Easy Vegan Pot Pie is a classic comfort food filled with vegan sausage, cooked veggies, and topped with puff pastry. Baked to golden brown and bubbly perfection, this flexible recipe is perfect for hearty and simple dinners and can even be frozen for later. This is a double crust pie.
This Easy Vegan Pot Pie is so close to the real thing, your guests won’t even know it’s vegan! The soupy filing is so comforting and made with vegan sausage, veggies, hash browns, and Italian seasonings. What makes this comforting vegan dinner so easy is the simple puff pastry topping; no stressing over vegan pie crust necessary!
I topped this vegan pot pie with puff pastry because it’s a convenient, quick, delicious, and stress-free solution. You can make it with my Super Simple Vegan Pie Crust or top it with vegan biscuit dough instead. It’s a flexible recipe, so feel free to get creative!
The pot pie filling is ready in about 20 minutes and comes together in one skillet, giving you a break from cleanup. I love serving one big pot pie to my family but it’s easy to bake in muffin tins when you’re serving a batch for parties and get-togethers. Besides, who wouldn’t love an individual-sized vegan pot pie?
You’ll be calling vegan pot pie recipe the “best dinner ever” because it’s:
- Hearty, comforting, and delicious.
- Loaded with veggies and vegan sausage.
- So easy to make.
- Bakes for just 30 minutes.
- Easy to store and freezer-friendly.
- Puff pastry - Pot pie recipes are traditionally held together with pie crust or biscuits on top of the soupy filling, but I like using puff pastry because it’s easy, tasty, and more convenient. It can easily be substituted for my homemade vegan pie crust or store-bought instead.
- Vegan sausages - I used Beyond Meat spicy Italian sausages, but regular vegan sausages or another brand will work just as well. If you’d rather make a vegan chicken pot pie, use my seitan chicken, rehydrated soy curls, tofu, chickpeas, or store-bought vegan chicken instead.
- Fresh vegetables - The soupy filling is made with mushrooms, garlic, and grated carrots.
- Frozen vegetables - Finish the filling off with frozen corn, peas, and hash browns. Freshly diced potatoes can easily be used instead of the hash browns.
- All purpose flour - This will help thicken the filling. Gluten free flour or cornstarch will work just as well.
- Dairy free milk and broth - Any unsweetened plant milk, soy, almond milk, etc.. and vegetable broth (or no chicken bouillon) will thin out the filling and add flavor.
How to make easy vegan pot pie
Before you get started, take the puff pastry out of the freezer and leave it to thaw in the fridge. It can dry out if you set it on the counter. Save time by doing this one day or a few hours beforehand.
Once that’s taken care of, the pot pie is ready to be assembled:
- Cook the sausages: Cook the vegan sausages in a skillet over medium heat until browned. Transfer to a plate.
- Cook the vegetables: Add the mushrooms and vegan butter to the same pan. Stir in the garlic, carrots, and potatoes and cook until the potatoes are soft. Add the flour and cooked sausages to the pan.
- Thicken the filling: Add the broth, milk, and seasonings into the pan and stir. Bring it up to a simmer, continuing to stir until the mixture has thickened. Take it off the heat and let the flavors mingle together while you prepare the crust.
- Assemble the pot pie: Lay a sheet of thawed puff pastry on a pie plate. Pour the filling over top, then lay the second sheet of pastry on top. Tuck the edges under or seal them with a fork. Use a knife to cut 3 small slits in the top for venting, then brush the pastry with a little plant milk.
- Bake, then enjoy: Bake the pie until the crust is golden brown and flaky. Let it cool for a few minutes after it comes out of the oven, then slice and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Serving a crowd? Slice the puff pastry into small squares and bake the pot pies in muffin tins or ramekins instead of one pie pan.
- Add a bay leaf or two, thyme or sage, a splash of white wine, or lemon juice to the filling for a little extra flavor.
- Use only fresh or only frozen veggies. It’s up to you!
- You can mix up the vegetables and add anything you like. Broccoli, green beans, chickpeas, kale, or celery would all be delicious additions.
How long does pot pie last?
Leftover pot pie will last for about 4 to 5 days when kept covered in the fridge.
Can you freeze vegan pot pie?
Yes, the whole unbaked pot pie and the leftovers will stay fresh in the freezer for months. Wrap the assembled pie or slices in foil and freeze for 2 to 3 months.
To bake the frozen pie, let it defrost in the fridge overnight. Brush the pastry with plant milk, then bake until it’s golden brown and bubbling.
Frequently asked questions
Yes the vegan pot pie can be made gluten free, just use two gluten free pie crusts and gluten free flour to thicken the filling.
Absolutley you can! just like I did for my vegan pot pie recipe here, works beautifully, will not get soggy or puff up because of the weight of the filling.
Yes it is Absolutley vegan! free from dairy, meat or eggs!
More comforting vegan dinner recipes
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print