This homemade vegan pot pie makes quite a delicious and hearty meal! The combination of a crisp top crust, a soft bottom layer, and a creamy, veggie-filled middle is simply irresistible. This comforting dish is such a breeze to put together, especially on busy weeknights!
Who doesn’t love a one-pot-wonder like pot pie? This was one of my favorite meals growing up and I’ve spent a lot of time playing around with this recipe to keep it as classic and delicious as my memory serves me. Vegan-style of course!
My children love to help me make this nutritious dish before we devour it together. In fact, one time when my husband was out of town for work, we literally each grabbed a spoon and dug right into the entire pie!
Why this Recipe is Special
- Ultimate comfort food
- Quick and easy to make
- Filled with nutritious veggies
- Most of the ingredients are pantry staples
Ingredients and Substitutions
- Onion & Garlic - These two only need a quick sauté after being diced. Start with the onion in the pot because the garlic tends to cook faster.
- Carrots - Slice them at about ¼ inch so they cook through.
- Flour - The flour makes the filling thick and creamy. A gluten-free replacement would work as well.
- Plant Milk - Any type of plant-based milk works. Just make sure it's unsweetened and has no added flavor such as vanilla.
- Vegetable Broth - Any low-sodium veggie broth will do as long as it’s vegan.
- Bay Leaves - Keep these whole so that you can easily remove them before adding the filling to the pie shell.
- Rosemary - Chop the needles of fresh rosemary into smaller pieces. You’ll want about one teaspoon. If you don’t have fresh rosemary, you can use ⅓ teaspoon of the dried herb version.
- Seasoning - Season your pot pie with salt, pepper, and poultry seasoning. Contrary to its name, it is indeed vegan friendly.
- Peas - Keep the peas frozen until you’re ready to add them to the mixture to maintain some of their crispness.
- Vegan Chicken - I like to use Gardein brand frozen vegan chicken but feel free to use your favorite. Vegan turkey would work as well!
- Dough - Prepared pie crust can be found at your local grocery store or on Amazon. I use two rolls for this recipe, one for the bottom of the pie and the other for the top. Double-check that the ingredients are vegan. Some sneaky things to look for on the label are dairy, eggs, and lard. Keep the dough chilled in the refrigerator until you’re ready to use it. This prevents it from becoming sticky so that you’re able to easily roll it out.
How to Make Vegan Pot Pie
Dice the onion, carrots, and garlic. Measure out the other ingredients. Preheat the oven to 375°F.
Heat a large pot to medium-high heat. Add the olive oil and allow it to heat up for about 30 seconds. Add the onion and carrots to the pot. Stir until the onion becomes slightly translucent. Add the garlic and continue to stir for another.
Add the flour to the pot and continue to stir as the veggies become coated. After about two minutes, whisk in the plant milk and vegetable broth. Continue to stir the pot, scraping the bottom, until the mixture is smooth.
Stir in the remaining ingredients, except the dough and vegan chicken. Lower the heat level to low and stir occasionally as the filling comes together for about ten minutes.
Fill out the bottom of a 9.5-inch pie plate with one roll of dough. Remove the bay leaves, stir in the vegan chicken pieces, and pour the pot pie mixture into the dough-lined pie shell.
Finally, use the top roll of dough to cover the entire pie. Press down on the edges of the pie shell and poke a few slits into the center of the pie. Cover the edge of the pot pie with foil or a pie crust protector to keep it from burning.
Bake the pot pie in the center of the oven at 375°F for 25 minutes.
Let it cool for a few minutes after removing it from the oven and then enjoy!
- This pot pie can be prepared ahead of time. Simply make the filling and store it in the refrigerator. Combine it with the dough just before you are ready to bake it.
- Cover the pot pie and store it in the refrigerator for up to three days.
- You can also freeze leftovers for up to two months.
Related Vegan Recipes
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Vegan Pot Pie
- ½ tablespoon olive oil
- 1 small yellow onion diced
- 2 small carrots diced
- 1 large garlic clove diced
- ½ cup all-purpose flour
- ¾ cup plant milk
- 2 cups vegetable broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh rosemary chopped
- 2 bay leaves
- 1 cup frozen peas
- 1 cup frozen vegan chicken, like Gardein
- 2 rolls prepared pie crust dough
- Dice the onion, carrots, and garlic. Preheat the oven to 375°F.
- Heat a large pot to medium-high heat. Add the olive oil and allow it to heat up. Add the onion and carrots to the pot. Stir for about 3 minutes, until the onion becomes slightly translucent. Add the garlic and continue to stir for another minute.
- Stir in the flour as the vegetables become coated. Whisk in the plant milk and broth until the mixture becomes smooth.
- Add the plant milk, broth, seasoning, and peas. Lower the heat level to low and stir occasionally as the mixture comes together for 10 minutes.
- Fill out the bottom of the pie plate with one roll of dough. Remove the bay leaves, stir in the vegan chicken pieces, and pour the pot pie mixture into the dough-lined pie plate.
- Use the second roll of dough to cover the top of the pot pie. Press down on the edges and poke a few slits into the center of the pie. Cover the edge of the pot pie with foil or a pie crust protector to keep it from burning.
- Bake the pot pie in the center of the oven at 375°F for 25 minutes. Remove the pot pie from the oven and let it cool for a few minutes before you dig in!
The nutrition information is estimated and can vary depending on brands and measurements used.