There’s nothing quite as comforting as a warm, flaky pot pie filled with hearty vegetables and smothered in a rich, savory gravy. This Savory Vegan Pot Pie with Golden Veggie Crust and Rich Gravy is the ultimate plant-based comfort food. With its golden, buttery crust and flavorful filling, it’s perfect for cozy dinners, family gatherings, or special occasions.
Made entirely from scratch, this recipe highlights wholesome ingredients while being versatile enough to adapt with your favorite veggies or store-bought shortcuts.
Why You’ll Love This Recipe
- Rich and Comforting: A creamy, savory filling paired with a perfectly crisp crust.
- Completely Plant-Based: A satisfying, dairy-free, and meat-free twist on the classic pot pie.
- Customizable: Use your favorite veggies, add plant-based protein, or experiment with different crusts.
- Perfect for Sharing: A showstopper centerpiece for any meal or celebration.
Ingredients
For the Filling:
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup mushrooms, chopped
- 1 cup unsweetened plant-based milk
- 1 cup vegetable broth
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Golden Veggie Crust:
- 1 1/4 cups all-purpose flour (or gluten-free flour blend)
- 1/4 cup chilled vegan butter, cubed
- 1/4 cup mashed sweet potato or pumpkin puree
- 3-4 tablespoons cold water
- 1/2 teaspoon salt
Optional Garnishes:
- Fresh parsley, chopped
Ingredient Breakdown
Golden Veggie Crust
The mashed sweet potato or pumpkin puree gives the crust a golden hue, a hint of sweetness, and a tender texture. Vegan butter keeps it flaky and delicious.
Filling
The combination of carrots, potatoes, peas, and mushrooms makes a hearty and satisfying base for the pot pie, while the thyme and smoked paprika add warmth and depth.
Instructions
Step 1: Make the Crust
- In a large mixing bowl, combine the flour and salt. Add the chilled vegan butter and mash with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Mix in the mashed sweet potato or pumpkin puree.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Prepare the Filling
- Heat olive oil or vegan butter in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
- Stir in the carrots, potatoes, and mushrooms. Cook for 5-7 minutes, until the veggies start to soften.
- Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the plant-based milk and vegetable broth, stirring constantly to create a thick sauce.
- Add the peas, soy sauce, thyme, smoked paprika, salt, and pepper. Simmer for 5 minutes, then remove from heat.
Step 3: Assemble the Pot Pie
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your pie dish or baking dish.
- Pour the vegetable filling into the dish. Carefully place the crust over the top, trimming any excess dough around the edges. Press the edges with a fork to seal, and cut a few small slits in the center to allow steam to escape.
Step 4: Bake
- Brush the crust with a little plant-based milk for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden and flaky.
Step 5: Serve
- Let the pot pie cool for 5 minutes before serving. Garnish with fresh parsley and enjoy warm.
Picture Gallery
Tips and Variations
- Use Store-Bought Crust: Save time by using a store-bought vegan pie crust or puff pastry.
- Make It Gluten-Free: Use a gluten-free flour blend for the crust and thicken the filling with cornstarch instead of flour.
- Add Protein: Mix in cooked lentils, chickpeas, or diced vegan chicken for extra protein.
- Switch the Veggies: Try adding green beans, zucchini, or parsnips for variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Nutritional Information (Per Serving – 1/6 of the Pot Pie)
- Calories: 320
- Protein: 6g
- Carbohydrates: 40g
- Fat: 14g
- Fiber: 6g
- Vitamin A: 120% of the daily value
- Iron: 15% of the daily value
This pot pie is a well-balanced meal, packed with wholesome veggies and a flaky, golden crust.
Conclusion
This Savory Vegan Pot Pie with Golden Veggie Crust and Rich Gravy is a must-try for anyone who loves classic comfort food with a plant-based twist. With its hearty filling and buttery crust, it’s the kind of dish that warms your heart and your belly.
Give it a try, and let us know how it turned out! Share your favorite variations or garnishes in the comments below, and don’t forget to tag us on social media with your pot pie creations.
Frequently Asked Questions
1. Can I make this pot pie ahead of time?
Yes! Assemble the pie and refrigerate it (uncooked) for up to 24 hours. Bake it fresh when ready to serve.
2. Can I freeze this pot pie?
Absolutely. Freeze the fully assembled pot pie before baking, or freeze leftovers after baking. Reheat in the oven for the best texture.
3. Can I use a different crust?
Puff pastry or a biscuit topping works wonderfully as an alternative to the traditional crust.
4. How can I make the filling creamier?
Add a few tablespoons of coconut cream or vegan cream cheese to the filling for extra richness.
5. What can I pair with this pot pie?
Serve it with a fresh green salad, roasted Brussels sprouts, or garlic bread for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.