Vegan Pot Pie

Chicken pot pie was always my go-to dish in my past life. When I still ate meat, everything in my world revolved around chicken. Though I can’t fathom eating that crap now, I do remember being particularly proud of that dish, because it was one of the first things I ever learned to cook on my own. I had made a vegetarian one some time ago, that still included butter and milk, so the time had come for me to whip up a vegan variation. Our CSA has been overflowing with carrots and potatoes, so this meal just made sense. It was absolutely scrumptious and filling, especially on this rainy Sunday.

2 organic, vegan pie crusts (most of the frozen ones at Whole Foods are animal-free)

2 cup vegetable broth

1 cup coconut milk

2 1/2 cups diced Yukon gold potatoes (or whatever you’ve got)

1 1/4 cups diced onion

3/4 cup diced carrots

3/4 cup diced celery

3/4 cup frozen peas

1/2 cup whole wheat flour

4 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Preheat oven to 375 degrees
  • In a frying pan over medium heat, saute onions, carrots and celery in olive oil for 5 minutes
  • After 5 minutes, add salt and pepper and stir occasionally
  • After 5 more minutes, add flour and stir until absorbed (about 1 minute)
  • Pour in vegetable broth and coconut milk and bring to medium/high heat
  • When bubbling, reduce to medium heat and cook for 7-8 minutes, stirring occasionally
  • Meanwhile, bring a pot of water to a boil-add potatoes and peas and boil until soft, about 10 minutes
  • When cooked, stir potatoes and peas into onion and carrot mix
  • Pour mix into pie crust (lay pie crust in a casserole dish if it didn’t come in a foil one) and cover with the other pie crust
  • Poke holes into top crust and bake at 375 degrees for 30 minutes

Share
Vegan Cuts
About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. Pot pie is really the only dish I miss from when I still ate meat. Thank you for sharing this recipe! Even though it’s in the low 30’s/high 90’s here and pot pie seems too heavy for now, I will be back before winter really kicks in to give this a try.

  2. It’s so hearty, and the creaminess and consistency makes it ALMOST seem like there’s meat in it. I think youll like it 🙂

  3. Thank you 🙂

  4. Thank you 🙂 I don’t miss the meat, but I miss the comfort that a creamy potpie gives on a cold day, and I guess I hadn’t looked hard enough to find a veg alternative – really glad I stumbled upon your site.

  5. I have been craving pie and this is perfect! Thank you 😀

  6. Thanks for reading…this is so yummy!

  7. can not wait to try this one it is on the February soup/ stew list thank you

Leave a Comment...

*