Vegan Pot Pie Recipe (2024)

Published: · by Laurel Perry · About 5 minutes to read this article. · This post may contain affiliate links

Jump to Recipe·Print Recipe

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!

Print

Vegan Pot Pie Recipe (11)

Vegan Pot Pie Recipe

5 Stars4 Stars3 Stars2 Stars1 StarNo reviews

  • 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
Print Recipe

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

  1. Preheat the oven to 350 degrees.
  2. 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.)
  3. 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.
  4. Add in the peas, broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook until warmed through, about 5 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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
Vegan Pot Pie Recipe (2024)

FAQs

What is the sauce made of in chicken pot pie? ›

The sauce in chicken pot pie is typically a gravy. I use a seasoned white gravy made from scratch with flavor-building ingredients, chicken broth, and half-and-half.

How do you thicken homemade pot pie? ›

Stir a tablespoon of cornstarch into 2 tablespoons of cold water and add it to your filling mixture to thicken it.

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

Why is my pot pie gummy? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

How do you thicken pot pie filling? ›

How to Thicken Chicken Pot Pie. After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then, whisk in the warmed milk, and broth to create a roux. To warm your milk and broth, simply pop them in the microwave in microwave-safe containers for 90 seconds.

How do you keep the bottom crust of a pot pie from getting soggy? ›

How to Prevent a Soggy Bottom Pie Crust
  1. Blind Bake the Crust.
  2. Choose the Right Rack in the Oven.
  3. Brush the Bottom with Corn Syrup or Egg White.
  4. Put the Pie on a Hot Cookie Sheet.
  5. Make a Thicker Crust.
  6. Add a Layer.
  7. Consider a Metal Pie Pan.
Mar 18, 2024

How do you keep chicken pot pie from being runny? ›

Bake the pie: Bake chicken potpie until the crust is lightly browned and the filling is bubbly. Avoid the temptation to dive right into the pie. Letting it sit for 15 minutes will allow the filling to firm up. And no one wants a runny pie!

Why does my chicken pot pie come out watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

Should you Prebake bottom pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

What is the best store bought crust for chicken pot pie? ›

Get a head start with Pillsbury Deep Dish Pie Crusts. These premade crusts can be found in the frozen section of the grocery store. These premade pie crusts brown up evenly in the oven. The result is a tender and flaky crust.

What is the difference between chicken pie and chicken pot pie? ›

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

Why is pot pie unhealthy? ›

High Saturated Fat: The pastry crust in chicken pot pie is often made with butter or lard, which is high in saturated fat. Diets high in saturated fat can lead to increased fat accumulation in the liver.

Why is my chicken pot pie bland? ›

Add a little more salt and black pepper. Taste to see if it's less bland. Sauteed garlic and onions in oil also add a good flavor. Try adding a squeeze of lemon juice over the chicken before mixing.

What is pan pan sauce? ›

Pan sauces, as the name suggests, are made in the exact same pan you've used to sauté shrimp, sear a steak, or brown some onions. After cooking your meat, fish, or vegetables, those little leftover particles stuck to your pan's bottom—called the fond—transform into a silk smooth sauce in a process called deglazing.

Why does chicken pot pie have so much saturated fat? ›

High Saturated Fat: The pastry crust in chicken pot pie is often made with butter or lard, which is high in saturated fat.

What is pie thickener? ›

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Nathanial Hackett

Last Updated:

Views: 5965

Rating: 4.1 / 5 (72 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Nathanial Hackett

Birthday: 1997-10-09

Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800

Phone: +9752624861224

Job: Forward Technology Assistant

Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself

Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.