vegan pot pie

This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust.

Vegan Pot Pie with Filo Crust

olive oil

broccoli

leek

carrots

oz green peas

oz crimini mushrooms

thyme (dried)

all-purpose flour

almond milk (see notes)

almonds

Dijon mustard

salt and pepper

cooking spray

Take the frozen filo out of the freezer at least an hour before beginning.

Start by making the filling. Cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a large skillet with a lug of olive oil and salt, over medium-high heat until softened for five to seven minutes. Add the thyme and green peas in the end and cook for one more minute until warm.

MAKE THE FILLING:

Make the béchamel (directly over the veggies). Add the oil and the flour over the veggies, mix, let it cook for a minute or two, then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Once the veggies are set in their creamy béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste. Reserve.

MAKE THE BÉCHAMEL SAUCE:

Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (lengthside) filo sheets for the base making a big rectangle, then spray with cooking spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.

MAKE THE FILO BASE:

Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic baking pan about 5 cm (2 inch) high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.

ASSEMBLE THE VEGAN POT PIE:

Bake in the oven on the lower level, at 180°C (350F) for 30 minutes or until the filo is lightly golden. Let cool down for 5 minutes before serving. Enjoy!

BAKE IT:

https://embed.mediavine.com/videos/c89qlgr0ujfadxighiy2

This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust.

A comfort food classic, made vegan! Vegan Pot Pie is ready in about an hour, and makes a delicious main dish for any holiday. I suggest making the pie crusts ahead of time, or use store bought vegan pie crusts to make this even easier!

Vegan Pot Pie

Double Recipe Easy Vegan Pie Crust

onion,

garlic cloves,

all purpose flour

vegetable broth

almond milk

mixed vegetables (carrots, corn, green beans, peas)

russet potato, chopped into small chunks

vegan "chicken"

salt,

Preheat the oven to 400 degrees F.

Make a double recipe of Easy Vegan Pie Crust. Split the dough in half.

Transfer half the pie crust dough to a 9-inch pie pan. Push it evenly into the pan, trim off any excess, and place in the fridge to cool while you make the filling.&nbsp;

Wrap the other ball of pie crust dough in plastic wrap and chill in the fridge as well.

For the Pie Crust

Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and saute until onion is translucent, 1-2 minutes.&nbsp;

Whisk in the flour, vegetable broth and unsweetened almond milk. Then add the mixed vegetables, potato and vegan chicken or tofu, if using. Simmer for 5-10 minutes, until the sauce thickens.&nbsp;

For the Filling

Pour the filling into the pie crust lined pan. Roll out the other pie crust on a lightly floured surface, and carefully cover the pie with it. Trim any overhang, and seal the edges with a fork or your fingers. Cut a few slits in the middle of the top crust.

Bake for 45 minutes, until the crust is golden brown. Cut, serve and enjoy!

The Rest

Looking for delicious healthy dinner ideas? This cozy vegetarian and vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust.

Best Vegan Pot Pie

salt

baking powder

sage

refined coconut oil (room temperature)

water

shallot

cannellini beans

olive oil, divided

sweet potato (about 1/2 pound)

onion

red bell pepper

baby bella mushrooms

garlic powder

smoked paprika

thyme

soy sauce

Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure 1/2 cup of room temperature coconut oil and then drop small blobs of the coconut oil into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.

Sprinkle 7 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.

Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans, shaking them dry. Place a medium skillet over medium-high heat and pour in olive oil until the bottom of the skillet is just covered. Add the shallot and beans to the skillet in a single layer. Cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy, then stir and cook without stirring for another 4 to 5 minutes until crispy and fully browned. Remove from heat and add a pinch of kosher salt.

Meanwhile, dice the sweet potato and Yukon gold potato into 1/2 inch cubes. Dice the onion. Dice the pepper. Slice the mushrooms.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sweet potatoes, Yukon gold potatoes, onion, pepper, and mushrooms. Cook, stirring frequently, until the potatoes are tender, about 10 minutes. When tender, reduce the heat to low. Add the spices and flour and stir until the vegetables are coated. Add the vegetable broth, soy sauce, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and add the crispy beans and shallots. Taste and adjust seasoning as desired.

Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes.

Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.

Bake for 20 to 25 minutes until golden and crispy. Remove from the oven and allow to cool for several minutes before serving.

Made this today and it was delicious! I loved the filling flavor, will definitely be making this again, thank you!

The best vegan chicken pot pie recipe with a savory, creamy filling complete with vegan chicken, and a super flakey plant-based crust on top. 

Recipe updated October 2021.

The Best Vegan Chicken Pot Pie

pie crust, OR store-bought crust/puff pastry

Salt & Pepper to taste *

tbsp salted vegan butter

yellow onion, diced

garlic,

celery, diced

carrots,

Yukon Gold potatoes, diced (about 4 cups)

tbsp flour

Bayleaf

poultry seasoning

tsp crushed dried rosemary

tsp white pepper

almond milk, unsweetened

non-chicken bouillon cube

peas, frozen (optional)

tsp salt

In a large pot, melt the vegan butter...

In a large pot, melt the vegan butter on medium heat. Add the onion and saute for 2 minutes to soften slightly.

Add the garlic, celery, carrots, and potato. Sautée...

Add the garlic, celery, carrots, and potato. Sautée the vegetables for 5-7 more minutes until they begin to soften.

Stir in the flour and cook for a...

Stir in the flour and cook for a minute. Then, add in the spices (bay leaf, dried thyme, rosemary, white pepper). 

Pour in the almond milk. Add the bouillon...

Pour in the almond milk. Add the bouillon cube and water. Stir until the bouillon dissolves. The mixture should begin to thicken after a few minutes. Simmer for about 10 minutes. Do not let the mixture come to a boil after the almond milk is added. 

Preheat the oven to 425F.

Add in the vegan chickens, peas, if using,...

Add in the vegan chickens, peas, if using, and any additional salt and pepper to taste. 

Prep your pie dish by spraying it with...

Prep your pie dish by spraying it with cooking spray and placing it on a baking tray. Pour the filling into the pie dish until just full. 

Roll out your pie crust into a circle...

Roll out your pie crust into a circle about 12 inches in diameter. Place the crust on top of the filling and crimp the edges. Cut an “x” in the center to help steam escape while cooking.

Brush the crust with some additional vegan butter...

Brush the crust with some additional vegan butter to help it brown.

Bake for 35-40 minutes until golden brown. If...

Bake for 35-40 minutes until golden brown. If the crust looks like it’s browning too much, place aluminum foil onto the pie until the cook time is complete.

This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.

Vegan Pot Pie with Spring Veggies

vegan butter

garlic, chopped small

fennel bulb, chopped

asparagus,

AP flour

bouillon, vegetable

saved water (from the potato/carrot blanching)

milk

whole grain mustard (or dijon)

sea salt

black pepper

peas

lemon juice

lemon

tarragon (or rosemary), roughly chopped

fresh chives, minced

puff pastry dough

Thaw puff pastry dough

Blanch

potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender.  Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water.  Set aside.

Sauté

 leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent.  Add asparagus and sauté a few minutes more.  (See notes about pan size.)

Add blanched veggies to the saute and mix.  Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter.  It&#8217;ll be lumpy but that will all smooth out.

Add the boullion (mixed with the reserved potato/carrot water) and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper.  Let the sauce come to a gentle boil.  Turn off the heat.

Add in peas, lemon juice, lemon thyme, tarragon and chives.  Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.

If needed, roll your puff pastry out to 1/8&#8243; thick.  Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage.  Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center.  Do any design you like!  This lightens crust, allowing it to lift more and bake evenly.  Brush with olive oil, or if not vegan, use an egg wash.

Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden.

Though the calendar says it is Spring time, our recent icy rain and dusting of snow belie the change of season.  As it was a sunny day today, I was inspired to pick up some fresh Spring vegetables and try this recipe for the first time.  What a delicious celebration of Spring!!  From the fresh peas to the tender asparagus, the fresh tarragon, and whole-grain mustard...  So, so good!  Sylvia--Thank you for sharing your recipes, inspiring quotes, and beautiful photography.

I've been making this recipe for YEARS, it's one of my favorites and I'm quite quick with it now since I know the ins and outs of how I like it.  My husband isn't a vegetable fan, but he always looks forward to pot pie night.
Anyways, I'm trying to acknowledge bloggers whose recipes I use more often. You've put so much work into writing this piece and crafting this recipe. I've been quietly using this page for several years and I'm thankful you did this.

For a sturdy (and free standing), toothsome and crispy crust--try hot water crust pastry. You can sub vegetable shortening for butter or lard with excellent results, but increase the seasoning in the  crust--we're using mushroom stock instead of water and adding thyme or savoury.  Works really well in straight sided ramekins--you can just tip out the whole cooked pie onto a plate for a lovely presentation, and we've used this crust in a large springform to make family sized free standing meat pies (but not with a large volume of gravy inside--seems too risky for the avg dinner!).  

Anyway, key is to work with this pastry while it is hot--it is very forgiving and easy to mould:  https://www.kingarthurbaking.com/recipes/hot-water-pastry-recipe

Loved it! Follow recipe exactly. I would probably thicken up the sauce a bit more but the flavors were wonderful!

This pot pie is delicious and easy to make. I wanted to add a little more protein but I didn’t have tofu on hand. I used cooked chicken instead. I know it’s not vegan , but my son was really happy ! He loves chicken !😊 Next time I thought that maybe to add white cannelloni beans could be an alternative to keep it vegan. I must try.

This is the best pot pie I've ever had.  My husband agrees.  Followed the recipe to the letter.   Amazing!  Thank you!

https://content.jwplatform.com/videos/gEbw70bq.mp4

Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this recipe vegan!

Veggie Pot Pie

3-Ingredient Pie Crust* (2.34)

yellow onion, small dice (about 1 cup) (0.41)

garlic cloves, minced (about 1 teaspoon) (0.24)

Tbsp flour (0.04)

vegetable broth (0.13)

salt (0.05)

bay leaf (0.15)

rosemary (0.03)

thyme (0.03)

sage (0.03)

tsp black pepper (0.02)

soy sauce (0.02)

Yukon gold potato, small dice* (about 1 cup) (0.27)

baby bellas, small dice (2.89)

oz frozen mixed vegetables (1.25)

egg,

Grease a pie pan with 1 tablespoon of butter. If you&#39;re using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you&#39;re ready to use it later.

Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.

Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.

Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.

Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.

To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.

Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.

Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.

Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.

Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.

Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

What&#39;s not to love about this comforting and utterly delicious vegan pot pie? Push your fork through crackly, crispy golden pastry to find an aromatic, herb-laced, creamy and savory stew with chunky veggies. Add tofu or sausage for a delicious protein boost. This pot pie is so easy too--anyone can make it. And it is soy-free and can be nut-free or gluten-free--so anyone can eat it!

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Top 14 vegan pot pie recipes from across the web

The most viewed vegan pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pot Pie with Filo Crust

Vegan Pot Pie

Best Vegan Pot Pie

The Best Vegan Chicken Pot Pie

Vegan Pot Pie with Spring Veggies

Veggie Pot Pie

The Best Vegan Pot Pie Recipe

Vegan Chicken Pot Pie

Mushroom Pot Pie

Creamy Vegan Pot Pie

Celebration Pot Pie with Pumpkin Bi...

Perfect Vegan Pot Pie

Vegan Mushroom Pot Pie

Sweet Potato Black Bean Chili With ...

The most viewed vegan pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine