This vegan pot pie is going to blow your mind! The gluten-free pie crust is incredible and the filling is so flavorful and easy to make!
So this one even blew me away. My pickiest eater ate HALF the pie. I’d be mad that he didn’t share, but dang. I nailed it!
This pie is actually quite simple. It uses nothing crazy or weird. Just real whole food ingredients!
The base of this vegan pot pie is filled with veggies. You can switch it up with what you like, but I use:
The veggies are mixed with a dairy-free cream base made of:
- White beans
How to Make a Veggie Pot Pie
This is a pretty simple recipe, here are the steps:
- Make the creamy base.
- Sauté the veggies.
- Mix the cream with the veggies.
- Add to your raw pie crust.
- Add the top to the pie.
- Shape and cut slits in it to release heat.
While this is an all encompassing meal, you can definitely serve it as part of a larger dinner. Here are some suggestions:
Tips and Tricks
This is a pretty full proof recipe, but here is some info to help you along the way!
- To make this extra fast, use a store bought crust. Just make sure to get a dough that has two pie crusts because you need one on top.
- You can also use a store bought cream sauce.
- Use a frozen veggie mix for an extra short cut.
- You can use any veggies you prefer, just keep the overall amount the same.
- To add extra protein add some chickpeas, or plant-based store bought meat alternative. You will need to reduce the amount of veggies a bit so you still keep the cream sauce to mix ratio the same.
- To prep this ahead, simple make the filling and roll out and shape the bottom pie dough. Store in the fridge in an airtight container or wrap in plastic until ready to use!
- Store any leftover pot pie in an airtight container in the fridge.
- To reheat, you can do it in the microwave or in the oven to gain back some crispness of the crust. Bake at the same temperature for about 5-10 minutes!
It’s a savory pie that has a bottom and top crust. They have a variety of fillings from meat based to plant-based.
There are a variety of ways to make it, from unique recipes like my vegan pie crust, to more traditional made of flour, water and oil.
If you want to take a short cut and buy a pie crust, the brands I have found to be vegan are: Wholly Wholesome, Mrs. Smith’s, Marie Calendars, and Kroger Simple Truth brand. But always look at the ingredients as things change!
Yes! I suggest either freezing the filling and pie dough separately and baking fresh, or putting the pie together and half baking it. Then freeze. Wrap in plastic once cooled completely then wrap in foil and store in a freezer safe bag.
In the fridge it will last about 3-5 days. In the freezer 2-4 months!
The Best Vegan Gluten-Free Pot Pie
- 1 vegan gluten-free pie crust recipe , make sure to use one that makes two or double it
- 1 cup chopped white or yellow onion
- ½ teaspoon sea salt
- Drizzle of oil or broth to saute if oil free
- 8 ounces crimini mushrooms , about 4 cups sliced
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Extra ¼ cup milk plus 1 tablespoon reserved creamy sauce to brush on top
- Preheat oven to 350 F/ 175 C.
- Put all creamy sauce ingredients into a blender and blend until nice and smooth. Reserve one tablespoon mixed with the ¼ cup milk on the side to brush pie if you choose. It is not needed, just will give an extra browning on the top.
- Sauté onions in oil (or broth) and salt until nice and caramelized. About 5-7 minutes.
- Add mushrooms, carrots and celery and sauté until mushrooms have released their liquid and it has mostly evaporated. About 5 minutes.
- Add peas and thyme. Cook 2-3 minutes.
- Add creamy sauce and cook until thickened. About 2-3 minutes.
- If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See post for photos.
- Put filling into raw pie crust. Top with second raw pie crust and cut slits in top. See post for photos.
- If you choose, brush with milk/creamy liquid.
- Bake for 45 minutes until nice and golden.
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
- If you are subbing broth or water for the milk, the end result may not be as creamy but will still have creaminess to it.
- This makes one pie, each serving is 1/6 of the pie.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.