This vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust. Better yet, it’s easy enough to make on a weeknight!
“That was the best thing ever! Definitely making it again!” When someone says that about your pot pie recipe, you know you’re onto something! Yes, this is the very best vegan pot pie 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. Ready to get cooking?
The inspiration behind this vegan pot pie
Last week, Alex said he’d make dinner for me. That evening, he made up this vegan pot pie (or vegetarian pot pie) from scratch based on just an idea in his head. Knowing what I know about risk and failure, I assumed it would be a flop. I wanted to keep my expectations low in case we ended up eating peanut butter and jelly sandwiches.
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. And on top, a flaky sage vegan pie crust that you’d never believe has no butter (his secret: coconut oil).
We made it again to make sure it wasn’t a fluke. Again, the pot pie was spot on. Our son Larson was in love it: he ate more than we’d ever seen him eat and slammed the table with his hands in glee. This cozy, delicious vegan pot pie has since become one of our favorite recipes for entertaining! It’s perfect for fall dinner parties, Thanksgiving, or Christmas dinner.
A vegan pie crust? Here’s the secret
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 coconut oil. And to our surprise it worked! The pot pie crust came out flaky and delicious. And 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!
Looking for savory pie recipes?
This vegan pot pie recipe is one of our fan favorite recipes. If you’re looking for some more savory pie recipes, here are a few on our website and around the web:
- Cozy Vegetarian Pot Pie
- Vegetarian Tamale Pies
- Vegetarian Shepherd’s Pie with French Lentils
- Savory Sweet Potato Galette with Feta
- Thyme and White Bean Pot Pies | Minimalist Baker
- 29 Savory Pies to Eat for Dinner Tonight | Bon Appetit
This vegan pot pie recipe is…
Vegetarian, vegan, plant-based, dairy-free, and sugar-free.Print
Looking for delicious healthy dinner ideas? This cozy vegetarian and vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust.
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)
- 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
- 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.
- Category: Main Course
- Method: Baked
- Cuisine: American
Keywords: vegan pot pie
Looking for more healthy dinner recipes?
Here are a few more of our favorite healthy dinner recipes, which also happen to be vegan:
- Moroccan Spiced Cauliflower Soup
- Vegan Pesto Pasta
- Vegan Corn Chowder
- Mexican Sweet Potatoes
- Spiced Chickpea Tacos with Avocado Cream
- Ultimate Rainbow Vegetable Sandwich
- Simple Chickpea Curry with Tart Cherries
- Creamy Vegan Pasta Marinara
- Very Veggie Vegan Pizza
- Best Grilled Veggie Burger Recipe
- Perfect Vegan Black Bean Burger
- Romantic Dinner Recipes
- Norwegian Vegetarian Meatballs
- Best Vegan Dinner Recipes
- Best Healthy Dinner Recipes
Last updated September 2019