This vegan pot pie recipe is a favorite in our home for holidays or for a weeknight dinner. It is comforting, delicious, creamy, warm, and loaded with veggies.
Why make this recipe?
- Comforting – Pot pies are the ultimate comfort food and will warm you up. This vegan take on the classic dish is so exception. I love eating it year round, but especially in the fall and winter.
- Delicious – The flavors in this vegan pot pie are so tasty! The garlic and bay leaves bring so much flavor that is delicious.
- Veggie packed – This dish has so many vegetables in it. It has carrots, celery, peas, and onions. I love dishes with tons of fresh veggies.
Ingredient notes
- Pie crust – I prefer to use a premade pie crust that is store bought so that I don’t have to take the time to make my own vegan pie dough. Thankfully a grocery store near me has a vegan one. Make sure the one you’re getting does not have lard, eggs, or dairy in it.
- Almond milk – If you don’t have almond milk, you can swap it out for a different non-dairy milk, like soy milk.
- Garlic – I prefer to use fresh garlic in my vegan pot pie recipe, but if you don’t have that on hand you can always use 1/4 tsp garlic powder instead of 2 garlic cloves.
- Vegetable broth – I like to use the Imagine brand of vegetable broth because it has so much flavor in it already. I’ve used others before that are more watery and I feel like I have to add more seasonings and things to it.
- Olive oil – If you don’t want to use olive oil or don’t have it, you can substitute it for a different oil or for vegan butter.
Step by step instructions
Step 1 – Preheat oven to 400 degrees.
Step 2 – Set dough out if package directions say to so it will be room temperature. This will make the dough much easier to unroll and work with.
Step 3 – Chop garlic, onion, carrots, celery, and potato.
Step 4 – Add olive oil, garlic, and onion to a pot and cook over medium heat for about 5 minutes until they start to become translucent.
Step 5 – Mix in the flour, almond milk, and vegetable broth.
Step 6 – Add in the carrots, celery, peas, potato, bay leaves, salt, and pepper and mix.
Step 7 – Let the filling mixture simmer for about 10-15 minutes until veggies get somewhat soft and the sauce has thickened.
Step 8 – While the filling is simmering, line the pie crust in a pie tin.
Step 9 – Take bay leaves out and pour the pot pie filling into the pie tin.
Step 10 – Cover your pie with the other pie crust. You can do a lattice top or place the whole thing on and add a few slits to the middle. Cut off any excess crust and press the edges together.
Step 11 – Bake for 30 minutes until the crust is golden brown.
Tips and tricks
- If the edges of your pie crust are getting dark in the oven, but the rest of the pie isn’t cooked yet, you can put a little bit of foil over the edges for the last 10-15 minutes of baking. This will prevent the edges from getting burnt.
- If you want tofu added to your vegan pot pie you can. Add less of the veggies and replace that with your tofu.
- When you take your pot pie out of the oven let it cool for 5-10 minutes. This will make it easier to scoop out your slices since it will thicken up a little.
Popular pot pie questions
Putting a hot filling in will help it from getting soggy on the bottom. Another tip is to put the pie straight into the oven once it has the filling in it. This way it will start baking immiediately.
No, sadly it is not vegan. It is meat-free, but it is not dairy free. It is suitable for vegetarians, but not for vegans.
I use flour to thicken the liquid in my pot pie. It works really well. Other items you can use to thicken it are flax seeds, instant mashed potatoes, and chia seeds.
Vegan Pot Pie
Ingredients
- 2 unbaked 9" pie crusts
- 1½ tbsp olive oil
- 1 small onion
- 2 garlic cloves
- ¼ cup flour
- 1½ cups vegetable broth
- ¾ cup almond milk
- 1 cup carrots
- ¾ cup celery
- ¾ cup frozen peas
- 1 potato
- 2 bay leaves
- ¾ tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees.
- Set dough out if package directions say to so it will be room temperature.
- Chop garlic, onion, carrots, celery, and potato.
- Add olive oil, garlic, and onion to a pot and cook over medium heat for about 5 minutes until they start to become translucent.
- Mix in the flour, almond milk, and vegetable broth.
- Add in the carrots, celery, peas, potato, bay leaves, salt, and pepper and mix.
- Let the filling mixture simmer for about 10-15 minutes until veggies get somewhat soft and the sauce has thickened.
- While the filling is simmering, line the pie crust in a pie tin.
- Take bay leaves out and pour the pot pie filling into the pie tin.
- Cover your pie with the other pie crust. You can do a lattice top or place the whole thing on and add a few slits to the middle. Cut off any excess crust and press the edges together.
- Bake for 30 minutes until the crust is golden brown.
Notes
- You can put foil over the edges of your pie crust for the last 10-15 minutes of baking to prevent it from getting burnt if it looks like it’s getting too dark.
- Let your pot pie cool for about 5-10 minutes after pulling it out of the oven to make it easier to dish up.
- If you want to add tofu to your pot pie, you can add less of the veggies and replace that with tofu.
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