This Vegan Vegetable Pot Pie is the best veganized comfort food for any holiday. Since becoming vegan, there have been many comfort foods I have missed, and chicken pot pie is one of them. Even the store-bought vegetarian versions were off-limits due to egg and milk ingredients. So, I decided to create my own.
I started with my Easy Vegan Pie Crust, adapted my Easy Vegan Gravy, added vegetables, and voila, a vegan pot pie was born.
Homemade pot pie from scratch sounds super intimidating, but I promise you, this recipe is super simple!
Why I 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!
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.
- Flour – All-purpose flour is the key to making the vegetable filling nice and thick.
- Spices – garlic, oregano, parsley, and onion powder are my go-to’s, but the added thyme is reminiscent of classic chicken pot pie.
- Salt & 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 Easy Vegan Pie Crust for this recipe, but you could easily use a pre-made vegan pie crust with excellent results. Here are a few of my favorite vegan pie crust brands.
How to Make Vegan Vegetable Pot Pie
Prep the Pie Tin
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.
Prep the Veggies
Next, chop all of your veggies and set them aside.
Sauté the onion in olive oil or vegan butter until it begins to soften, about 3-5 minutes. Then, 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 Filling
Next, add the broth and the potatoes and bring to a boil. Let boil for 10 minutes to allow 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.
Construct the Pie
Remove from heat and pour 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.
Time to Bake
Place in the preheated oven for 20 minutes, then cover with aluminum foil for the last 5 minutes to prevent the crust from burning.
Let cool for about 10 minutes before slicing and serving. Enjoy!
How to Store Vegan Vegetable Pot Pie
- 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 for about 1 week.
- Freezer: You could also freeze the already cooked pie in portions or whole, and it will keep for 6 months.
Tips for Making Vegan Vegetable Pot Pie
- 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).
Looking for more delicious vegan dinners? Try my Vegan Sweet Potato Chili or Roasted Chickpea Lemon Pasta.
Vegan Vegetable Pot Pie
Equipment
- Saute pan
- Rolling Pin
- Silicone baking sheet
- Aluminum foil
Ingredients
For the filling
- 1 cup Yukon Gold potatoes about 2-3 small potatoes
- 1 cup carrots, chopped about 2 medium carrots
- 1 cup celery, chopped about 2 stalks
- 1 small onion
- 1 ¾ cup vegetable broth
- ⅓ cup Olive oil or vegan butter
- ⅓ cup All-purpose flour
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the pie crust
- 2 cups All-purpose flour
- ¼ cup vegetable shortening
- 3 tbsp sugar
- ¼ cup cold water
- ⅛ tsp salt
Instructions
For the pie crust
- Mix dry ingredients on a flat work surface.
- Add vegetable shortening and knead until a uniform consistency is achieved.
- Add the cold water and knead again until a dough forms.
- Split the dough into 2 equal sized portions.
- Use a rolling pin to roll each portion to about 1/4 inch thick, and about 10 inches diameter.
- Use one crust to line the pie plate and set the second aside for the topping.
For the filling
- Preheat your oven to 425° Fahrenheit.
- Chop the onion, celery, and carrots. Peel and chop the potatoes into about 1" pieces.
- In a medium pot, saute the onion in olive oil (or butter) for about 3-5 minutes until it begins to soften.
- Add carrots, celery and spices to the pot and stir.
- Add the broth and potatoes and bring the mixture to a boil. Let boil about 10 minutes or until potatoes are mostly fork-tender.
- Add the flour and stir constantly until mixture has thickened.
- Pour the mixture into the prepared pie crust.
- Top with the second layer of pie crust, pinch the edges to adhere, and cut a few slits in the top of the crust to vent.
- Bake uncovered at 425° Fahrenheit for 20 minutes. Then, cover with aluminum foil (to prevent the crust edges from burning) and bake 5-10 more minutes.
- Serve and enjoy!
Notes
- Want to Make this Ahead of Time? You can construct this pie ahead of time and store it in the fridge for up to 24 hours before cooking.
- 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).
