Vegan Potpie Recipe photo by Taste of Home
Total Time
Prep: 50 min. + chilling Bake: 30 min. + standing
This warm and comforting vegan potpie is made with tender vegetables in a creamy sauce and topped with a homemade flaky crust.

Updated: Apr. 12, 2024

Vegan potpie is a comfort food classic! It’s wonderful for a holiday dinner, potluck or meatless weeknight meal. This warm, wholesome potpie has fresh veggies and vegan chicken simmered in a savory sauce topped with a buttery vegan pie crust and baked to perfection. It is the ultimate make-ahead meal and freezes exceptionally well.

Vegan Potpie Ingredients

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  • Potatoes
  • Carrots
  • Vegan butter
  • Celery
  • Onion
  • Garlic cloves
  • All-purpose flour
  • Salt
  • Fresh thyme or dried thyme
  • Pepper
  • Vegetable broth
  • Unsweetened almond milk
  • Refrigerated vegan lightly seasoned chicken
  • Frozen peas
  • Frozen corn

Crust:

  • All-purpose flour
  • Salt
  • Vegan butter-style sticks
  • Ice water

Directions

Step 1: Make the dough

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In a large bowl, mix flour and salt; cut in butter-style sticks until crumbly. Gradually add ice water, tossing with a fork until the dough holds together when pressed.

Divide the dough in half using a pastry cutter or sharp knife. Shape each part into a disk, then wrap and refrigerate for one hour or overnight.

Editor’s Tip: Looking for a shortcut? You can always purchase premade pie crust at the store. Many varieties, like Jus-Rol, are vegan.

Step 2: Prepare the filling

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For the filling, start by peeling and slicing the potatoes and carrots. Cube and slice these into bite-sized pieces. Then place in a small saucepan, and add enough water to cover the vegetables. Bring to a boil. Reduce heat and cook, covered, for 8 to 10 minutes or until crisp-tender. Drain away the water.

Step 3: Cook the vegetables

Vegan Potpie Showing Garlic Being Added To Potato Carrot Mixture.TMB Studio

In a large skillet, heat butter-style sticks over medium-high heat. Add sliced celery and onion; cook and stir until tender. Add garlic; cook and stir one minute longer.

Step 4: Make the sauce

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Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and almond milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Stir in vegan chicken, peas, corn and potato-carrot mixture; remove from heat.

Editor’s Tip: If almond milk isn’t your thing, try other nondairy milk varieties.

Step 5: Assemble

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On a lightly floured surface, roll half of the dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim even with the rim. Add filling.

Roll the remaining dough to a 1/8-inch-thick circle. Place over filling. Trim, seal and flute the edge with your fingers or try a more fancy fluting style. Cut slits in the top for the steam to vent.

Step 6: Bake

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Bake at 425ºF until crust is golden brown and filling is bubbly, 30 to 35 minutes. Let stand 15 minutes before cutting.

How do you store vegan potpie?

Store leftover vegan potpie covered in the refrigerator for three to five days. Reheat the potpie in the oven or microwave until heated through.

Can you freeze vegan potpie?

To freeze your vegan potpie, cover and freeze your pie before baking it. When you’re ready to serve it, remove it from the freezer 30 minutes before baking (do not thaw). Preheat the oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake for 30 minutes. Reduce oven setting to 350°F; bake 80 to 90 minutes longer or until crust is golden brown and a thermometer inserted into the center reads 165°.

Vegan Potpie Tips

Can you use other proteins in vegan potpie?

Yes! Instead of vegan chicken, you can use your favorite plant-based protein like chickpeas. Add mushrooms or test out your favorite veggies if corn, carrots and peas aren’t your preference.

How do you you make gluten-free vegan potpie?

To make vegan potpie gluten-free, replace the all-purpose flour with gluten free 1-to-1 baking flour.

Vegan Potpie

Prep Time 50 min
Cook Time 30 min
Yield 8 servings.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegan butter-style sticks, such as Earth Balance
  • 8 to 10 tablespoons ice water
  • FILLING:
  • 1 cup cubed peeled potato
  • 3/4 cup sliced fresh carrot
  • 1/2 cup vegan butter-style sticks, such as Earth Balance
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-1/2 cups vegetable broth
  • 3/4 cup unsweetened almond milk
  • 1 package (8 ounces) refrigerated vegan lightly seasoned chicken
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Directions

  1. In a large bowl, mix flour and salt; cut in vegan butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. For filling, place potato and carrot in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  3. In a large skillet, heat vegan butter over medium-high heat. Add celery and onion; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and almond milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in vegan chicken, peas, corn and potato-carrot mixture; remove from heat.
  4. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over top of filling. Trim, seal and flute edge. Cut slits in top crust.
  5. Bake until crust is golden brown and filling is bubbly, 30-35 minutes. Let stand 15 minutes before cutting.

Nutrition Facts

1 serving: 519 calories, 29g fat (11g saturated fat), 0 cholesterol, 1035mg sodium, 48g carbohydrate (2g sugars, 3g fiber), 15g protein.