This Vegan Pot Pie Recipe is really easy to make and comes together with only 15 minutes of prep. Filled with a creamy veggie filling and then topped with a vegan puff pastry this veggie pot pie with be a huge hit!Jump to Recipe
Pot pie is a classic comfort food in my opinion and this vegan pot pie checks the classic comfort food box. This veggie pot is so easy to make and it’s topped with puff pastry.
I hope you love this butter and flaky top as much as we do! Let’s get to making this pot pie.
Table of contents
Ingredients to make vegan pot pie
You will need the following ingredients:
- Olive oil (or water if you prefer no oil to saute): For this recipe, we use extra virgin olive oil. You can use any variety of olive oil.
- Sweet onion: Sweet is our preferred onion for this recipe. You can also use a yellow or white onion.
- Fresh garlic cloves: If fresh garlic is not available you can use pre-minced garlic from a jar.
- White wine vinegar: White wine vinegar allows for a clear deglazing of the pan and brings in a nice flavor profile. If white wine vinegar is not available, you can use ¼ cup of white cooking wine.
- Russet potatoes: Russet is a hearty potato that cooks well for this recipe. You can also use yellow, red, or Idaho.
- Mixed vegetables: Frozen or canned can be used in this recipe. If using canned, be sure to drain and rinse before adding to the recipe.
- Poultry seasoning: This seasoning brings in the poultry flavors that we love so much about this recipe. It gives this pot pie its best savory spice.
- Black pepper
- Kosher salt: Instead of making food salty, kosher salt enhances the flavor of this recipe.
- Onion powder
- Celery seed
- Low sodium vegetable broth: This recipe is best when using a low sodium vegetable broth so that you can control the sodium content as you create this delicious dish.
- Coconut milk: coconut milk adds so much creaminess and thickness to this recipe. You may substitute other types of non-dairy milk for coconut milk. You may need to add additional flour to the recipe if omitting coconut milk to add thickness to the sauce.
- All-purpose flour: All-purpose is a great flour for cooking. You may substitute almond flour or whole wheat flour for all-purpose flour.
- Cooking spray: Using spray keeps the puff pastry from sticking to the sides of the casserole dish. If you are avoiding oil, you may eliminate this in step 7.
- Vegan puff pastry: Pepperidge Farms is a vegan option.
You will need the following supplies:
- Kitchen knives
- Mixing bowls
- Measuring cups and spoons
- Medium to large saute pan
- Wooden spoon
- Cutting board
- Rolling pin
- 13 x 9 (or similar) casserole dish
- Spatula (to serve)
How to make this vegan pot pie recipe?
This recipe takes just 15 minutes of prep. Here’s how to make this vegan pot pie:
How do I store my Vegan pot pie?
You may store your leftover pot pie in an airtight container for up to 4 days. Reheat in the oven or air fryer for best results.
You may also freeze your leftover pie or the entire pot pie but ensure it’s completely cooled first.
Can I make substitutions?
You may substitute other non-dairy milk for coconut milk. You may need to add additional flour to the recipe if omitting coconut milk to add thickness to the sauce.
Feel free to use yellow gold or your favorite potato variety as a substitution for russet. Sweet potatoes would be a great addition to this dish as well!
Feel free to add or substitute any of your favorite veggies in addition to or instead of the mixed vegetables.
Substitute almond flour or whole wheat flour for all-purpose flour.
You may substitute ¼ cup of white wine in place of the white wine vinegar.
other comfy vegan recipes
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Vegan Pot Pie Recipe
This Vegan Pot Pie Recipe is really easy to make and comes together with only 15 minutes of prep. Filled with a creamy veggie filling and then topped with a vegan puff pastry this veggie pot pie with be a huge hit!
- 2 tbsp Olive oil (or water to no oil saute)
- 1 medium Sweet onion
- 4 cloves Garlic minced
- 1 tbsp White wine vinegar
- 4 small Russet potatoes diced
- 2 1/2 cups Mixed vegetables (frozen or canned)
- 1 tsp Poultry seasoning
- 1 tsp Black pepper
- 1/2 tsp Kosher salt
- 1/2 tsp Onion powder
- 1/4 tsp Celery seed
- 2 cups Low sodium vegetable broth
- 1 can Coconut milk
- 1/4 cup All-purpose flour
- Cooking spray
- 1 sheet Vegan puff pastry
Preheat the oven to 400 degrees F.
In a large pan, add two tablespoons of olive oil and raise the heat to medium-high.
Add diced onions and saute until they are translucent about 2-3 minutes. Next, add minced garlic and saute for about 30 seconds or until the garlic is fragrant.
Then deglaze the pan with 1 tablespoon of white wine vinegar.
Next, add diced potatoes, 2 ½ cups of mixed vegetables, 1 teaspoon poultry seasoning, 1 teaspoon black pepper, ½ teaspoon of kosher salt, ½ teaspoon onion powder, and ¼ teaspoon celery seed.
Stir continuously and cook for another 3 minutes.
Add 2 cups of low sodium vegetable broth and raise the heat to create a slow boil.
Once the liquid comes to a slow boil add one can of coconut milk and ¼ cup of all-purpose flour. Lower heat and simmer uncovered for 20 minutes.
Stir occasionally as the potatoes and vegetables will start to soften and the sauce will start to thicken. Do not allow it to burn or stick to the pan.
Lightly spray a 13 x 9 casserole dish with cooking spray. Then pour the mixture into the 13 x 9 casserole dish and set it aside to rest.
Prepare puff pastry as directed on the package. You may have to roll out the pastry on a lightly floured surface to fit your specific casserole dish.
Gently lay your puff pastry over the slightly cooled mixture in the casserole dish. Trim the excess pastry and press or crimp the sides of the pastry to create a seal with the casserole dish. This will help ensure the liquid won’t seep out around and on top of the crust.
Bake in a preheated oven at 400 degrees for 30 minutes or until golden brown.
Remove from the oven and allow the pot pie to rest and cool for 15 minutes.
Serve and enjoy!
Pro tip: whisk coconut milk in a separate bowl until smooth before adding.
Pro tip: use your favorite cookie cutter to create some fun designs with the remaining scraps of puff pastry.
You may eliminate using cooking spray if you are avoiding oil. It is used in this recipe to prevent the puff pastry from sticking to the sides of the casserole dish.
Allow the steam to subside and the mixture to cool a bit before adding puff pastry to help avoid a soggy bottom.