Vegan Mushroom Pot Pie

This Vegan Mushroom Pot Pie recipe is perfect for your Thanksgiving holiday table or the average weeknight dinner. It comes together with simple ingredients and can be made fully from scratch in under one hour. It is a hearty main dish that the whole family will enjoy – even the meat eaters!

This recipe uses my homemade pie crust, but you can easily swap it for store-bought vegan pie crust or puff pastry crust. 

For another delicious vegan pot pie recipe, try this Vegetable Pot Pie.

For more great vegan meals for the holidays, try this Vegan Italian Wedding Soup, Roasted Chickpea Lemon Pasta, or Vegan Sweet Potato Gnocchi. 

Complete your holiday table with these easy vegan side dishes: Vegan Garlic Mashed Potatoes, Maple Roasted Carrots, or Air Fried Brussels Sprouts. 

Why You’ll Love This Recipe

• Easy and delicious – This recipe pairs earthy mushrooms with tender veggies and a delicious savory gravy all with simple ingredients.
• Holiday or any day – This pot pie is fancy enough to grace your holiday table, yet easy enough to make on a random Tuesday night. 
• Mix and match – You can easily swap out any vegetables that you don’t like or simply add more veggies. Chopped green beans, peas, or corn would be great easy additions to this pot pie. 

Ingredients 

• Vegan Pie Crust – My homemade pie crust uses all-purpose flour, vegetable shortening, salt, sugar, and water. You can easily use store-bought pie crusts or puff pastry crusts, just be sure to double check ingredients to meet your dietary needs. Swap gluten-free baking flour to make this crust gluten-free or use a gluten-free store-bought crust. 
• Fresh Mushrooms – I opted to use several different varieties of mushrooms for my recipe, but you can use any mushrooms that you like. Some of my favorite mushrooms to use in these recipes are porcini mushrooms, button mushrooms, and king oyster mushrooms. 
• Onion – Just 1 medium onion is used in this recipe
• Carrots – This recipe calls for 2 large carrots or about 1 cup of chopped carrots. 
• Olive Oil – You can swap for vegan butter for a little more flavor, but olive oil works just fine for sautéing the veggies.
• All-purpose flour – This is used as the thickener for the gravy. Swap with half the amount of cornstarch to make this recipe gluten-free. 
• Dried or fresh herbs – If you can get your hands on fresh parsley or fresh thyme, the flavors are unbeatable. Dried herbs work fine as well. 
• Vegetable stock or broth – You can use either vegetable stock or vegetable broth for this recipe. In a pinch, you can swap for water, but I would add more herbs and spices. 
• Salt and black pepper – Can’t forget these staples!

Helpful Equipment 

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• 9-inch pie tin – You can easily make this in any baking dish, but the quantities in this recipe work best for a pie tin.
• High-walled sauté pan
• Chef’s knife
• Cutting board

How to Make Vegan Pot Pie

Preheat the oven to 425 degrees Fahrenheit. 

If you are not using a pre-made pie crust, begin by making the pie crust and lining the pie tin, then set it aside.

Next, chop all of your veggies and set them aside.

Sauté diced onion in a large skillet over medium heat using olive oil or vegan butter until it softens, about 3-5 minutes. Add the chopped carrots, celery, and spices and continue to sauté for 2-5 more minutes. I like to add the spices early on to let them cook a bit and let their flavor seep into the veggies.

Make the Mushroom Filling

Next, add the broth and the mushrooms and bring to a boil. Let boil for 10 minutes to allow potatoes and veggies to soften further. Lower to medium-high heat and add the flour. Stir the mixture constantly until it thickens. If the heat is not high enough at this point, it will not thicken but watch carefully so that it does not burn.

The mixture is thick enough when you can move a spatula through the middle of the pan and the mixture takes a second or two to fill the space, as shown below.

Remove the pot pie filling from heat and pour it into the prepared pie tin. Top with a second layer of pie crust, and pinch the edges or use a fork to press down so they adhere to one another.  Cut a few slits into the top of the crust to allow venting while cooking.

If you are not using a non-stick pie tin, you’ll want to oil the edges of the pan so the crust does not stick. 

Time to Bake

Place the pot pie in the oven at 425 F for 20 minutes. The crust should begin to develop a nice golden brown color. Cover at least the edges of the pan with aluminum foil for the last 5-10 minutes to prevent the crust from burning.

Let cool for about 10 minutes before slicing and serving. Enjoy!

Variations on Vegan Mushroom Pot Pie

There are so many ways to make this vegan pot pie your own!

As mentioned before, you can use different varieties of mushrooms to change up the flavor and texture of this pie – try shiitake mushrooms or cremini mushrooms!

You could replace half the amount of broth with non-dairy milk (such as coconut milk or soy milk) to make this pot pie creamy. 

Add 2-3 Tbsp of nutritional yeast or soy sauce to the pot pie filling to give this pie more depth of flavor. 

Add more or different veggies such as green beans, corn, or even sweet potatoes.

Use store-bought puff pastry crust, or use whole wheat flour when making the homemade pie crust. 

How to Store Vegan Pot Pie

• Make ahead: You can construct this pie ahead of time and store it covered with plastic wrap in the fridge for up to 24 hours before cooking.
• Fridge: Once cooked, it will keep in the fridge for about 1 week when stored in an airtight container. Allow the pie to come to room temperature before storing. 
• Freezer: You could also freeze the already cooked pie in portions or whole, and it will keep for 6 months.

More Tips for Making

• Not Vegan? Add rotisserie chicken! Just make sure to adjust the other ingredients to have about 3 cups total of filling. 
• Looking to cut down prep time? Use a frozen vegetable mixture instead!
• Gluten-Free? Use cornstarch instead of flour to make this recipe gluten-free (make sure you are using a gluten-free crust as well).

FAQ: Vegan Mushroom Pot Pie