Published:
Mar 11th 2022
by 
Last updated: Jun 7th 2025
Craving a cozy meal that’s both satisfying and plant-based? This Vegan Pot Pie combines tender vegetables, creamy coconut milk, and savory herbs all wrapped in a flaky homemade crust. It’s the ultimate comfort food that’s dairy-free, meat-free, and packed with hearty goodness.
Pro Tip This recipe delivers everything you want in a pot pie—creamy filling, flaky crust, and deep flavor—without any dairy or meat. It’s a warm, satisfying dish that works for weeknights, special occasions, or holiday tables.
- Chill the Dough: Letting the crust rest in the fridge ensures it rolls out easily and bakes up flaky.
- Don't Skip the Bay Leaf: It adds depth—just remember to remove it before assembling.
- Use a Pie Shield: If the edges of your crust brown too fast, cover them partway through baking.
- Serve with a simple side salad or roasted Brussels sprouts.
- Add a glass of guava wine or a hot cup of herbal tea for a comforting meal.
- Great centerpiece for a vegan holiday dinner.
- Swap the Lentils – Use chickpeas or black beans if preferred.
- Add More Veggies – Try corn, kale, or sweet potatoes for variety.
- Use Puff Pastry – Store-bought vegan puff pastry can replace homemade crust for convenience.
- Short-Term: Store in the fridge for up to 4 days.
- Long-Term: Freeze fully baked pot pie (or individual slices) for up to 3 months.
- Reheating: Warm in a 350°F oven for 10–15 minutes or until heated through.
- All-Purpose Flour – The base for a sturdy, flaky crust.
- Garlic Powder & Onion Powder – Boosts the savory flavor of the crust.
- Vegan Butter & Coconut Milk – Adds richness and helps bind the crust.
- Lentils – A hearty, protein-rich meat substitute.
- Button Mushrooms – Adds a meaty texture and earthy flavor.
- Potatoes, Carrots & Green Peas – Classic vegetables for pot pie, adding bulk and natural sweetness.
- Fresh Thyme & Bay Leaf – Herbaceous elements that add depth.
- Vegetable Broth & Coconut Milk – Create a creamy, dairy-free sauce.
- Olive Oil & Vegan Butter – Used for sautéing and enhancing the richness of the filling.
How to Make Vegan Pot Pie
Begin by preparing the crust: pulse dry ingredients in a food processor, then blend in vegan butter and coconut milk until crumbly. Add cold water until dough forms. Chill the dough, then divide and roll out for the pie base and top.
For the filling, cook lentils until tender. Sauté mushrooms and onions, then add garlic, potatoes, carrots, and butter. Stir in flour, then slowly mix in broth, cooked lentils, coconut milk, and a bay leaf. Simmer until thickened, season, and set aside.
Assemble by placing one rolled crust into a pie dish, add the filling, and top with the second crust. Crimp the edges, make small slits in the top, and brush with oil. Bake at 350°F for 30 minutes until golden brown. Let cool before slicing and serving.
Can I use canned lentils?
Yes, just rinse and add them when you add the cooked lentils.
Can I make this ahead of time?
Absolutely—prepare the pie fully and refrigerate for up to 24 hours before baking.
What’s the best way to reheat leftovers?
Reheat in a 350°F oven to keep the crust crispy and the filling warm.
Time & Serves
Ingredients
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
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
Place the all-purpose flour, garlic powder, onion powder, salt, baking powder, and sugar into a food processor and pulse to combine.
Add the vegan butter and coconut milk and pulse until the mixture is crumbly with pea-sized pieces running through it.
Next, add four tablespoons of ice water and pulse until the dough comes together. Add the remaining two tablespoons of ice water if necessary.
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.
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.
Add the mushrooms and onions and cook for 5-8 minutes until the mushrooms soften.
Stir in the butter, garlic, potatoes, and carrots and cook for 5 minutes until they soften.
Stir in the all-purpose flour and cook it for 1-2 minutes to toast the flour.
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.
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.
Carefully place the dough into the bottom of a clean 12-inch pie pan.
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.
Carefully place the crust onto the vegan pot pie and crimp the edges of the dough.
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.
Let the vegan pot pie cool for 10 minutes before slicing.
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