Vegan Pot Pie with Savory Sage Crust

Looking for delicious healthy dinner ideas? This cozy vegan pot pie is next level: hearty vegetables, a gooey sauce, and a flaky, sage crust.

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

Did you know that the human brain remembers negative events better than positive ones? Yes, it’s true. Those snide remarks, criticisms, fears, and worries stick out like sore thumbs. Have you ever had something fabulous happen, but then it’s overshadowed by a negative event your mind can’t help from focusing on? (How does this have to do with a vegan pot pie? Keep reading!)

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

Before I became a parent, my perception of parenting was skewed to the negative. I assumed my life would be full of dirty diapers, sleep deprivation, frustration, helplessness, loneliness, and boredom. But what I’ve realized is that I’ve heard positive things from parents too, I just didn’t remember them as well. It’s the best, most fun thing you’ll ever do. (Check!) Your soul is changed; you cherish the smaller things more. (Check!) Looking at your kiddo makes your heart melt in a way you’ve never felt before. (Check!)

And it goes on. I do think Alex and I got lucky: Larson is an extraordinarily awesome kid who is fun-loving, hilarious, sweet, and pretty much the most fun person to be around in the universe (I know, I’m biased!). But the fact that I’m surprised that parenting is overwhelmingly positive is because my brain hears and remembers negative loud and clear.

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

How to make vegan pot pie

How does that relate to this vegan pot pie? Well, you may remember us talking about all the kitchen failures we’ve had in the past. Being adventurous in the kitchen calls for taking risks, and with risks comes failures. It can be easy to start to fear failure when you’re taking culinary risks. 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 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).

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

This time, I decided to bask in the glow of the vegan pot pie triumph. We made it again, and it was spot on. Larson was in love with the pot pie, eating more than we’d ever seen him eat and slamming the table with his hands in glee. And though I know my brain is wired to remember the negative best, I intentionally impressed this positive memory into my brain: Cozy, delicious vegan / vegetarian pot pie. Sparkling snow on the ground. Sweet 11 month old Larson covered in vegetable goo. This is what I want to remember.

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

How to make 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 coconut oil, and to our surprise it worked! The pot pie crust came out flaky and delicious. And it didn’t even taste like 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.

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

Looking for more healthy dinner recipes?

Looking for some healthy dinner recipes? Here are a few more of our favorite healthy dinner recipes, which happen to be vegan recipes:

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

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:

This recipe is…

This vegan / vegetarian pot pie is vegetarian, vegan, plant-based, dairy-free, and sugar-free.

Savory Vegan Pot Pie with Sage Crust | A Couple Cooks

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Vegan Pot Pie with Sage Crust | A Couple Cooks

Vegan Pot Pie with Savory Sage Crust


1 Star (4 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Description

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.


Ingredients

For the crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 2 teaspoons dried sage
  • 1/2 cup refined coconut oil (room temperature)
  • 7 tablespoons ice water

For the filling

  • 1 large shallot
  • 1 15-ounce can cannellini beans
  • About 1/3 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
  • 3/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 450°F.
  2. Make the crust: In a medium bowl, mix all-purpose flour, kosher salt, baking powder, and sage. Measure 1/2 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.
  3. 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.
  4. 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.
  5. Meanwhile, dice the sweet potato, Yukon gold potato, yellow onion, and bell pepper into 1/2-inch cubes. Slice the mushrooms.
  6. 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.
  7. Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes.
  8. 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.
  9. Bake for 20 to 25 minutes until golden and crispy. Remove from the oven and allow to cool for several minutes before serving.

Keywords: vegan pot pie

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

20 Comments

  • Reply
    Kathrin
    January 18, 2018 at 2:12 pm

    This sounds amazing – ill probably make it next week 😁 Thanks also for sharing that wonderful story. I love the idea of focusing on making positive memories.

    I have two quick questions: would i be able to use chopped fresh sage instead of dried and do you think leftovers would taste good at room temperature?

    Thanks!!

    • Reply
      Sonja
      January 23, 2018 at 7:36 pm

      Oh thank you so much! I’m glad the positive memories hit home too. Great questions: 1. I think that you could use chopped fresh sage, but mince it VERY finely. I would do about 1 heaping tablespoon VERY finely minced. 2. Leftovers taste great at room temp! Better than cold.

  • Reply
    Rana
    January 19, 2018 at 5:10 pm

    Made this today and it was delicious! I loved the filling flavor, will definitely be making this again, thank you!

    • Reply
      Sonja
      January 23, 2018 at 7:37 pm

      Oh we’re so glad to hear this! THANK YOU for making the recipe! We’re so glad it was a hit.

  • Reply
    Emi
    January 22, 2018 at 3:42 pm

    I made this over the weekend (leftovers tonight!) and loved it. I had been looking for a good, easy veggie pot pie recipe, so this post felt like fate. Two things stood out to me: 1) I usually get frustrated when I try to make a crust (why is it so hard to cut in butter?), and the coconut oil made this one super easy; 2) The filling has a nice, savory gravy quality that’s rare in vegetarian recipes. I’ll remember this one for when I need something simple and cozy.

    • Reply
      Sonja
      January 23, 2018 at 7:37 pm

      Hooray! It’s funny because Alex made the recipe, so when I tried it myself I had the same exact thoughts as you did! I was surprised the coconut oil crust turned out so well, and that gravy! I don’t know how he did it.

  • Reply
    Leigh
    March 15, 2018 at 7:24 pm

    This is so tasty, warming and satisfying! I prepped veggies and crust the night before for an easier weeknight meal but I’d otherwise make this on a Sunday when I have more time. We will definitely make again. Thank you!

    • Reply
      Sonja
      April 16, 2018 at 9:38 pm

      Oh I am so glad to hear this! Prepping in advance is a great idea for a weeknight meal — great idea. THANKS for making it!

  • Reply
    Thomas
    June 12, 2018 at 12:34 pm

    That was the best thing ever! Definitely making it again!

    • Reply
      Sonja
      June 12, 2018 at 1:12 pm

      So, so glad you enjoyed it! It’s one of our favorites too!

  • Reply
    Eilish
    October 6, 2018 at 10:40 pm

    Hi! I I LOVE this recipe but I have a quick question. I am making this for my first ever thanksgiving (I’m European but my partner is Canadian so we’re celebrating) and I’m preparing it the day before so it’s less work, can I prepare everything tonight and keep the filling in fridge overnight and then fill the pie?

    • Reply
      Sonja
      October 6, 2018 at 10:49 pm

      Good question! We have not tried this, but we think you could prepare the filling and dough in advance. Then the day of you could roll the dough and heat back up the filling before putting it in. Let us know how it goes!

  • Reply
    Eilish
    October 8, 2018 at 2:40 pm

    Hi again! I kept the filling separate and made it up to bake in the morning, it came out beautifully and my father in law (a huge meat-eater) said it was the best vegan thing he’d ever tasted! Huge hit, thank you for the recipe. It takes about twice as long to bake as the pastry and filling were both much colder of course but it was well worth the wait!

    • Reply
      Sonja
      October 9, 2018 at 10:38 am

      I am SO glad to hear that it worked and that it was a hit! That is really good to know about the baking time too when the ingredients are colder. THANKS for trying it!

  • Reply
    Kara O.
    November 10, 2018 at 7:05 pm

    My husband & I made this tonight and LOVED it. After traveling to Scotland a couple months ago, my husband fell in love with savory pies. He especially liked a steak pie he had there, but steak isn’t so much my thing ;) This is the perfect compromise! I think we’re even going to add it to the Thanksgiving rotation. Thanks for creating the most lovely recipes!

    • Reply
      Sonja
      November 10, 2018 at 7:49 pm

      We are so happy to hear this! Thank you SO MUCH for letting us know! And how did I not think of this being a Thanksgiving recipe? So smart! I just added it to our Thanksgiving ideas page. :)

  • Reply
    Kerin Whitmore
    November 18, 2018 at 1:41 pm

    I’m serving this for Thanksgiving so I did a trial run last week. It was delicious. I added fresh green beans to the filling right before I put it into the oven for a little crunch. I didn’t have sage so I added thyme into the crust instead. Cranberry sauce on the side gave a wonderful complement.

    • Reply
      Sonja
      November 18, 2018 at 1:43 pm

      Oh SO glad to hear it was a hit! Love the idea of green beans in the filling too. A thyme crust sounds delightful! Happy Thanksgiving!

  • Reply
    Elle
    November 18, 2018 at 8:10 pm

    WOW. This is seriously amazing pot pie. I’ve had a couple of vegan pot pies before, but this is my favorite! I love the flavor of the sauce, especially the smoked paprika. And the CRUST! So flaky and wonderful. I also added Thyme to the crust instead of Sage (due to a lack of planning on my part!) and it turned out great. Two enthusiastic thumbs up. I think that even my meat-lover family might enjoy it!

    • Reply
      Sonja
      November 20, 2018 at 9:41 pm

      Oh that sounds perfect to use thyme instead of sage — sometimes lack of planning turns into the best accidents :) THANK YOU so much for making it and we’re so glad it was a hit! Let us know if you try it out on meat lovers too :)

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