.

Vegan Pot Pie Ingredients

Pot pie filling vegetables: corn, peas, carrots, green beans, celery, potatoes and rosemary.

Marinated Mushrooms

The secret to savory mushrooms is to marinate them first and saute them before adding them to the pie filling.

Mushrooms: I prefer baby portobello mushrooms because they are firmer and meatier.
Garlic: Choose fresh garlic cloves whenever possible for the best depth of flavor.
Soy Sauce: Soy sauce provides an umami flavor to teh mushrooms.
Liquid Smoke: I used hickory-flavored liquid smoke to enhance the flavors of the marinade.

Pot Pie Filling

Yellow Onion: Yellow is the ideal variety for caramelizing. When you are sauteing onions to build the flavor as a base for your dish
Garlic: Fresh garlic cloves minced tastes the best when combined with yellow onions.
Celery: The celery gives the vegan pot pie recipe freshness while maintaining a bit of crunch.
Carrots: I chose heirloom organic carrots, because of their variety of color and taste.
Green Beans: I love green beans in a pot pie because they remain crispy and add texture to the recipe.
Peas: Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis
Corn: Corn isn’t in season, so I used frozen corn.
Chopped Kale: I love chopped kale in any hot dish because it maintains its crunch without being as harsh as it is fresh.
Cannellini Beans: These white beans are a lovely addition to the pot pie.
Thyme: Fresh thyme is preferred but dried works, but use ½ of a teaspoon if using dried.
Rosemary: I love the fresh taste of rosemary in any savory dish. I have a giant bush that grows in my yard all year round.
Dry White Wine: Choose any vegan variety; I use chardonnay. I buy tiny bottles to use for cooking. For an alcohol-free option, see the substitutions below.
Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
Flour: Choose gluten-free or regular flour; I used chickpea flour because I enjoy its texture.
Baby Gold Potatoes: Baby gold potatoes are buttery and wonderful.
Bay Leaf: Because of their woody, herbal flavor, bay leaves are most often used to impart subtle notes to slow-cooked dishes like soups, stews, and sauces.
Sea Salt: Because it goes through less processing, sea salt can be crunchier and sharper in flavor than iodized salt. However, sea salt may lose its flavor and color when cooked or dissolved, and it tastes less “salty” than table salt, due to the presence of extra minerals.
Fresh Ground Black Pepper: Fresh ground pepper is a fresh and robust alternative to pepper already ground.

Vegan Pot Pie Recipe Ingredient Substitutions

White onions or shallots replace yellow onions in recipes.
For a quicker option, cook the mushrooms with the other ingredients and skip the marinating process.
Use frozen vegetables in a variety bag for cost as well as a time saver with chopping.
Choose any combination of vegetables preferred.
For an alcohol-free option, use lemon juice or vinegar in place of the wine.
Liquid aminos or Tamari replace soy sauce as a gluten-free option.
The rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil.

Marinating/Cooking Mushrooms

Marinated mushrooms cooking in a skillet on the stove

I suggest marinating and cooking the mushrooms separately to provide a firmer structure. As a result, the mushrooms act as a meat component. For a quicker option, skip the marinade and add the mushrooms to the pot with the other vegetables.

However, the rest of the recipe cooks in one pot, which makes for easy cleanup. And who doesn’t love easy cleanup?

How to Make Oil-Free Roux

To thicken the mixture, I made an oil-free roux. Although roux is generally made with butter or oil and flour to thicken soups and stews, roux can be easily made without both. The roux is made without added fat by adding small amounts of gluten-free or regular flour into vegetable cooking.

Then, slowly add the vegetable broth, stirring until the flour is absorbed into the vegetables.

Preparing Oil-Free Pie Crust

Dough rolled out on the counter with a rolling pin, and four small stars were cut out with extra dough.

Roll out one sheet of vegan pasty dough to top each vegan pot pie with a crispy crust. If you are looking for an oil-free option, try oil-free pizza dough or use a vegan pastry dough in your grocery store’s freezer.

However, the store-bought dough is not oil-free, so I recommend making your own.

Pour the pot pie filling in a ramekin on the table.

The size of the dough topper depends on the size and shape of your pot pie dishes. I plan to use individual ramekins for this particular vegan pot pie recipe. As a result, I roll out the dough and cut circles ½ inch larger than the opening in my ramekins.

One ramekin full of pie filling, and one ramekin with dough over the top of the ramekin.

For another option, cook the pot pie on a pie plate with a large single-dough topper (also ½ inch larger than the plate itself). Or, feel free to cook in a square casserole dish, always mimicking the shape of the dish and making the dough ½ inch larger than the original dish.

Vegan Store-Bought Puff Pastry Options

Cooking Vegan Pot Pies

Dough on top of the oven safe ramekins with knife holes int eh top and cut out stars with additional dough.

Because I generally meal prep everything, vegan pot pies are no different. The filling, for instance, can be prepared ahead of time. In the same way, make the dough and freeze it to use for a variety of recipes.

Furthermore, whenever I have extra dough, I enjoy using mini cookie cutters to add pretty shapes for any occasion to add to the top of the vegan pot pies.

Additionally, I brush each pot pie with oat milk right before baking to enhance the browning of the dough.

So, the next time you are craving a little comfort food, give this vegan pot pie recipe a try.

Two pot pies cooked on a baking sheet on the counter.

Recipe FAQs

Are frozen vegetable pot pies vegan?

No; however, some brands make vegan pot pies.

Can vegans eat puff pastry?

Yes, vegans can eat puff pastry if it contains plant-based products.

Are pot pies healthy?

Classic Vegetable Pot Pie is not necessarily considered “healthy” as it is high in calories, carbs, fats, and sodium. However, you can try a healthier version at home. This version skips the oil and plant-based milk and is full of vegetables in a dairy-free and oil-free whole-wheat pie crust.

Eating a vegan pot pie with a fork on the table.

Tips

I always make several batches of oil-free pizza dough in advance and freeze it, so I have it for various recipes like vegan pot pies.
When using frozen dough, thaw it overnight in the refrigerator for the best results.
Make the filling ahead of time to make meal prep easier.
Choose a bag of frozen organic vegetables such as Cascadian Farms Organic Mixed Vegetables as a quick and easy alternative for chopping and using fresh vegetables.
If preparing for a special occasion, use a small cookie cutting and cut small shapes to decorate the vegan pot pies.
To reheat pot pies without drying them out, preheat your oven to 300 F. Cover the pot pie with aluminum foil. Bake your vegan pot pie for 15 minutes, then remove the aluminum foil. Then, bake for another 10-15 minutes until the filling is heated and the crust flaky.
Leftover vegan pot pie will last in the fridge for up to 5 days, stored in an airtight container.
Freezing Instructions: The unbaked or baked pot pie freezes well for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as directed or until it’s warm.

This vegan pot pie recipe is terrific for a weeknight meal or as a beautiful holiday meal!

Vegan Recipes to Enjoy All Year Round

If you love vegan pot pies, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Kathy Carmichael

Plunge through the crispy crust of this oil-free vegan pot pie full of vegetables in a thick, creamy, savory vegan gravy made without nuts or plant milk. This vegan pot pie recipe is the perfect holiday meal or comfort food on a cold evening.

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Entrees

Cuisine American

Servings 6 servings

Calories 369 kcal

Instructions

Marinating and Cooking the Mushrooms

Cut mushrooms and marinate them for at least 30 minutes.
In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking.
Remove mushrooms and set them aside.

Making the Pot Pie

Preheat oven to 400 degrees.
Sauté the onions and garlic until the onions are translucent, about 2-3 minutes.
Add the celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.
Sauté for about 5-7 minutes or until veggies are tender.
Add the dry white wine and turn the heat up to medium-high.
Cook wine by turning down the heat and simmering for about 3-5 minutes, stirring often.
To make an oil-free roux, sprinkle flour over veggies slowly, constantly whisking for 30-60 seconds.
Stir in broth and beans, and add rosemary and bay leaves.
Add the pre-cooked mushrooms.
Bring to a boil, cover, and then simmer for about 25 minutes, until potatoes are tender.
Discard the bay leaves.
Add the kale to the hot pie filling and stir until it wilts.
Taste and adjust the seasoning and add salt and pepper to taste.
Cook for 3-4 minutes and remove from heat.
Now fill oven-safe ramekins with pot pie filling.
Using the thawed oil-free dough or puff pastry, cut dough into circles ½ inch larger around the circumference of the ramekins or any dish you plan to use.
Place one circle over each ramekin.
Using extra dough, use a cookie cutter to add a unique shape (this step may be skipped).
Secure dough around the top, and using a knife, cut four slits into the top of each dough circle to vent the pot pies before cooking.
Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.

Notes

I always make several batches of oil-free pizza dough in advance and freeze it, so I have it for various recipes like vegan pot pies.

When using frozen dough, thaw it overnight in the refrigerator for the best results.

Make the filling ahead of time to make meal prep easier.

Choose a bag of frozen organic vegetables such as Cascadian Farms Organic Mixed Vegetables as a quick and easy alternative for chopping and using fresh vegetables.

If preparing for a special occasion, use a small cookie cutting and cut small shapes to decorate the vegan pot pies.

To reheat pot pies without drying them out, preheat your oven to 300 F. Cover the pot pie with aluminum foil. Bake your vegan pot pie for 15 minutes, then remove the aluminum foil. Then, bake for another 10-15 minutes until the filling is heated and the crust flaky.

Leftover vegan pot pie will last in the fridge for up to 5 days, stored in an airtight container.

Freezing Instructions: The unbaked or baked pot pie freezes well for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as directed or until warm.

Nutrition

Serving: 6gCalories: 369kcalCarbohydrates: 73gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 625mgPotassium: 726mgFiber: 10gSugar: 9gVitamin A: 4433IUVitamin C: 43mgCalcium: 140mgIron: 5mg

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

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