Homemade Vegan Pot Pie Recipe
Add Preferred SourceThere’s nothing like a warm, savory pot pie to bring everyone to the table, especially when it’s vegan. Whether you’re serving a crowd or just making a cozy dinner for your family, this Vegan Pot Pie has all the comfort of the classic dish without any of the animal products. With a flaky, golden crust and a creamy filling packed with veggies and potatoes, you won’t miss the meat.
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I love this vegan pot pie; it’s so easy to throw together, you can customize it, and it’s perfect for Easter, Thanksgiving (or Friendsgiving), potlucks, and meatless Mondays. It’s budget-friendly, using mostly pantry staples and vegetables and it freezes well, so you can make a big batch and save some for later. I think you’ll love it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
Follow my straightforward instructions, and you’ll see how easy it is to make this awesome vegan pot pie.
Preheat the Oven and Prep the Pastry
Preheat your oven to 350°F (180°C). Line your pie dish with one of the pastry sheets, pressing it gently into the dish.
Sauté the Onion and Garlic
In a large skillet, heat up the olive oil over medium-high heat. Toss in your chopped onions and garlic. Let them cook until the onions are translucent and smell amazing—this takes about 1-2 minutes.
Make the Filling
Now, whisk in the flour to make a roux, then slowly pour in the vegetable broth and almond milk, stirring as you go. This mixture should start to thicken up into a creamy sauce.
Add the Veggies and Potatoes
Add the frozen mixed vegetables and diced potatoes. Season generously with salt and pepper. Let it all simmer for 5-10 minutes, stirring occasionally, until the sauce is thick and the veggies are coated.
Assemble the Pot Pie
Pour the veggie mixture into your pie dish. Roll out the second pastry sheet and carefully place it over the filling.
Trim any extra dough hanging off and crimp the edges using a fork or your fingers. Don’t forget to cut a few slits in the top to let the steam out while it bakes.
Bake It Up
Pop your pie into the oven and bake for approx. 45 minutes, or until the crust is a beautiful golden brown. Take it out, garnish it with herbs and a sprinkle of pepper, and you’re ready to dig in!
Recipe Notes and Expert Tips
- Mix it Up: Feel free to swap out the veggies for whatever you like! Mushrooms, spinach, or sweet potatoes can add even more flavor.
- No Soggy Bottoms: Make sure to press that top crust down tight. You don’t want any of that delicious filling bubbling out in the oven!
- Even Potatoes: Keep the potato chunks small and uniform so they cook evenly and don’t stay undercooked while the rest of the pie is ready to go.
- Thick and Creamy: If your sauce looks too thin, no worries. Add a little more flour, a teaspoon at a time, to thicken it up.
- Double-Check the Dough: Not all pastry sheets are vegan, so keep an eye on the label to avoid any surprises.
- Steam Vents: Don’t skip those slits on top! They’ll keep the crust from getting soggy and let the pie breathe.
How to Store Leftover Vegan Pot Pie
Store any remaining pie in an airtight container and refrigerate it for up to 4 days. When you’re ready to reheat, just pop it in the oven at 350°F until it’s warmed through and the crust is crisp again.
Want to freeze it? No problem. Let the pie cool completely before wrapping it tightly in aluminum foil or plastic wrap. You can freeze it for up to 3 months. When you’re ready to enjoy it again, bake it straight from the freezer at 350°F for about 40-50 minutes or until fully reheated and the crust is golden once more.
What to Serve With Vegan Pot Pie
This Vegan Pot Pie is a hearty, all-in-one dish, but adding a few simple sides can make your meal even more satisfying. A fresh green salad with a light vinaigrette offers a nice, crisp contrast to the rich filling of the pie.
If you’re craving something warm, roasted vegetables like Brussels sprouts, carrots, or even butternut squash pair perfectly.
For a more filling meal, serve it alongside creamy mashed potatoes or a bowl of steamed rice. You could even add a slice of crusty bread to mop up any leftover sauce.
More Easy Vegan Recipes for You to Try at Home
Take a look at some of my favorite vegan recipes, that are so easy to make.
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
- Preheat the oven to 350°F (180°C) and line a pie dish with one of the vegan pastry sheets, pressing it into the dish.2 frozen vegan pastry sheets
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onions and minced garlic, sautéing until the onion becomes translucent, about 1-2 minutes.2 tablespoons olive oil, 1 small onion, 3 garlic cloves
- Whisk in the flour, then slowly pour in the vegetable broth and almond milk, stirring constantly to avoid lumps. Once smooth, add the frozen mixed vegetables and chopped potatoes. Season with salt and pepper, then let it simmer for 5-10 minutes until the mixture thickens.⅓ cup all-purpose flour, 2 cups vegetable broth, 1 cup unsweetened almond milk, 3 cups frozen mixed vegetables, 1 large russet potato, Salt and pepper
- Transfer the vegetable filling into the pie dish. Roll out the second pastry sheet on a floured surface, place it over the filling, and trim any excess dough. Seal the edges with a fork or your fingers, and cut a few slits into the top crust to allow steam to escape.
- Bake for 45 minutes or until the crust turns golden brown. Garnish with fresh herbs and a sprinkle of pepper, then serve.Pepper, Herbs
Notes
- Mix it Up: Feel free to swap out the veggies for whatever you like! Mushrooms, spinach, or sweet potatoes can add even more flavor.
- No Soggy Bottoms: Make sure to press that top crust down tight. You don’t want any of that delicious filling bubbling out in the oven!
- Even Potatoes: Keep the potato chunks small and uniform so they cook evenly and don’t stay undercooked while the rest of the pie is ready to go.
- Thick and Creamy: If your sauce looks too thin, no worries. Add a little more flour, a teaspoon at a time, to thicken it up.
- Double-Check the Dough: Not all pastry sheets are vegan, so keep an eye on the label to avoid any surprises.
- Steam Vents: Don’t skip those slits on top! They’ll keep the crust from getting soggy and let the pie breathe.
