Why do we call this recipe Lazy Vegan Pot Pie? Because you will not find an easier recipe than this one. It is a creamy vegetable pot pie topped with a crispy sliced potato crust. So no need to fuss with making, kneading or rolling a pie pastry. They are perfect for the holidays, especially for Christmas dinner.
Pot pies are one of the classic comfort foods of winter. When it is grey, wet and cold outside, all you need is a warm, filling and homemade meal such as a steaming bowl of hearty Vegan Beef Stew, or a rich and warm Vegan Bean Chili, or a plateful of veggie-loaded Vegan Shepherd’s Pie. But for me, winter also means lots of baking. I love it when my house smells cinnamon while I am making Apple Crisp Pie or Pumpkin Cheesecake with Gingerbread Pie Crust.
What kind of Vegan Pot Pie is it?
It is VEGETABLE or VEGGIE POT PIE
In this recipe we wanted to re-create the classic Chicken Pot Pie without the chicken. To do that we made a thick and hearty veggie stew with the common ingredients of Pot Pies like carrots, celery, onion, peas, broth, and milk. It turned out so delicious, that our Christmas dinner party haven’t even missed the chicken! They certainly couldn’t tell that this vegan pot pie is dairy-free and gluten-free.
With Sliced Potato Crust
We call it a LAZY POT PIE, as we make a sliced potato crust instead of a flaky pie crust. I mean show us anyone who can make pie crust quicker than my husband makes potato slices with a mandolin. He is ready, in like 2 minutes tops if we include the washing and the peeling.
Ingredients of our Vegetable Pot Pie
You know us, we like our main dishes to be veggie-loaded. Especially when it is a comfort food, we like them filling and rich. So, we added 8 different vegetables:
- green peas
- sweet corn
What other else can I add to this vegan pot pie?
I would happily add any of the root vegetables (parsnip, rutabaga, celeriac). You can certainly add legumes like cannellini beans or kidney beans to make the stew loaded with extra protein.
How to make Vegan Pot Pie
My husband cooked this vegan pot pie in our brand-new cast-iron Dutch oven. Whoopee!!! Don’t worry if you don’t have one, this recipe is absolutely perfect in a stockpot too. We made it lots of times and will show you below step-by-step how to cook the best vegetable pot pie every time.
Prepare the ingredients
Peel and chop onion and garlic. Wash and chop celery. Wash, peel and dice potatoes and carrots. Rinse and cut mushrooms in quarters. Since we used frozen green peas and canned sweet corn we really didn’t need any prep for those.
Let’s cook vegan pot pie
Heat your a stockpot or a Dutch oven to medium heat and add olive oil (photo #1). Cook the chopped onion (photo #2) for 1-2 minutes, add the chopped garlic (photo #3) and cook for a few seconds. Now, add the diced carrots (photo #4). Stir and cook for 3-4 minutes.
Next is to add the chopped celery (photo #5) and the chopped mushrooms (photo #6). Stir for a couple of times and season it with salt, pepper and with fresh thyme sprigs (photo #7). Stir until the spices and the herbs are covering the veggies before adding the dairy-free milk and half of the veggie broth (photo #8). Bring to boil.
When it is boiling again, add the diced potatoes and the other half of the veggie broth (photo #9). Cook the veggie stew covered with a lid for 10 minutes. To avoid lumps, in a separate bowl mix the corn starch with some liquid from the stew and add it back after that (photo #10). Stir and bring it to boil. Now, add the green peas (photo #11) and the sweet corn (photo #12). Stir a couple of times.
Take your mini pots and fill them up with the boiling veggie stew until the top (photo #13). Make sure to add from the liquid sauce not only the veggies. Cover them with thinly sliced potatoes (photo #14), brush them with olive oil, (photo #15) season them with salt, pepper and more thyme (photo #16). Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for 35 minutes.
How to thicken the stew for the pot pie?
As we eat gluten-free, we chose to thicken the stew with corn starch. However, if you don’t need the stew to be gluten-free, you can thicken it with all-purpose flour.
In both cases, to avoid lumps, you need to use a separate bowl to mix the corn starch or flour and a bit of liquid from the stew. If it is thoroughly combined, you can add the mixture back. Stir vigorously for a couple of seconds. The corn starch or the flour is only activated (starts to thicken the stew) if it is heated, so bring it back to boil. You will see the result almost immediately. If you are not happy with the thickness, make another round.
Stockpot vs Dutch Oven
The Dutch oven is made of thick cast iron so it distributes and keeps the heat more evenly. And due to its enamel coating, it is more unlikely that anything is sticking to the bottom or burning down. While the stockpot is usually made of stainless steel or aluminium thus it is thinner. Therefore, you need to watch the heat more carefully.
Two things to pay attention to if you are making this recipe in a stockpot are
- do not let the liquid evaporate and
- stir more frequently.
Top tips to make Perfect Vegan Stew for Pot Pie
- Chop vegetables evenly – We added carrots first as they need the most time to be cooked, then celery, mushrooms, and potatoes, finally peas and corn.
- Don’t cook too long – Pot pies are both cooked and baked. If you cook them until the veggies are soft, they will surely get mush after they are baked further. The cooking time is short, only 15 minutes, so the veggies are only half down.
- Thickening the stew – Start with one Tablespoon of flour or starch and repeat if needed.
What to serve with Vegan Pot Pie?
We love a plateful of veggies for each meal and we happily eat roasted or fried veggies with this Vegan Pot Pie like
- Roasted Asparagus and Mushrooms
- Sauteed Mushrooms in Soy Sauce Glaze
- Sauteed Carrots in Maple Thyme Glaze
- Vegan Scalloped Potatoes
- Roasted Cauliflower and Broccoli
- Green Beans Casserole
Let us know in the comments what is your favorite combination.
FAQs and Substitutions
How to store vegetable pot pie?
This vegetable pot pie recipe is perfect for batch cooking. You can easily store it in the fridge for 3-4 days without any problem. In that case, we recommend making it a casserole. The only thing you need to pay attention to is that the potato crust on the top will lose its crispiness. We recommend – before serving – pop them back to the oven and broil for 10-15 minutes to get the crispy again.
This Vegan Pot Pie recipe is meat-free, dairy-free and egg-free. It is also suitable for vegan, vegetarian, nut-free and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based) if you cook the onion and the garlic in water or in veggie broth.
More dinner recipes
- Vegan Spaghetti Bolognese
- Vegan Eggplant Meatballs Spaghetti
- Vegan Lentil Loaf
- Vegan Cabbage Lasagna
- Vegan Stuffed Portobello Mushrooms
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Lazy Vegan Pot Pie with Sliced Potato Crust
Vegan Pot Pie
- 1 Tbsp Olive oil or sautee in water/veggie broth for oil-free
- 1 Onion
- 4 cloves Garlic
- 2 Carrots (medium) 110 g
- 2 Celery stalk 80 g
- 7 oz Champion or White Bottom Mushrooms 200 g
- 5-10 sprigs Fresh thyme
- 1/2 cup Dairy-free milk 1,2 dl (homemade cashew milk)
- 1 1/2 cup Veggie broth 3,5 dl
- 7 oz Potatoes 200 g
- 1 Tbsp Corn starch or tapioca or arrowroot
- 1/2 cup Green peas (fresh, frozen or canned) 75 g
- 1/2 cup Sweet corn (fresh, frozen or canned) 85 g
- Salt and Pepper to taste
Sliced Potato Crust
- 1 Potato (large)
- Olive oil or brush it with dairy-free milk
- Fresh thyme
- Salt and Pepper to taste
or your favorite Pie Crust
Prepare the vegetables
- Peel and chop onion and garlic. Wash and chop celery. Wash, peel and dice potatoes and carrots. Rinse and cut mushrooms in quarters. Since we used frozen green peas and canned sweet corn we really didn't need any prep for those.
Cooking the veggie stew
- Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes,
- Add the chopped garlic and cook for a few seconds.
- Now, add the diced carrots. Stir and cook for 3-4 minutes.
- Next is to add the chopped celery, and chopped mushrooms. Season it with salt, pepper and with fresh thyme sprigs. Stir until the spices and the herbs are covering the veggies.
- Add the dairy-free milk and half of the veggie broth. Bring to boil.
- When it is boiling again, add the diced potatoes and the other half of the veggie broth. Cook the veggie stew covered with a lid for 10 minutes.
- To thicken the stew and avoid lumps, in a separate bowl mix the corn starch with some liquid from the stew and add it back after that. Stir and bring it to boil.
- Now, add the green peas and the sweet corn. Stir a couple of times.
Prepare the sliced potato crust
- Use a mandolin or a knife to make thin potato slices when your veggie stew is ready.
Baking the vegan pot pies
- Take your mini pots and fill them up with the boiling veggie stew until the top. Make sure to add from the liquid sauce not only the veggies.
- Cover them with thinly sliced potatoes, brush them with olive oil, season them with salt, pepper and more thyme.
- Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for 35 minutes.
- Chop vegetables evenly - We added carrots first as they need the most time to be cooked, then celery, mushrooms, and potatoes, finally peas and corn.
- Don't cook too long - Pot pies are both cooked and baked. If you cook them until the veggies are soft, they will surely get mush after they are baked further. The cooking time is short, only 15 minutes, so the veggies are only half down.
- Thickening the stew - Start with one Tablespoon of flour or starch and repeat if needed.
- Dutch oven or stockpot - We made it in both several times. There are only two things to pay attention to if you are making this recipe in a stockpot:
- do not let the liquid evaporate and
- stir more frequently.