this vegan pot pie is full of comfort, flavor, and maximum coziness! the perfect holiday dinner or great for cold chilly nights.
the inspiration
I just absolutely love pot pie. To me it is the epitome of comfort food. The flaky pie crust and the creamy, savory filling are just a match-made in heaven. I wanted to share this recipe because with the holidays coming up I know main dishes can be hard to come up with.
This vegan pot pie is truly amazing because it hits all the spots! Savory, cozy, and warming. It will look so stunning on your holiday table.
the ingredients
- All Purpose Flour: this is the base of our crust and we will also use it to thicken the pot pie filling. If you are gluten free you can use gluten free all purpose flour.
- Vegan Butter: we need vegan butter or sautéing the vegetables and in the pie crust. I like Country Crock Olive Oil vegan butter or Miyoko’s.
- Organic Sugar: I like to add a little sugar into my pie crust. It doesn’t make it sweet it just enhances the flavor.
- Salt: we will need salt for our pie crust and in the filling.
- Garlic: used for flavoring the filling.
- Onion: used for flavoring the filling.
- Tofu: I like using tofu in the pot pie because it creates such a delicious and filling, filling! I used a combination of soy free tofu and extra firm. You can use any tofu you like.
- Non-Dairy Milk: we will use this in our filling to make it thick and creamy. I like to use Ripple. You can use any unsweetened and unflavored non-dairy milk, I would just avoid coconut so it doesn’t add flavor.
- Frozen Mixed Veggies: I find it easiest to just use a big bag of mixed frozen veggies that has corn, carrots, peas, and string beans. However, you can always use individual ingredients.
- Broth: I like to use my Better Than Bouillon for this recipe to add in tons of flavor. You can use any vegetable broth you like!
- Seasonings: I keep the seasonings pretty simple. We just need some garlic powder, onion powder, dried thyme, and black pepper!
making the pie crust
The first part of this recipe will be to make a homemade pie crust. I promise homemade pie crusts are so incredibly easy to make. There are a few things to keep in mind along the way but you will be so impressed with yourself!
First, you want ice cold vegan butter and ice cold water. I personally like to measure these ingredients out about 15 minutes to 30 minutes ahead of time and place them in the freezer. This allows them to get really cold which helps to create a flaky crust.
Next, I like to use a food processor to do this because it makes it a much quicker process. However, you can do it by hand it only adds on a few more minutes to the whole process. You will also want to keep the pie dough in the fridge until you are ready to use it. Pie dough should be chilled and cold.
STORE-BOUGHT PIE CRUST
I find it difficult to find vegan pie crust in the store. However, if you can find it and you want to use it, go for it!
the filling
While your pie crusts are chilling it is time to make the filling! There are tons of ways to make a vegan pot pie filling but this is a pretty basic one. It is filled with lots of beautiful veggies, tofu, and it has the standard creamy, thick sauce.
First, start off by sautéing some onions and garlic in vegan butter. Then, you’ll add in the frozen veggies and cubed tofu. Let that cook up for about 5 minutes. Next, you will add in the flour and coat everything. The flour helps to thicken the sauce.
You will then add in the vegetable broth, non-dairy milk, and seasonings. Mix everything and at this point it will be looking very liquidy. Continue to let it cook on the stove and it will thicken. Be sure to taste the filling and adjust any seasonings to preference.
placing pie crust in pan
When it comes time to put the pie crust into the pie pan you will work with one piece of dough at a time. Use a rolling pin to roll it out into a circle around 10 to 11 inches. Grease the pan with a little spray oil to ensure nothing sticks.
Place the crust in the pan and press it down firmly with your hands. I like to make sure it is really pressed in there well. You can then cut off any extra dough. Add in the filling and repeat the process with the other dough ball to top the pie off.
There are many ways you can crimp and seal the edges. The most basic way is to just use a fork and seal the edges. I also like to take any extra dough and roll it out. Then, I use a cute cookie cutter to make little shapes to place on top. It makes it look extra special and fun.
additional filling ideas
This recipe is truly delicious as is! However, if you want to add in some extra things here or make some swaps here are more ideas:
- More Veggies! Feel free to go veggie crazy and add in anything you like! Zucchini, cauliflower, spinach, etc!
- Beans, beans, beans! Throw in some beans like chickpeas or cannellini beans.
- Different vegan meats: use vegan ground beef or vegan chicken as a fun substitute.
Honestly, pot pies are easy to customize and fun to make so don’t be afraid to truly make it your own.
decorating the vegan pot pie
When it comes decorating the vegan pot pie you can make it as fancy as you like. I had attempted to do fluted edges and it failed me horribly. However, I do think my little snowflakes on top saved the day.
I also like to brush it with a mixture of turmeric and non-dairy milk to give a nice golden color. Finally, after it bakes and right before serving I like to spray it with spray oil. This helps to create a beautiful shine to the vegan pot pie.
why you’ll love this recipe
On those cold chilly nights when you want something truly full of comfort this is going to hit the spot. You get a little sweetness from the corn and carrots. The savoriness of the filling and of course the flaky crust.
It is truly something that will hit the spot. You will be so proud of yourself with how beautiful it looks. It truly is a show stopping centerpiece.
make ahead tips
Making a vegan pot pie ahead of time is super easy to do! There are a few ways to do it:
- Make the dough and filling ahead of time. The dough can be made up to 2 days in advance, the filling up to 1 day. Then, store in the fridge. You can assemble and bake the pie the day of. If the filling gets too thick you can add in a little extra non-dairy milk.
- You can make the whole pie and then wait to bake it. If you do this do not brush it with the non-dairy milk/turmeric wash. Wait to do that before baking. I wouldn’t do this more than 6 to 8 hours in advance so it doesn’t get soggy.
- Finally, you can do step 2 but then freeze it. You can bake it right from frozen, however it may take an extra 10 to 15 minutes to bake. Brush it with the non-dairy milk/turmeric wash prior to baking.
While these are all good ways to prep it, my preferred way is method 1. It will result in the flakiest and best crust.
more cozy recipes
vegan pot pie faq
- Is this recipe gluten free? No. However, you can make the recipe gluten free by using gluten free all purpose flour.
- Is this recipe soy free? No. However, you can use soy free tofu or just make it all veggies if you like.
- Is this recipe nut free? Yes.
- How long will the leftovers last? Up to 3 days in the fridge.
- How do I reheat it? You can microwave it or place it in the oven or airfryer.
- Can I freeze the leftovers? Yes. You can then warm it up in the microwave.
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Vegan Pot Pie
Equipment
- Rolling Pin
Ingredients
Crust
- 2 ¾ cups all purpose flour
- ¾ cup vegan butter, cubed and cold
- ⅓ cup + 2 teaspoons ice cold water
- ½ teaspoon salt
- 1 teaspoon organic sugar
Filling
- 1 ½ tablespoons vegan butter
- 2 cloves garlic chopped
- ¼ Vidalia onion chopped (about 3.5 ounces)
- 1 (16 ounce) mixed frozen veggies
- 1 ½ blocks (20 ounces) extra firm tofu, cube
- 3 tablespoons all purpose flour
- 1 cup non-dairy milk
- 1 cup vegetable broth
- 1 teaspoon salt or to taste
- 1 teaspoon garlic powder or to taste
- 1 teaspoon onion powder or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon dried thyme or to taste
Optional
- ⅛ teaspoon ground turmeric
- 1 tablespoon non-dairy milk or water
Instructions
- Prepare the dough by adding the flour, salt, and sugar into a food processor. Pulse a few times to mix. Then add in the cold, cubed vegan butter. Pulse again to form crumbles. Finally, put the food processor on and stream in the cold water. Let it mix for 30 seconds to 1 minute until it forms a dough.
- On a clean surface empty the dough out and knead with your hands. Knead for about 1-2 minutes until the dough comes together. Cut the dough into two even pieces and chill in the fridge for 30 minutes.
- Meanwhile, add the vegan butter, onions, and garlic to a big pan. Cook for 5-7 minutes on medium heat until onions are clear. Then add in the mixed frozen veggies and tofu. Cook for 5 to 7 minutes until veggies are no longer raw on medium heat.
- Then add in the non-dairy milk, vegetable broth, and seasonings. Cook for 10 to 15 minutes over medium heat until thickened. Taste the filling and adjust any seasonings to preference.
- Preheat the oven to 425°F (218°C).
- On a clean surface roll the dough balls out to be about ¼ inch thick and 10 to 12 inches around. Only work one piece of dough at a time as it is very important for the dough to stay chilled.
- Drape the dough over a greased pie dish and then press it in. Cut off any excess dough. Add the filling into the middle. Using the other piece of dough, roll it out again and drape it over the top. Cut off any excess dough.
- Make an X on top to ventilate the pie. Then seal the edges by either fluting the pie or using a fork to press down on the edges.
- Optional combine the non-dairy milk + a pinch of turmeric together. Brush on top of the pie to make it extra golden.
- Bake for 30-35 minutes until it is golden brown on top. Allow the pie to sit for 15 minutes before enjoying. I like to spray mine with spray oil right before serving for a beautiful shine.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For vegan butter I like Country Crock or Miyokos.
- For non-dairy milk I like Ripple.
- I used a little extra pie dough from scraps and rolled them out to make the snowflakes with a cookie cutter.
Nutrition
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