Is there anything better than a homemade pot pie? A vegan one, of course! There’s something about that flaky crust, savory filling, and rich aroma that makes everything feel right in the world.
If you thought pot pie couldn’t get any better, let me introduce you to this Vegan Pot Pie Casserole – a plant-based version of the classic dish that’s every bit as satisfying, hearty, and delicious. It’s perfect for cozy family dinners, meal prepping, or just indulging in a comforting, home-cooked meal. It’s also one of my family’s favorite holiday main dishes!
Plus, this comfort food is entirely plant-based, making it a feel-good dish in more ways than one. Whether you’re a committed vegan or just looking to try something new, this pot pie will have you digging in for seconds.
Table of Contents
This Vegan Pot Pie Is…
- Hearty and Satisfying: Packed with vegetables and potatoes, it’s a meal that fills you up and leaves you feeling content.
- Easy to Make: With simple ingredients and straightforward steps, this pot pie comes together without a fuss.
- Flaky and Golden: Thanks to the combination of vegan butter and shortening, the crust is perfectly flaky and delicious.
- Versatile: You can add or swap out veggies based on what you have or prefer.
- Perfect for Leftovers: This pie tastes even better the next day, making it ideal for meal prepping or enjoying throughout the week.
Key Ingredients & Substitutions
Flour: All-purpose flour is used for both the crust and thickening the filling. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Vegan Butter and Vegetable Shortening: These ingredients are the secret to a flaky, tender crust. Even though vegan butter and shortening are made with largely the same ingredients, the butter has more moisture, making them a bit different to work with. I’m a big fan of the Earth’s Balance Buttery Sticks for a vegan butter. If you don’t have shortening, you can use all vegan butter, but the combination of both gives the best texture.
Ice Water: Helps bring the dough together without making it too sticky. Make sure it’s really cold to keep the fat from melting before the crust bakes.
Onion and Garlic: These aromatics add depth and flavor to the veggie filling. You can substitute shallots for a slightly sweeter taste.
Frozen Mixed Veggies: A convenient and colorful mix of peas, carrots, green beans, and corn. The downside of frozen veggies tends to the texture, but it works just fine in a gravy-esque filling like this one. Feel free to use fresh veggies if you prefer or add your own favorites like mushrooms or zucchini.
Potato: Adds heartiness and texture to the filling. A medium white or Yukon gold potato works especially well, but you can use sweet potatoes for a bit of a spin on the traditional recipe.
Vegetable Broth: The base of the sauce, giving it a rich and savory flavor. Use a low-sodium broth to control the salt level, or make your own broth for even more flavor.
Dried Thyme: A classic herb for pot pies, adding a warm, earthy note. You can also use fresh thyme or experiment with other herbs like rosemary or sage.
Vegan “Chicken”: I don’t used processed ingredients like this too often, and it is totally optional. But in this case, some vegan “chicken” adds a great texture and makes the pot pie even more filling. You can find options in most grocery stores these days, or substitute with chickpeas or tofu for a protein boost.
Helpful Tips for Making Vegan Pot Pie Casserole
Keep the Dough Cold: Cold ingredients are key to a flaky crust. If your kitchen is very warm, chill the flour and the mixing bowl in the fridge before you start cooking.
Don’t Overwork the Dough: Mix just until the dough comes together to keep it tender. Overmixing can make it tough and chewy.
Season to Taste (and taste often!): Don’t be afraid to taste the filling before it goes into the pie. Adjust the salt, pepper, and herbs to your liking.
Cover the Edges: If you notice the edges of the crust browning too quickly, cover them with foil to prevent burning.
Let It Rest: Allow the pie to cool for at least 20 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Storing & Freezing
Store leftover pot pie in an airtight container in the refrigerator for 3-5 days. You can also freeze leftovers for up to two months. I recommend slicing into portions and freezing in individual containers for easy reheating. To reheat, simply defrost, transfer to an oven safe dish, and warm in the oven.
Variations
Mushroom Pot Pie
Add a mix of your favorite mushrooms to the filling for a rich, umami flavor that pairs perfectly with the creamy sauce. Sliced portobellos work well, or shiitakes for a fun twist.
Southwestern Pot Pie
Spice things up by adding a can of green chilies, a teaspoon of cumin, and a handful of chopped cilantro. Top with sliced avocado before serving.
Root Vegetable Pot Pie
Swap out the frozen veggies for a mix of roasted root vegetables like parsnips, turnips, and sweet potatoes for a wintery twist.
Herbed Crust
Add fresh herbs like parsley, thyme, or rosemary right into the crust dough for an extra layer of flavor.
Make Mini Pot Pies
Instead of one large pot pie, try making several personal sized ones instead. Just divide the filling amongst four mini pie dishes (like these), and top each with its own crust. Bake time will be less, more like 20-25 minutes, depending on the size of your baking dishes.
More Tasty Vegan Recipes
If you love this vegan pot pie, be sure to check out these other delicious ideas:
Recipe
Vegan Pot Pie Casserole
This Vegan Pot Pie Casserole is a plant-based version of the classic dish that’s every bit as satisfying, hearty, and delicious. A feel-good family favorite main dish!
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Servings: 8 servings
Calories: 508kcal
Ingredients
For the filling:
- 3 tablespoons vegan butter
- 1 small onion diced
- 3 cloves garlic minced
- ¼ cup flour
- 2 ½ cups vegetable broth
- 3 cups frozen mixed veggies
- 1 cup chopped potato about one medium potato
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- 2 cups chopped vegan “chicken” optional
Instructions
For the crust:
In a large bowl, whisk together the flour and salt. Cut in the shortening and butter until only pea sized lumps remain.
Stir in the ice water, 1 tablespoon at a time until the dough comes together.divide the dough evenly into two small discs.
Roll half the dough out into a 12” circle and place into the bottom and up the sides of a deep dish pie plate. Place the pie plate in the fridge
Roll the second dough disc into a 10” circle and place in the fridge to chill while you make the filling.
For the filling:
Preheat the oven to 400F.
In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent.
Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
Add the frozen veggies, chopped potato, salt and thyme and mix to a simmer. Allow to cook, stirring frequently, about 10 minutes, or until the potato is starting to feel tender.
Stir in the vegan chicken.
Transfer the hot filling to the pie crust.
Then add the top crust and cut away the excess.
Crimp the edges.
Slice venting holes in the top crust.
Then bake in the oven for 60 minutes, or until the filling is bubbly and the crust is golden (if the edges of the crust gets too brown cover with foil for the last 20 minutes of baking)
Allow to cool for 20 minutes before slicing.
Nutrition
Calories: 508kcal | Carbohydrates: 46g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1492mg | Potassium: 370mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4096IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 4mg
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.