If you're looking for a cozy vegan pot pie recipe, you've come to the right place! I remember the first time I made this dish for my family; my son, Jake, couldn't stop raving about it. This veggie pot pie is not only delicious but also easy to whip up, making it perfect for a family dinner or a vegan meal train idea.
Table of Contents
Why Youโll Love It
- It’s packed with colorful veggies that make it visually appealing.
- The flaky crust pairs perfectly with the creamy filling.
- It’s a hearty dish that satisfies everyone, even non-vegans!
Pure Comfort
This veggie pot pie is pure comfort food. The warm, savory filling combined with the crispy crust creates a dish that feels like a warm hug on a chilly evening.
What You Need
- 1 1 large yellow onion, diced – You can substitute with shallots for a milder flavor.
- 2 2 cloves garlic, minced – Garlic powder can be used in a pinch.
- 2 2 medium carrots, diced – Feel free to swap with sweet potatoes for a sweeter taste.
- 2 2 stalks celery, diced – You can use bell peppers if you prefer.
- 1 1 cup frozen peas – Fresh peas work too, just blanch them first.
- 1 1 cup vegetable broth – Low-sodium broth is a great alternative.
- 1 1 cup coconut milk – Almond milk can be a lighter option.
- 2 2 tbsp all-purpose flour – Use cornstarch for a gluten-free version.
- 1 1 tsp dried thyme – Oregano can be used instead for a different flavor.
- 1 1 tsp salt – Adjust to taste.
- 1/2 1/2 tsp black pepper – White pepper is a good alternative.
- 1 1 vegan pie crust – Store-bought or homemade works well.
Time to Cook
Prep: 20 minutes | Cook: 40 minutes | Total: 1 hour | Difficulty: Easy | Make-Ahead: Yes, you can prepare the filling a day in advance.
Steps to Make It
- Start by preheating your oven to 375 ยฐF. This ensures a perfectly baked crust thatโs golden brown and flaky. While the oven warms up, you’ll have time to prep your veggies.
- In a large skillet, heat a splash of oil over medium heat. Add the diced onion and sautรฉ until it becomes translucent, about 5 minutes. The aroma will fill your kitchen, making everyone curious about dinner.
- Next, stir in the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes until the veggies soften. You’ll notice the colors brightening up as they cook.
- Sprinkle in the flour and stir well to coat the veggies. This will help thicken your filling. Cook for about 2 minutes until the mixture is slightly golden.
- Pour in the vegetable broth and coconut milk, mixing everything together. Bring it to a gentle simmer and let it bubble for about 5 minutes until it thickens. The creamy texture will make you want to dive right in.
- Add the frozen peas, thyme, salt, and pepper. Stir to combine and cook for another 2 minutes. The filling should look vibrant and inviting.
- Transfer the filling into a pie dish and cover it with the vegan pie crust. Make sure to seal the edges and cut a few slits on top for steam to escape. This step adds a rustic touch to your pot pie.
- Bake in the preheated oven for 30 minutes or until the crust is lightly golden. You’ll know it’s ready when the filling is bubbling and the crust is beautifully browned.
- Let it cool for a few minutes before serving. This gives the filling a chance to set up a bit, making it easier to slice.
Make It Perfect
- For an extra crispy crust, brush the top with a little plant-based milk before baking.
- Feel free to mix and match your favorite vegetables based on what you have on hand.
- If you want a thicker filling, add a bit more flour or cornstarch during cooking.
Mix It Up
- Add cooked lentils or chickpeas for added protein.
- Use different herbs like rosemary or basil for a flavor twist.
- Try adding a splash of soy sauce for an umami boost.
Perfect Partners
- Serve with a side salad for a refreshing contrast.
- Pair with crusty bread to soak up any leftover filling.
- A glass of vegan wine complements the flavors beautifully.
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FAQs
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and store it in the fridge for up to a day before baking.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this pot pie?
Absolutely! Just freeze it before baking. Thaw in the fridge overnight before baking.
What can I substitute for coconut milk?
You can use almond milk or any other plant-based milk you prefer.
Is this pot pie suitable for kids?
Yes! It’s a family-friendly dish that kids usually love, especially with the flaky crust.
Conclusion
This vegan pot pie recipe is a delightful way to enjoy a comforting meal. Whether you're looking for vegan meal train ideas or just a light vegetarian meal, this veggie pot pie is sure to please everyone at the table. Give it a try, and let me know how your family enjoys it!

Veggie Pot Pie Cozy Vegan Pot Pie Recipe for Dinner
Equipment
- Oven
- Skillet
- Pie dish
Ingredients
Main
- 1 large yellow onion diced; substitute with shallots for milder flavor
- 2 cloves garlic minced; garlic powder can be used
- 2 medium carrots diced; can swap with sweet potatoes
- 2 stalks celery diced; bell peppers can be used as alternative
- 1 cup frozen peas fresh peas work too if blanched first
- 1 cup vegetable broth low-sodium preferred
- 1 cup coconut milk almond milk can be a lighter option
- 2 tbsp all-purpose flour cornstarch can be used for gluten-free version
- 1 tsp dried thyme oregano can be used instead
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper white pepper is a good alternative
- 1 vegan pie crust store-bought or homemade
Instructions
- Preheat oven to 375ยฐF to prepare for baking the crust.
- Heat a splash of oil in a large skillet over medium heat and sautรฉ diced onion until translucent, about 5 minutes.
- Add minced garlic, diced carrots, and celery; cook 5 to 7 minutes until softened.
- Sprinkle flour over veggies and stir to coat; cook for 2 minutes until mixture is slightly golden.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer and cook until thickened, about 5 minutes.
- Stir in frozen peas, thyme, salt, and pepper; cook an additional 2 minutes.
- Transfer filling to a pie dish and cover with vegan pie crust, sealing edges and cutting slits on top for steam.
- Bake in preheated oven for 30 minutes or until crust is golden and filling bubbles.
- Let cool for a few minutes before slicing and serving.