Vegan pot pie is the hearty comfort food you have been looking for. It’s got all the rich homemade flavors of golden potatoes, cannellini beans, mushrooms, and veggies, with a savory gravy all baked in a warm flaky crust.
Ingredients
- Pie Crust: I used a store-bought crust here to save time for a busy weeknight, however, a homemade crust takes this over the top. I like to keep my crust in the fridge until I am ready to use it so it doesn’t stick to itself and is easier to handle.
- Beans: Cannelini beans are my personal favorite to use in this recipe for their creamy flavor and meaty texture. Use whichever type of legume is your favorite or omit it altogether.
- Veggies: The best part of this recipe is the versatility. Use veggies you already have on hand or mix them up to meet your preferences. I find the mushrooms add a savory meaty texture and umami that is tough to beat. Peas, corn, and carrots are always a great match, but I use whichever frozen mixed veggies I have in the freezer at the time.
Instructions
- Preheat the oven to 400 degrees.
- Line the bottom of a 9-10 inch pie dish with one of the crusts.
- Add the frozen veggies. Drain and rinse the beans and add them as well.
- Simmer the potatoes in salted water for 8-10 minutes until softened. Drain and add them to the pie dish.
- Melt 2 tbsp of vegan butter in a saucepan and add the diced onion and mushrooms. Saute for 5-7 minutes over medium heat. Add the garlic and saute for another 1-2 minutes.
- Add the remaining 3 tbsp of butter. Once melted, add the flour and mix until the onions are coated.
- Add in all the spices. Slowly add the milk and broth. Mix well and reduce heat. Simmer for about 3-5 minutes or until the mixture thickens. Salt and pepper to taste.
- Pour the gravy mixture into the pie dish to coat. You don’t have to mix it, it will settle while it bakes. Top with the second pie crust and pinch to seal the edges of the crust.
- Cut a small x into the crust to vent. If desired, brush non-dairy milk on top as a wash. to Bake for 45 minutes. Let it rest for ten minutes before slicing.
- Store any leftovers in an airtight container in the fridge for 3-4 days. The crust will get softer by the second day so it is best enjoyed fresh.
- I have not frozen the pot pie once cooked, but once assembled you can cover and freeze the pot pie to bake at a later time. When you are ready to bake, cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes.
Try these other recipes:
Stuffed Tofu and Veggie Pancakes
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Vegan Pot Pie
Vegan pot pie is the hearty comfort food you have been looking for. It's got all the rich homemade flavors of golden potatoes, cannellini beans, mushrooms, and veggies, with a savory gravy all baked in a warm flaky crust.
Ingredients
- 2 pie crusts
- 1 14 oz can cannellini beans
- 1 cup frozen mixed veggies
- 1 cup diced potatoes
- 1/2 yellow onion-diced
- 1/2 cup mushrooms-sliced
- 4 cloves garlic
- 1/3 cup flour
- 5 tbsp vegan butter
- 1/4 tsp celery seed
- 1 tsp salt
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp pepper
- 1 1/2 cup vegetable broth
- 2/3 cup dairy-free milk
Instructions
- Preheat the oven to 400 degrees.
- Line the bottom of a 9-10 inch pie dish with one of the crusts.
- Add the frozen veggies. Drain and rinse the beans and add them as well.
- Simmer the potatoes in salted water for 8-10 minutes until softened. Drain and add them to the pie dish.
- Melt 2 tbsp of vegan butter in a saucepan and add the diced onion and mushrooms. Saute for 5-7 minutes over medium heat. Add the garlic and saute for another 1-2 minutes.
- Add the remaining 3 tbsp of butter. Once melted, add the flour and mix until the onions are coated.
- Add in all the spices. Slowly add the milk and broth. Mix well and reduce heat. Simmer for about 3-5 minutes or until the mixture thickens. Salt and pepper to taste.
- Pour the gravy mixture into the pie dish to coat. You don't have to mix it, it will settle while it bakes. Top with the second pie crust and pinch to seal the edges of the crust.
- Cut a small x into the crust to vent. If desired, brush non-dairy milk on top as a wash. to Bake for 45 minutes. Let it rest for ten minutes before slicing.
- Store any leftovers in an airtight container in the fridge for 3-4 days. The crust will get softer by the second day so it is best enjoyed fresh.
- I have not frozen the pot pie once cooked, but once assembled you can cover and freeze the pot pie to bake at a later time. When you are ready to bake, cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes.
