Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A golden-brown vegan pot pie with a slice removed reveals a hearty filling of vegetables in creamy sauce. Peas, carrots, corn, and beans are visible and accompanied by aromatic herbs for a delightful finish.

Homemade Vegan Pot Pie Recipe

This Vegan Pot Pie has all the comfort of the classic dish, minus the meat, with a golden crust and creamy veggie-packed filling. It's easy to make, customizable, and perfect for holidays like Thanksgiving or casual meatless Mondays. Budget-friendly and made with simple ingredients, it also freezes well for meal prepping. You'll love how versatile and satisfying it is for any occasion.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Lunch, Main Course
Cuisine: American
Keyword: Vegan Pot Pie
Servings: 6
Calories: 622kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 622kcal | Carbohydrates: 64g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 617mg | Potassium: 431mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4790IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 4mg
Tried this recipe?Let us know how it was!