Air Fryer Vegan Pot Pie
Add Preferred SourceAir Fryer Vegan Pot Pie hits all the right notes when you want something hearty and plant-based made without fuss. It has layers of flaky golden pastry wrapped around a creamy filling loaded with vegetables and potatoes—no dairy, no meat, and no oven required. Whether you’re a longtime vegan or just looking to cut back on meat during the week, this is one of those meals that feels like comfort food without being heavy.
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This pot pie makes family dinners, potlucks, or gatherings so much better, and nobody even notices it’s vegan—it’s just that satisfying to eat. For busy weeknights, it has saved me more than once; I can make the filling ahead or freeze the whole pot pie, so it’s ready to toss in the air fryer after work. This is the recipe that won’t get you stuck in the kitchen when people start showing up.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Pot Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This air fried pot pie recipe is easy to make as long as you follow my simple steps.
Prep the Pie Crust
Line a pie dish with one of your thawed vegan pastry sheets. Gently press it into the base and sides, and trim any extra dough around the rim.
Set it aside while you prepare the filling.
Sauté the Onions and Garlic
Chop your onion and mince your garlic.
In a large skillet, heat up the olive oil over medium-high heat. Add your chopped onion and minced garlic and cook for 1-2 minutes until the onions are soft and translucent.
Make the Sauce
Once the onions are softened, whisk in the flour, vegetable broth, and unsweetened almond milk. Keep whisking until everything comes together into a smooth sauce. Let it simmer for a few minutes, stirring occasionally, until it thickens slightly.
Add the Vegetables
Toss in your mixed veggies and potatoes. Season with a pinch of salt and pepper. Let the mixture simmer for 5–10 minutes, stirring now and then, until the sauce thickens and the potatoes start to soften.
It won’t be fully cooked—that happens during the air frying—but it should be thick and easy enough to scoop.
Assemble the Pot Pie
Pour the filling into the pastry-lined pie dish. Roll out your second sheet of pastry on a floured surface, then lay it gently over the top of the pie. Trim off the overhang and seal the edges by crimping with your fingers or a fork.
Don’t forget to cut a few small slits in the top crust to help steam escape.
Air Fry Until Golden
Transfer the pie to your air fryer basket or tray (make sure it fits). Air fry at 350°F for about 20 minutes or until the crust is golden and flaky. Check around the 15-minute mark to make sure it’s not browning too fast—air fryers can vary a bit.
Finish and Serve
Let the pie cool for a few minutes once it’s done cooking—this helps the filling set up a bit so slicing is easier. Top with fresh herbs and cracked black pepper, serve warm, and enjoy!
Recipe Notes and Expert Tips
I’ve made this pot pie enough times to know a few tricks that help it turn out just right every time.
- Use Fully Thawed Pastry Sheets: If your pastry is too stiff, it’ll crack and won’t lay nicely in the pie dish. Let it thaw in the fridge until it’s flexible.
- Stir Continuously When Making the Sauce: Keep the flour moving as you add the liquid so you end up with a smooth, lump-free base.
- Chop Potatoes Small: Whole potatoes take a bit longer to cook, so you’ll want to chop them small to make sure they cook fast.
- Don’t Overfill the Pie: Stop just below the top edge of the crust so it doesn’t tear or bubble over in the air fryer.
- Seal the Edges Well: Use your fingers or a fork to press the edges tightly shut—this keeps all that creamy filling locked in.
- Cut Steam Vents: A few slits in the top crust help the steam escape so you don’t end up with a soggy top.
- Let It Cool Before Slicing: A quick rest after baking helps the filling firm up, which makes slicing easier and less messy.
How to Store Leftovers
You can store leftovers in the fridge for up to 4 days. Just pop them in an airtight container once the pie has cooled completely. Reheat slices in the air fryer at 350°F for a few minutes until the crust is crispy again and the filling is warmed through.
If you want to freeze it, let the whole pie or individual slices cool completely, wrap them well in foil or plastic wrap, or place them in freezer-safe containers. Freeze them for up to 3 months, and thaw them overnight in the fridge before reheating.
What to Serve With Air Fryer Vegan Pot Pie
You’ve already got a good mix of vegetables in the pie, so something light and fresh on the side works best. A simple green salad with a tangy vinaigrette is always a good choice to balance the rich flavor of the pie.
Roasted veggies like broccoli or brussels sprouts also work if you want something warm. Crusty bread or vegan garlic toast on the side also makes air-fried pot pie more filling without much extra work.
More Easy Recipes for You to Try at Home
I’ve got more simple, delicious meals like this that make dinner easy—especially when you want something plant-based that still feels filling.
- Air Fryer Vegan Broccoli and Rice Casserole
- Air Fryer Vegetable Casserole
- Air Fryer Accordion Potatoes
- Air Fryer Tofu Nuggets
- Air Fryer Asparagus
Ingredients
- 2 frozen vegan pastry sheets
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- ⅓ cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 cups frozen mixed vegetables carrots, corn, green beans, peas
- 1 large russet potato chopped into small chunks
- Salt and pepper to taste
To serve:
- Herbs
- Pepper
Instructions
- Line an air fryer-compatible baking dish with one vegan pastry sheet, ensuring it covers the bottom and sides.2 frozen vegan pastry sheets
- In a large skillet over medium-high heat, warm the olive oil. Add chopped onions and minced garlic, sautéing until onions become translucent (about 1-2 minutes).2 tablespoons olive oil, 1 small onion, 3 garlic cloves
- Gradually whisk in the flour to create a roux, then slowly add vegetable broth and almond milk while continuing to whisk to prevent lumps.⅓ cup all-purpose flour, 2 cups vegetable broth, 1 cup unsweetened almond milk
- Add the frozen mixed vegetables and potato chunks to the skillet. Season with salt and pepper to taste. Simmer for 5-10 minutes until the sauce thickens and vegetables begin to soften.3 cups frozen mixed vegetables, 1 large russet potato, Salt and pepper
- Transfer the filling mixture into the pastry-lined baking dish. Cover the filling with the second pastry sheet. Trim any excess dough and seal the edges using a fork or your fingers. Cut several small slits in the top crust to allow steam to escape.
- Place the pot pie in the air fryer and cook at 350°F (180°C) for approximately 20 minutes, or until the crust turns golden brown.
- Allow to cool slightly before serving. Garnish with fresh herbs and additional pepper if desired.Herbs, Pepper
Notes
- Use Fully Thawed Pastry Sheets: If your pastry is too stiff, it’ll crack and won’t lay nicely in the pie dish. Let it thaw in the fridge until it’s flexible.
- Stir Continuously When Making the Sauce: Keep the flour moving as you add the liquid so you end up with a smooth, lump-free base.
- Chop Potatoes Small: Whole potatoes take a bit longer to cook, so you’ll want to chop them small to make sure they cook fast.
- Don’t Overfill the Pie: Stop just below the top edge of the crust so it doesn’t tear or bubble over in the air fryer.
- Seal the Edges Well: Use your fingers or a fork to press the edges tightly shut—this keeps all that creamy filling locked in.
- Cut Steam Vents: A few slits in the top crust help the steam escape so you don’t end up with a soggy top.
- Let It Cool Before Slicing: A quick rest after baking helps the filling firm up, which makes slicing easier and less messy.
