Vegan Pot Pie Recipe

Published on March 11th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up of a slice of delicious Vegan Pot Pie

Pot pie is classic comfort food. Of course, since this pot pie is a vegan recipe, there is no meat in this vegan pot pie. Instead of using meat, we used a combination of potatoes, carrots, green peas, and lentils. We also added mushrooms to give this Vegan Pot Pie a meaty feel. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
30 mins
Cook Time
60 mins
Total Time
90 mins
Serves
8

Ingredients

Pot Pie Crust
  • 2 ¼ cups All-Purpose Flour

  • 1 teaspoon Garlic Powder

     

  • 1/2 teaspoon Onion Powder

     

  • 1/4 teaspoon Salt 

     

     

     

     

     

  • 1/4 teaspoon Baking Powder

     

  • 2 teaspoons Granulated Sugar

     

  • 3/4 cup Cold Vegan Butter cut into 1/2-inch cubes

     

  • 1 1/2 tablespoons Coconut Milk

     

  • 4-6 tablespoons Ice Water

Pot Pie Filling
  • 1 cup Lentils

     

  • 3 tablespoons Olive Oil

     



  • 2 tablespoons Vegan Butter 

     

  • 1 pound Button Mushrooms, diced

     

  • 1 medium Onion, diced

     

  • 4 cloves Garlic, minced

     

  • 3 Large Potatoes cut into 1-inch cubes

     

  • 1 Large Carrot, cut into 1/2-inch cubes

     

  • 1 cup Frozen Green Peas 



     

  • 1 tablespoon Fresh Thyme, chopped

     

  • 3 tablespoons All-Purpose Flour

     

  • 1 1/2 cups Vegetable Broth

     

  • 1 cup Coconut Milk 

     

  • 1 Bay Leaf

     

  • 1 teaspoon Salt

     

  • 1/2 teaspoon Black Pepper

Instructions

Pot Pie Crust

Place the all-purpose flour, garlic powder, onion powder, salt, baking powder, and sugar into a food processor and pulse to combine.

 

Arial of food processor with flour inside

Add the vegan butter and coconut milk and pulse until the mixture is crumbly with pea-sized pieces running through it. 

 

Food processor containing dry ingredients and cubes of vegan butter

Next, add four tablespoons of ice water and pulse until the dough comes together. Add the remaining two tablespoons of ice water if necessary. 

Overview of food processor containing a mixed dough

Place the crust onto a lightly floured surface and divide it into two balls & flatten each ball of dough into a 4-5-inch disc. 

Wrap the pot pie crust with plastic wrap and chill it for 30 minutes. 

Overview of 2 wrapped pieces of dough on a countertop
Pot Pie Filling

Preheat oven to 350 °F. 

 

Cook the lentils according to the package directions until tender. Set them aside. In a large skillet, add 2 tablespoons of olive oil. Heat it over medium-high heat.

Arial of a pan with oil being added to it

Add the mushroom and onions and cook for 5-8 minutes until the mushrooms soften. 

 

A skillet on a gas burner containing mushrooms and onions

Stir in the butter, garlic, potatoes, and carrots and cook for 5 minutes until they soften.

 

Overview of a skillet containing diced carrots and potatoes

Stir in the all-purpose flour and cook it for 1-2 minutes to toast the flour.

 

Overview of a skillet with vegetables and flour added

Decrease the heat to medium-low and gradually whisk in the vegetable broth. Stir in the cooked lentils, coconut milk, and bay leaf and cook for 8-10 minutes until the filling thickens. Turn off the stove, remove the bay leaf, and season the filling with salt and pepper. 

Skillet containing vegetables lentils and coconut milk cooking on a gas burner
To Assemble

Remove the pot pie crust from the fridge and let it sit at room temperature for 5 minutes. Place 1 disc of dough onto a piece of parchment paper. Place another sheet of parchment paper on the dough and roll it into a 12-inch circle using a rolling pin.  

Dough being rolled with a rolling pin between two pieces of parchement paper

Carefully place the dough into the bottom of a clean 12-inch pie pan.  

 

Overview of a pie pan with the bottom layer of pie crust inside

Add the pot pie filling to the pie shell. Place the remaining disc of dough onto the same sheet of parchment paper. Place another sheet of parchment paper on top of the dough and roll it into a 12-inch circle.  

 

Pie pan with bottom crust filled with vegan pot pie filling

Carefully place the crust onto the vegan pot pie and crimp the edges of the dough. 

 

Top of pie crust being placed onto pot pie

Make 6 incisions on top of the pot pie crust with a sharp paring knife. Brush the pot pie with the remaining tablespoon of olive oil. Bake the vegan pot pie for 30 minutes until golden brown. 

 

Overview of a pie with crimped edges and slits on top ready to go into the oven

Let the vegan pot pie cool for 10 minutes before slicing. 

Arial of cooked pot pie with a slice cut out of it
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
vegan pot pie, recipe, easy, chicken, mushroom, crust, gluten-free, chickpea

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon