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Baked vegan pot pie in a white casserole dish.

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!

Course Main Course
Cuisine American
Keyword Vegan pot pie, vegan pot pie recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 1
Calories 3190 kcal

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees F.

  2. In a large pan, add two tablespoons of olive oil and raise the heat to medium-high.

  3. 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.

  4. Then deglaze the pan with 1 tablespoon of white wine vinegar.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Bake in a preheated oven at 400 degrees for 30 minutes or until golden brown.

  11. Remove from the oven and allow the pot pie to rest and cool for 15 minutes.

    Serve and enjoy!

Recipe Notes

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.

Nutrition Facts
Vegan Pot Pie Recipe
Amount Per Serving
Calories 3190 Calories from Fat 1836
% Daily Value*
Fat 204g314%
Saturated Fat 100g625%
Polyunsaturated Fat 16g
Monounsaturated Fat 77g
Sodium 1916mg83%
Potassium 4536mg130%
Carbohydrates 310g103%
Fiber 20g83%
Sugar 25g28%
Protein 51g102%
Vitamin A 1213IU24%
Vitamin C 86mg104%
Calcium 331mg33%
Iron 29mg161%
* Percent Daily Values are based on a 2000 calorie diet.