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    Home / Recipes / Entrees

    Vegan Pot Pie

    Published: Mar 31, 2022 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    vegan pot pie close up

    Nothing tastes better than a piping hot vegan pot pie when the weather gets chilly. As a kid, my mom used to buy frozen pot pies, which weren't vegan. But, I remember the comfort a pot pie brought after playing in the snow or on a cold winter evening. This vegan pot pie recipe is one of my family's favorites, so if you are trying to get the kids on board, this recipe is a keeper. 

    Whenever I plan meals, I always consider my family and guests and the weather. Usually, I make Vegan Mushroom Wellington or my Vegan Meatloaf when it's cold, but I wanted to try something new. And, when I try something new, I have to practice and make sure it's just right before I feed my hungry crew. 

    vegan pot pie ingredients

    What ingredients are in the best vegan pot pie? 

    Marinated mushrooms

    • Mushrooms
    • Garlic 
    • Soy sauce or Tamari 
    • Liquid smoke (I used hickory flavor)

    Pot pie filling

    • Yellow  or white onion
    • Garlic
    • Celery
    • Carrots, diced (frozen or fresh)
    • Green beans (frozen or fresh)
    • Peas (frozen or fresh)
    • Corn (frozen or fresh)
    • Chopped kale (or greens of choice)
    • Cannellini beans
    • Thyme (fresh preferred but dried works ½ teaspoon if using dried)
    • Rosemary (new preferred)
    • Dry white wine (a vegan variety)
    • Organic vegetable broth 
    • Flour (gluten-free or regular; I used chickpea flour)
    • Baby gold potatoes, peel on and cut into cubes 
    • Bay leaves
    • Sea salt, more to taste
    • Fresh ground  black pepper 

    Marinating and cooking the mushrooms first

     

    Even though the mushrooms can be added to the pot of goodies, I suggest marinating the mushrooms and cooking them separately to give them a firmer structure. As a result, the mushrooms as a meat component. 

    However, the rest of the recipe all cooks in one pot, which makes for easy cleanup. And who doesn't love easy cleanup?

    How to make an oil-free roux

    To thicken the mixture, I  made an oil-free roux. Although roux is generally made with butter or oil and flour to thicken soups and stews, fortunately, roux can easily be made without both. By simply adding small amounts of gluten-free flour or regular flour into the vegetable cooking, the roux is made without added fat.

    Then, slowly add the vegetable broth, stirring until the flour is absorbed into the vegetables. 

    Making a roux vegan pot pie

    Preparing the oil-free pie crust

    Dough

    To top each vegan pot pie with a crispy crust, you first have to roll out one sheet of vegan pasty dough. If you are looking for an oil-free option, try my Oil-Free Pizza Dough or use a vegan pastry dough found in the freezer section of your grocery store. 

    However, the store-bought dough is not oil-free, so I recommend making your own. 

    Filling

    The size of the dough topper depends on the size and shape of your pot pie dishes. I plan to use individual ramekins for this particular vegan pot pie recipe. As a result, I roll out the dough and cut circles ½ inch larger than the opening in my ramekins. 

    Puff Pastry

    Additionally, the pot pie can be cooked on a pie plate with a large single dough topper (also ½ inch larger than the plate itself). Or, feel free to cook in a square casserole dish, always mimicking the shape of the dish and making the dough ½ inch larger than the original dish. 

    Vegan store-bought puff pastry

    • Wholly Wholesome Organic Pie Dough
    • Pepperidge Farm Frozen Puff Pastry
    • Orgran Gluten-free Pastry Mix
    • Pampas Puff Pastry Sheets
    • Jus-Rol Puff Pastry

    Cooking vegan pot pies

    Cooking Vegan Pot Pies

    Because I generally meal prep everything, vegan pot pies are no different. The filling, for instance, can be prepared ahead of time. Similarly, the dough also can be made and even frozen to use for a variety of recipes. 

    Furthermore, any time I have extra dough, I enjoy using mini cookie cutters to add pretty shapes for any occasion to add to the top of the vegan pot pies. 

    Additionally, I brush each pot pie with oat milk right before baking to enhance the browning of the dough. 

    So, the next time you are craving a little comfort food, give this vegan pot pie recipe a try.  

    Vegan Pot Pie cooked

    FAQs

    Is Amy's Frozen Vegetable Pot Pie vegan?

    • Yes, Amy's Frozen Vegetable Pot Pie is vegan-friendly. It is made with organic vegetables and tofu. The crust is also dairy-free. But it contains oil. 

    Can Vegans eat puff pastry?

    • Yes, vegans can eat puff pastry as long as vegan-friendly ingredients. Always check the label and watch out for ingredients like butter and oil, following an oil-free plant-based plan.

    Vegan Pot Pie

    If you love vegan comfort food, give these recipes a try.

    • Chicken Pot Pie Noodles
    • Bruschetta Pasta
    • Buffalo Chicken Pasta
    • Vegan Cajun Pasta
    • Veggie Stuffed Shells
    • Meatloaf Meatless Lentils!
    • Vegetarian Bolognese
    • Creamy Mushroom Recipe
    • Mushroom Wellington
    vegan pot pie close up

    Vegan Pot Pie

    Kathy Carmichael
    Plunge through the crispy crust of this oil-free vegan pot pie full of vegetables in a thick, creamy, and savory vegan gravy made without nuts or plant milk. This vegan pot pie recipe is the perfect holiday meal or comfort food on a cold evening.
    4.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Entrees
    Cuisine American
    Servings 6 servings
    Calories 301 kcal

    Ingredients
      

    MUSHROOMS

    • 8 oz mushrooms cut into ½-inch pieces (or mushrooms of choice)
    • 2 garlic cloves minced
    • 2 teaspoons soy sauce or Tamari
    • 1 teaspoon liquid smoke I used hickory flavor

    Pot Pie FILLING

    • 1 medium yellow onion diced
    • 3 cloves garlic minced
    • ½ cup celery diced
    • ½ cup carrots diced (frozen or fresh)
    • ½ cup green beans frozen or fresh
    • ½ cup corn frozen or fresh
    • 1 15 ounces can cannellini beans drained and rinsed
    • 1 teaspoon thyme fresh preferred but dried works ½ teaspoon if using dried
    • ½ cup dry white wine a vegan variety
    • 3 cups organic vegetable broth
    • ½ cut fresh or frozen peas
    • 2 cups chopped kale or greens of choice
    • ⅓ cup whole wheat flour gluten-free or regular
    • 2 cups baby gold potatoes peel on and cut into quarters (equal sized pieces are important for even cooking)
    • 2 bay leaves
    • 1 teaspoon sea salt more to taste
    • 2 teaspoons fresh ground black pepper
    • 2 springs fresh rosemary chopped

    OTHER INGREDIENTS

    • [1 recipe oil-free pizza dough or oil-free puff pastry of choice ]

    Instructions
     

    • MUSHROOMS
    • Cut mushrooms and marinate them for at least 30 minutes
    • In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking
    • Remove mushrooms and set them aside
    • POTPIE
    • Pre-heat oven to 400 degrees
    • Sauté onion and garlic until onions are translucent, about 2-3 minutes.
    • Add celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.
    • Sauté for about 5-7 minutes or until veggies are tender.
    • Add wine and turn heat up to medium-high.
    • Cook wine down by turning down the heat and simmering for about 3-5 minutes, stirring often.
    • To make an oil-free roux, sprinkle flour over veggies slowly, constantly whisking for 30-60 seconds.
    • Stir in broth and beans, and add rosemary and bay leaves
    • Add pre-cooked mushrooms
    • Bring to a boil, cover, and then reduce to simmer for about 25 minutes, until potatoes are tender.
    • Discard bay leaves.
    • Add kale into the hot pie filling and stir until it wilts.
    • Taste for seasoning and add salt and pepper to taste
    • Cook for 3-4 minutes and remove from heat.
    • Now fill oven-safe ramekins with pot pie filling.
    • Using the thawed oil-free dough or puff pastry, cut dough into circles ½ inch larger around the circumference of the ramekins or any dish you plan to use
    • Place one circle over each ramekin.
    • Using extra dough, use a cookie cutter to add a unique shape (this step may be skipped)
    • Secure dough around the top, and using a knife, cut four slits into the top of each dough circle to vent the pot pies before cooking.
    • Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.

    Nutrition

    Serving: 1gCalories: 301kcalCarbohydrates: 79gProtein: 20gFat: 2gPolyunsaturated Fat: 2gSodium: 542mgFiber: 15gSugar: 8g
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/
    « Vegetable Egg Rolls
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    Reader Interactions

    Comments

    1. Anonymous

      October 28, 2020 at 11:15 pm

      5 stars

      Reply
    2. Anonymous

      October 31, 2020 at 1:32 pm

      5 stars

      Reply
    3. Anonymous

      October 31, 2020 at 3:01 pm

      4 stars

      Reply
    4. Anonymous

      October 31, 2020 at 6:43 pm

      5 stars

      Reply
    5. Anonymous

      October 31, 2020 at 7:05 pm

      5 stars

      Reply
    6. Donna Flaherty

      October 31, 2020 at 1:15 pm

      I can't wait to make this pot pie. What can I substitute for the mushrooms & the volume it provides?

      Reply
      • Kathy Carmichael

        October 31, 2020 at 7:31 pm

        Hi Donna, you don't need to substitute the mushrooms. You can just leave them out or add another vegetable you like or more of the others in the recipe. I hope you enjoy the pot pie. Thank you for reaching out.

        Reply
    7. Jill

      November 01, 2020 at 4:41 am

      Looks delicious but what do you marinate the mushrooms in?

      Reply
      • Kathy Carmichael

        November 01, 2020 at 11:11 am

        Hi Jill! It's in the recipe; a combination of liquid smoke, soy sauce (or Tamari), and garlic. I marinate and cook the mushrooms separately to give them a firmer texture. I hope you enjoy the pot pie recipe. Thank you for reaching out.

        Reply
    8. Susan

      November 01, 2020 at 5:46 pm

      Outstanding recipe...time consuming...... OUTSTANDING !!!!!
      served with purple cabbage/carrotslaw

      Reply
      • Kathy Carmichael

        November 02, 2020 at 5:04 am

        Hi Susan. I'm so glad you enjoyed it. With the homemade dough, it is time-consuming, but worth it once you take the first bite 🙂 Thank you so much for your feedback. I appreciate it. You should share your purple cabbage carrot slaw on our Facebook recipe share page.

        Reply
    9. Mary Bradford

      November 20, 2020 at 5:20 pm

      Really good, we loved it! Quite peppery! I like a little heat but think I would bring it down a bit next time. Definitely will make again. I made my full fat non-vegan version the week before and was worried my kids and husband would complain but they loved it! Since I made it with my pizza dough we are calling it Pizza Pot Pie. 🙂

      Reply
      • Kathy Carmichael

        November 21, 2020 at 6:20 am

        Hi Mary, I'm so glad you liked the vegan pot pie. And it's always a win when the kids and husband like it. I love the twist on the name. Thank you for your feedback. I appreciate it.

        Reply
    10. Linda M Piccotti

      December 21, 2020 at 6:12 pm

      5 stars
      Holy moley this is excellent! I used vegetable broth and a premade vegan pie crust. This filling is soooo good! Definitely a winner. I had some filling left over after filling a small pie plate so I put some in ramekins. Thanks again!

      Reply
    11. Helene Botos

      December 30, 2021 at 3:45 pm

      My daughter absolutely loves this comfort food! Great recipe, easy to make, and freezes, too.

      Reply
      • Kathy Carmichael

        December 30, 2021 at 3:59 pm

        Hi Helene, I'm so glad she likes the vegan pot pie. Thank you for your feedback. I appreciate it. Let me know if you try any other recipes. Happy New Year!

        Reply
    12. Lore

      April 01, 2022 at 9:05 am

      Have you ever made it with dough on bottom and top of filling? Love all your recipes

      Reply
      • Kathy Carmichael

        April 01, 2022 at 12:08 pm

        Hi Lore, I have not done the crust on the bottom, but that sounds fabulous. However, I make a vegetable strudel recipe using the same dough. https://www.kathysvegankitchen.com/vegetable-strudel/

        Reply
    13. Carol

      April 02, 2022 at 5:05 am

      Hi Kathy, at what stage is it best to freeze the dough and then do you just roll it out once thawed?

      Reply
      • Kathy Carmichael

        April 02, 2022 at 6:45 am

        Hi Carol, freeze the dough as soon as it is ready to use. Then, thaw completely overnight in the refrigerator before using.

        Reply
    14. Kelly D

      April 09, 2022 at 10:49 pm

      5 stars
      I agree this recipe is a bit time consuming, but it is SO SO good! Kathy, please open an oil free restaurant. I would put it on my bucket list. Your recipes are amazing!

      Reply

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    262 shares