Published: · by Laurel Perry · About 5 minutes to read this article. · This post may contain affiliate links
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This Vegan Pot Pie Recipe is ultimate comfort food! The rich creamy vegetable filling and buttery flaky crust. Easily gluten free!
This post is sponsored byDandy®. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
This vegan pot pie recipe takes me right back to childhood!
The rich creamy vegetable-packed filling is crowned with a golden and flaky crust that is so hot it steams when you tuck in for your first perfect bite.
But this recipe gets a slightly healthier makeover. All the good of an old school pie with a few tweaks!
Reasons to love this recipe:
- It has to be the EASIEST way to eat your vegetables!
- It’s adaptable! You can swap veggies in the filling with whatever you have in the fridge or freezer and use your favorite crust!
- Perfect comfort food to feed a crowd – make it in a large pie dish instead of smaller ramekins.
- It is vegan and can easily be made gluten free with one simple swap.
Ingredients and substitutions:
- Vegan puff pastry - most grocery store brands of puff pastry are actually vegan! Or swap the puff for your favorite pie crust. I tend to prefer pie crust, but my husband loves it with puff pastry so we like to make it both ways. For gluten free, you can use gluten free pie crust or puff pastry.
- Olive oil – or any other oil, grapeseed, coconut, avocado, etc.
- Onion – leeks and shallots (or a combo of the three!) are all delicious.
- Celery –Dandybrand is sweet, crisp, and creates a delicious flavor base for this vegan pot pie recipe!
- Carrots
- Peas – frozen or fresh both work. Or try it with frozen corn!
- Broccoli – frozen or fresh.
- Garlic – no subs. Freshly minced garlic is the best here!
- Salt, pepper, thyme, and nutmeg – to bring out flavor.
- Oat flour – to thicken the filling. You can also use AP flour, spelt flour, a gluten free blend, or 3 tablespoons corn starch
- Milk – for the best consistency, I like a nice creamy cashew milk here. You can also use regular dairy, soy milk, almond milk, etc.
- Butter – I used vegan butter, but regular would work here too if not vegan.
How to make vegetable pot pie:
Make your crust: If making homemade crust, get started on that first. Most all crust recipes need to chill for an hour in the fridge before rolling. That is the perfect time to start on the filling!
Cook the filling: Sauté the veggies until tender. They you add in the flour and cook for a minute or two, stirring constantly, until it coats all the vegetables. Slowly add in the milk while stirring to prevent any lumps from forming. Bring the mixture to a simmer. This activates the starch in the flour and thickens the filling. Add in the butter and stir.
Assemble and bake: Ladle the filling into 4 ramekins or soup crocks or one large 9 inch pie plate. Roll out the pie dough. For easy sizing, place the ramekins on top of the dough and cut around the bases. Top each ramekin and press the dough to the outer sides of the dish to seal. Use the same method with the pie pan, but with only one large round. Brush with egg wash and use a knife to make a few slits. Bake until the crust is golden brown.
Storage:
Wrap and leftover pot pie tightly and store in the fridge for 3-4 days. Reheat in a 350 degree oven until the top is crispy again and the filling is warm, about 30 minutes.
You can also microwave the pot pie, but the puff pastry won't be crisp, but still delicious!
For longer storage, tightly wrap and freeze the individual pot pies. Cook from frozen in a 350 degree oven until warmed through.
What type of crust should you use for veggie pot pie?
Short answer, you can use whatever you like!
Choose your favorite store- bought brand – just double check that it’s vegan, if needed. Use puff pastry. Make your family’s famous recipe for pie crust. Or use our gluten free pie crust recipe.
Can you make this into one large pot pie?
Absolutely! Spoon the filling into a 9-inch pie plate and top it with the full crust. TBrush with the egg-wash and you’re good to go!
Is this recipe gluten free?
No, but it can easily be gluten free. Use oat flour to thicken the filling and our gluten free pie crust recipe. If you have access to store bought gluten free puff pastry, that is delicious too!
Is this pot pie vegan?
It sure is! Instead of egg wash, use a vegan egg wash. Whisk together 2 tablespoons dairy free milk with 1 teaspoon agave. Brush it on the crust or puff pastry just before baking.
If you are buying store-bought crust or puff pastry, just double check that it’s vegan.
More vegan comfort food recipes!
- Vegan Jackfruit Roast
- Easy Vegan Potato Soup
- Vegan Wellington
- Truffle Fries
- Vegetarian Cabbage Rolls
- Vegan Pasta Bake - with creamy ricotta!
Vegan Pot Pie Recipe
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- Author: Laurel Perry
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pot Pie Recipe is ultimate comfort food! The rich creamy vegetable filling and buttery flaky crust. Easily gluten free!
Ingredients
UnitsScale
- 1 package puff pastry (2 sheets)
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 1 cup peas
- 2 cups small broccoli florets - frozen or fresh
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch nutmeg
- ¼ cup oat flour
- 2 ½ cups unsweetened cashew milk
- 3 tablespoons vegan butter, optional for added richness
- Vegan egg wash or egg wash (for vegan egg wash, whisk together 2 tablespoons non-dairy milk with 1 teaspoon agave)
Instructions
- Preheat the oven to 350 degrees.
- If making your own crust, start that now. Cook the filling while the pie crust rests in the fridge. (Pie crust cooking time is not included in the pot pie cooking time.)
- In a large pot or dutch oven, heat the olive oil over medium high heat. Add in the onion, celery, and carrots. Sauté, stirring occasionally, until softened, about 5 minutes.
- Add in the peas, broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook until warmed through, about 5 minutes.
- Sprinkle in the flour. Cook, stirring constantly, for 1-2 minutes until the flour coats the vegetables. Slowly pour in the milk while stirring. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in the butter until melted. Remove from the heat.
- Roll out the puff pastry. For easy sizing of the crust, place the ramekins or pie plate on top of the dough and cut around the bases.
- Ladle the filling into 4 ramekins or soup crocks and top each ramekin with puff pastry. Press the dough to the outer sides of the dish to seal. Use the same method with the pie pan, but with only one large round.
- Brush with egg wash or vegan egg wash. Sprinkle with salt, pepper, and a sprig of thyme. Bake until the puff pastry is golden brown, about 30-45 minutes. Let the pot pie rest for 5-10 minutes before serving. Enjoy!
Notes
Flour: in place of the oat flour, you can also use equal amounts AP flour, a gluten free blend, or 3 tablespoons corn starch.
Milk: in place of the cashew milk, you can also use regular dairy, soy milk, almond milk, etc.
Crust: you can use puff pastry or pie crust in this recipe. Gluten free options for both work as well.
Nutrition
- Serving Size: ¼th recipe
- Calories: 481
- Sugar: 7g
- Sodium: 939mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
