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    Home / Recipes / Vegan Entrees

    Vegan Pot Pie

    Published: Jan 27, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Plunge through the crispy crust of this 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.

    vegan pot pie recipe on a table.

    Nothing tastes better than a piping hot vegan pot pie on a cold evening. 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 vegan pot pie recipe is a keeper. 

    Jump to:
    • Vegan Pot Pie Ingredients
    • Vegan Pot Pie Recipe Ingredient Substitutions
    • Marinating/Cooking Mushrooms
    • How to Make Oil-Free Roux
    • Preparing Oil-Free Pie Crust
    • Vegan Store-Bought Puff Pastry Options
    • Cooking Vegan Pot Pies
    • Recipe FAQs
    • Tips
    • Vegan Recipes to Enjoy All Year Round
    • 📖 Recipe
    • 💬 Reviews

    When planning meals, I consider my family, guests, and the weather. Usually, I prepare vegan mushroom wellington, vegan meatloaf, or vegetable strudel when it's cold, but I decided to try something new. And, when I try something new, I have to practice and ensure it's just right before I feed my hungry crew. 

    Vegan Pot Pie Ingredients

    Pot pie filling vegetables: corn, peas, carrots, green beans, celery, potatoes and rosemary.

    Marinated Mushrooms

    The secret to savory mushrooms is to marinate them first and saute them before adding them to the pie filling.

    • Mushrooms: I prefer baby portobello mushrooms because they are firmer and meatier.
    • Garlic: Choose fresh garlic cloves whenever possible for the best depth of flavor.
    • Soy Sauce: Soy sauce provides an umami flavor to teh mushrooms.
    • Liquid Smoke: I used hickory-flavored liquid smoke to enhance the flavors of the marinade.

    Pot Pie Filling

    • Yellow Onion: Yellow is the ideal variety for caramelizing. When you are sauteing onions to build the flavor as a base for your dish 
    • Garlic: Fresh garlic cloves minced tastes the best when combined with yellow onions.
    • Celery: The celery gives the vegan pot pie recipe freshness while maintaining a bit of crunch.
    • Carrots: I chose heirloom organic carrots, because of their variety of color and taste.
    • Green Beans: I love green beans in a pot pie because they remain crispy and add texture to the recipe.
    • Peas: Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis
    • Corn: Corn isn't in season, so I used frozen corn.
    • Chopped Kale: I love chopped kale in any hot dish because it maintains its crunch without being as harsh as it is fresh.
    • Cannellini Beans: These white beans are a lovely addition to the pot pie.
    • Thyme: Fresh thyme is preferred but dried works, but use ½ of a teaspoon if using dried.
    • Rosemary: I love the fresh taste of rosemary in any savory dish. I have a giant bush that grows in my yard all year round.
    • Dry White Wine: Choose any vegan variety; I use chardonnay. I buy tiny bottles to use for cooking. For an alcohol-free option, see the substitutions below.
    • Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use it so often.
    • Flour: Choose gluten-free or regular flour; I used chickpea flour because I enjoy its texture.
    • Baby Gold Potatoes: Baby gold potatoes are buttery and wonderful.
    • Bay Leaf: Because of their woody, herbal flavor, bay leaves are most often used to impart subtle notes to slow-cooked dishes like soups, stews, and sauces.
    • Sea Salt: Because it goes through less processing, sea salt can be crunchier and sharper in flavor than iodized salt. However, sea salt may lose its flavor and color when cooked or dissolved, and it tastes less “salty” than table salt, due to the presence of extra minerals.
    • Fresh Ground Black Pepper: Fresh ground pepper is a fresh and robust alternative to pepper already ground.

    Vegan Pot Pie Recipe Ingredient Substitutions

    • White onions or shallots replace yellow onions in recipes.
    • For a quicker option, cook the mushrooms with the other ingredients and skip the marinating process.
    • Use frozen vegetables in a variety bag for cost as well as a time saver with chopping.
    • Choose any combination of vegetables preferred.
    • For an alcohol-free option, use lemon juice or vinegar in place of the wine.
    • Liquid aminos or Tamari replace soy sauce as a gluten-free option.
    • The rule for substituting fresh herbs for dried herbs is to use three times the amount of chopped fresh herbs for the dried herbs called for in a recipe (and vice versa). So, if your recipe calls for 1 teaspoon of dried basil, you can substitute 3 teaspoons (or 1 tablespoon) of fresh chopped basil.

    Marinating/Cooking Mushrooms

    Marinated mushrooms cooking in a skillet on the stove

    I suggest marinating and cooking the mushrooms separately to provide a firmer structure. As a result, the mushrooms act as a meat component. For a quicker option, skip the marinade and add the mushrooms to the pot with the other vegetables.

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

    How to Make 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, roux can be easily made without both. The roux is made without added fat by adding small amounts of gluten-free or regular flour into vegetable cooking.

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

    Preparing Oil-Free Pie Crust

    Dough rolled out on the counter with a rolling pin, and four small stars were cut out with extra dough.

    Roll out one sheet of vegan pasty dough to top each vegan pot pie with a crispy crust. If you are looking for an oil-free option, try oil-free pizza dough or use a vegan pastry dough in your grocery store's freezer. 

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

    Pour the pot pie filling in a ramekin on the table.

    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. 

    One ramekin full of pie filling, and one ramekin with dough over the top of the ramekin.

    For another option, cook the pot pie 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 Options

    • 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

    Dough on top of the oven safe ramekins with knife holes int eh top and cut out stars with additional dough.

    Because I generally meal prep everything, vegan pot pies are no different. The filling, for instance, can be prepared ahead of time. In the same way, make the dough and freeze it to use for a variety of recipes. 

    Furthermore, whenever 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.  

    Two pot pies cooked on a baking sheet on the counter.

    Recipe FAQs

    Are frozen vegetable pot pies vegan?

    No; however, some brands make vegan pot pies.

    Can vegans eat puff pastry?

    Yes, vegans can eat puff pastry if it contains plant-based products.

    Are pot pies healthy?

    Classic Vegetable Pot Pie is not necessarily considered “healthy” as it is high in calories, carbs, fats, and sodium. However, you can try a healthier version at home. This version skips the oil and plant-based milk and is full of vegetables in a dairy-free and oil-free whole-wheat pie crust.

    Eating a vegan pot pie with a fork on the table.

    Tips

    • I always make several batches of oil-free pizza dough in advance and freeze it, so I have it for various recipes like vegan pot pies.
    • When using frozen dough, thaw it overnight in the refrigerator for the best results.
    • Make the filling ahead of time to make meal prep easier.
    • Choose a bag of frozen organic vegetables such as Cascadian Farms Organic Mixed Vegetables as a quick and easy alternative for chopping and using fresh vegetables.
    • If preparing for a special occasion, use a small cookie cutting and cut small shapes to decorate the vegan pot pies.
    • To reheat pot pies without drying them out, preheat your oven to 300 F. Cover the pot pie with aluminum foil. Bake your vegan pot pie for 15 minutes, then remove the aluminum foil. Then, bake for another 10-15 minutes until the filling is heated and the crust flaky.
    • Leftover vegan pot pie will last in the fridge for up to 5 days, stored in an airtight container.
    • Freezing Instructions: The unbaked or baked pot pie freezes well for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as directed or until it's warm.

    This vegan pot pie recipe is terrific for a weeknight meal or as a beautiful holiday meal!

    Vegan Recipes to Enjoy All Year Round

    • Vegan Meatloaf
    • Vegan Crunchwrap Supreme
    • Vegan Goulash
    • Vegan Drunken Noodles

    If you love vegan pot pies, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    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, 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.
    4.95 from 17 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 369 kcal

    Ingredients
      

    Mushrooms

    • 8 ounce 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
    • 15 ounces 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
     

    Marinating and Cooking the 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.

    Making the Pot Pie

    • Preheat oven to 400 degrees.
    • Sauté the onions and garlic until the onions are translucent, about 2-3 minutes.
    • Add the celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.
    • Sauté for about 5-7 minutes or until veggies are tender.
    • Add the dry white wine and turn the heat up to medium-high.
    • Cook wine 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 the pre-cooked mushrooms.
    • Bring to a boil, cover, and then simmer for about 25 minutes, until potatoes are tender.
    • Discard the bay leaves.
    • Add the kale to the hot pie filling and stir until it wilts.
    • Taste and adjust the 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.

    Notes

    • I always make several batches of oil-free pizza dough in advance and freeze it, so I have it for various recipes like vegan pot pies.
    • When using frozen dough, thaw it overnight in the refrigerator for the best results.
    • Make the filling ahead of time to make meal prep easier.
    • Choose a bag of frozen organic vegetables such as Cascadian Farms Organic Mixed Vegetables as a quick and easy alternative for chopping and using fresh vegetables.
    • If preparing for a special occasion, use a small cookie cutting and cut small shapes to decorate the vegan pot pies.
    • To reheat pot pies without drying them out, preheat your oven to 300 F. Cover the pot pie with aluminum foil. Bake your vegan pot pie for 15 minutes, then remove the aluminum foil. Then, bake for another 10-15 minutes until the filling is heated and the crust flaky.
    • Leftover vegan pot pie will last in the fridge for up to 5 days, stored in an airtight container.
    • Freezing Instructions: The unbaked or baked pot pie freezes well for 2-3 months. Allow it to thaw overnight in the refrigerator, then bake as directed or until warm.

    Nutrition

    Serving: 6gCalories: 369kcalCarbohydrates: 73gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 625mgPotassium: 726mgFiber: 10gSugar: 9gVitamin A: 4433IUVitamin C: 43mgCalcium: 140mgIron: 5mg
    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/

    More Vegan Entrees

    • Asian Pasta Salad Recipe
    • Vegan Carrot Soup
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    • Tabouli Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. Anonymous

      October 31, 2020 at 7:05 pm

      5 stars

      Reply
    11. Anonymous

      October 31, 2020 at 6:43 pm

      5 stars

      Reply
    12. Anonymous

      October 31, 2020 at 3:01 pm

      4 stars

      Reply
    13. Anonymous

      October 31, 2020 at 1:32 pm

      5 stars

      Reply
    14. Anonymous

      October 28, 2020 at 11:15 pm

      5 stars

      Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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