Vegan Vegetable Pot Pie

This Vegetable Pot Pie is packed with fresh veggies, a creamy sauce, and is super easy to customize. This comfort food classic is made with my Easy Vegan Pie Crust and an adapted version of Easy Vegan Gravy. This veggie pot pie is a super easy dish that will impress even the meat eaters in your life. 

This dish is perfect for the average week night or for special occasions. 

If you are looking for more easy vegan Holiday recipes, check out my Air Fried Brussels Sprouts, Maple Roasted Carrots, or Vegan Stuffed Acorn Squash with Wild Rice.

Why You’ll Love this Recipe

• Satisfying – This vegan pot pie uses potatoes in place of chicken for some substance, but you can customize it with whatever vegetables you’d like!
• Make ahead – You can make this pot pie from scratch in its entirety 24 hours in advance of baking it and it’ll still be perfect. 
• Easy – The washing, peeling, and chopping of the vegetables is the most complicated part of this recipe – it’s so easy!
• Customizable – Add more veggies like green beans, frozen peas, or add some vegan protein like cooked white beans or lentils. There are so many ways to make this pot pie your own!

 Ingredients

• Olive oil or vegan butter – I think the vegan butter adds a fair amount of flavor, but olive oil works if you don’t have vegan butter on hand.
• Onion – I prefer yellow onion, but shallot or red onion will work as well.
• Vegetable broth – Veggie broth or stock will work here. You can use water in a pinch, but the broth adds lots of flavor. 
• All-purpose flour – All-purpose flour is the key to making the vegetable filling nice and thick. Swap for cornstarch for gluten-free
• Spices – garlic, oregano, parsley, and onion powder are my go-to’s, but the added thyme is reminiscent of classic chicken pot pie. You can also use a dash of poultry seasoning for a meat-reminiscent flavor. 
• Salt & black pepper – If you use vegetable stock that is not low sodium, you can reduce the amount of salt if desired.
• Potatoes – I just really love Yukon gold potatoes. Russets or red potatoes would work just fine, but I would recommend boiling them for a few minutes before adding them to the rest of the vegetable mixture to ensure they soften completely.
• Carrots – A staple in any pot pie, but you could easily replace them with parsnips, another root veggie, or omit them entirely if desired.
• Celery – I added this to give a little greenery since I leave out the peas. You can keep it in or remove it, up to you!
• Pie crust – I used my Homemade Pie Crust for this recipe, but you could easily use a store-bought vegan pie dough or shaped crust with excellent results. If you are using a store-bought pie crust with its own tin, make sure to place it on a baking sheet before placing it in the oven for easy removal. 

Helpful Equipment

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

• Sauté pan or large skillet
• Pie pan or other baking dish (for crustless)
• Rolling pin (if making crust homemade)
• Sharp knife
• Pie shield or aluminum foil

How to Make This Easy Vegan Pot Pie

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

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 with the bottom crust, then set it aside.

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

Sauté the onion in olive oil or vegan butter over medium heat until it begins to soften, about 3-5 minutes. Next, add the chopped carrots, celery, and spices and continue to sauté for 2-5 more minutes over medium-high heat. I like to add the spices in this step to let their flavor seep into the veggies.

Next, add the broth and the potatoes and bring the mixture to a boil. Let it boil for 10 minutes to allow the potatoes and veggies to soften further. Lower to a strong simmer 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. 

If you are using cornstarch, you will want to mix the cornstarch with the room temperature vegetable broth before adding to the mixture. Cornstarch will not fully dissolve in warm or hot liquids, but clump up instead. 

Remove the mixture from heat and pour into the prepared pie tin. Place the top crust over the mixture 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 pie crust to allow venting while cooking.

Place the pie in the preheated oven for 20-25 minutes. Watch the crust closely toward the last 10 minutes of baking to ensure it does not burn. It should be lightly golden brown. If the crust is getting too dark, cover the edges with a pie shield or cover the whole pie with aluminum foil to prevent burning. 

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

Variations

• Make individual pot pies – Line small ramekins with the pie crust and portion out the mixture to make mini pot pies!
• Make a crustless pot pie – Put the prepared filling in an oven-safe casserole dish and top with pie crust or pieces of uncooked biscuit dough. 
• Use puff pastry – You can use a puff pastry sheet as the bottom or top crust of this pie. 
• Make it creamier – Add a dash of non-dairy milk or vegan heavy cream for a more creamy filling. 
• Make it cheesier – Add nutritional yeast or vegan cheese for a cheesy vibe to this pie. 

How to Store

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