Veggies Don't Bite

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The Best Vegan Gluten-Free Pot Pie

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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!

A piece of veggie pot pie on a plate with a fork next to it
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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!

Ingredients

This pie is actually quite simple. It uses nothing crazy or weird. Just real whole food ingredients!

Different colored bowls filled with veggies on a wooden surface

The base of this vegan pot pie is filled with veggies. You can switch it up with what you like, but I use:

  • Mushrooms
  • Carrots
  • Celery
  • Peas
  • Onion

The veggies are mixed with a dairy-free cream base made of:

  • Potato
  • Cashews
  • White beans
  • Milk

How to Make a Veggie Pot Pie

This is a pretty simple recipe, here are the steps:

  1. Make the creamy base. Top view of a blender with creamy potato salad sauce in it
  2. Sauté the veggies. Veggies being sautéed in a pan by a wooden spoon
  3. Mix the cream with the veggies. Wooden spoon mixing a creamy sauce into some veggies in a pan
  4. Add to your raw pie crust. Wooden spoon putting pot pie filling into a pie crust
  5. Add the top to the pie. Top view of a raw pie crust being put over the top of a pie
  6. Shape and cut slits in it to release heat. Top view of an unbaked vegetable pot pie in a pie dish
  7. Bake. Top view of a baked vegetable pot pie on a wooden surface
  8. Serve! A spoon scooping out vegetable pot pie from a pie dish

Serving ideas

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!

  1. 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.
  2. You can also use a store bought cream sauce.
  3. Use a frozen veggie mix for an extra short cut.
  4. You can use any veggies you prefer, just keep the overall amount the same.
  5. 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.
  6. 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!
  7. Store any leftover pot pie in an airtight container in the fridge.
  8. 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!
Top view of a fork getting a bite of vegetable pot pie

Common Questions

What is Pot Pie?

It’s a savory pie that has a bottom and top crust. They have a variety of fillings from meat based to plant-based.

What is vegan pastry made of?

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.

What store bought pie crust is vegan?

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!

Can you freeze pot pie?

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.

How long does pot pie last?

In the fridge it will last about 3-5 days. In the freezer 2-4 months!

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A piece of veggie pot pie on a plate with a fork next to it

The Best Vegan Gluten-Free Pot Pie

Sophia DeSantis
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6
Calories 317 kcal

Equipment

Ingredients
 
 

Creamy sauce:

  • 6 tablespoons cooked potato
  • 6 tablespoons raw cashews , see note
  • 6 tablespoons cooked white beans , rinsed and drained
  • 1 cup cashew milk , or other dairy free milk (can sub broth or water if desired)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic
  • ½ teaspoon sea salt

Filling:

  • 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

Optional:

  • Extra ¼ cup milk plus 1 tablespoon reserved creamy sauce to brush on top

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 317kcalCarbohydrates: 35gProtein: 12gFat: 17gSaturated Fat: 2gSodium: 493mgPotassium: 583mgFiber: 7gSugar: 7gVitamin A: 3787IUVitamin C: 15mgCalcium: 95mgIron: 3mg

Nutrition and metric information should be considered an estimate.

Keyword healthy pot pie, vegetable pot pie
Tried this recipe?Let me know how it was!
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