Mixed Vegetable Vegan Pot Pie

Make the BEST vegan pot pie in under 1 hour loaded with tender mixed veggies and tofu or vegan chick’n in a rich, savory sauce encased in a (homemade or pre-made) flaky pastry crust. It’s cozy, comforting, versatile, and delicious!

Cozy, Comforting Vegan Pot Pie Recipe

If you grew up loving chicken pot pie but now enjoy a meat-free diet, get ready to fall in love with this easy vegan pot pie recipe. This comfort food classic has the same cozy satisfaction but is 100% dairy and meat-free, made with a flaky, golden crust that crackles as you dig into it to reach the rich, hearty tofu (or vegan chick’n/ chickpea) and vegetable stew-like filling beneath.

Not only is it packed with good-for-you ingredients, but it’s highly adaptable, too. You can swap the filling veggies and protein based on what’s in your kitchen, in season, and/or on special offer, use regular or gluten-free puff pastry, short crust, or general pie crust (homemade or store-bought), and decide between making it with a bottom and top crust or just top crust.

Better yet, this easy vegetable pie recipe comes together in under an hour and is a stick-to-your-ribs, belly-warming meal the entire family (vegans and non-vegans alike) can enjoy on weeknights, at potlucks, and over the holiday season.

Looking for more cozy, comforting, satisfying family dinner ideas? Check out our recipes for kidney bean vegetable stew and classic cheesy vegan mac and cheese.

The Ingredients and Substitutions

This veggie pot pie recipe relies almost entirely on simple pantry and freezer staples.

• Vegetables: One of the best things about this easy vegetable pot pie recipe is how versatile the filling is. To keep things simple, we used a frozen vegetable mix (ours has carrots, corn, green beans, and peas) + fresh mushrooms, like cremini/chestnut.

Use vegetables that will cook in the provided baking time. Otherwise, you’ll need to par-cook them first. E.g., steamed potatoes can be added in step 3.

• Tofu: This is technically optional but great for adding heaps of plant-based protein to make this into a vegan ‘chicken’ pot pie. It’s best to use super-firm or extra-firm tofu for the best texture. Alternatively, use a vegan mock chick’n OR canned white beans or chickpeas.
• Aromatics: A combination of fresh garlic and onion helps to make a savory, aromatic base for the vegetarian pot pie.
• Olive oil: Or another neutral cooking oil, like avocado oil.
• Vegetable broth: Use a high-quality rich vegetable stock (regular or reduced sodium) OR vegetable bouillon cubes + water. Vegan chicken broth will also work.
• Plant-based milk: Use any unsweetened dairy-free milk. I.e., soy, oat, cashew, etc., for a slightly creamy vegan chicken pot pie recipe.
• All-purpose flour: To help thicken the sauce. Use gluten-free all-purpose flour if necessary.
• Seasonings: We use a simple combination of pantry spices for plenty of flavor.
  • Dried oregano
  • Marjoram
  • Dried basil
  • Sea salt & black pepper (or soy sauce for extra umami)
• Puff pastry: Use any vegan pre-made puff pastry (gluten-free if necessary) – fresh or frozen (and thawed) as the pie crust. Vegan short-crust pastry or a homemade vegan pie crust would also work.

What Else Could I Add to a Vegan Pot Pie?

• Bay leaves: To enhance the savory, aromatic flavor of the filling.
• Spinach/kale: Add it to the pan to wilt for 2-3 minute before baking the vegetable pot pie.
• More vegetables: Swap out the veggies based on season and availability.
  • Celery (thinly sliced)
  • Broccoli/ cauliflower (small florets – pre-steamed/boiled)
  • Zucchini (thickly sliced)
  • Leeks (thinly sliced)
  • Potato, sweet potato, butternut squash, pumpkin (pre-steamed/par-boiled)
• Herbs & spices: You can experiment to create different flavor profiles.
  • Smoked paprika (for smoky flavor)
  • Chili/cayenne pepper (for spice)
  • Thyme, sage, or Rosemary (fresh or dried – or Italian seasoning)
• Parsley: Add to the filling or garnish the veggie tofu pot pie for a burst of freshness.

How to Make Vegan Pot Pie

• 1) First, peel and mince the onion and garlic and roughly chop (or slice) the mushrooms. Also, dice the tofu into about 1/2-inch pieces.

• 2) Meanwhile, heat the oil in a large skillet over medium heat. Once hot, sauté the onion for 1 minute, add the garlic for a minute, then mix in the mushrooms and sauté for 5 minutes.

• 3) Then, stir in the frozen vegetables, tofu, and the seasonings, stir, and cook for 3 minutes.

• 4) Add the flour, mixing it to evenly coat the veggies, then slowly whisk in the vegetable broth and plant-based milk.

• 5) Meanwhile, preheat the oven to 400F/200C. Then, carefully stretch the puff pastry sheet to fit the bottom and sides of an 8×8-inch baking dish.

Or omit the bottom layer of pastry, adding the filling directly into the oven-safe dish.

• 6) Pour the filling over the pastry, then top it with a second puff pastry sheet, trimming any excess and pinching the sides shut to seal it.

• 7) Make a few slits in the dough on top (we made 4 slits to create an ‘X’ shape in the center) to allow steam to release, then transfer the vegan pot pie to the center of the oven to bake or 20-25 minutes, or until the crust is golden and veg within are tender.

Optionally brush the pastry with some plant-based milk or oil for extra browning.

• 8) Remove the vegan chicken pot pie from the oven and leave it for 10 minutes before serving. Enjoy!

Pro Recipe Tips

• For individual pot pies: Divide the pastry and filling between smaller oven-safe dishes/ramekins. Bake for around 15 minutes.  
• Experiment with fillings: There are plenty of ways to adapt the filling to your liking (and what you have in your kitchen). It’s a highly versatile, forgiving vegetable pot pie recipe.
• Add some vents: This is important to allow the steam to escape while the vegan pot pie bakes to prevent the crust from getting soggy.
• To avoid mess: Bake the vegan vegetable pot pie dish on a baking sheet to catch any filling that might bubble over the sides.
• Baking time varies: Based on the type of pastry used and its recommended baking time.
• If the edges brown too quickly: Carefully fold foil loosely over the edges.

What to Serve with Vegan Pot Pie?

The combination of nutritious veggies, protein-dense tofu, and hearty puff pastry make this tofu and vegetable pot pie a satisfying meal served alone or in smaller portions alongside:

• Buttered bread, garlic bread, or dinner rolls
• Creamy mashed potatoes or sweet potato mash
• Simple, ‘buttery’ rice or quinoa
• Roasted or steamed veggies like broccoli, Brussels sprouts, green beans, etc.
• Sauteed spinach or kale
• A simple leafy green side salad with vinaigrette

Storage Instructions

You can prepare the filling 2-3 days before assembling the vegan pot pie with puff pastry and baking it.

Once baked, allow the vegan vegetable pie to cool and store any leftovers, covered with plastic wrap, in the refrigerator for 3-4 days.

Alternatively, you can freeze it whole or in portions for up to 3 months. Then leave it to thaw in the refrigerator overnight or reheat from frozen, adding 15-25 minutes to the baking time.

To reheat it, bake the easy veggie pot pie in the oven at 375F/190C for about 20 minutes – or until heated.

More Vegan Comfort Food Recipes

• One-pot tofu yellow curry
• Carrot pasta
• Vegan tandoori chickpeas
• Stuffed sweet potatoes
• Creamy corn chowder
• Lentil and carrot soup
• Hearty red lentil stew

Photos by Alfonso Revilla