What's not to love about breaking through crackly, crispy golden pastry to a bubbly, creamy, savory stew underneath? This comforting vegan pot pie has chunky pieces of veggies in a herby and flavorful sauce and you can add tofu or sausage for a delicious protein boost. It's easy too--anyone can make it. And it is soy-free and can be nut-free or gluten-free--so anyone can eat it!
If you spend all your time before the holidays dreaming of the amazing foods you are going to cook up with the least amount of effort to impress those you love, put this vegan Pot Pie on your list.
It has a beautifully golden crust that makes the most delicious crispy, crackly sounds as you cut into it, and best of all you don't actually have to make it--you can simply use storebought puff pastry.
Underneath that crunchy goodness is a bubbling, steaming, nutritious stew of veggies flavored with fragrant herbs that'll take you all of 15 minutes to put together. And you can toss into it cubes of tofu or vegan sausage to make it even more nutritious and filling.
I love pot pies with a passion, and so do many of you. Many moons ago I shared with all of you my vegan Mushroom Pot Pie and dozens of readers have written over the years to tell me it had been a lifechanger, literally. For many, it has become a Thanksgiving recipe tradition. I've even seen copycat versions of it pop up on so many vegan blogs since.
This pot pie, I promise, is just as good. Try it once and you'll be making it over and over.
What we love about this vegan pot pie
- It has a divine puff pastry crust that requires almost no prep.
- It's savory.
- It's comforting.
- It's hearty and filling.
- It's versatile--you can mix and match your veggies. More on that later.
- It's easy to make.
- You can make it as individual pot pies or one large one--works nicely either way.
Tips and steps
- Use puff pastry for the top. Or use a storebought pie crust if you want to stick with tradition. Really. You don't have to add to the stressors around holidays by making a pie crust from scratch (although if you want to, you can learn how to make a savory crust in this Vegan Tikka Masala Pot Pie recipe and a gluten-free crust in this vegan French Onion Tart recipe). Keep in mind you are making most of this yourself, you're just making it easy on yourself.
- The filling can't be simpler. You don't even need to make a roux, because the cashew cream (or pumpkin seed cream if you want this to be nut-free), will act as a nice thickener for the sauce.
- Start out by turning on your oven. Preheating your oven is a must for almost any baking recipe, as it is here, and if you start it before you begin the rest of this process it will be at the perfect temperature for you to add your pot pie to.
- Next make the cashew cream or pumpkin seed cream by blitzing the cashews or seeds with half a cup of veggie stock. Make it really smooth (soak the cashews for half an hour first if your blender isn't high-powered). You can use water in this recipe wherever I've called for vegetable stock, but keep in mind that making tasty vegan food that'll appeal to everyone is all about layering flavors. A really good, storebought or homemade vegetable stock adds a great flavor base and umami, and if you make it once, you'll be making it again and again.
- Next, you'll create your flavor base for the pot pie by sauteing garlic and adding to it onions, celery and carrots. I like chopping everything fairly small here so they pretty much melt into the sauce.
- Next to go in are the potatoes and mushrooms and I like cutting these into chunkier pieces. You can dice and slice these veggies as thick or thin or as big and small as you like, although I'd advise keeping things on the larger side so your sauce has some hearty heft.
- Next will go in the wine, if you're using it, and let it all cook out, which will leave in all the flavor and none of the booziness (although some of may object to that ;))
- Add the herbs -- I used sage, rosemary and thyme (with the parsley coming in later :)) and the butternut squash along with the cashew sauce and the remaining vegetable stock and cook another five minutes or until the potatoes are just tender (sweet potato would be nice here too). This pot pie filling is saucy enough for me but not too saucy. If you want a saucier filling, add another cup of vegetable stock (3 cups instead of 2).
- If you are using vegan sausage or tofu, you can add them now--I like cutting these in fairly hefty pieces too. Stir in parsley for a pop of freshness. Check the seasoning at this point and add more salt and black pepper as needed.
- Now comes the part where you put everything in a baking dish, so scrape every last bit into a baking dish--mine is an oval that measures 12 X 9 inches. If you're making this in an oven-safe skillet, you can leave the sauce in place and proceed to the next step.
- Roll out the thawed puff pastry to a size that will fit snugly on top of your baking dish. It doesn't matter if your dish is round or oval or square or rectangular -- you can tuck the ends under. Make slits all over the puff pastry with a knife, each about an inch long.
- Now carefully transfer the puff pastry to the top of the baking dish or skillet and tuck any overhanging edges under the crust.
- I like brushing on some oil on the puff pastry before I put it in the oven, which gives a really nice, golden-brown crust. You can skip this.
- Bake 30-35 minutes on a rack in the center of the oven. Be sure to place a baking sheet under the skillet or dish to catch any juices that bubble and run, which will make cleanup much, much easier.
- Let the pot pie stand about 10 minutes after it comes out of the oven, sprinkle on more fresh parsley on top if you want, then serve hot.
The Best Vegan Pot Pie Recipe
What's not to love about breaking through crackly, crispy golden pastry to a bubbly, creamy, savory stew underneath? This comforting vegan pot pie has chunky pieces of veggies in a herby and flavorful sauce and you can add tofu or sausage for a delicious protein boost. It's easy too--anyone can make it. And it is soy-free and can be nut-free or gluten-free--so anyone can eat it!
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Servings: 8 servings
Calories: 284kcal
Ingredients
- 1 sheet puff pastry (thawed)
- 1 tablespoon vegetable oil
- 4 cloves garlic (crushed and then thinly sliced)
- 1 large onion (thinly sliced)
- 2 medium carrots (cut in a ½-inch dice)
- 2 stalks celery (cut in an approx ½-inch dice)
- 8 oz crimini mushrooms (cut in chunky slices)
- 2 medium potatoes (yellow or red)
- ½ cup dry white wine (optional)
- 8 oz butternut squash (cubed. Or any winter squash or zucchini will do)
- 2 tablespoon sage (minced, or 2 teaspoon dry)
- 1 teaspoon rosemary (¼ teaspoon if using dry)
- 1 tablespoon thyme (or 2 teaspoon dry)
- 14-16 oz vegan sausage or tofu (optional. Slice the sausage and cube the tofu)
- ½ cup raw cashews (use pumpkin seeds for a nut-free alternative)
- 2 ½ cups vegetable stock (or water)
- Salt and ground black pepper to taste
- 2 tablespoon parsley (finely chopped)
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Make cashew cream by blitzing the raw cashews with ½ cup of vegetable stock or water. You can soak the cashews for 30 minutes if your blender is not a high-powered one. Set aside.
- Heat the oil in a 10-inch cast-iron skillet or oven-safe skillet. Or, if you plan to make this in a baking dish use any skillet. Add the garlic, saute for a few seconds, then add the onions, celery and carrots.
- Add a pinch of salt and ground black pepper to the skillet. Saute the onions, celery and carrots until the vegetables become translucent. Add the potatoes and mushrooms and saute for a couple of minutes.
- Add the wine, if using, to the skillet (turn off heat or turn it down really low when you do this to avoid splashing any wine which could result in a fire). Cook the veggies, stirring frequently, until the wine has all but evaporated.
- Add the herbs and the butternut squash to the skillet and stir-fry for a minute. Add the cashew cream and the remaining 2 cups of vegetable stock to the skillet and mix (add up to one more cup of vegetable stock for a saucier filling--I like mine saucy enough but not too saucy). Let it all come to a boil and simmer on a low flame for five more minutes or until the potatoes are tender. Stir in the sausage or tofu, if using, then add the parsley. Add more salt and ground black pepper as needed. Turn off the heat.
- At this point, if you're planning to bake the pot pie in a baking dish, transfer the vegetable sauce carefully to the dish. If using an oven-safe skillet, you can continue to the next step.
- Roll out the puff pastry to a size that'll cover the skillet, if that's what you plan to bake in, or of the baking dish you will use. Make 1-inch slits with a knife in the puff pastry, about an inch apart. This will give the juices an avenue to bubble and escape as the pot pie cooks.
- Place the puff pastry carefully over the top of the sauce, making sure you cover it. Tuck in any excess pastry. You can brush on some oil on the surface of the puff pastry at this point for a more golden crust.
- Place a sheet pan on a rack in the center of the oven. Place the skillet or baking dish on the sheet pan and bake 30-35 minutes or until the juices are bubbling and the puff pastry looks golden and crispy.
- Serve hot or warm.
Recipe notes
- The puff pastry makes this pie effortlessly delicious. But if you prefer a homemade crust, that's fine too. Use the homemade pot pie crust in this recipe. You can also find a gluten-free crust recipe here.
- The combination of veggies I have used in this recipe is perfect in this pot pie. But for a change, use another winter or summer squash or sweet potatoes.
- You can bake this pot pie as one large pot pie or small, individual pies in ramekins. You should get 6-8 small pies depending on the size of your ramekins.
Nutrition
Calories: 284kcal | Carbohydrates: 27g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5884IU | Vitamin C: 12mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Please leave a comment and recipe rating below!
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Jenna Nand
I made vegan pot pies as my contribution to the family’s Thanksgiving meal. 2 hours of prep work for five little pies! I damn near cried when I had to cube the butternut squash, my regular paring knife couldn’t even penetrate the skin. I had no idea that making pot pie at home was so labor intensive. I ended up dicing seven different vegetables and mincing four different types of herbs for the filling, which also included Beyond sausage. I made a vegan cream sauce out of vegetable stock and pumpkin seed that splattered all over the microwave when I was “blitzing” it and the counter when I was puréeing it hot from the microwave. 🤦🏻♀️
My family all tried them and said that they were delicious. But I’m still exhausted thinking of how much culinary labor went into making those five little pot pies! Between prep time, cook time for the filling on the stove, and bake time in the oven, those little pies were nearly three hours in the making! 😴 #VeganThanksgiving
Vaishali
Hi Jenna, glad your family loved them. Cooking time is always dependent on your own skill levels. If you are new to cooking it will take you longer--I used to need four hours to cook recipes that now take me half an hour. Also next time be sure to close the blender lid -- tightly-- and keep the fill cap open with a napkin on top when you blend hot liquids. Once you get the hang of it you will be able to cook more efficiently.
Jenna Nand
Thank you for the recipe notes! I agree, I don’t have as much time to cook as I used to, and the dicing took me a long time. I shared your recipe and pictures of the pot pies that I made from it on my vegan group on Facebook. A lot of vegans are excited to try them!
Jenna
Thank you for the recipe notes! I agree, I don’t have as much time to cook as I used to, and the dicing took me a long time. I shared your recipe and pictures of the pot pies that I made from it on my vegan group on Facebook. A lot of vegans are excited to try them!
Frizzle
I had never made pot pie before (vegan or otherwise) so I was uncertain but this recipe was SO good! I made a few little tweaks (added in nooch to the cashew sauce, used delicata instead of butternut, added a lot of peas, added parsnips). I used the field roast sage sausages and they were super good, next time I'd like to try with Tofurkey chick'n. Over all great recipe, that I would make again! did not take two hours to prep like someone commented but there is a lot of chopping but besides that it comes together really easily and quickly.
Anonymous
This was so good. I used beyond hot Italian sausage.
Vaishali
Awesome, so happy you loved it!
Christine
I am not one to leave reviews for recipes, but this one deserves a standing ovation! Amazingly flavorful, and I will undoubtedly be adding this to my autumn rotation. It was labor intensive, but well worth it!
Vaishali
Hi Christine, so happy you enjoyed the pot pie. It's a regular in our home this time of the year. 🙂
Cassie
I made this tonight and it was absolutely delishous!
Vaishali
So happy you loved it Cassie!
J.H.
Made this tonight and it is so flavorful and absolutely delicious.
Bridgette
I love this recipe
Vaishali
So happy you do! We love it too. 🙂
Keeley
I made this yesterday and it turned out beautifully. I used the pastry dough recipe from your your vegan tikka masala recipe (x4 because I made my pot pie in an 8x10 ceramic dish) and it was perfect! I added vegan smoked apple & sage sausage and doubled the carrots, peas and celery. Yum. Love the cashew cream. Thank you!
Keeley
...also I should mention that I made enough pastry dough for a top and bottom layer!
Vaishali
Awesome, thanks for the feedback, Keeley, and so happy you liked the pot pie! ❤️
Heather
Skipped the squash, subbed oregano for rosemary (didn't realize I was out), and accidentally grabbed phyllo instead of puff pastry but this still came out a winner! It's my maiden voyage on the vegan pot pie ship and I am DEFINITELY going to be going at it again. Great recipe! Thanks!
Vaishali
So happy to hear, Heather! Great to know this worked with phyllo. Sometimes the best inventions happen by accident. 🙂
Heather
This was delicious! We went with what we had on hand, which meant we had to sub a few things.. and it turned out wonderfully! Had the taste & vibe of a meal that should have taken a lot longer and been a lot more work than this! So, so good - thank you!
Anonymous
A wonderful dish and one of many of yours I've made. My only issue is with 20 minutes prep time. It takes 10 to do a butternut squash. Total prep before getting it in the oven was two hours!
Pamela
Vaishali -- This is a nice pot pie! I love using the cashew cream. I used my pie crust and it came out beautifully. I brushed the crust with unsweetened almond milk and cooked it at a lower temp 375 degrees F for about 10 minutes longer. Next time Iwill put in the extra cup of vegetable stock..
Vaishali
So happy to hear! If you like a runnier filling definitely use the stock. 🙂
Bunny
Made for thanksgiving today... delicious!! Amazing recipe. Will become an annual tradition methinks. Soooo yummy!
Vaishali
That's awesome! Thanks for letting me know. 🙂
Cressida Rose
Made this a few weeks ago and it was amazing! Since it’s just hubby and I for thanksgiving we decided to make this again. I’m going to make as the main dish with baked Salmon. Yummy!
Vaishali
So happy to hear! 🙂
Laurie
I am going to try this with the pumpkin seed cream, since I’m allergic to cashews. Are there any tricks to know? Should I buy raw or toasted seeds? Does the tough hull of the seeds really blend into a smooth cream or does it need to be strained after? Thanks for any tips!
Vaishali
Hi Laurie, use raw pepitas. They don’t have a tough hull.
Lisa
I made your delicious pot pie last night to celebrate my friend’s birthday. It was delicious and looked beautiful! I wish there was a way for me to post my photo!
Vaishali
Lisa, so happy to hear. I'd love to see it if you could send me a photo at myveganworld@gmail.com. 🙂
Robyn
I made this for dinner tonight and it was as amazing as I thought it would be from just reading through the recipe.
My first bite I said "Holy Cow!" as it was even better than I had imagined.
My cast iron skillet was a bit small so I omitted the squash. I ended up only having roasted cashews but it worked great!
Thank you for posting this amazing recipe. I will certainly make it often!
Vaishali
So thrilled to hear, Robin! Thanks for letting me know. 🙂
Cressida
Made this for Sunday dinner. It came out incredible! Thanks!!
Vaishali
So happy to hear! Thanks for letting me know.
Lynn
When I saw this in my email yesterday I knew I had to make it. I made it last night and it is so good. I’m definitely adding this to my thanksgiving menu. So much flavor. Simple to make. This is definitely a keeper and a regular this fall. Thank you for sharing
Vaishali
Yay, so happy you made it! It's on my Thanksgiving menu too.
Mia
If you make this with a regular pie crust would you do crust on the bottom and on top? Or just on top?
Vaishali
You could do both if you really like crust, but I do it only at the top. There are no rules here--go with what appeals to you. 🙂 You might need more time in the oven with a pie crust which would take longer to cook.
Donna
We made this last night and it was absolutely DELICIOUS!!! It is definitely THE BEST vegan pot pie recipe imaginable. Thank you!
Vaishali
Hi Donna, that's so lovely to hear, and happy you tried it!
Isha
Looks delish! If you wanted to make small individuals and freeze would you bake first and freeze or freeze and then bake?
Vaishali
Thanks, Isha. I would make the sauce ahead and freeze it. Add the puff pastry tops on individual pies or the whole pie just before baking. Make sure both the sauce and the puff pastry have thawed before you bake.