These Vegan Pot Pies are hearty, filling, and packed with healthy veggies. Comfort food goodness in less than an hour!
Plant-based Thanksgiving recipes aren’t easy to come by, but this Vegan Pot Pie is the perfect entree for all the vegans and vegetarians at the table. They’re also easy enough to whip up for a weeknight dinner, so you can enjoy hearty vegetable pot pies all year long! Since they can be customized with your favorite vegetables and add-ins (more on that below!), everyone is guaranteed to love them.
Aside from the ramekins used for baking, this Vegan Pot Pie recipe is a one-pot deal, which means cleanup is a breeze. (We love that, right?) Using a pre-made pastry dough for the crust shaves off your prep time, without sacrificing flavor. And if you’re making vegetable pot pies as a vegan main dish for Thanksgiving, you can prepare these in advance so they’re ready to pop into the oven on the big day.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Vegan butter – I prefer the rich flavor of a plant-based butter, but you can use olive oil instead if you don’t have butter on hand.
Onion – A yellow or white onion is perfect, or try switching things up by using two shallots.
Carrots – Rainbow carrots can add a fun pop of color to the recipe.
Sliced mushrooms – Use cremini or white mushrooms.
Fresh thyme – Fresh rosemary or sage can be used instead or in addition to the thyme.
Gluten free flour – Use all-purpose flour if you’re not on a gluten free diet.
Frozen peas – Not a pea fan? You can use white beans instead.
Regular phyllo dough or Gluten free phyllo dough (also known as filo dough), gluten free vegan pie crust, or gluten free puff pastry – You can buy gluten free phyllo or you can make phyllo if you’re feeling adventurous. Of course, if you’re not on a gluten free diet, use any type of pastry dough you like.
WATCH THE VIDEO TO SEE HOW IT’S MADE:
How to Make Vegan Pot Pie
There’s no need to fuss with making your own crust for this recipe, which means these pot pies are pretty much fail-proof!
Prepare. Preheat your oven to 375ºF and set out three ramekins.
Sauté the vegetables. Melt the vegan butter in a pan over medium heat, then add the onion, carrots, celery, mushrooms, garlic, and thyme. Cook the vegetable mixture until onions are translucent and the carrots have softened, which should take about 8 minutes.
Make the sauce. Add flour and stir to coat the veggies. Keep cooking until the flour has browned a bit, then pour in the vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes, or until the vegetables are tender.
Finish the filling. Add the frozen peas to the filling mixture, stir, and remove the pan from heat. Season to taste with salt and pepper.
Assemble the pot pies. Pour the filling into the ramekins and top with a piece of phyllo, pie, or puff pastry dough cut to size.
Bake. Bake the pot pies for 30 minutes, keeping a close eye on the tops to make sure they don’t brown too quickly. If they do, cover them with foil.
Broil the top. Broil the pot pies on low for a few minutes to make the crust crispy and browned. Remove the ramekins from the oven, allow them to cool for a few minutes, then serve.
Can I Make This in Advance?
Yes, you can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
Tips for Success
Here are a few tips to help you make the best Vegan Pot Pies!
Add some vents. Use a sharp knife to cut some vents into the pastry topping before you put the pot pies in the oven. This allows steam to escape.
Deglaze the pan. This is entirely optional, but you can pour a splash of dry white wine into the pan to deglaze it after the flour has browned. The wine itself adds flavor, and it also loosens all the browned bits from the bottom of the pan, giving the sauce more depth.
Place your oven rack in the middle position. This will keep the top crust from burning!
Use this Vegan Pot Pie recipe as a template for comfort food deliciousness! Here are some ideas for switching things up:
Add different vegetables. Try diced butternut squash, potatoes (sweet or not!), broccoli, cauliflower, asparagus, green beans, or anything that strikes your fancy.
Make it cheesy. If you want the sauce to have some cheesy flavor, add nutritional yeast to taste or fold in your favorite meltable plant-based cheese.
Make it meaty. A plant-based sausage would be an amazing addition to these Vegan Pot Pies. Just crumble it up and fold it in with the peas.
Store Vegan Pot Pies in the refrigerator, covering the tops with foil. I like to remove the crust, reheat the rest of the pie in the microwave, then reheat the crust for the last 10-20 seconds to keep it crispy. Alternatively, you could reheat it in your oven at 350ºF for about 10 minutes.
Can I Freeze This?
Yes, Vegan Pot Pies can be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. To reheat, thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Enjoy friends! If you make this vegan pot pie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pot Pies
These Vegan Pot Pies are incredible and are done in less than an hour! They are loaded with only healthy, delicious and filling ingredients!
Phyllo doughor if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry
Vegan Pot Pies
Preheat oven to 375°F/190°C. Set aside 3 ramekins.
In a pan over medium heat, melt vegan butter.
Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
Pour mixture into medium sized ramekins and top with filo or dough.
Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!
You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350°F/180°C for 10 minutes.
You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.