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This rustic vegan pot pie features hearty vegetables like mushrooms, carrots, and green peas cooked in a rich and creamy gravy. Topped with a crispy and flaky crust, this classic one-pot dish is easy to make and so comforting!
Made in just one pot in less than 1 hour, this vegan pot pie is comfort food at its best! Plus, you can easily make this as individual pot pies!
Ready to dig into the crispy golden-brown puff pastry to reveal the creamy and garlicky mushroom filling?
📘 What is a Pot Pie
A pot pie is a deep-dish pie that consists of a savory filling cooked in a gravy or sauce, and topped with a pie crust. There are many different variations of pot pies, some made with a double crust, single pie crust, or puff pastry.
Here, we will be making a plant-based version that is topped with a single layer of flaky puff pastry.
🍄 Ingredient Notes
This vegan pot pie recipe requires basic ingredients you probably already have on hand or can find easily. Here is what you will need:
- Onion and garlic – Feel free to substitute shallots for the onion.
- Carrot, celery, and green peas
- Mushrooms – I went with cremini mushrooms, but you can use chanterelles, oyster mushrooms, or a mix of different varieties.
- White wine – For a more complex flavor and a restaurant-style quality. If you don’t have any wine on hand, you can replace it with more vegetable broth (in that case, lower a little bit the amount of salt).
- Vegetable broth – Use low-sodium vegetable broth and then adjust the saltiness once the filling is cooked, this way it won’t be overly salty.
- Coconut milk – Optional, it adds creaminess and richness to the gravy. Feel free to use cashew cream or plant-based cream.
- Flour – To thicken the sauce. You can use all-purpose flour or your favorite gluten-free flour blend.
- Vegan pie crust – Both regular pie crust and puff pastry will work. I personally went with puff pastry for a crispier and flakier texture. You can use homemade pie crust or store-bought crust if you want to save time. If using store-bought, check the ingredients to make sure it is a vegan crust.
🥧 How to Make Vegan Pot Pie
- Sauté the aromatics. Cook the onion and garlic until fragrant and slightly golden brown.
- Add the vegetables. Next, add the carrots, celery, mushrooms, and green peas, and cook for a few minutes. Deglaze with soy sauce, white wine, and vegetable broth.
- Thicken the sauce. Add the flour and cook for 2 minutes or until the sauce thickens.
- Top with the crust and bake. Top the filling with vegan pie crust, brush with almond milk, and bake until golden brown!
Let the pie cool down for a few minutes before serving!
📔 Tips
- Prepare ahead of time. The mushroom filling can be prepared up to 2 days ahead of time. Keep in the refrigerator until ready to use.
- Season properly. Taste and adjust the seasonings of the mushroom filling before baking. It shouldn’t be bland and salty enough.
- Make it heartier. This vegan pot pie is incredibly versatile, you can add cooked potatoes, butternut squash, lentils, beans, crumbled tofu, or tempeh to make it even more filling.
- If you are using puff pastry: cut it about 1 inch larger than your pot or pie pan, as it will shrink a bit during baking.
- Double pie crust: You can also bake this pie as a double pie crust if you prefer to serve this as a sliceable pie.
🥗 What To Serve With This Pot Pie
This pot pie can be served as is, but it would also be delicious served with this Braised Fennel and Arugula Salad, Cauliflower Puree, or these Garlic Winged Beans!
💬 FAQ
Yes. You can transfer the filling into small oven-safe pots or ramekins and top each with the crust.
All kinds of crusts will work. You can use flaky pie crust, puff pastry, or even phyllo dough.
This pot pie will keep for up to 4 days in the refrigerator. Reheat covered with aluminum foil for 20-25 minutes in a 350°F (180°C) preheated oven.
If you are looking for a simple and comforting one-pot dish, you will be amazed by this pot pie! It’s incredibly hearty, savory, and perfect for chilly days!
🍲 More Comforting Vegan Recipes
Let me know in the comments if you try this recipe!
Vegan Mushroom Pot Pie
Ingredients
- 2 tbsp vegan butter
- 1 medium onion diced
- 3 cloves of garlic minced
- 1 carrot peeled and sliced
- 1 stalk celery finely diced
- 1/2 cup frozen green peas
- 14 ounces mushrooms of your choice quartered
- 1 tsp soy sauce
- 1/3 cup white wine
- 1/3 cup low-sodium vegetable broth
- 1/3 cup all-purpose flour
- 2 tbsp full-fat coconut milk or cashew cream, optional
- 1 tsp sugar
- 1/4 tsp ground black pepper
- 1/2 tsp dried thyme
- salt, to taste
- 1 vegan pie crust use puff pastry or regular pie crust
- 2 tbsp sweetened almond milk for brushing
Instructions
- Preheat oven to
400 °F (200°C). - In a 7.5-inch oven-safe pan, melt the vegan butter over medium heat. Once melted, add the onion and garlic. Sauté for 2-3 minutes or until golden brown.
- Next, add the sliced carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.
- Add the mushrooms and sauté for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.
- Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full-fat coconut milk if using, sugar, ground black pepper, and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce has thickened. Taste and adjust the saltiness as needed. Remove from heat and let cool for 15-20 minutes.
- Top the filling with a circle of cold pie crust or puff pastry. Slightly press the edges around the pan to make sure it is sealed. Using a knife, create 4-5 slits in the center of the crust. Brush the crust with the almond milk and bake for 30-35 minutes or until golden brown.
- Let the pie cool down for 10 minutes before serving.
Notes
- Prepare ahead of time. The mushroom filling can be prepared up to 2 days ahead of time. Keep in the refrigerator until ready to use.
- Season properly. Taste and adjust the seasonings of the mushroom filling before baking. It shouldn’t be bland and salty enough.
- Make it heartier. This vegan pot pie is incredibly versatile, you can add cooked potatoes, butternut squash, lentils, beans, crumbled tofu, or tempeh to make it even more filling.
- If you are using puff pastry: cut it about 1 inch larger than your pot or pie pan, as it will shrink a bit during baking.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Just tried your Pot Pie recipe. My family loved it. Thanh you Thomas for your sharing!
Glad you and your family loved it, Tommy!
You (both) have such wonderful and creative recipes – thank you for sharing your skills and knowledge with others
Sincerely,
Cheryle
Thank you so much for your kind words Cheryle 😉
Can’t wait to try this recipe! Perfect for a chilly fall supper!
Hope you will like it Nancy!