Home » Vegan Main Dishes » Vegan Pot Pie Recipe | With Gluten-Free Crust
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5 from 5 votes
Easy vegan pot pie made from scratch with a homemade pie crust. The recipe is meat-free, gluten-free, and delicious. Enjoy this comforting vegetable pie for dinner with your family or friends!
What Is A Pot Pie?
A pot pie, which is believed to have originated in Greece, is a savory stew with a top pie crust. It can also have a bottom pie crust which normally consists of pastry made from wheat flour and butter. Fillings often include chicken, beef, and vegetables. Beef pot pies and chicken pot pies are very popular in the United States.
My vegan pot pie recipe isn’t traditional or classic since I don’t use meat. I must admit that I actually never ever ate a chicken pot pie or a beef pot pie before. Instead, I used lots of healthy veggies and flavorful spices that make this dish very tasty.
How To Make Vegan Pot Pie?
Making the pot pie stew is actually very easy as you just need one skillet or pot. The tricky part is topping the pie with the gluten-free crust because it bursts easily. If you aren’t gluten-free, I would recommend making the pie crust with regular flour (or using store-bought vegan puff pastry) because it will make your life easier.
Below you can see 4 process shots and I will quickly explain them. All ingredients and measurements are written below in the recipe card!
- In the first picture, you can see that I added all pie crust ingredients to my food processor. Blend for some seconds and the dough is ready.
- The second picture shows how the gluten-free dough should look like. It’s smooth but not sticky. Wrap it in plastic wrap and store it in the refrigerator.
- The third photo shows most of the veggies in a skillet.
- In the fourth photo, you can see that I added the remaining ingredients like vegetable broth and plant-based milk mixed with cornstarch.
The next 4 process shots show the following:
- The vegetable stew has thickened considerably and is simmering in the skillet.
- In the second photo, you can see the rolled out gluten-free pie crust.
- The third photo shows the veggie mix transferred into my pie dish (which actually is just a pretty looking pan). 😀
- The last photo shows the pan topped with the gluten-free pie crust. I cut a few slits in the middle of the dough, to allow steam to evaporate.
Useful Tips
- I recommend making the vegan pie crust ahead. You can store it in the refrigerator until you assemble the vegetable pot pie.
- You can add protein-rich soy curls, “Tofurky”, or baked tofu as a meat substitute if you want to “mimic” the taste of a chicken pot pie.
- Bottom crust: You could also add a layer of crust on the bottom of the pot pie if you wish. I recommend using a bigger pie pan/casserole dish if using a second pie crust.
- Sometimes I prepare the filling one day ahead and store it in the refrigerator. Assemble and bake the next day.
- You can use other veggies or ingredients that you like, for example, potatoes or sweet potatoes.
How To Store?
Store leftovers covered in the refrigerator for up to 3 days. Can you freeze vegan pot pie? Yes, you can! Make sure to let the pot pie cool completely. Freeze for up to 2 months.
This Pot Pie Is:
- Vegan (meat-free and dairy-free)
- Flavorful
- Gluten-free
- Satisfying
- Comforting
- Perfect for the holidays
- Healthier than most pot pies
Should you give this vegan pot pie a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your remake! 🙂
For more savory holiday dishes, check out the following vegan recipes:
- Easy Vegan Scalloped Potatoes
- Caramelized Onion Tart
- Vegan Shepherd’s Pie
- Hearty Vegan Meatloaf
- Vegan Gravy
- Roasted Cauliflower Steaks (Vegan Schnitzel)
- Vegan Green Bean Casserole
Vegan Pot Pie
Author: Michaela Vais
Easy vegan pot pie made from scratch with a homemade pie crust. The recipe is meat-free, gluten-free, and delicious. Enjoy this comforting vegetable pie for dinner with your family or friends!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Casserole, Main Course
Cuisine American, Greek
Servings 6
Calories 352 kcal
Ingredients
PIE CRUST
- 1 cup + 1 tbsp (160 g) gluten-free flour (*see notes)
- 1/2 cup (60 g) almond flour (*see notes)
- 2 flax eggs (2 tbsp ground flax seeds + 1/4 cup water)
- 1 tbsp psyllium husk powder
- 3 tbsp water
- 2 1/2 tbsp coconut oil softened or vegan butter
- 1/2 tsp sea salt
FILLING
- 1/2 tbsp oil
- 1 medium (85 g) onion diced
- 10 oz (280 g) fresh mushrooms or 4 oz (110 g) canned
- 1/2 cup (80 g) corn fresh or canned
- 1 1/2 cup (180 g) carrot diced
- 1 1/2 cup (160 g) green beans cut into pieces
- 3 garlic cloves minced
- 1 cup (190 g) peas canned or frozen
- Salt and pepper to taste
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1 tsp fresh thyme
- 1/2 tsp fresh rosemary
- 1/3 cup (40 g) cornstarch (*see notes)
- 1 1/2 cups (360 ml) vegetable broth
- 1 cup (240 ml) plant-based milk
- 1/4 cup (60 ml) dry white wine optional (use less broth if using wine)
Instructions
I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-followstep-by-step process shots above in the blog post.
PIE CRUST
To make the flax eggs, simply put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 1/4 cup of water and mix with a whisk. Set aside for 5 minutes.
Put all pie crust ingredients into a food processor and blend for some seconds until the dough comes together.
Wrap the dough in cling film and put it into the refrigerator.
FILLING
Heat oil over medium-high heat in a large skillet or pot and add the onion. Sauté for about 1-2 minutes, then add mushrooms, corn, carrot, green beans, and garlic. Sauté for 10 minutes, stirring frequently.
Add all spices and sauté for a few more minutes.
Then add the vegetable broth and stir to combine. Put a lid on and let the mixture simmer for 8 minutes, then add the peas.
Preheat the oven to 390 °F (200 °C).
Combine the plant-based milk and cornstarch in a small bowl. Pour this mixture into the skillet and stir. Let simmer for a further 2-3 minutes, then turn off the heat.
Taste and adjust seasonings. Add more salt/pepper/spices to taste and transfer the mixture into a 9 inch (23 cm) pie pan.
ASSEMBLE
Roll out the dough between two sheets of parchment paper until it's large enough to cover the top of the pie pan.
Then very carefully place it on top of the pie pan. Keep in mind that a gluten-free pie crust is always very fragile and breaks easily.
Trim the overhang dough and seal the edges with a fork or your fingers. Also, cut a few slits in the middle of the dough, to allow steam to evaporate.
Brush the crust with a little almond milk or with an egg-free pastry wash. Bake in the oven for about 40-45 minutes or until golden brown. Serve and enjoy!
Notes
- The blog post also has some helpful tips and tricks.
- Pie crust: You can use store-bought vegan puff pastry (if you aren't gluten-free) or make your own favorite pie crust.
- Flour: I used 3/4 cup (120 grams) of rice flour and 5 tbsp (40 grams) of tapioca flour. Regular all-purpose flour (if not gluten-free) should be fine too. If the dough turns out too dry, simply add a little more coconut oil (or vegan butter).
- Cornstarch: You can use arrowroot flour or regular flour instead of cornstarch.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts Vegan Pot Pie Amount per Serving Calories 352 % Daily Value* Fat 15 g 23 % Saturated Fat 6 g 30 % Carbohydrates 48 g 16 % Fiber 8 g 32 % Sugar 7 g Protein 8 g 16 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Equipment
Food processor*
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Reader Interactions
Comments
ShericeCan I sub the almond flour for a nut free flour?
Reply
- Ela
Sunflower seed flour might work, but I never tried it. You can experiment with a nut-free flour, but then you would need to use more vegan butter.
Reply
- Oanh
This came out so good!! Thx!
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- Ela
I am so glad you liked it. 🙂
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- Alia
Hi 🙂 My mum made the Pot Pie this week and it was delicious! We use another pie crust recipe as we don’t mind gluten here. This dish is really comforting, satisfactory and full of vegetables. I would definitely recommend it! Thank you for the recipe !
Reply
- Ela
Hi Alia, I am so glad it turned out delicious! 🙂
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- Madeleine
This was super tasty and actually fairly easy to make! For the crust I just used Bob’s Red Mill 1-to-1 gluten free baking flour and omitted the psyllium husk powder with no issues. Love the variety of vegan, gluten-free comfort food recipes on this blog. Can’t wait to try them all!
Reply
- Ela
Thanks so much for your helpful feeback, Madeleine. 🙂
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- Shiree Barry
Is there something you could sub for the psyllium husk powder?
Reply
- Ela
Maybe ground chia seeds would work (I would increase the amount), however, in gluten-free baking, I had the best results with psyllium husk powder. 🙂
Reply
- Lee
Hi Ela,
Have been following you for awhile and tried a couple recipes that turned out really good!
Is this pie crust strong enough to use on the bottom as well? Or what do you suggest?Reply
- Lauren
I was wondering the same. I’d love to have crust on the top and bottom.
Reply
- Ela
Hi Lauren, I never tried it, but I think that should work fine. 🙂
Reply
- Bianca Zapatka
I wish this was my dinner! Looks so delicious! 🙂
Reply
- Ela
Thanks! I hope you’ll give it a try soon. 🙂
Reply
This looks fantastic. I’m so glad to be following this blog.
Cheers.
Chuck.
Reply
- Ela
Thank you, Chuck! Glad you like it. 🙂
Reply
Hey Ela, thank you for the recipe! I eat everything but my kid is gluten-intolerant so I have to cook separately for him and you’re helping me so much! I’m not a good cook but really trying to improve and your recommendations are just a lifesaver for me, no less! They are very detailed which helps immensely because I wouldn’t be able to come up with anything similar myself! And my son is really enjoying those meals…well, it seems so at least for how quick he gets done with most of what I do using your recipes! Thank you again, hope to read more! And I definitely need to practice more, I somehow got too much stew inside and it leaked, haha!
Reply
- Ela
Thanks so much for your sweet comment! I am glad you and your son enjoy my recipes. 🙂
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