Vegetable Pot Pie
This Vegetable Pot Pie is a warm hug on a plate filled with vibrant veggies and a creamy, savory sauce, all encased in a flaky crust. I love how comforting it feels, especially on chilly evenings.
I have such fond memories of cozy nights with my family gathered around the table, enjoying a hearty pot pie.
It’s a dish that brings everyone together, and I love how versatile it is.
This version is packed with wholesome veggies and a rich, creamy sauce that makes it feel indulgent without any animal products.
Plus, it’s a great way to use up any leftover veggies hanging out in the fridge!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using a mix of seasonal veggies, so feel free to swap in whatever you have on hand. Sweet potatoes work wonderfully in place of regular potatoes, and I sometimes toss in some mushrooms for added flavor. Nutritional yeast is a game-changer—it's like a cheesy hug for your taste buds!
Tips & Notes
- •I like to make a double batch of the filling and freeze one for a quick meal later!
- •If you want an extra crispy crust, brush a little olive oil on top before baking.
Recipe Variations
- •For a spicy kick, add a teaspoon of smoked paprika or some chili flakes to the filling.
- •Sometimes I’ll throw in some kale or spinach to sneak in more greens.
Storage & Freezing
This pot pie keeps well in the fridge for up to 4 days. Just cover it tightly! You can reheat it in the oven for that freshly baked taste or microwave individual slices if you’re in a hurry.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use a gluten-free pie crust, and you're good to go. The filling itself is naturally gluten-free.
What can I substitute for coconut almond milk?
You can use any plant-based almond milk, but I recommend using a creamier one like cashew almond milk or oat almond milk to keep that richness.
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This Vegetable Pot Pie is a warm hug on a plate filled with vibrant veggies and a creamy, savory sauce, all encased in a flaky crust. I love how comforting it feels, especially on chilly evenings.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This step is important for a nice, crispy crust.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the veggies start to soften.
- 3
Stir in the garlic and cook for another minute until fragrant.
- 4
Add the diced potatoes, vegetable broth, and coconut almond milk. Bring to a simmer and let cook for about 10 minutes, or until the potatoes are tender.
- 5
Stir in the green peas, corn, nutritional yeast, thyme, salt, and pepper. Let everything cook together for another 5 minutes. The mixture should be creamy and thick.
- 6
Remove from heat and let the filling cool slightly while you prepare your pie crusts.
- 7
Place one pie crust in a 9-inch pie dish. Pour the vegetable filling into the crust.
- 8
Cover it with the second pie crust and pinch the edges to seal. Cut a few slits in the top to allow steam to escape.
- 9
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 10
Let it cool for a few minutes before slicing. Enjoy your comforting, homemade vegetable pot pie!
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