I know that sometimes when people begin their plant based journey they are concerned that some of their old favourite stand-bys won’t taste as good once modified. Well this recipe will put those fears to rest! I’ve been making a veggie version of this classic for many years and not only is it cholesterol free and better for you, it is absolutely delicious. My friends and family love this and I bet you will too:)
Prep all your ingredients and preheat your oven to 425 F (220 C). Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix. Drain and set aside.
In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes. Stir in the flour, salt, pepper and celery seed. Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened. Remove from heat and set aside.
Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
Add your boiled veggies to the ‘sauce’ skillet and mix gently to combine.
Add your veggie/ gravy mix into the bottom pie crust. Cover with the top pie crust, seal the edges and then cut several small slits into the top of the piecrust to allow steam to escape.
Bake in the preheated oven for about 30 minutes or until the pastry is golden brown and the filling is bubbly.
Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
Adapted from Rice, Robbie. “Chicken Pot Pie IX”. All recipes.com.
Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- 1 cup carrots chopped
- 1 potato peeled and cubed
- ½ cup celery chopped
- 1 cup frozen peas
- ⅓ cup Earth Balance or other vegan margarine
- ⅓ cup onion
- 2 cloves garlic pressed
- ⅓ cup flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp celery seed
- 1¾ cup vegetable broth
- ⅔ cup unsweetened plain almond milk
- 2 unbaked pie crusts
- Prep all your ingredients.
- Preheat your oven to 425 F (220 C).
- Boil a pot of water and add your chopped potato, carrot and celery and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
- Drain and set aside.
- In a large skillet over medium heat, melt your Earth Balance (or other vegan buttery spread) and cook your onions and garlic for about 2 minutes.
- Stir in the flour, salt, pepper and celery seed.
- Slowly whisk in your veggie broth and then your unsweetened plain almond milk. Whisk for about 5 minutes until thickened.
- Remove from heat and set aside.
- Place your bottom crust into pie dish and pre-bake for 5 minutes. Remove from oven and set aside.
- Add your boiled veggies to the 'sauce' skillet and mix gently to combine.
- Add your filling into bottom pie crust.
- Cover with top pie crust, seal edges and then cut several small slits into the top of the pie crust to allow steam to escape.
- Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
- Remove your pie from the oven and allow it to cool for 10 minutes before serving. Enjoy:)
Please help! This recipe sounds delicious and like everybody loves it, so I’m excited to try it it. I’m hoping to modify a couple ingredients/steps, though, and would appreciate some clarification on a couple things. I would like to use real butter instead of margarine, so would I use the same measurement/amt for butter? Also, what size/type of dish is best? Those who use puff pastry, do you use regular pie crust on bottom, and then how do you prepare/use/bake with the puff pastry on top? Do you need to adjust the cooking time for puff? Lastly, for those who include a meatless meat substitute, what is your process for incorporating the meatless component? Cook first, then put into gravy/veg mixture, or…? Trying to find the perfect combo, but a newbie to potpies, though I am a moderately experienced (domestic only) cook/baker/vegetarian, and hoping to get it all right the first time so as not to ruin dinner and waste ingredients! Any help is greatly appreciated, and Tara, thank you for the recipe and guidance!
The amount of butter, plant based or not would not change. I use a standard 9 inch pie dish. If you are purchasing puff pastry, I would recommend following the directions on the package. The inside (veggies etc) does not need to cook any further. It’s already cooked when it’s poured into the crust so basically the time it stays in the oven has to do with the time it takes the crust or the phyllo to cook and for the inside to be hot. If you want to add a meatless substitute (we do sometimes as well), just cook separately as per package instructions, chop up and add into the finished gravy/ veggie mix before pouring into the pie crust. Hope that helps:)
Hi Tara! Thank you for this recipe. I had been missing pot pie for ten years before a friend recommended this to me and we absolutely love it in our house. However, we only have almond flour right now and I’m assuming this wouldn’t be a good substitute-would that be correct in your opinion? Stay well and thanks again!
Hi Lindsay! I honestly can’t say whether almond flour would work in this recipe as I really have not cooked with it! Let me know if you try it!
Can I use regular milk instead of almond milk?
Well then it won’t be vegan;)
I made this for my husband and I and we both loved it. Thank you for sharing!
hi,
This recipes looks the best from all the ones i’ve looked at, but I’m hoping to find a crockpot one, Do you think this would work in the crockpot. and just OMIT the pie crust (we don’t have an oven at the moment)
thanks
I would think so but honestly I haven’t used a crockpot in years so I can’t say for sure how different the finished product might be (minus crust of course). Let me know how it turns out!
Made this at work for vegan guests. on a buffet. It went over tremendously. They loved it and so did the non vegans lol next time will need to make more of them for everyone.
I don’t have a pie pan, can I use the pie crusts that come in their own aluminum baking dish? (From the freezer section?) Thanks so much!
Yes:)
This pot pie is so delish! Thanks for the recipe 💛
Made this for Easter… it turned out amazing! Thanks for the recipe 💛
This is legitimately the best pot pie I’ve ever eaten. Everything I’ve even tried since is disappointing in comparison. This is added to my own recipe list for life.
Yay!! Wonderful!!
Used puff pastry for the top (nothing on the bottom) and baked it about 12 minutes just to cook the puff pastry. Came out delicious!! Added some parsley and minced mushrooms to the gravy – I would probably add even more herbs next time but will definitely make again! Great option for holidays as I’m vegetarian and my sister is vegan! Thank you!
DELISH!!! WOW!! My daughter and I just made this and its amazing. We put a mashed potato crust on top. Such an amazing recipe! Thank you for posting~!
This came out sooo good!
I used puff pastry for the top; no bott crust…added sage, chives and white wine to the gravy. I used Quorn meatless pieces, as well. So easy to make! Thank you…I will be making this again!
Hi Tara. I’m following your instructions of letting the filling cool in the bottom pie crust. I’m freezing this to bake later. Do I do the step of baking bottom shell for 5 minutes?
I have done it both ways. Sometimes without pre-baking the bottom crust, it can get a bit soggy at the bottom but either way it’s not the end of the world (It’s swimming in pot pie gravy anyway:)
Made this for the second time and It came out wonderful. I would like to know how long it holds if kept in an airtight container before putting into pie dish? With our crazy work schedules, it’s easy to make on my day off just not always ready to bake it then. Am making more for our Christmas dinner as I’ll have my Vegan niece and Vegetarian daughter with us!
I’m really weird about not keeping food very long..I always think better safe than sorry. I personally would keep it 2-3 days but I’m sure it’s good longer especially if it’s heated until hot:)
I often make 2 pies at once freezing one (before cooking) to eat at a later date.
Hope your extended family enjoys this as much as you (and I) do!
If I make this and freeze it is the cooking time still the same?
I take it our of the freezer an hour about an hour before I bake it. You will need to add on about another 10-15 minutes to cook from frozen:)
OK, I’ll admit that I cheated a bit and did a vegetarian version rather than vegan. Also added Tofu to give it a bit of a protein boost, and seriously, this is hands down one of the best veggie mains I’ve found in a long while. What an awesome recipe thank you!
Wow! This looks fantastic. I love how the crust turns that perfect golden brown!
I made this last night and it was AH-mazing so much so that I will be bringing it a family Christmas potluck. I added a tad more veggies and so there was enough for two deep dish pie shells with plenty of sauce so nothing was dried out. I’m happy to hear it can be frozen. For Christmas I plan on making the filling and spooning it into individual vol-a-vent shells for personalized pot pies. Do you think this will work? Thank you for all your delicious recipes, they are glorious!
Oh my gosh, that sounds delicious!! Thanks for your kind words:)
This recipe looks yummy! I’m wondering… did you use a regular crust or a deep-dish crust?
I usually use a deep dish and if I do use a regular pie crust, I just end up with a bit of extra filling.
This was amazing! Hubs, 10 year old and 2 year old were practically licking their plates. I used 2 small/med red potatoes and a bag of frozen mixed veggies just bc that’s what I had on hand and it came out perfect. We all stuffed ourselves and I spilt what was left between hubby and our 10 year old bc they were fighting for leftovers to take for lunch. I will definitely be making this again and again. Thanks so much for this recipe!!
Happy to read this Stephanie!
Made this tonight for myself husband daughter and one year old grandson. I am not a great cook but this recipe made me look like the best cook in the world. ty so much is was so good.
Thanks Alicia:)
Can you use any other milk besides almond?
Yes, that is just my preferred plant based milk for cooking with because it doesn’t seem to leave a weird after taste:)
Have you tried oat milk? I think almond milk is awful but I am love with oat milk!
I haven’t tried it in savoury recipes..yet!!
This is my 9 year olds favorite recipe! He asks for it every week and he is my selective eater! It’s definitely a favorite for our family! Thanks!
We add white beans for a more filling filling 😂
I’m glad he likes it!!And I’m sure the addition of white beans is delicious (and makes a more filling filling;)
I made this tonight and everyone loved it, even the ones who usually only want hunks of meat. I omitted the celery seed because I’m not a fan, and added thyme and poultry seasoning. Otherwise, stuck to the recipe. It was easy to make and delicious! Thank you!!!
Glad you liked it:)
Made this tonight and it was soooo good! I’m trying to increase our vegetarian/vegan meals and reduce how much meat we consume and I need great recipes to convince my sceptical boyfriend. This was perfect! Even he admitted it was very good and he didn’t even miss the chicken! Will definitely be making this again!
Great recipe I sauteed mushrooms and vegan ch’kun to the onions till browned so it darkened the filling a bit and I made my own veggie broth. I did use the frozen puff pastry though. I took your advise and baked the bottom for a few minutes to not get a soggy bottom and it came out perfect. I made one large pie. The filling was tasty and bringing to our Easter dinner for my daughter but plenty for the family.
A staple pot pie recipe. Very extremely good. Made it twice.
Thanks Linda!
Is the temperature really supposed to be 425 F, or it that a typo?? I baked mine for 5 minutes and the crust was burned to a crisp!
Oh, that’s strange. Do you have an oven thermometer to check your oven’s temperature? I’m guessing it may be a bit off:)
Omg! This pie is soooo delicious! I made a few changes to customize it:
1. Two crusts in a pot pie is too much for me. It throws off the crust/filling ratio (not to mention the extra calories). I made mine in 6 individual pie tins with a top crust and froze them.
2. I’m not vegan, but they still come in at 360 calories each. Awesome for someone counting calories!
Thank you so much for this incredible recipe! I will be enjoying these regularly.
Can this pie be made and stored to bake later? Wanting to bring this as a meal for a family with a new baby! But want to make sure it is still tasty and fresh if it is frozen or refrigerated before baking. Thank you!
Yes, you can freeze it! When you’re ready to cook it, remove it from the freezer about 30-45 minutes before baking it. Cover it with foil. You may have to bake it a few minutes longer depending on how thawed it was prior to putting it in the oven:)
do you have a dough recipe for the pot pie? this sounds really good….
I honestly more often than not buy my pie crusts because we have a really delicious option available locally and..well..dinnertime can be crazy and it’s just easier.) You could give this one a try though…I hear it’s good:) https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/
Can you freeze this pie? When taking out of the freezer would you let thaw before eating? Or heat it up in the oven straight from frozen?
Yes, you can freeze it! When you’re ready to cook it, remove it from the freezer about 30-45 minutes before baking it. Cover it with foil. You may have to bake it a few minutes longer depending on how thawed it was prior to putting it in the oven:)
Oh my goodness!! This is delicious!! I made 3 pies for my family. We all loved it. My husband is now requesting it to be made frequently and for his birthday!
Yay!!
Can you use corn starch instead of the flour in the filling??
You could although you will have to use a much smaller amount (I’d say less than half of what the recipe calls for).
Have you ever made this without the bottom crust? I have enough dough for one and would love to not have to make another one!
I haven’t but I’m sure it would be delicious! I’d just ensure that you place a pan under your pie in the oven so that it doesn’t bubble over and create a big mess:)
This is my favorite veggie pot pie!! Easy to make, tastes delicious! Definitely my go to Pot Pie!!
Made it with my own crust so goooood! But have you ever used puff pastry dough for the crust??
I haven’t but I am sure that would be delicious!
Was very good! Perfect comfort food and easy to make! Thank you
Do you use just one potato?
Yes, usually a large russet:)
I made this today and it is a very delicious comfort food! Would definitely make this again.
Is the pie crust supposed to be a frozen one?
You can make your own or use a store bought frozen crust:)
This recipe never disappoints. My husband, picky 7 year old and 15 month old always devour this happily. I love how easy it is to make. This time I made the filling a day in advance and stored in the fridge. Worked out well 🙂
This is the best pot pie ever!! I get asked for the recipe by omnis ALL the time! I just switch peas to corn and have used gardien chicken in it which works great, but it really doesn’t need mock meat!
I’m glad you love it as much as I do:)
My husband requests this meal every two weeks or so, and my 8 month old and 21 month old gobble it up! We love it and I love how easy it is to make. Thinking of adding some kind of protein in it next time, not sure what …
This is so tasty. It is my new favorite recipe. I am new to plant based and vegan cooking and living. This meal makes it easier. I will share this recipe with everyone. You don’t have to vegan to enjoy. Yummy
I’m glad you like it! This is a staple in our house as well:)
This is an outstanding recipe! My pot pie came out so delicious I refuse to share it LOL (I’m single, I can do that!).
I will absolutely make this again… and again…
I know this may be a crazy question but how do you seal your pie crust?
Hi Melanie,
If I’m using a commercially prepared pie crust I literally just quickly squeeze the bottom and top pie crust together with my fingers to make a seal. If you are making your own pie crust, here’s a quick online tutorial (not mine:). Hope this helps! https://www.youtube.com/watch?v=-Ao2bT5exy0
I made this tonight and it was great! Didn’t miss the chicken at all. Both of my kids asked me to make it again. Thanks for a veganized version of a family favorite recipe!
Do you know how to freeze and reheat this?
Hey Jennifer! It’s very easy to freeze and reheat this. Fill the pie crust with the filling and allow the filling to cool completely. Top it with pie crust and then wrap the whole thing in plastic wrap or foil and freeze. To reheat, remove it from the freezer for 20- 30 minutes and then place it directly into the preheated oven. Cook as usual adding on another 10-15 minutes as needed. If the edges are browning too quickly, cover them with foil. Hope that helps!
Do you still prebake the bottom first? If you’re freezing it ?
Yes, I do or I find that the liquid-y (yeah not a word) contents can make the bottom pie crust soggy:)
Made this tonight. My husband (a meat eater) and I (a vegetarian) ate almost half the pie! It was fantastic! Will definitely be making this again and again!
I’m glad you liked it:)
This was amazing! The whole family loved it, even the picky three year old. 🙂
This is a great little recipe. I’m not a pie crust person but one could turn this recipe easily into a Shepard’s Pie recipe. I have an old Le Creuset 10″ skillet that is so old the wood handle is long gone. So it makes a great deep-dish pie pan. With the exception of potatoes, all the rest of your recipe could go into the bottom of the pan. Potatoes would get made into mashed potatoes and put on top like a traditional shephard’s pie. The whole thing into the oven to warm and brown the potatoes.
To give the potatoes a little more flavor add some nutritional yeast, perhaps some onion powder and to add just a little color throw in a little chunk of your cooked carrot when mashing and the potatoes will look “warmer” and not pasty white (some folks don’t like white). Serve with a mushroom gravy.
Today, I have 1/2 of the Tofurky roast left over from another meal. It will get cut into chunks and go into a Shephards Pie today!
I love serving dishes like this to meat eaters – they don’t even know they are eating vegan and love the food. It helps to show them that WFPB-eaters are not suffering. Thank you for your recipe and sharing it with us. Cheers!
That sounds delicious as well:)
Looks amazing!!
Very good recipe I tried it today and It’s so delicious. It was gone in no time and it was very easy and simple to make. Thank you!
Yay!! Glad you liked it Sandra:)
Do you have a good vegan pie crust recipe to go with this recipe?
Hi Rose,
I wish I could tell you yes but as the mom of two young (somewhat demanding;) boys, I tend to buy them out of convenience. I will definitely post something once I have found a ‘tried and true’ as there have been many requests:)
Do you buy a vegan crust? If so, may I ask which one(s) you like? Thanks!
I do buy a vegan crust Danielle but I don’t have a specific one I’d recommend. I find that most of the organic or whole wheat or vegan pie crusts are fairly local companies and the same brands aren’t available everywhere. Any will do. It’s the filling that makes this:)
I buy them at Walmart. If you check the package there are some made with wheat and no eggs or milk. I’d love to know the calories. Just to record on fitness pal.
I’m a lifelong vegetarian (not vegan) and believe I have read that Pillsbury pizza crust is vegan. Might be worth checking into their brand of pie crusts, too.
I haven’t used them but I think you might be right:)
I really love this pot pie. The taste is great and your carnivorous friends won’t be asking where the chicken is.