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top down view finished veggie pot pie
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5 from 2 votes

Vegan Pot Pie

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 6


  • 2 unbaked 9" pie crusts
  • tbsp olive oil
  • 1 small onion
  • 2 garlic cloves
  • ¼ cup flour
  • 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
  • ¼ tsp pepper


  • 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.


  1. 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.
  2. Let your pot pie cool for about 5-10 minutes after pulling it out of the oven to make it easier to dish up.
  3. If you want to add tofu to your pot pie, you can add less of the veggies and replace that with tofu.