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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8
  • 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

  • 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