Plant-Based Comfort: A Delicious Vegan Pot Pie Recipe

Howdy, Y’all! Welcome to our cozy little space where we celebrate the delights of plant-based living. I’m downright thrilled to share this recipe with y’all – a delightful vegan pot pie. Now, who said comfort food can’t be wholesome and kind to the earth? Around these parts, we believe in good food that’s good for you and Mama Earth too. So saddle up and prepare yourself for a scrumptious journey into southern-style, plant-based comfort—an aromatic, hearty, and delicious vegan pot pie. Trust me darlin’, this one’s going to hit the spot just right!

vegan pot pie Recipe

Plant-Based Comfort: A Delicious Vegan Pot Pie Recipe


For the Pie Crust:
  • 2 cups unbleached all-purpose flour
  • 1 tsp salt
  • 2/3 cup coconut oil, solid
  • 4-6 tbsp cold water
For the Filling:
  • 2 cups vegetable broth
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup frozen peas
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1 cup unsweetened almond milk


Pie Crust:

Step one: Combine the flour and salt in a large bowl. Add the solid coconut oil and use your fingertips or a pastry cutter to incorporate it into the flour until the mixture resembles coarse crumbs. Step two: Gradually add in cold water, one tablespoon at a time, mixing until the dough comes together. If needed, add more water. Step three: Divide dough in half and shape each half into a disk. Wrap disks in plastic wrap and refrigerate while you prepare the filling.


Step four: In a large pot, bring vegetable broth to boil. Add potatoes, carrots, celery, peas, onion, garlic, thyme, salt and pepper. Simmer until vegetables are tender about ten minutes. Step five: In a separate pan over medium heat, add olive oil. Stir in flour until it forms a paste. Gradually whisk in almond milk until smooth and creamy. Step six: Combine creamy sauce with vegetables in pot and stir well to coat all veggies with sauce.

Assembling Pot Pie:

Step seven: Preheat oven to 375°F (190°C). Step eight: Roll out one of your chilled pie crust disks on a floured surface to fit into your pie dish with some overhang. Press it into your pie dish. Step nine: Pour your vegetable filling into the pie crust. Step ten: Roll out your second disk of dough on the floured surface again. Carefully cover your pie with this second sheet of dough. Trim excess dough from edges if necessary then crimp edges of your pie crusts together. Step eleven: Cut few slits on top for steam to escape then bake for about 35 minutes or until golden brown on top. Let cool slightly before serving but best enjoyed warm! This vegan pot pie is sure to provide comfort through its hearty blend of fresh vegetables enveloped by a flaky crust! Enjoy!
Making a vegan pot pie is one of my favorite things to do but I also have a bunch of other amazing recipes that are absolutely tempting. If you enjoyed the vegan pot pie, you may want to try out my delicious Creamy Vegan Potato Salad with sautéed lemon asparagus. It’s refreshing and packed with flavors. You can also indulge in my delightful German Apple Crumble Pie, which is simply heavenly. If you’re looking for something unique, the Vegan Cherry Tomato and Baby Spinach Quiche is something you should definitely try! Lastly, the decadent and rich Vegan Brownie Black Forest Cheesecake Sundaes is a perfect dessert to finish off your meal. Happy cooking!

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