Vegan Pot Pie

When the weather gets chilly, nothing tastes better than a piping hot vegan pot pie. As a kid, my mom used to buy frozen pot pies, which obviously weren’t vegan. But, I remember the comfort a pot pie brought after playing in the snow or on a cold winter evening. This year, however, I think I might serve vegan pot pies for Thanksgiving. 

Whenever I plan for the holidays, I always consider my guests as well as the weather. Usually, I make Vegan Mushroom Wellington or my Vegan Meatloaf, but this year I’m trying something new. And, when I try something new, I have practice and make sure it’s just right before I feed my hungry crew on Thanksgiving Day. 

WHAT INGREDIENTS DO YOU NEED TO MAKE THE BEST VEGAN POT PIE?

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 1/2 teaspoon if using dried)
• Rosemary (fresh 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 THE MUSHROOMS AND COOKING FIRST

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

The rest of the recipe, however, all cooks in one-pot, which makes for easy clean up. And who doesn’t love easy clean up?

HOW TO MAKE OIL-FREE ROUX FOR VEGAN POT PIES

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 vegetables cooking, the roux is made without any need for added fat.

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

PREPARING THE PIE CRUST FOR VEGAN POT PIES

In order 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. 

The size of the dough topper depends on the size and shape of your pot pie dishes. For this particular vegan pot pie recipe, I plan to use individual ramekins. As a result, I roll out the dough and cut circles 1/2 inch larger than the opening in my ramekins. 

Additionally, the pot pie can be cooked in a pie plate with a large single dough topper (also 1/2 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 1/2 inch larger than the original dish. 

VEGAN STORE-BOUGHT PUFF PASTRY FOR VEGAN POT PIE RECIPE

• 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

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 recipe. 

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.  

IF YOUR LOVE COMFORT FOODS LIKE VEGAN POT PIES, TRY THESE RECIPES

• 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

Yield: 6 servings

Vegan Pot Pie

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Plunge through the crispy crust on this oil-free vegan pot pie full of vegetables in a thick, creamy and savory vegan gravy made without any nuts or plant-milk. This vegan pot pie recipe is the perfect holiday meal or comfort food on a cold evening.

Print

Ingredients

MUSHROOMS

• 8 oz mushrooms, cut into 1/2-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
• 1/2 cup celery, diced
• 1/2 cup carrots, diced (frozen or fresh)
• 1/2 cup green beans (frozen or fresh)
• 1/2 cup corn (frozen or fresh)
• 1 15 ounce can cannellini beans, drained and rinsed
• 1 teaspoon thyme (fresh preferred but dried works 1/2 teaspoon if using dried)
• 1/2 cup dry white wine (a vegan variety)
• 3 cups organic vegetable broth 
• 1/2 cut fresh or frozen peas
• 2 cups chopped kale (or greens of choice)
• 1/3 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

1. Cut mushrooms and marinate them for at least 30 minutes
2. In a separate pan, saute the mushrooms with marinade; add a small amount of vegetable broth to avoid sticking
3. Remove mushrooms and set aside

POT PIE

1. Pre-heat oven to 400 degrees
2. Sauté onion and garlic until onions are translucent, about 2-3 minutes.
3. Add celery, potatoes, carrots, corn, green beans, peas, garlic, and thyme.
4. Sauté about 5-7 minutes or until veggies are tender.
5. Add wine and turn heat up to medium-high.
6. Cook wine down by turning down the heat and simmering for about 3-5 minutes, stirring often.
7. To make an oil-free roux, sprinkle flour over veggies slowly, whisking constantly for 30-60 seconds.
8. Stir in broth and beans, and add rosemary and bay leaves
9. Add pre-cooked mushrooms
10. Bring to a boil, cover, and then reduce to simmer for about 25 minutes, until potatoes are tender.
11. Discard bay leaves.
12. Add kale into the hot pie filling and stir until it wilts.
13. Taste for seasoning and add salt and pepper to taste
14. Cook for 3-4 minutes and remove from heat.
15. Now fill oven-safe ramekins with pot pie filling.
16. Using the thawed oil-free dough or puff pastry cut dough into circles 1/2 inch larger around the circumference of the ramekins or any dish you plan to use
17. Place one circle over each ramekin
18. Using extra dough, use a cookie cutter to add a little special shape (this step may be skipped)
19. Secure dough around the top, and using a knife cut four slits into the top of each dough circle in order to vent the pot pies before cooking.
20. Place in a 400-degree oven for 30-35 minutes until the dough is brown and crispy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Colgin Liquid Smoke, Natural Hickory, 4-Ounce
• 
  Anthony's Almond Flour Blanched, 2 lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
• 
  San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 301Total Fat 8gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 742mgCarbohydrates 79gFiber 15gSugar 8gProtein 20g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest