Vegan Pot Pie: Healthy Comfort Food

Vegan Pot Pie
Imagine a bubbly hot pot pie with a crisp, flaky, golden crust, filled with a creamy mixture of sweet carrots, melt-in-the-mouth tofu cubes, and tender, buttery potatoes.Now imagine you’re eating it.

Does it get any better than that?

Well, it does, if you take the trouble to make this fabulous vegan pot pie.

To many of us, a pot pie signifies the ultimate in comfort food. But as with all comfort foods, your regular pot pie comes with a truckload of calories, not to mention both meat and cream. Not very comforting.

This vegan pot pie, on the other hand, is so healthy, it really makes you feel good about yourself and your waistline after you’ve eaten it. Try beating that.

Vegan Pot Pie recipe
The crust is part whole-wheat, and the creamy filling is made with soy milk and a whole lot of veggies as well as healthy tofu. Herbs add zing and flavor to this spectacular dish that really doesn’t take long to cook up.

I baked up my pot pie in a pie dish, but any regular quart-sized baking dish would do. You can also add celery (which I didn’t have on hand) and play around with the herbs used. Fresh coriander or cilantro would be great in this.

So here is my healthy, vegan version of a classic comfort food. Bake, and enjoy!

Vegan Pot Pie

Vegan Pot Pie
Prep time
Cook time
Total time
A delectable vegan pot pie with a luscious, creamy filling
Recipe type: Entree
Cuisine: American
Serves: 8
  • For the crust:
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 4 tbsp transfat-free vegetable shortening
  • ½ tsp salt
  • 1 tsp dried herbs (I used rosemary and thyme)
  • Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.
  • For the filling:
  • 1 medium onion, diced
  • 4-5 cloves garlic, minced
  • 1 small sweet potato, peeled and cut into a 1½-cm dice
  • 1 14-oz package of extra-firm tofu, also cut into a 1½-cm dice
  • 1 cup carrots, cut into 1½-cm dice
  • ½ cup green peas
  • 2 medium potatoes, cut into 1½-cm dice
  • 1 tsp of the same herbs used in the crust
  • 1 cup soy milk
  • ½ cup white wine
  • 2 tbsp all-purpose flour
  • 1 tsp ground black pepper
  • Salt to taste
  • 2 tbsp vegan "butter" like Earth Balance
  • 1 tbsp canola or other vegetable oil
  1. Heat the oil in a saucepan.
  2. Add the onions and stir. Add the garlic.
  3. Cook on medium heat until the onions are translucent, but not brown.
  4. Add the potatoes, sweet potatoes, carrots, green peas and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.
  5. Add the tofu, soy milk, vegan "butter," wine, and all-purpose flour. Stir together. The mixture will thicken.
  6. Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.
  7. Turn off the heat and set aside while you prepare the crust.
  8. Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.
  9. Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.
  10. Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.
  11. Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.
  12. Make two sharp cuts (shaped like an X), about 2 inches each, in the center of the pie.
  13. Brush the top of the pie with a mixture of 1 tbsp soy milk + 1 tsp canola or other vegetable oil.
  14. Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top.
  15. Remove from the oven and let stand 10 minutes at least before cutting into slices. The filling will be oozy and a little runny initially, but it will firm up the longer the pot pie stands. I like my filling runny.
Vegan Pot Pie nutrition facts
This healthy pot pie goes off to Monthly Mingle: Healthy Family Dinners, started by Meeta, and hosted this month by the What’s Cooking Blog.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    I’ve been looking for a healthy crust recipe- your’s looks so flaky and good! And thanks for the ginger tea idea- I’ll be sure to try it- I’m feeling much better- I think my recovery times have gotten shorter since becoming vegan. :)

  2. says

    This definitely looks like a very healthy twist to the yummy pie. I’m always put off by the loads of butter that goes into making pie crusts as well as the filling, ur’s looks like a lovely version.

  3. says

    Cham, Anushruti, Curry: Thanks.

    Karma, hope you try it: it’s the healthiest crust recipe I’ve made.

    Sunshinemom, Rekha, Vidhas, Dershana, Priya, Usha: Thanks, ladies.

  4. says

    This recipe looks awesome, but I do have a question about the crust.
    Do you think olive oil, or Earth Balance would work for this as well?
    Can’t wait to try it,thanks!

  5. says

    I like this recipe. these Vegan Pot Pie is sure to taste great and are extremely nutritious as well. I am going to bake a batch for the holidays when my kids will be at home. I’ll be sure that what they are eating is healthy.

  6. brett says

    I made this tonight. I followed the recipe verbatim, and I must say…it turned out good. It could have been better however. It was healthy and filling, but it lacked in flavor. I doctored it up with garlic powder, italian season, and other stuff and that made it better, but still lacked. I would make this dish again, in hopes to add a couple more things to enhance the flavor even further. I’d give it a 7/10 as of now.

  7. says


    I have just put this recipe up on my blog. It was delicious – I gave credit and linked back to you like 3 times, I think haha. If you don’t want this, I’ll definitely take the post down… but I was more than happy to share your lovely talent here, over at Vegan Zombie.

    I haven’t been a reader of yours for very long, but I’m definitely going to be checking out more of your stuff! Thanks so much for a great meal.

    your newest fan,
    Vegan Zombie

  8. says

    This sounds like a delicious, healthy version of the original recipe. I love pot pie and have grown up eating the best, so I’d definitely be interested in trying this recipe! To mix things up a little bit though, I’d like to suggest looking into the brand Tasty Bite’s ethnic easy add-ins. Here at Tasty Bite, we have preservative-free, all natural, ready-made meals, and I feel as though our seasoned chickpeas would be the perfect addition to your Pot pie. Here’s the website: in case you’re curious – all our meals are vegetarian! Can’t wait to try your recipe! :)

    Maxine-Tasty Bite

  9. says

    Tasty but needed additional salt. next time I will make it more family friendly by substituting butter beans for the tofu and adding a stock cube to the cooking liquid.

  10. says

    I’ve never done a pot pie but really want to try one, this looks easy enough. For some reason the crust scares me, it’s like baking and most of my baking ventures have ended in failure…

  11. Anonymous says

    My vegan husband and I have made this (a variation of it) at least three times, and it is becoming a favorite. For ease and simplicity, we use 2 frozen pre-made (vegan) deep-dish crusts from Marie Callender’s, one of which thaw ahead of time so it can be trimmed to make the top crust. We also add some (vegan) MorningStar Farms® Meal Starters® Chik’n Strips made with Natural Ingredients.
    Thanks for the recipe!

  12. says

    I always thought you needed meat to thicken up a pot pie but the potatoes and other veg actually do that job so well. This is delicious and so hearty.

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