This easy Vegan Pot Pie is the ultimate comfort food! The cozy dish is made directly in an oven-safe skillet, topped with a fuss-free flaky puff pastry topping, and baked until golden and creamy. Easy enough for weeknight dinners,...
This easy Vegan Pot Pie is the ultimate comfort food! The cozy dish is made directly in an oven-safe skillet, topped with a fuss-free flaky puff pastry topping, and baked until golden and creamy. Easy enough for weeknight dinners, yet impressive enough for special occasions!
During the colder fall and winter months, we’re always looking for the coziest vegan dinner recipes that are both wholesome and delicious. And while we love our creamy vegan soup recipes (especially this Vegan Broccoli Cheddar Soup and this Creamy Vegan Clam Chowder!), we wanted to make a main course that was just as rich and creamy, yet even more decadent with a buttery, flaky topping.
Introducing the best vegan and vegetarian pot pie recipe. Not only have we veganized the classic main course, but we’ve made the traditional recipe even easier with a simpler “flaky crust.” It’s so simple and flavorful, that you’ll want to add it to this week’s meal plan immediately!
Looking for a pot pie recipe made with biscuits? Try our Skillet Biscuit Pot Pie!
Ingredients You’ll Need
Puff pastry: Instead of the traditional flaky pie crust, we prefer to top our pot pie with flaky puff pastry. It’s much faster than a homemade pie crust, and you don’t have to worry about a soggy bottom crust! Use any store-bought vegan puff pastry sheets of choice.
Aromatics: You’ll need a classic blend of onion, celery, and garlic to create a flavorful foundation for the pot pie filling.
Russet potato: We used about 1/2 of a medium-sized russet potato that has been peeled and diced, but you could also use a medium-sized Yukon gold potato or a full russet potato if it is on the smaller side.
Spices: Dried thyme, sage, and rosemary add depth of flavor and bring the flavor of the filling to life! If you happen to have fresh herbs on hand, feel free to opt for a full tablespoon of freshly chopped thyme and a 1/2 tablespoon of sage and rosemary.
Flour: All-purpose flour is used to thicken the filling into a rich and creamy consistency. We have not tested a gluten-free version of this recipe.
Vegan chicken broth: We loved the added savoriness vegan chicken broth added to the filling, but you can also use any vegan broth of choice, with additional salt to taste. Classic
vegetable broth or vegetable stock will work just fine!
Non-dairy milk: Any unsweetened, plain plant-based milk of choice. For the creamiest consistency, we’d recommend thicker non-dairy milk such as
Homemade Almond Milk or cashew milk, soy milk, oat milk, or even coconut milk.
Vegetables: We used a cup of freshly chopped broccoli and a cup of mixed frozen vegetables. If desired, you can use 2 cups of mixed frozen vegetables or 2 cups of any diced fresh vegetables of choice in the creamy filling! Button mushrooms, green beans, carrots, peas, and finely chopped spinach or kale would all be delicious!
Equipment Needed
Large oven-safe skillet
Spatula
Whisk
Rolling pin
Sharp knife
Baking sheet
How to Make Vegan Pot Pie
Sauté the aromatics. Heat a large, oven-safe skillet over medium heat and add in the vegan butter. Once the butter has melted, add in the onions, celery, and salt. Sauté for 5 minutes, stirring frequently.
Add the potatoes and dried herbs. Once the aromatics are softened, add the diced potato garlic, thyme, sage, and rosemary. Cook, stirring occasionally for 3 minutes.
Add flour. Add in the flour and mix until fully combined. Let cook for 2 minutes, or until the flour is hydrated.
Gradually add the liquids. Slowly pour in the vegan chicken broth and non-dairy milk, mixing as you go, until combined.
Add vegetables. Lastly, add in the remaining filling ingredients (broccoli florets, mixed vegetables, nutritional yeast, and fresh parsley).
Simmer until thickened. Mix everything to combine, then simmer on medium-low for about 3 minutes, or until thickened. Once ready, remove from the heat and season with salt and black pepper to taste.
Prepare the puff pastry. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut the pastry into sixteen 3-inch squares.
Top the pot pie. Arrange the puff pastry squares on top of the vegan pot pie mixture so that they are slightly overlapped and covering the top of the pot pie.
Bake. Place the pot pie on a rimmed baking sheet, and bake the vegan pot pie for 35-45 minutes, or until the pastry is puffed up evenly golden brown, and bubbly around the edges from the creamy sauce.
Enjoy! Let the vegan pot pie casserole cool for at least 20 minutes before slicing and serving, as desired.
Serving Suggestions
This cozy vegan pot pie is hearty enough to serve on its own but is delicious served with simple sides such as this Brussels Sprouts Caesar Salad or your favorite Roasted Vegetables like this Pan Fried Asparagus or even Grilled Corn on the Cob.
Recipe FAQs
Is this vegan pot pie recipe freezer-friendly? If you’d like to freeze this recipe, we’d recommend freezing the filling separately. Then when ready to make, let the filling thaw overnight in the refrigerator before transferring to a skillet and covering with fresh pastry squares. Freezing cooked pot pie is not recommended!
Can I add protein to my vegetable pot pie? Sure! If you want to make a vegan chicken pot pie, we’d recommend adding 1/2 a can of drained and rinsed chickpeas or white beans or using about 2 ounces of dry soy curls that have been rehydrated in vegan chicken broth.
Can I make this recipe into individual pot pies? We have not tested making this pot pie into individual pot pies, but it should work with a lower baking time.
Instead of baking directly in the large skillet, grease individual ramekins of choice and divide the pot pie filling between each ramekin. Top each with puff pastry until well covered and bake the mini pot pies for about 25 minutes, or until the pastry is puffed up, evenly golden brown, and bubbly around the edges.
Storage Instructions
Cool the pot pie to room temperature, then store leftovers in an airtight container in the refrigerator for up to 5 days. Alternatively, store the leftover vegan pot pie directly in the skillet tightly covered with plastic wrap.
Leftovers will reheat best in the microwave, or the oven, covered with foil, until warmed through, about 15-20 minutes depending on the serving size.
More Vegan Dinner Recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Pot Pie Recipe
Author: Sweet Simple Vegan
Total Time: 1 hour 30 minutes
Yield: About 6 servings
Diet: Vegan
Description
This easy Vegan Pot Pie is the ultimate comfort food! The cozy dish is made directly in an oven-safe skillet, topped with a fuss-free flaky puff pastry topping, and baked until golden and creamy. Easy enough for weeknight dinners, yet impressive enough for special occasions!
1 sheet puff pastry
1/3 cup vegan butter
1 medium onion, finely diced
2 ribs celery, finely diced
1 teaspoon salt
½ medium russet potato, peeled and diced
4 cloves garlic, finely minced
1/2 teaspoon dried thyme
¼ teaspoon ground dried sage
¼ teaspoon dried rosemary
½ cup all-purpose flour
2 cups vegan chicken broth
1 cup non-dairy milk
2 tablespoons fresh parsley, chopped
2 tablespoons nutritional yeast
1 cup (
88g) broccoli, chopped into small pieces
1 cup mixed frozen vegetables
Black pepper
Equipment Needed
Large oven-safe skillet
Spatula
Whisk
Rolling pin
Sharp knife
Baking sheet
Cook Mode
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Thaw puff pastry. Remove puff pastry from the freezer and allow it to thaw according to package directions.
Sauté the aromatics. Heat a large, oven-safe skillet over medium heat and add in the vegan butter. Once the butter has melted, add in the onions, celery, and salt. Sauté for 5 minutes, stirring frequently.
Add the potatoes and dried herbs. Once the aromatics are softened, add the diced potato, garlic, thyme, sage, and rosemary. Cook, stirring occasionally for 3 minutes.
Add flour. Add in the flour and mix until fully combined. Let cook for 2 minutes, or until the flour is hydrated.
Gradually add the liquids. Slowly pour in the vegan chicken broth and non-dairy milk, mixing as you go, until combined.
Add vegetables. Lastly, add in the remaining filling ingredients (broccoli florets, mixed vegetables, nutritional yeast, and fresh parsley).
Simmer until thickened. Mix everything to combine, then simmer on medium-low for about 3 minutes, or until thickened. Once ready, remove from the heat and season with salt and black pepper to taste.
Prepare the puff pastry. Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut the pastry into sixteen 3-inch squares. Brush each square with almond milk.
Top the pot pie. Arrange the puff pastry squares on top of the vegan pot pie mixture so that they are slightly overlapped and covering the top of the pot pie.
Bake. Place the pot pie on a rimmed baking sheet, and bake the vegan pot pie for 35-45 minutes, or until the pastry is puffed up evenly golden brown, and bubbly around the edges from the creamy sauce.
Enjoy! Let the vegan pot pie casserole cool for at least 20 minutes before slicing and serving, as desired.
Notes
Puff Pastry: If you don’t want to cut the puff pastry, cover the pot pie with the rolled-out thawed puff pastry sheet and tuck it in along the edges of the pan. Cut a few slits in the pastry to allow steam to vent.
Freezing: We’d recommend freezing the filling separately. Then when ready to make, let the filling thaw overnight in the refrigerator before transferring to a skillet and covering with fresh pastry squares. Freezing cooked pot pie is not recommended!
Storage Instructions: Cool the pot pie to room temperature, then store leftovers in an airtight container in the refrigerator for up to 5 days. Alternatively, store the leftover vegan pot pie directly in the skillet tightly covered with plastic wrap.
Reheating: Leftovers will reheat best in the microwave, or in the oven, covered with foil, until warmed through, about 15-20 minutes depending on the serving size.
Protein: If you want to make a vegan chicken pot pie, we’d recommend adding 1/2 a can of drained and rinsed chickpeas or white beans or using about 2 ounces of dry soy curls that have been rehydrated in vegan chicken broth.
Prep Time: 35 minutesCook Time: 55 minutes
Category: Entree
Method: Stovetop and Oven
Keywords: pot pie, vegan chicken, holiday, entree
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