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.
Jump to:
Ingredient notes
- 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!
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Print
Easy Vegan Pot Pie
- Total Time: 1 hour
- Yield: 8 Servings 1x
- Diet: Vegan
Description
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.
Ingredients
- 2 pre-rolled vegan puff pastry sheets, defrosted in fridge*
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2 - 3 vegan sausages, chopped (I use beyond meat spicy italian or regular)
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3 tablespoons vegan butter
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½ lb mushrooms, sliced
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4 cloves garlic, chopped
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½ cup grated carrots
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2 cups frozen cubed hash browns (small cubes)
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⅓ cup all purpose flour
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2 cups vegan chicken broth (water + 2 teaspoons no chicken bouillon)
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⅓ cup unsweetened plant milk (I use soy milk)
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½ teaspoon italian seasoning
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½ teaspoon onion powder
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½ cup frozen corn
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½ cup frozen peas
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Salt and pepper to taste
Instructions
- Prep: Preheat the oven to 400° Make sure you have puff pastry defrosted and ready in the fridge. Gather and prepare all ingredients
- Cook sausages: Add the uncooked vegan sausages to a large non-stick skillet and fry over medium heat until cooked and browned, about 4 minutes. Remove to a plate
- Cook veggies: To the same pan add the mushrooms and butter. Cook for 3 minutes. Stir in the garlic, carrots and potatoes. Cook for 4 -5 minutes until potatoes have softened. Stir in the flour completely, add the sausages back to the pan.
- Thicken: Pour in the veggie broth and plant milk while stirring and seasonings. Simmer over medium heat, stirring frequently until thickened and flour has cooked out, about 3 minutes (should be quite thick). Remove from heat, stir in the peas and corn. Taste and season with salt and pepper if needed. Let sit for a few minutes while you prepare your crust.
- Assemble pie: Lay one sheet of puff pastry in the pie plate (bottom crust) Pour in the filling, and spread evenly. Lay the second sheet of pastry on top (top crust). Tuck the edges under. Make three slits in the top for venting and brush with a little plant milk. Bake for 30 to 35 minutes until nice and brown. Let cool for a few minutes, slice, serve and enjoy.
- Bake and enjoy: Bake for 30 to 35 minutes until nice and brown. Let cool for a few minutes, slice, serve and enjoy. For step by step photos, FAQ, tips and more see above post.
Notes
- Can substitute home-made or store-bought vegan pie crusts for pot pie instead of puff pastry
- Can substitute chopped vegan chicken seitan in pot pie or tofu or chickpeas instead of sausages. I like this recipe best as written!
- For gluten free vegan pot pie: use two gluten free pie crusts and use gluten free flour to thicken the filling,
- To store: leftovers will keep covered in the fridge for 4-5 days. And cooked pot pie Freezes well sliced or whole
- To Freeze unbaked: Cool filling before assembling pot pie. Wrap unbaked pot pie tightly in aluminum foil, place in the freezer (do not brush with milk). Keeps for 2-3 months
- Thaw first then bake: defrost pie in the fridge overnight or until defrosted. Brush with plant milk. Bake at 400° for 35-40 minutes or until golden and bubbling.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Mains
- Method: Stovetop and oven
- Cuisine: American, Canadian
Sherone
Thanks Verna now I know how to make a pie crust free from animal products and lard. Just awesome! Going to try your vegan pot pie tomorrow looks and sounds delicious!
Verna
Yay!! Enjoy the pot pie!
Lynn
This was good but my bottom puff pastry crust got gummy. I had it in the oven for 35 minutes.
Lucille
I made 4 vegan pot pies in the months of November and December! Looking forward to trying this thank you! It sounds very simple which is right up my alley.
Verna
oh wow! Enjoy the recipe!
Rita
This is the best ever and you can add any veggies you want and we love the pastry
Verna
Yay!! Thank you so much appreciate your wonderful feedback