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1 small white pots covered with brown pie crust and topped with green herbs. 2 of them has some crust missing and you can see the veggie stew within the yellow, green, orange, brown veggies of corn, green peas, mushrooms and carrots
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Vegan Pot Pie with 2 different crust options

It is a creamy veggie-packed Vegan Pot Pie topped with either a flaky gluten-free vegan pie crust or a crispy sliced potato crust. These little pots are perfect for Thanksgiving, Christmas or any other holiday dinner.
Course Main Course
Cuisine American, British, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword vegan pot pie, vegetable pot pie, vegetarian pot pie, veggie pot pie
Prep Time 15 minutes
Cook Time 15 minutes
Baking time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 pots
Calories 168kcal

Ingredients

Vegan Pot Pie

Sliced Potato Crust

  • 1 Potato (large)
  • Olive oil or brush it with dairy-free milk, aquafaba or melted vegan butter
  • Fresh thyme
  • Salt and Pepper to taste

Flaky Vegan Gluten-free Pie Crust

Instructions

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 or sliced them depending on size. 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.
  • Add the diced carrots. Stir and cook for 3-4 minutes.
  • 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.

Baking the vegan pot pies with sliced potato crust

  • 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.
  • Use a mandolin or a knife to make thin potato slices when your veggie stew is ready.
  • Cover the pots 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 approx. 30 minutes.

Baking the vegan pot pies with pie crust

  • Add all dry ingredients to the food processor. Pulse once to combine. Add the cold dairy-free butter in cubes and pulse/mix until you have a crumble-like texture. Add cold water 1 Tbsp at a time.
  • The dough is perfect if 1) you can easily form a ball without any crumbles; 2) it is soft to the touch, but does not stick to your fingers and 3) you can easily scrape the dough out of the container without any trace. Chill in the fridge for at least 15 minutes.
  • Roll out your pie crust and cut circles a little larger than your pots.
  • 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.
  • Place your pie crust circles on top and cut of the excess crust. Brush it with a bit of melted vegan butter, aquafaba or dairy-free milk in place of an egg wash.
  • Bake the vegan mini pot pies in a pre-heated oven of 400 Fahrenheit (200 degrees Celsius) for approx. 30 minutes.

Video

Notes

  • 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:
    1. do not let the liquid evaporate and
    2. stir more frequently.

Nutrition

Serving: 1pot stew | Calories: 168kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 644mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5648IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 2mg