There are few things more satisfying than a slice of homemade pot pie. And thanks to this easy recipe, you can make a vegan pot pie recipe at home.
With ingredients like frozen mixed vegetables and puff pastry dough, this pie is ideal for quick weeknight dinners. The gravy also calls for a simple combination of vegetable broth, non-dairy milk, vegan butter, and flour.
Simply cook the filling on the stovetop, then pour it into a pie dish. Once topped with puff pastry and baked to perfection, you’ll have a tasty vegetable-packed pie.
Serve this vegan pot pie with leafy greens, Vegan Mashed Potatoes, or your favorite Vegan Soup.
Table of Contents
Key Ingredients
- Puff pastry. For a delightfully flaky crust, use puff pastry dough. Pepperidge Farms’ puff pastry is vegan. You can also use your favorite vegan pie crust dough recipe.
- Frozen mixed vegetables. This is the main ingredient of this pot pie’s filling. It’s a convenient option, but you can also use fresh mixed vegetables.
- Non-dairy milk. Non-dairy milk, along with flour and vegan butter, will make a creamy gravy. Be sure to use unsweetened plain non-dairy milk.
How to Make Vegan Pot Pie
This recipe for vegan pot pie is extremely forgiving, so it’s easy to customize. It’s also a wonderful dish to try if you’re new to vegan cooking. Here’s how to make it:
1. Preheat the oven to 400°F. In a large skillet, melt the butter. Cook the onions and mushrooms until tender, about 5 to 7 minutes. Add the garlic, herbs, salt, and pepper, then cook for another 30 seconds.
2. Add the flour and mix until fully dissolved. The onions and mushrooms should be coated and creamy.
3. Add the broth, non-dairy milk, and frozen vegetables.
4. Simmer until thick, about 12 to 15 minutes, stirring constantly. If the mixture seems too thin, simmer for a few more minutes. If the mixture seems too thick, add a bit of broth or non-dairy milk. Keep in mind that the gravy will thicken as it cools.
5. Transfer the vegetable-gravy mixture into a greased deep pie dish.
6. Add the puff pastry dough on top of the vegetable filling. You can trim the dough (which is square) to fit the circle pie dish, if you’d like. Press the edges of the dough with a fork and cut at least two slits into the top.
We used leaf pie dough cutters to create leaves out of the excess puff pastry dough. Of course, this is totally optional, but adds a festive touch to the pie.
7. Bake for 40 to 45 minutes, or until the puff pastry is golden brown and the filling is bubbling. Garnish with fresh herbs, if you’d like. Let cool slightly, then serve warm.
Recipe Tips, Variations, and Substitutions
- Add a plant protein. To make this pie even more filling, add 1 cup or so of vegan chicken or tofu. Just be sure to use a deep pie dish.
- Add potatoes. Add diced potatoes to the skillet when you add the broth, non-dairy milk, and frozen veggies.
- Place the pie dish on a baking sheet. If the filling reaches the top of your pie dish, place the dish on a baking sheet before putting it in the oven. The baking sheet will catch any gravy that drips over the edge.
Can I store the leftovers?
Yes, you can store the leftovers in the refrigerator for 3 to 5 days.
Can I freeze Vegan Pot Pie?
For best results, freeze the filling on its own for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator than arrange the pie as usual.
Serving Suggestions
- Vegan Mashed Potatoes — Mashed potatoes and pot pie make for the perfect match.
- Coconut Bacon — Sprinkle coconut bacon on top for a smoky crunch.
- Maple Glazed Carrots — This seasonal side dish pairs wonderfully with pot pie.
Vegan Pot Pie with Puff Pastry
Ingredients
- 1 frozen puff pastry thawed
- ¼ cup vegan butter
- ¼ cup all-purpose flour
- 4 garlic cloves
- 1 yellow or white onion diced
- ½ cup baby bella mushrooms sliced
- 3 cups frozen mixed vegetables
- 1 ½ cups vegetable broth
- 1 ½ cups plain non-dairy milk unsweetened
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F. In a large skillet, melt the butter. Cook the onions and mushrooms until tender, about 5 to 7 minutes. Add the garlic, herbs, salt, and pepper, then cook for another 30 seconds.
- Add the flour and mix until fully dissolved. The onions and mushrooms should be coated and creamy.
- Add the broth, non-dairy milk, and frozen vegetables.
- Simmer until thick, about 12 to 15 minutes, stirring constantly. If the mixture seems too thin, simmer for a few more minutes. If the mixture seems too thick, add a bit of broth or non-dairy milk. Keep in mind that the gravy will thicken as it cools.
- Transfer the vegetable-gravy mixture into a greased deep pie dish.
- Add the puff pastry dough on top of the vegetable filling. You can trim the dough (which is square) to fit the circle pie dish, if you’d like. Press the edges of the dough with a fork and cut at least two slits into the top.
- Bake for 40 to 45 minutes, or until the puff pastry is golden brown and the filling is bubbling. Garnish with fresh herbs, if you'd like. Let cool slightly, then serve warm.
Notes
- Pepperidge Farm’s Puff Pastry is vegan. However, you can also use your favorite pie crust dough.
- We used leaf pie dough cutters to create leaves out of the excess puff pastry dough. Of course, this is totally optional, but it adds a festive touch to the pie.
- If the filling reaches the top of your pie dish, consider place the dish on a baking sheet before putting it in the oven. The baking sheet will catch any gravy that drips over the edge.
- Remember that every oven is different. Keep a close eye on the puff pastry crust, especially as it nears the 40-minute mark.
- Store the leftovers in the refrigerator for 3 to 5 days.
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This came out so good! I didn’t have flour but I had coconut flour. I put a pastry sheet on top and bottom. Yummy
Love the idea of adding pastry on the top and bottom! Glad you enjoyed it ~