How to Make the Perfect Vegan Pot Pie
American · Medium · 60 min · 6 servings
This hearty vegan pot pie is packed with tender vegetables and a rich savory filling all wrapped in a golden flaky crust that is 100 percent plant-based. It is the ultimate vegan comfort food perfect for cozy evenings and family gatherings.
Why this recipe works
This Vegan Pot Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 480 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 sheets vegan puff pastry thawed
- 2 cups mixed frozen vegetables peas carrots corn
- 1 can chickpeas drained and rinsed
- 2 cups vegetable broth
- 3 tbsp all-purpose flour
- 1 cup unsweetened oat milk
- 1 tsp dried thyme
- 1 tsp garlic powder
Step by step instructions
Step 1: Make the Filling
In a large saucepan over medium heat, whisk together flour with a small amount of vegetable broth to form a paste. Gradually add the remaining broth and oat milk, whisking constantly until a smooth sauce forms. Add thyme and garlic powder and cook for 5 minutes until thickened.
Step 2: Add Vegetables
Stir in the frozen vegetables and chickpeas into the sauce. Cook for another 5 minutes until the vegetables are heated through and the filling is thick and creamy. Season with salt and pepper to taste.
Step 3: Assemble the Pie
Preheat the oven to 400 degrees Fahrenheit. Line a 9-inch pie dish with one sheet of puff pastry, pour in the filling, and top with the second sheet of pastry. Crimp the edges to seal and cut a few small slits in the top for steam to escape.
Step 4: Bake and Serve
Brush the top pastry lightly with oat milk for a golden finish. Bake for 30 minutes until the pastry is golden brown and puffed. Allow to cool for 5 minutes before slicing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vegan puff pastry → mashed potato topping for a shepherd-style pie
- chickpeas → white beans or diced tofu for added protein
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not thickening the sauce enough before adding to the pie causing a soggy bottom
- Skipping the steam slits in the pastry which can cause the crust to burst
Nutrition facts
Per serving: 480 calories, 12g protein, 58g carbs, 22g fat, 7g fiber.
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