Creamy Vegan Pot Pie

This Creamy Vegan Pot Pie is packed with vegetables and is so cozy. It’s perfect for a delicious fall or winter dinner that the whole family will enjoy.

Who else loves pot pie?! It’s one of those rich meals that I don’t make that often, but when I do, I can’t get enough! I created this vegan pot pie recipe when my son was still pretty small and couldn’t handle me eating dairy with his nursing.

So,  I completely gave up dairy for about six months and had a lot of fun in the kitchen experimenting with vegan recipes. While I’m not currently vegan, I like to limit my dairy intake, and you will never miss the dairy in this vegan pot-pie recipe!

Vegan Pot Pie Recipe Ingredients

• Veggies – I diced potatoes, carrots, cauliflower and broccoli florets, and onion. I also added frozen peas. You can omit or substitute any veggies you like.
• Vegan butter – You could also use coconut oil.
• Flour – Both gluten-free and regular flour work well.
• Vegetable broth
• Milk – I used unsweetened almond milk, but feel free to substitute your favorite dairy-free milk; just be sure it is unsweetened.
• Spices – I used salt, pepper, and celery seed.
• Pie crust – Storebought will work; I used two large unbaked pie crusts made with this recipe for coconut oil pie crust.
• Fresh parsley  – For garnish, if desired.

Why Your Body Will Love This Dairy-Free Pot Pie

• Skin, Heart, and Brain Health – Carrots are super. They contain retinol, lycopene, and biotin, which are great for the skin; carotenoids that protect the brain; and potassium, which helps manage blood pressure. Cauliflower contains sulforaphane, a great compound for the skin. It helps reduce the appearance of wrinkles, promotes collagen production, and may help protect the skin against harmful UV radiation.
• Digestive Health – Cauliflower is high in fiber, which helps digestion run smoothly and keeps the belly feeling full for longer. It also contains prebiotic fiber, which feeds the beneficial bacteria in your gut.
• Immune Support – Broccoli is a great source of Vitamin A, which helps the body fight infections and keeps the immune system healthy. It also contains many antioxidants that further support the immune system.

Why I Love This Vegan Pot Pie

This fall, I’m so thankful to live in a place with cooler temperatures that allows me to enjoy comfort food like this! It’s now in the 60s here, and it’s perfect! I can finally wear pants and sweatshirts again, and I’m really enjoying cooking all the cozy fall meals, like this Creamy Vegan Pot Pie.

• Pot pie is one of those meals I associate with comfort. I remember when I was younger, we had just moved into a new house, and my mom’s friend brought us over a homemade pot pie as a housewarming gift. It was such a good and perfect thing to bring someone as a welcome gift.
• A few years ago, I made a pot pie for a friend who had just had a baby because when you’re postpartum, you really need something warm, comforting, and cozy to fill you up! I plan on making a few pot pies for the freezer once I prepare for our next little one’s arrival.
• As rich as pot pie is, it’s great because you can load it with vegetables! For this pot pie, I used potatoes, carrots, broccoli, peas, and cauliflower. You can omit or add any vegetables you like. The recipe is pretty flexible.

How To Make This Cozy Vegan Pot Pie

1. Heat oven to 425 degrees F.
2. Add the potatoes, carrots, and cauliflower to a large pot and cover with water. Bring to a boil and cook for 15 minutes. Next, add the broccoli and peas and cook for another 10 minutes. The vegetables should be fork tender.
3. Heat a large skillet over medium heat and add the butter and onions.  Cook the onions for 2-3 minutes until softened, then add the flour. Stir the mixture together until it resembles a thick paste.
4. Next, add the vegetable broth, milk, salt, pepper, and celery seed. Cook the mixture, stirring often, until thickened and coats the back of a spoon, 7-10 minutes.
5. Add vegetables to sauce and mix until combined.
6. Place one pie crust in the bottom of a large baking dish and pour in the vegetable mixture. Top with the second pie crust. Press the edges of the pie crusts together and cut any excess off. Poke a few air holes in the top of the pie crust and bake pot pie until the crust is cooked through, 30-40 minutes.

Creamy Vegan Pot Pie Recipe Ingredients

• Feel free to omit any veggies you don’t like and add others you do. Just try to keep everything around the same measurement.
• If you like, you can substitute coconut oil for the butter.
• This vegan pot pie is freezable. Just assemble it in a freezer- and oven-safe container and freeze it before cooking. If cooking directly from frozen, you’ll probably have to add extra time to the baking process.
• If you don’t like too much crust, you can omit the bottom crust and use the top crust.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Vegan Comfort Dishes?

Vegan Chickpea Noodle Soup

Vegan Lasagna Recipe

Vegan Stuffed Shells

Vegan Alfredo Pasta with Crispy Chickpeas

Easy Vegan Meatloaf with Lentils and Chickpeas

Vegan Alfredo Pasta with Crispy Chickpeas

Creamy Vegan Pot Pie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: She Likes Food
• Total Time: 1 hour 50 minutes
• Yield: 6 1x

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Description

This Creamy Vegan Pot Pie is packed with vegetables and so comforting!

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Ingredients

Scale 1x2x3x

• 2 cups diced potatoes
• 1 1/2 cups diced carrots
• 1 1/2 cups cauliflower florets
• 1 1/2 cups broccoli florets
• 1 cup frozen peas
• 1/2 cup diced onion
• 1/2 cup vegan butter, or coconut oil
• 1/2 cup flour, gluten free or regular
• 2 cups vegetable broth
• 1 cup unsweetened almond milk, or milk of your choice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon celery seed
• 2 large unbaked pie crusts, I used this recipe for coconut oil pie crust
• Fresh parsley for garnish, if desired

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Instructions

1. Heat oven to 425 degrees F.
2. Add the potatoes, carrots and cauliflower to a large pot and cover with water.  Bring to a boil and boil for 15 minutes.  Next, add the broccoli and peas and cook for another 10 minutes.  Vegetables should be fork tender.
3. Heat a large skillet over medium heat and add the butter and onions.  Cook onions for 2-3 minutes, until softened, and then add the flour.  Stir mixture together until it resembles a thick paste.
4. Next, add in the vegetable broth, milk, salt, pepper and celery seed.  Cook mixture, stirring often, until thickened and coats the back of a spoon, 7-10 minutes.
5. Add vegetables to sauce and mix until combined.
6. Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in.  Top with second pie crust.  Press the edges of the pie crusts together and cut any excess off.  Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes.
7. Let cool and enjoy!  Top with fresh parsley, if desired.

• Prep Time: 30 mins
• Cook Time: 80 mins
• Category: Vegan, Vegetarian, Dinner
• Cuisine: American