Vegan Veggie Pot Pie

March 1, 2015
Serves 4 Pot Pies
Prep time
Cook Time

This recipe makes 4 personal pot pies. I baked them in ceramic pot pie dishes which are basically oversized dessert ramekins. You can also buy mini pie tins from the grocery store and use those.

First, preheat the oven to 375. Then you’ll want to pre-bake your bottom crust. I make my own pastry crust from the MyVeganPlanet recipe, found here.  Once you’re ready to use your pastry dough, pull it out of the fridge and roll it out to 1/4 inch thickness on a floured surface. Cut the dough to your liking to create a bottom crust for each pie and a top crust. If you’re really ambitious, you can make a lattice top for the pot pies by cutting strips of dough and “weaving” them together to form a tic-tac-toe board type of topping. It looks cute and will make old ladies go “awwwwwww, how precious!”. Spray your pie pans or dishes with a little baking spray. Place your bottom crusts in the pie dishes and bake until they are golden. Remove from the oven and set aside.

*Note* The bottom crust thing is totally optional. Personally, I like a lot of crust in my pot pie, which is why I have a top and bottom. Also, if you don’t feel like making your own pastry dough, you can use ready-made puff pastry, which works just as well and tastes pretty damn good. Again, this is all up to you and how much time you have.


  • 2
    Potatoes, cut in to small cubes and boil until tender
  • 3-4
    Carrots (Diced)
  • 1
    Yellow or White Onion (Minced)
  • 1 Cup
  • 1/3 Cup
    Vegan butter
  • 1 Cup
    All Purpose Flour
  • 32 Ounces
    Soy Cream and Soy Milk (Mix half and half to get 32 Ounces)
  • Salt & Pepper, Veggie Bouillon Powder and extra vegan butter to taste


  1. To start, add about 2 teaspoons of oil to a frying pan and begin cooking your onion and carrot. Once they about halfway done, add the frozen peas and green beans and cook until everything is soft and tender. I add a little knob of butter about halfway through this for extra flavor, but not enough to really add extra liquid. Once this is done, add the potatoes. Cover the sauté mix with a lid and set aside.

  2. In a medium saucepan on medium/high heat, melt your butter. Once its melted, start whisking in the flour until you get the consistency of peanut butter, but not quite as dark as a roux. Then, turn the heat down to low/medium and start whisking in the vegan half and half slowly. What you're looking for here is a thick white liquid about the consistency of thick potato soup, almost too thick to be soup. This is the step where I add the bouillon powder just for a little extra kick. Its totally optional, but highly recommended. Just keep in mind that most seasonings like this contain salt, so remember that when you're doing the final seasoning at the end.

  3. Start pouring your cream sauce into the veg mixture. (If your sauté pan isn't big enough, you can transfer this step into a large mixing bowl.) Stir it as you pour and keep an eye on your cream sauce/veg ratio. You don't want it to be too goopy, but a good amount of saucy goodness is delicious. If you have any filling left over, you can freeze it for future use. Taste your filling for correct seasoning and add a little salt and pepper accordingly.

  4. Spoon the filling into the pie dishes, on top of the bottom crusts. Make sure each pie is equal and then place your unbaked pot pie crusts on the tops. If you chose to use a cut-out instead of lattice, poke it a few times in a cute pattern with a knife so that air can pass through. If you made a lattice, air will pass through ok on its own.

  5. Bake for about 15-20 minutes or until the tops are golden brown and the filling is all bubbly around the edges. Cool for about 20 minutes and serve!


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