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Vegan Pot Pie Recipe

Vegan Pot Pie

iamwinfred
This vegan pot pie recipe turns the classic comfort food into a fully plant based meal without losing any of the cozy, creamy magic. A golden, flaky crust seals in a rich vegetable filling that tastes like it simmered on the stove all day.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 slices
Calories 380 kcal

Equipment

  • 9-inch pie dish
  • Rolling Pin
  • Pastry brush
  • Large skillet
  • Pastry cutter If making a homemade crust
  • Large mixing bowls
  • Whisk
  • Sharp knife and cutting board
  • Rimmed baking sheet

Ingredients
  

  • 1 double pie crust homemade or store bought vegan pie crust
  • 4 tablespoons vegan butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 1 medium russet potato peeled and diced
  • 8 ounces cremini mushrooms sliced (about 225g)
  • 1/3 cup all purpose flour about 45g
  • 2 cups vegetable broth about 480ml
  • 1 cup unsweetened oat milk about 240ml
  • 1 cup frozen peas
  • 2 tablespoons nutritional yeast optional, for extra savory depth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste
  • 1 tablespoon plant based milk for brushing the top crust

Instructions
 

  • Prepare the pie crust from scratch or keep store bought rounds chilled until ready to assemble.
  • Preheat oven to 400°F and lightly grease a 9-inch pie dish with vegan butter.
  • Melt vegan butter in a large skillet. Cook onion until soft, then add garlic, celery, and carrots. Add potato and mushrooms and cook until mushrooms release their liquid.
  • Sprinkle flour over vegetables and stir. Slowly whisk in vegetable broth and oat milk, then simmer until thickened into a gravy.
  • Stir in frozen peas, nutritional yeast, thyme, sage, salt, and pepper. Remove from heat and let cool slightly.
  • Roll out one dough disc and press into the pie dish. Pour in the filling. Roll out the second disc and place over the top. Crimp edges and cut slits in the top.
  • Brush top crust with plant based milk. Place on a baking sheet and bake for 40-45 minutes until golden and bubbling.
  • Let the pot pie rest for 10-15 minutes before slicing and serving warm.

Notes

  • Keep your pie dough cold at every stage for the flakiest crust.
  • Do not skip the resting time after baking, or the filling will run when you slice into it.
  • Dice vegetables into similar sized pieces so they all cook evenly.
  • Whisk the broth and milk in slowly to avoid lumps in the gravy.
  • Use a baking sheet underneath the pie dish to catch any bubbling filling.
  • Swap the russet potato for sweet potato for a slightly sweeter filling.
  • Add diced vegan chicken or seitan for extra protein.
  • Use a biscuit topping instead of pie crust for a more rustic finish.
  • Make individual hand pies in ramekins for easy portioning.
  • Refrigerate leftover slices in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 42gProtein: 7gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 480mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 10mg
Keyword dairy free pot pie, plant based pot pie, vegan pot pie, vegetable pot pie
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