Go Back
–+ servings
vegan mushroom pot pie with slice taken out

Vegan Mushroom Pot Pie

A delicious and easy Vegan Mushroom Pot Pie recipe made with a simple vegan gravy, hearty vegetables and mushrooms, and topped with the perfect flaky homemade pie crust.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 330 kcal

Equipment

Ingredients
  

  • ½ Easy vegan pie crust recipe (or two layers frozen vegan pie crust, thawed)
  • 8 oz mushrooms
  • 1 medium onion
  • 2 large carrots
  • 3 stalks celery
  • 2 tbsp olive oil
  • ¼ cup all-purpose flour
  • 1 tsp thyme
  • ½ tsp sage
  • 1 tsp oregano
  • 1 tsp basil
  • 1 ¼ cup vegetable broth
  • ½ tsp black pepper
  • ½ tsp salt

Instructions
 

For the pie crust

  1. Mix dry ingredients on a flat work surface.
  2. Add vegetable shortening and knead until a uniform consistency is achieved.
  3. Add the cold water and knead again until a dough forms.
  4. Split the dough into 2 equal sized portions.
  5. Use a rolling pin to roll each portion to about 1/4 inch thick, and about 10 inches diameter.
  6. Use one crust to line the pie plate and set the second aside for the topping.

For the filling

  1. Preheat your oven to 425° Fahrenheit.
  2. Chop the onion, celery, mushrooms, and carrots.
  3. In a medium pot, saute the onion in olive oil (or vegan butter) for about 3-5 minutes until it begins to soften.
  4. Add carrots, celery, mushrooms, and spices to the pot and stir.
  5. Add the broth and bring the mixture to a boil. Let boil about 10 minutes or until the veggies are mostly fork-tender.
  6. Add the flour and stir constantly until mixture has thickened.
  7. Pour the mixture into the prepared pie crust.
  8. 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.
  9. 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.
  10. Serve and enjoy!

Notes

**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
 
  • 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).

Nutrition

Serving: 1serving**Calories: 330kcalCarbohydrates: 41gProtein: 5gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 319mgPotassium: 218mgFiber: 2gSugar: 12gVitamin A: 3170IUVitamin C: 4mgCalcium: 23mgIron: 1mg
Keyword dairy-free, easy, egg-free, nut-free
Tried this recipe?Let us know how it was!