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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!

Best vegan pot pie
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“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?

rolling a crust onto a vegan pot pie

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.

savory pot pie

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.

homemade pot pie

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!
Savory Vegan Pot Pie with Sage Crust

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:

Savory Vegan Pot Pie with Sage Crust

This vegan pot pie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and sugar-free.

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Vegan Pot Pie with Sage Crust | A Couple Cooks

Best Vegan Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 68 servings 1x


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


  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 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.
  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 and Yukon gold potato into ½ inch cubes. Dice the onion. Dice the pepper. 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.
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Looking for more healthy dinner recipes?

Here are a few more of our favorite healthy dinner recipes, which also happen to be vegan:

Last updated September 2019

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Amy Glawe says:

    This was absolutely delicious!!!

  2. Todd raubenolt says:

    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!

    1. Alex Overhiser says:

      Glad to hear it!

  3. Roxy Ruddy says:

    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

    1. Alex Overhiser says:

      Hi! For this recipe the crust is only on the top of the pie so no blind baking necessary.

  4. Lisa says:

    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.

    1. Alex Overhiser says:

      Hi! The flavor will be a little less rich but it should work.

  5. Melinda MacInnis says:

    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!

    1. Alex Overhiser says:

      We love to hear this! Thanks for making it :)

  6. Yvonne says:

    My friend made this recipe for me a few weeks ago when I was feeling really ill from early pregnancy nausea. It is just fantastic…I love the use of beans in the filling…such a great way to bump up the protein content, and it reminded me of some savory baked beans dishes I have had. The combination of veggies was terrific, and the gravy was just wonderful! I haven’t made it myself yet, but so I can’t speak to the preparation, but plan to in the near future.

    1. Alex Overhiser says:

      I love to hear this! Thanks for the comment :)

  7. Irma says:

    I had already used another recipe for the filling and really needed a simple vegan pie crust. Came across this and am I ever glad I did!
    This crust? I have no words. So easy to cut in room temp coconut oil. And So. VERY. Flaky!!!
    I didn’t have sage, so used thyme instead.

    I took any leftover dough, rolled it out, cut into 1/4 inch straps and wrapped around asparagus. Spiral-ly. Put on greased baking sheet. Sprinkled with salt, pepper, vegan parm and popped into the oven. Delish!!!!

    I’m definitely going to make the whole thing next time, and use sage instead of thyme.

    Thanks for a wonderful recipe!

    1. Sonja Overhiser says:

      We are so glad you loved the crust (it’s one of my favorites too!) What a great idea to wrap the pie dough around asparagus — we have to try it!! Thanks for sharing — knowing you loved it makes our day!

  8. Gwyned says:

    This was our Thanksgiving meal. So glad we took a chance on it. Absolutely delicious.

    1. Alex Overhiser says:

      So glad you enjoyed it!!

  9. Anna says:

    This is absolutely delicious! Made it twice now, once following the recipe to the T, second time using half and half coconut oil and Earth Balance for crust, subbing garlic for shallot, leaving our pepper, and adding carrot. I also only put in 1 cup of veggie broth since the first time I made it there was waaaay too much liquid. Love this recipe!

  10. Marty Pritchard says:

    Loved it and will definitely make this again! The filling is lovely and the smoked paprika adds the best flvour of all. I hadn’t really read the recipe well and didn’t really know what a pot pie was & when I saw the small amount of pastry this makes I thought “This won’t be enough for a whole pie” (not realising a pot pie doesn’t have a base). So used the pasty for the base and made some vegan mashed potato (to make a potato top pie), dry roasted some pepita and sesame seeds and put that on top for a little extra oopmh. It went down a treat. Thanks!

  11. kelly says:

    hello, can you suggest a sub for the cannellini beans?
    I have great northern beans in my pantry would those be OK?…. store doesn’t have cannellini / white kidney at the moment.
    thanks :)

    1. Alex Overhiser says:

      Yes, those will work!

      1. kelly says:

        thank you – p.s tried your vegan lasagna, and my non-vegan husband loved it!
        I think its the best meal I’ve ever made. it was very well thought out. thx.

        1. Alex Overhiser says:

          Oh awesome! Glad you loved it :)

  12. Heather says:

    Absolutely delicious! And the leftovers were great for breakfast. Actually, I didn’t try your crust, but I will next time. I already had a frozen crust, which is why I was looking for a pie filling. (for Pi Day). Thanks!

  13. Jenny says:

    Sorry I must have missed that. Thank you!!

  14. Jenny says:

    So delicious! Do you happen to know the nutrition content so I dont have to go in and try to calculate?

    1. Alex Overhiser says:

      The nutrition info is below the recipe — 400 calories per slice (8 slices).

  15. Jess says:

    Would it be possible to make the filling in the instant pot? BTW, I have made this once already & it was delicious!

    1. Alex Overhiser says:

      I’m not sure that this filling would work well in the Instant Pot (unless you’re just using saute mode). I haven’t tried any sort of thickened sauce like this.

  16. Amber Vanderlinden says:

    Maybe I’m the worlds slowest cook but this recipe took me 2 hours from start to finish. Delicious though!

  17. Christina Long says:

    Freeze it?

    1. Alex Overhiser says:

      We haven’t tried!

  18. Teri says:

    Delicious!!!! thank you

  19. Jacquelyn Cordero says:

    My sister and I made this for our Thanksgiving main dish. It was absolutely my favorite holiday dish! It was SO tasty, EVERYONE enjoyed it, even our meat eating guests were amazed! It’s even better the next day! This has already been added as a staple recipe for my family. Thank you!

    1. Alex Overhiser says:

      Love this! Thanks for commenting.

  20. Shelly Nason says:

    Just made this for Christmas dinner – AMAZING! I did leave out the red pepper and added more yukon gold instead of sweet potato as per my husband’s request and it was so savory. He loves it and he’s hard to please. Will definitely make again.

  21. Catherine says:

    This recipe looks amazing! My husband and I are going to try 100% vegan after the new year, so I’m excited to try new recipes. Question about the crust: Do you know how the crust would work underneath pie in addition to on top? I’ve always liked the bottom crusts of pot pie’s – do you think there is any reason it wouldn’t hold up? I assume I’d cook the bottom crust on it’s own first, then follow the recipe as usual.

    1. Alex Overhiser says:

      Hi! Yes, I think it would work great if you blind bake the crust a little bit and then cook as normal!

  22. Melinda says:

    This was amazing! I made it as my main dish for Thanksgiving. I substituted millet flour for all purpose flour to make the crust gluten free; it came out delicious, just a little crumbly which was fine. Thanks for posting this recipe!

    1. Alex Overhiser says:

      I’m so glad you enjoyed it!

  23. Claire says:

    I’ve made this vegan pot pie more times than I can count, and I just got my dad hooked on this recipe too! I don’t have a pie pan, so I use my cast iron skillet (which is nice because I can first cook the filling in it and then add it straight to the oven). YUM!

  24. Theresa says:

    Forget the cumin comment. Wasn’t even listed as an ingredient ??‍♀️

  25. Theresa says:

    Finally got around to trying this and we loved it!! I did simply a bit though for those of you like me who are short on time and not 100% vegan. I bought a ready made organic crust from fridge section. Omitted cumin because I’m not a fan and subbed worstechire for soy. I made 4 10oz ramekins and it was much nicer to eat from since the filling isn’t solid. The beans and shallots left to get crispy was worth the separate effort. Thanks!! My son (17) asked if this one was of those recipes where I was just trying to use up what was lying around. I laughed and said no but it was probably created from that. Lol

  26. Elle says:

    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!

    1. Sonja says:

      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 :)

  27. Kerin Whitmore says:

    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.

    1. Sonja says:

      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!

  28. Kara O. says:

    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!

    1. Sonja says:

      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. :)

  29. Eilish says:

    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!

    1. Sonja says:

      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!

  30. Eilish says:

    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?

    1. Sonja says:

      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!

  31. Thomas says:

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

    1. Sonja says:

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

  32. Leigh says:

    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!

    1. Sonja says:

      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!

  33. Emi says:

    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.

    1. Sonja says:

      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.

  34. Rana says:

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

    1. Sonja says:

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

      1. Sarah says:

        I made this pot pie today for our Thanksgiving meal. I substituted two things: tofu instead of mushrooms and a stick of earth balance butter instead of coconut oil. I baked it in a square 3 qt baking dish and it was a perfect fit. This meal was absolutely incredible! The flavors were great, the crust was flaky and biscuity. All of my family members loved it. I’m already looking forward to making it again!

  35. Kathrin says:

    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?


    1. Sonja says:

      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.

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