This classic 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 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 we literally each grabbed a spoon and dug right into the entire pie!
It's great that this meal is super easy to prepare as well. Cook the filling in a pan, line a pie plate with prepared pie crusts, fill it, and bake. That's it!
You can also make the pie dough from scratch if you want!
Feel free to change it up with vegan beef, vegan turkey, or extra veggies if that's what you're craving.
If you can't get enough of the traditional savory pot pie flavors, be sure to check out my Pot Pie Soup and Pot Pie with Puff Pastry!
Why This Recipe Is Special
- Customizable
- Ultimate comfort food
- Quick and easy to make
- Filled with nutritious veggies
- Most of the ingredients are kitchen staples
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Ingredients and Substitutions
- Onions & Garlic - These two only need a quick sauté. Start with the onions in the pot because the garlic tends to cook faster.
- Carrots - Slice them at about ¼ inch or less so they cook through.
- Flour - The flour makes the filling thick and creamy. A gluten-free replacement would be just fine.
- 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 - Use low-sodium veggie broth or bouillon mixed with water.
- 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 reosemary, you can use ¼ teaspoon of the dried herb version.
- Seasoning - Season your pot pie with salt, pepper, and poultry seasoning. Contrary to its name, poultry seasoning 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 Homemade Vegan Pot Pie
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
- Dice the onion, carrots, and garlic. Measure out the other ingredients. Preheat the oven to 375°F.
- Heat a large pot or pan to medium-high heat. Add the olive oil and allow it to heat up for about 30 seconds. Add the onions and carrots, then stir until the onions become slightly translucent. Add the garlic and continue to stir for another minute.
- Add the flour to the pot and stir as the veggies become coated. After about two minutes, whisk in the plant milk, vegetable broth, herbs, and seasoning. Lower the heat to medium.
- Stir occasionally as this cooks for about 10 minutes. The mixture will become thick and smooth.
- Take the pot off of the heat and remove the bay leaves. Fold in the vegan chicken pieces and peas.
- Fill out the bottom of a 9.5-inch pie plate or shallow casserole dish with one roll of the dough. 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 it.
- Cover the edges with foil or a pie crust protector to keep it from burning.
- Bake the pot pie in the center of the oven for about 25 minutes or until the crust is golden-brown.
- Let it cool down for a few minutes after removing it from the oven and enjoy!
Tips For Success
- Keep the pie dough, peas, and vegan chicken cold until just before you need them.
- Add the liquid after the flour is fully spread out and the veggies are coated.
- Make sure to scrape the bottom of the pan when stirring the pot pie filling.
- Be sure to cut slits into the top of the pie so that the steam can escape while it's baking.
Variation Ideas
- Add celery along with the onions and carrots.
- Instead of broth, mix vegan bouillon with water.
- Swap the vegan chicken for tofu, jackfruit, chickpeas, vegan beef, vegan turkey, soy curls, or extra veggies.
- More vegetable ideas: green beans, potatoes, or corn.
Make Ahead
This pot pie can be prepared ahead of time. Simply make the filling and store it in the refrigerator. Fold in the vegan chicken and peas and then assemble it just before you plan to bake it.
Storage And Reheat
Cover the pot pie and store it in the refrigerator for three days. You can also freeze leftovers for two months. Reheat individual portions in the microwave until heated through.
Related Cozy Vegan Recipes
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Vegan Pot Pie
Ingredients
- ½ tablespoon olive oil
- 1 small yellow onion, diced
- 2 small carrots, peeled and diced
- 1 large garlic clove, diced
- ⅓ cup all-purpose flour
- ¾ cup plant milk
- 2 cups vegetable broth, or bouillon + water
- 2 dried bay leaves
- 1 teaspoon fresh rosemary, chopped
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup frozen peas
- 1 cup frozen vegan chicken pieces
- 2 rolls prepared pie crust dough
Instructions
- Dice the onions, 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 onions and carrots to the pot. Stir for about 3 minutes, until the onions 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, broth, herbs, and seasoning until the mixture becomes smooth. Lower the heat level to medium 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 from the pie filling and then stir in the vegan chicken pieces and peas. 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 for 25 minutes. Remove the pot pie and let it cool for a few minutes before you dig in!
Notes
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- Keep the pie dough, peas, and vegan chicken cold until just before you need them.
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- Add the liquid once the flour is fully spread out and the veggies are coated.
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- Scrape the bottom of the pan when stirring the pot pie filling.
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- Cut slits into the top of the pie so that the steam can escape while it's baking.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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