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This vegan pot pie has a flaky sage crust and a rich savory gravy loaded with vegetables. It’s cozy enough for a dinner party and easy enough for a weeknight.
That pot pie was the best thing ever! Definitely making it again! When I got this comment from a recipe tester about my vegan pot pie recipe, I knew I was onto something! And after making it for years, I do think this is one of the very best vegan pot pie recipes you’ll find.
The crust is impossibly flaky, scented with sage. The filling is just the right amount of gooey, with earthy potatoes and onions, fried shallots and white beans. It has so much flavor, well: we can’t even explain it to you. You’re going to have to make this one for yourself!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “This pot pie was next level delicious! Thank you for such a wonderful recipe…the entire dish was superb, but ohhhhhhh that crust! That was amazing.” -Stephanie
⭐⭐⭐⭐⭐ “The vegan pot pie recipe is fabulous. I tried it for the first time tonight at a dinner party and the guests absolutely loved it as did I. Thank you!” -Belle
Why You’ll Love This Vegan Pot Pie
A few years ago, Alex said he’d make dinner for me and made up this vegan pot pie recipe from scratch, just based on just an idea in his head! Knowing what I know about recipe development, I assumed the first attempt would be a flop.
Miraculously, this vegan pot pie was one of the best things I’d ever tasted. The earthy potatoes and onions are slathered in a savory, creamy sauce, along with fried shallots and white beans. On top, a flaky sage vegan pie crust that you’d never believe has no butter.
We made it again to make sure it wasn’t a fluke, and again, the pot pie was spot on. Our son Larson was little at the time and he ate more than we’d ever seen him eat! If we loved it this much, I know you will.
The Secret to a Flaky Vegan Pie Crust
Vegan pot pie crust might sound impossible. After all, isn’t pie crust all about butter? Alex did a trial of a vegan pie crust using refined coconut oil. And to our surprise it worked! The pot pie crust came out flaky and delicious. It didn’t even taste strongly of coconut!
To this pot pie crust Alex also added dried sage, to bring an unexpected savory element. As with most pie crusts, this vegan pie crust is refrigerated before rolling out to solidify the fat. For this recipe, you can refrigerate the crust while you make the filling.
How to Make Vegan Pot Pie
There are lots of ways to make vegan pot pie. Here are the main steps to making this one:
- Make the crust. Mix together the flour, baking powder, salt, sage and coconut oil into the pie crust. Then let it refrigerate while you make the filling.
- Cook the white beans and shallots. Slice some shallots and throw them into a hot skillet along with a can of cannellini beans. The beans and sliced shallot will crisp up and add lots of texture to the pot pie filling.
- Cook the potatoes, onions, peppers, and mushrooms. Next, cook two types of potatoes, an onion, a bell pepper, and mushrooms until tender. Once tender, stir in the rest of the vegan pot pie filling ingredients and transfer the mixture to a pie pan or baking dish.
- Top with the crust and bake. Roll out the vegan pie crust and top the vegan pot pie with it. Bake at 450 degrees until golden and crispy. Just make sure to let the vegan pot pie rest for a few minutes before serving — it’s piping hot when it comes out of the oven!
What to Serve With Vegan Pot Pie
This cozy, delicious vegan pot pie has since become one of my favorite recipes for entertaining! It’s perfect for fall dinner parties, Thanksgiving, or Christmas dinner. Here are some great ideas to serve alongside:
- A simple green salad, or something from my winter salad recipes like crisp apple salad or Brussels sprouts salad
- Green beans almondine with lemon
- Shaved Brussels sprouts
- Warm bread or corn muffins
- Any of my vegan Thanksgiving recipes
Storage and Reheating Instructions
Leftover vegan pot pie stores well in the refrigerator, covered with foil or in a container, for up to 4 days. You can reheat individual portions in a 350°F oven for 15 minutes until its warmed through. You could also try reheating a single piece in an air fryer.
I have not tried it, but baked leftovers can likely be frozen in portions for up to 3 months and reheated in the oven.
Dietary Notes
This vegan pot pie recipe is vegetarian, vegan, plant-based, dairy-free, and sugar-free.
Frequently Asked Questions
Yes. Refined coconut oil produces a flaky crust because it stays solid at cool temperatures, the same way butter does. Vegan butter should work well as a substitute.
Stick-style vegan butter with a high fat content works if you prefer it to coconut oil. Avoid tub spreads.
Yes, that’s why I love this recipe! It uses crispy white beans and mushrooms instead of a meat substitute.
No. There’s no bottom crust in this recipe, so there’s nothing to go soggy and no need to pre-bake.
Best Vegan Pot Pie
This vegan pot pie has a flaky sage crust and a rich savory gravy loaded with vegetables. It’s cozy enough for a dinner party and easy enough for a weeknight.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
For the crust
- 1 ⅓ cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 teaspoons dried sage
- ½ cup refined coconut oil (room temperature; or vegan butter)
- 7 tablespoons ice water
For the filling
- 1 large shallot
- 1 15-ounce can cannellini beans
- About ⅓ cup olive oil, divided
- 1 small sweet potato (about 1/2 pound)
- 1 small Yukon gold potato (about 1/2 pound)
- 1 medium yellow onion
- 1 small or 1/2 large red bell pepper
- 8 ounces baby bella mushrooms
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground thyme
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- ¾ teaspoon kosher salt
Instructions
- Preheat oven to 450°F.
- Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure ½ cup of room temperature coconut oil and then drop small blobs of the coconut oil into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
- Sprinkle 7 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
- Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans, shaking them dry. Place a medium skillet over medium-high heat and pour in olive oil until the bottom of the skillet is just covered. Add the shallot and beans to the skillet in a single layer. Cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy, then stir and cook without stirring for another 4 to 5 minutes until crispy and fully browned. Remove from heat and add a pinch of kosher salt.
- Meanwhile, dice the sweet potato and Yukon gold potato into ½ inch cubes. Dice the onion. Dice the pepper. Slice the mushrooms.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sweet potatoes, Yukon gold potatoes, onion, pepper, and mushrooms. Cook, stirring frequently, until the potatoes are tender, about 10 minutes. When tender, reduce the heat to low. Add the spices and flour and stir until the vegetables are coated. Add the vegetable broth, soy sauce, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and add the crispy beans and shallots. Taste and adjust seasoning as desired.
- Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes.
- Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.
- Bake for 20 to 25 minutes until golden and crispy. Remove from the oven and allow to cool for several minutes before serving.
The vegan pot pie recipe is fabulous. I tried it for the first time tonight at a dinner party and the guests absolutely loved it as did I. Thank you!
This pot pie was next level delicious! I had a little trouble making the crust because I don’t have a pastry cutter (had to cross cut with 2 butter knives which I learned to do as a kid), but wow was it worth it. Thank you for such a wonderful recipe……the entire dish was superb, but ohhhhhhh that crust! That was amazing.
So glad you enjoyed it!
This was absolutely delicious!!!
This has been one of the few vegan recipes I can get the whole family into! I make this at least every 2 weeks in the cold weather months. Fantastic!
Glad to hear it!
Hello, I’m making vegan Christmas-eve dinner for the first time and I love the sound of this pie. Just wondering though, do you not blind bake the crust first? Everytime I make meat based pies I always blind bake or I find it mushy. Thanks
Hi! For this recipe the crust is only on the top of the pie so no blind baking necessary.
This looks delicious and I really want to try it. But can I omit the oil in the feeling? My husband and I try to eat a mostly oil-free diet.
Hi! The flavor will be a little less rich but it should work.
Thank you for this recipe! It is my new go-to thanksgiving main dish. I’ve made it the last two thanksgivings and will be making it again this year! For the crust, I subbed out the all-purpose flour for my own Gluten free flour blend, and it comes out great each time!
We love to hear this! Thanks for making it :)