This easy vegan pot pie with veggies and chickpeas makes a hearty family-friendly meal or delicious meatless main for the holidays.

A slice of veggie pot pie with a potato, carrot, peas, corn and chickpea filling on a plate. The whole pie can be seen in the background.

Why Make this Recipe

If you’re looking for an impressive plant-based main dish, you’re going to love this vegan pot pie!

It’s surprisingly easy to make and perfect for both holidays and everyday meals.

This homestyle veggie casserole is packed with veggies like potato, peas and carrots, plus chickpeas for texture and protein.

With all that goodness, it’s pure cold weather comfort food once it comes out of the oven!

Reminiscent of chicken pot pie, this vegan version of the classic dish is perfect for the Fall and Winter months, Thanksgiving, Christmas or even New Year’s Day.

The savoury, creamy filling is almost like a thick chowder and bubbling away under the lightly golden pie crust, it’s a match made in heaven!

Recipe Highlights

  • Made with simple ingredients.
  • Completely vegan (dairy-free, egg-free)!
  • Family-friendly meatless main dish.
  • Excellent vegetarian main dish for the holidays.
  • Customize with different vegetables.
  • Make individual pot pies or one large pie.
  • Ready to enjoy in about 1 hour (mostly hands-off).

Ingredient Notes

Ingredients gathered for making a vegetarian pot pie recipe. Each ingredient is labelled with text and the list can be found on the corresponding blog page.

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

  • Butter: Use plant-based butter for a vegan pot pie, otherwise, any butter works, or you can use olive oil in a pinch.
  • Italian Seasoning: If you don’t have Italian seasoning, you can use 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme and 1/2 tsp dried sage. You can also add a pinch of dried rosemary if you like. You can also use 1-2 tbsp minced fresh herbs instead of dried herbs. Feel free to customize the herbs to your preference.
  • Flour: Use all-purpose flour for this recipe.
  • Stock: You can use any store-bought or homemade vegetable stock or bouillon. I like Better than Boullion.
  • Milk: Unsweetened almond milk is suggested, though cashew milk or soy milk also works.
  • Peas and Corn: You can use frozen or canned and rinsed peas and corn.
  • Chickpeas: You’ll need 1 cup of canned chickpeas, drained and well-rinsed. White beans would well as a substitute or you could use some extra potato or other veggies.
  • Potato: Use Yukon Gold potato or another yellow potato variety. You’ll need roughly 3 small potatoes or 1 large potato.
  • Celery and Carrot: Use fresh celery and carrot.
  • Pie Crust: You’ll need 1 double crust vegan pie crust. You can use a favourite recipe or purchase this in stores. You can also just use 1 pie crust if you want a crustless pot pie or use puff pastry or biscuit dough for the topping.

Step-by-Step Instructions

Step 1: Mix Butter, Flour & Seasoning

Melt the butter over medium heat then add the flour, Italian seasoning, salt and pepper. Cook this for about 2 minutes, stirring constantly.

Flour and dried herbs mixed with melted butter in a large pot with handles.

Step 2: Add Stock and Milk

Add the vegetable stock and milk and continue mixing for a few more minutes until the mixture is smooth and fully incorporated.

A thick, creamy mixture made from flour and butter in a large soup pot with handles.

Step 3: Add the Vegetables

Add the peas, corn, chickpeas, potato, carrots and celery. Bring the mixture to a light simmer then reduce the heat to medium-low and cook for about 10 minutes, stirring often.

Remove the pot from the heat and let it sit for at least 10 minutes.

While you wait, place a rack in the lower third of the oven, preheat the oven to 425 F and start to prepare the pie crust.

A thick pot pie filling mixture made from potatoes, chickpeas, peas, corn and carrot cooking in a large soup pot with handles.

Step 4: Prepare Pie Crust

Lightly spray a 9-inch pie dish with baking spray. Press one of the pie crusts into the pie dish and lightly perforate the bottom of the crust with a fork.

An unbaked pie crust perforated with small holes from a fork in a pie dish.

Add your vegetable filling to the pie dish.

An unbaked pot pie without the crust so you can see the filling mixture made from potato, chickpeas, carrot, corn, peas and potato.

Next, place the second pie crust on top and press around the edges of the dough to form a textured crust and seal the edges.

A fork pressing around the edge of a pie to form a textured look to the edge of the crust.

Finally to prepare for baking, use a sharp knife to create slits in the top of the pie. This will allow steam to escape while baking. You can follow the pattern in the picture or create your own.

If you like, you can lightly brush the top of the pie with melted butter to help with browning and crisping.

The top of an unbaked pie with 8 small slits in the top forming a pretty pattern.

Step 5: Bake the Pot Pie

Time to bake! Bake the pie for 25-30 minutes. Watch closely after 20 minutes to make sure the crust doesn’t burn or get overly brown.

If it’s starting to brown too quickly, lightly cover it with a piece of foil while it finishes baking.

When the pie comes out of the oven, let it set for at least 15 minutes before slicing.

Overhead view of a baked pot pie with a few slits in the crust. There's a plate with two forks resting on it beside the pie as well as small dishes of salt and pepper.

When you’re ready, slice, serve and enjoy!

Angled view into a pot pie in a glass pie dish with a slice out of it so you can see inside the pie. The filling contains peas, carrots, corn, chickpeas, celery and potato.

Expert Tips

  • For a golden baked crust, brush with a bit of melted butter before baking.
  • Monitor the pie when it’s getting close to being done and cover the crust with a piece of foil if it’s getting too browned.
  • Don’t forget to add slits to the top pie crust to allow steam to escape while baking.
A slice of veggie pot pie with a potato, carrot, peas, corn and chickpea filling on a plate. The whole pie can be seen in the background.

FAQs

Can I use puff pastry instead of pie dough?

Yes. You can use a regular pie crust on the bottom or make a crustless pot pie and simply top your pie with store-bought or homemade puff pastry or phyllo dough.

What vegetables can I use in pot pie?

You can mix and match the veggies for pot pie, using about 4 cups chopped in total and choosing from green beans, asparagus, potato, sweet potato, squash, mushroom, carrot, celery, onion, peas, corn, bell pepper, or cauliflower.

Can I make individual pot pies?

Yes. To make individual pot pies, divide the filling between ramekins then cut out circles of pie dough about a 1/2 inch bigger than the ramekin size and place it over the filing, pressing around the edge of the dish.

Add a few slits to the crust then bake for 20-30 minutes at 350 F.

Overhead view into a pie dish of veggie pot pie with a slice taken from it. There is a spoon resting in the dish with some of the vegetable filling on it.

Variations & Add-Ins

  • Adding Plant-Based Meat: Mix in plant-based chicken or cooked seitan when you remove the pot from the heat, before adding the filling to the pie.
  • Biscuit Topping: Use your choice of biscuit recipe and add a number of dollops of the dough over the pie in a pie dish or rectangular casserole dish.
  • Puff Pastry Topping: Use any store-bought or homemade puff pastry or phyllo dough for the topping. You can use the bottom pie crust as well or it can be done crustless in a pie dish or casserole dish.
  • Crustless Pot Pie: Skip the bottom pie crust and bake in a casserole dish, ramekins, pie dish, etc. with your choice of topping (pie crust, puff pastry, biscuit dough, etc.).
Slice of pot pie on a plate with a fork resting on the plate with some of the filling and crust on the fork.

Storing & Reheating

  • Meal Prep: The filling can be made in advance and stored in the fridge until you’re ready to bake.
  • Let the pot pie cool completely before storing.
  • Fridge: Cover the whole pie tightly with cling wrap or foil and store in the fridge for up to 3 days.
  • Freezer: Wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge then reheat in the oven uncovered for 10-15 minutes at 350 F or reheat from frozen in the oven for 40-50 minutes or until heated through.
  • Reheating: Reheat servings in the microwave in 30-second intervals or in the oven at 350 F for about 10 minutes.
Fork with a bite-full of vegetable pot pie on it. The filling has peas, carrot and potato and there is a small piece of pie crust. The fork is held over a slice of pot pie on a plate.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

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A slice of veggie pot pie with a potato, carrot, peas, corn and chickpea filling on a plate. The whole pie can be seen in the background.

Easy Vegan Pot Pie

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

Description

An easy-to-make, hearty vegetarian pot pie with a creamy chickpea veggie filling between two layers of flaky crust. Perfect for holidays and everyday!


Ingredients

Scale
  • ¼ cup plant-based butter (55 g)
  • 2 tsp Italian seasoning
  • pinch of salt and pepper
  • ⅓ cup all-purpose flour (50 g)
  • 1 ½ cup vegetable stock (350 mL)
  • ¾ cup almond milk (175 mL)
  • ½ cup frozen peas (75 g)
  • ½ cup frozen corn (75 g)
  • 1 cup chickpeas, drained and rinsed (225 g) 
  • 3 small Yukon gold potatoes, peeled and large diced (approx. 250 g)
  • 2 stalks of celery, diced
  • 1 large carrot, peeled and diced
  • 2 unbaked vegan pie crusts 

Instructions

  1. Mix Butter, Flour and Seasoning: In a large pot or deep skillet over medium heat, melt the butter then whisk in the Italian seasoning, salt, pepper and flour. Cook for 2 minutes, stirring.
  2. Add Stock and Milk: Whisk in the stock and almond milk and continue mixing for another 2 minutes.
  3. Add the Vegetables: Add in the peas, corn, chickpeas, potatoes, celery and carrot. Bring to a light simmer then reduce the heat to medium-low and simmer until the potatoes are tender, stirring often for 10-15 minutes.
  4. Cool Mixture & Preheat Oven: Remove the pot from the heat and let cool for at least 10 minutes. While you’re waiting, preheat the oven to 425℉. Lightly spray a 9-inch pie dish with non-stick cooking spray.
  5. Prepare the Pie Crust: Press one crust into the pie pan and lightly perforate the bottom of the crust with a fork a number of times. Omit this step for a crustless/single crust pot pie.
  6. Add Filling & Topping: Add the vegetable filling to the pie dish and then place the second crust on top. Using a fork, press along the edges of the pie to form a textured, sealed crust. Brush the top of the pie lightly with melted plant-based butter, if desired.
  7. Bake: Bake for 25-30 minutes. Watch the pie after 20 minutes to ensure it’s not browning too quickly, if so, lightly cover with a piece of foil and continue baking.
  8. Cool & Serve: Let sit 15 minutes before serving, then slice and enjoy!

Notes

Italian Seasoning Substitution: 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried sage. Pinch of rosemary optional.

For crustless pot pie/single crust pot pie, add the filling directly to a pie dish or rectangular casserole dish and only use a pie crust on top. You can also use puff pastry, phyllo dough or biscuit dough for the topping.


Nutrition

  • Serving Size: 1 slice
  • Calories: 201
  • Sugar: 2.5 g
  • Sodium: 562 mg
  • Fat: 9 g
  • Carbohydrates: 27 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: vegan pot pie, veggie pot pie