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.
What ingredients are in the best vegan pot pie?
- Soy sauce or Tamari
- Liquid smoke (I used hickory flavor)
Pot pie filling
- Yellow or white onion
- 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.
Preparing the oil-free pie crust
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.
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.
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
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.
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.
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
- 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
- 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
- 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.
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! 🙂