This vegan vegetable pot pie with homemade pot pie crust is easy to make, requiring only 11 ingredients. It features oodles of healthy vegetables and savory chickpeas smothered in a rich, creamy vegan gravy. The crust is light and flaky and the entire recipes takes less than an hour to make.
Growing up, we didn’t have a whole lot of money and both my mother and father had to work full time to make ends meet. One thing that always thrilled us kids on a Friday night was when my mother would bake her famous pot pies.
I wanted to recapture some of my childhood this afternoon by making this easy plant-based pot pie, using only wholesome, healthy ingredients. If you love savory recipes as much as I do, be sure to try my Vegan Shepherd’s Pie Recipe made with Gardein Beefless Ground, my Vegan Galette made with sweet potatoes and pepita gremolita and last but not least my Creamy Wild Rice and Mushroom Soup One Pot.
🥘 Ingredients
- Fresh, frozen or canned (low sodium) mixed vegetables
- Canned or fresh cooked organic garbanzo beans
- Onion
- Garlic
- Vegetable broth (low sodium)
- Ground cumin
- Smoked paprika
- White pepper
- Sea salt
- Vegan Worcestershire sauce or soy sauce
- Flour and water to make roux
- Vegan pot pie crust
🥧 How to Make Vegan Pot Pie Crust
To make a flavorful, flaky vegan pot pie crust, add 2 cups unbleached, all purpose flour and ½ teaspoon sea salt to a large table mixing bowl. Mix with your bread tool on your mixer. Alternatively, use a fork to fluff together.
Next, add ⅔ cup unheated coconut oil, one scoop-able spoonful at a time and mix – or use a pastry cutter – until it resembles damp sand. Add 6-10 tablespoon ice cold water, a tablespoon at a time, to help the ingredients come together as a dough. Using your well-floured hands, knead/shape the dough into a ball and transfer onto a floured surface. Split the dough in half yielding 2 round balls.
🔪 Instructions
Feel free to use whichever vegetables – canned, fresh or frozen – you have lying around in your refrigerator or pantry. For this vegan vegetable pot pie, I use what I had in my pantry, which was organic canned vegetables with no added salt.
1. First, throw the vegetables in a large wok or pot, juice and all as in picture above. Then add garlic, onion, and garbanzo beans (drained & rinsed).
2. Next, give it a good stir, then add veggie broth, sea salt, white pepper, spices and vegan Worcestershire sauce as in picture above and let everything simmer for about 10-15 minutes (longer if using fresh until veggies are just about fork-tender).
3. Once your veggies are good and hot, your onions are translucent and your spices are melded together, slowly add your roux, while stirring continuously, to thicken it up a bit. To make a roux, add cold water, a tbsp. at a time, to ¼ cup flour. You want it to be thick, but not lumpy.
4. Gently roll out your bottom crust, as my granddaughter, Italia Shae is doing above, keeping flour on your rolling pin to prevent dough from sticking. Don’t make it too thin or it will be difficult to work with.
5. Next, using your rolling pin, loosely roll your dough over your rolling pin, and, carefully picking it up, line your dish with your bottom crust bringing it over the edges of the dish as in picture below. Then, top your crust with your veggies.
6. Now roll out your top crust and place it over your veggies as above. Use your fingers to bring the bottom and top crusts together at the edges. Cut slits in your crust with a sharp knife. Using a fork, make some weird designs in the edges.
8. Throw your vegan vegetable pot pie in the oven and bake at 350 degrees Fahrenheit for 30 to 45 minutes. The pie is done with the crust is golden brown.
Your finished product should resemble something like the two pictures above and below. As you can see, my oven didn’t brown this vegan pot pie very evenly. To avoid this, line the edges and parts that have become too brown with foil and continue baking for another couple of minutes watching carefully to avoid overcooking.
This vegan vegetable pot pie is:
- Savory
- Loaded with healthy veggies and good protein
- Uses plant-based coconut oil, a healthier alternative to olive oil
- Filling
- A welcome treat for the entire family
- Versatile
- Easy to make
💭 Expert Tips & 📖 Variations
- Serve this Easy Vegan Pot Pie with some creamy, vegan mashed potatoes and a side salad and you have a wonderful, plant-based meal on a budget.
- Substitute any vegetables you want in this recipe – the sky’s the limit.
- Allow to cool for about 10 minutes before slicing.
- For a thicker gravy, use more flour in your roux. For a thinner gravy, use less flour in your roux.
Looking for more vegan main dish recipes? Check these out:
- General Tso’s Tofu
- Savory Vegan Lentil Loaf
- Vegan Mushroom Wellington w/ Sweet Potato & Rosemary
- Ultimate Comfort Vegan Macaroni
- Vegan Tomato Zucchini Tart w/ Creamy Cashew Cheese
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
📋 Recipe
Vegan Vegetable Pot Pie with Homemade Vegan Pot Pie Crust
Ingredients
For Vegan Pot Pie Filling
- 15 oz can low sodium organic mixed vegetables or use fresh or frozen peas, carrots and corn
- 15 oz can low sodium organic green beans see above
- 1 teaspoon white pepper
- 15 oz can low sodium organic garbanzo beans
- 2 cups vegetable broth
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1 teaspoon smoked paprika
- 1.5 teaspoon ground cumin
- ½ teaspoon sea salt optional if using canned vegetables
- 1.5 tablespoon organic vegan Worcestershire sauce I use Edward & Sons
For the Roux
- ¼ cup unbleached all purpose flour
- 3-4 tablespoon cold water
For the Vegan Pie Crust
- 2 cups unbleached all purpose flour
- ½ teaspoon sea salt
- ⅔ cup coconut oil unheated, scoupable
- 6-10 tablespoon ice water
Instructions
- Prehead oven to 350 degrees Fahrenheit. Add cans of mixed vegetables and green beans, juice and all, to a large pot or wok. Stir and simmer over medium heat.
- Add garlic, onion and garbanzo beans to your pot. Stir while adding paprika, cumin, white pepper and sea salt. Add veggie broth. Stir again and continue simmering until heated thoroughly and onions are translucent, about 10-15 minutes.
- In a small bowl, add 3-4 tablespoon of cold water, one tablespoon at a time, to ¼ cup of flour for your roux. Adjust thickness by adding more or less water. It should be thick but not lumpy. Remove vegetable mixture from heat. While stirring continuously, add roux to vegetable mixture. Stir until thickened and set aside.
For the Vegan Pie Crust
- Using a countertop mixer with a bread attachment, add flour and sea salt to mixing bowl and mix thoroughly. Alternatively, use a fork to fluff together.
- Add scoupable coconut oil, one tablespoon at a time, while continuing to mix. The end result should resemble damp sand. Alternatively, use a pastry cutter.
- Add ice water, one tablespoon at a time, and continue to mix until a dough forms. Adjust your water according to the consistency of the dough.
- Using well-floured hands, knead/shape the dough into a round ball. Transfer onto a floured surface and cut in half. Now, you’ll have two dough balls to roll for your top and bottom crust.
Putting it All Together
- Flour your rolling pin and roll out your bottom crust. Make it about 1.5 inches larger than the rim of your casserole dish. Gently roll the dough over your rolling pin. Pick up from surface and transfer into the bottom of your casserole dish. Use your hands to press it evenly throughout, overlapping the dough over your rim. Cut off any excess you don’t want with a knife.
- Top your bottom crust with your vegetable mixture.
- Roll out your top crust using the method above and transfer it on top of your vegetable mixture. Use your fingers to press the bottom and top crusts together.
- Cut 3 or more slits in the top crust dough to vent. Using a fork, make marks on the edges if you’d like.
- Bake at 350 degrees Fahrenheit for 30-45 minutes, until crust is golden brown. Remove from oven and allow to cool for 5-10 minutes. Serve immediately with a side salad and vegan mashed potatoes.
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