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Easy Homemade Vegan Pot Pie

August 25, 2020 by Connie Edwards McGaughy 3 Comments

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Easy Homemade Vegan Pot Pie 🌱 A cozy combo of carrots, potatoes, veggies and tofu in a creamy & savory sauce surrounded by a buttery flaky crust. This is comfort food done right.

I’ve always enjoyed veggie pot pies, even the frozen ones from the grocery store. I like the idea of a one dish meal contained in a pie crust. There’s just something very appealing about it.

vegan pot pie

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A few years ago I was in the mood for pot pie and decided to make my own. Using ingredients I had on hand, I recreated a traditional chicken pot pie recipe with all plant-based foods – including tofu. It turned out so good and it was really simple to do!

The flavor & textures were just like I remembered from the pot pies I enjoyed during my childhood, but I loved this version so much more because it was 100% vegan.

How to Make Easy Homemade Vegan Pot Pie

What’s great about this recipe is you can use what you have on hand. Keep it easy! I love making my own pie crust, but if you don’t have time, store bought pie crust is fine! I like to keep frozen mixed veggies in my freezer & they’re ideal for pot pie. If you don’t have tofu in your fridge, no worries. Cut up vegan chicken strips, seitan, or add chickpeas instead.

With just a few basic ingredients and some simple steps, you’ll have the best vegan pot pies out of the oven in about an hour!

See full recipe below for complete instructions

  • vegan pot pie ingredients
    Gather your ingredients
  • cubed tofu and potatoes
    Cube & cook potatoes & tofu
  • vegan pot pie ingredients
    Prepare sauce. Add tofu, potatoes & veggies
  • vegan pot pie ingredients
    Combine all
  • spooning vegan pot pie ingredients into pie shells
    Spoon filling into prepared pie shells
  • piercing top pie crust for vegan pot pie
    Pierce top crust
  • unbaked vegan pot pies on baking sheet
    Place on foil lined baking sheet
  • baked pot pies on cooling rack
    Bake for 30 – 40 minutes at 425º

Be sure to check out our recipe for making Easy Vegan Pie Crust & watch our video! It’s perfect for these easy homemade vegan pot pies!

baked vegan pot pie on cooling rack

Hot out of the oven!

baked vegan pot pie on cutting board

If you enjoyed our Easy Homemade Vegan Pot Pie, you’ll love these fan favorite comfort food recipes!

  • Best Vegan Quiche
  • Easy Vegan Mac & Cheese
  • Best Vegan Shepherd’s Pie
  • Easy Vegan Scalloped Potatoes
  • Best Vegan Creamy Broccoli Soup
  • Vegan Easy Cheesy Broccoli Pot Pie
Yum

very vegan 🌱 very good

easy homemade vegan pot pie

Easy Homemade Vegan Pot Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 250kcal
Author: Connie 🥕
Easy Homemade Vegan Pot Pie 🌱 A cozy combo of carrots, potatoes, veggies and tofu in a creamy & savory sauce surrounded by a buttery flaky crust. This is comfort food done right.
Print Recipe

Equipment

  • 8 – 8oz oven proof ramekins or two 32 oz round baking dishes or one 64 oz soufflé dish
  • 5 qt stove top pot
  • 4 qt stove top pot with lid
  • 1 skillet
  • 1 baking sheet
  • Measuring cup
  • Measuring spoons
  • veggie peeler
  • Cutting board
  • kitchen knife

Ingredients

  • 2 cups tofu firm or extra firm – drained and diced in small cubes
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp garlic salt
  • 1/4 tsp sage dried or fresh – minced
  • 1 cup potatoes Yukon Gold – peeled and diced in small cubes
  • 1-1/2 cups mixed vegetables frozen/thawed – carrots, peas, green beans, corn
  • 1/2 cup onion diced
  • 1/4 cup vegan butter
  • 1/4 cup flour
  • 3/4 tsp thyme dried or fresh – minced
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth
  • 1 tsp vegetable bouillon
  • 2 pie crusts (top and bottom crust) vegan store bought dough or homemade – see recipe our recipe for Easy Vegan Pie Crust

Instructions

  • Prepare pie crust dough and refrigerate until ready to use.
  • Press and drain tofu. Dice into small cubes.
  • Heat 2 tbsp olive oil in skillet. Add tofu and 1/2 tsp garlic salt and sage. Cook over medium high heat, turning frequently until tofu is just lightly browned. Remove from heat.
  • In a 4 qt pot, cover diced potatoes in water. Cover with lid and bring to a boil for 5 – 7 minutes until just slightly tender (don't over cook). Drain water and set aside.
  • Melt butter in 5 qt pot over med-high heat. Add onions and sauté until tender. Gradually add flour, stirring continuously. Once flour has thickened into a paste-like consistency, began adding broth and bouillon – a small amount at a time – stirring constantly, allowing sauce to thicken before adding more liquid. Add thyme, salt & pepper to taste.
  • Remove from heat and gently mix in potatoes, tofu and thawed veggies. Set aside.
  • Preheat oven to 425°
  • Fill bottom of ramekins or pie plate with pie crust dough.
  • Spoon veggie/sauce mixture into pie crust until just below top edge.
  • Place top layer of pie crust dough over veggie/sauce mixture. Seal edges all around and pierce top of crust 3 or 4 times with a small knife.
  • Place pot pie(s) on foil lined baking sheet.
  • Bake at 425° for 30 – 40 minutes until crust is golden brown.

Video

Notes

🥕This recipe makes enough filling for eight 8 oz ramekins, two 32 oz round baking dishes or one 64 oz soufflé dish. Depending on how thin or thick you roll your pie dough, you might need a little extra dough. If you prefer to create a smaller batch, simply reduce the ingredients by half.
🥕Be sure to thoroughly drain your tofu before using it. A tofu press makes the job a  lot easier, but if you don’t have one, simply layer tofu between two cutting boards and set heavy cans on top. Be sure to place it near the edge of a sink to drain.
🥕Keep an eye on your pot pies while baking. Individual pot pies in ramekins will cook faster than a large one-dish pie. I suggest checking them in 5 minute intervals starting at around 20 – 25 minutes. You might want to add a foil collar around a large one-dish pie to prevent the edge of the crust from burning.
🥕Leftover pot pie can be stored in the fridge for a couple days or in the freezer.
 

Nutrition

Calories: 250kcal | Carbohydrates: 18g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Sodium: 742mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin A: 972IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: casserole, Dinner, Entree, Fall, Holiday, Homepage Slideshow, Lunch, Main Dish, Plant Based, Vegan Baking Recipes, Vegan Dinner Recipes, Vegan Entrees, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Pies, Vegan Recipes, WFPB, Whole Food Plant Based Tagged With: best easy vegan pot pie, best easy vegan pot pie recipe, best pot pie with tofu, best vegan pot pie, dairy-free pot pie, easy and delicious vegan, easy and delicious vegan recipes, easy homemade vegan pot pie, easy plant based pot pie, easy vegan crust, easy vegan pot pie, easy vegan pot pie casserole, the carrot underground vegan pot pie, vegan chicken pot pie, vegan connie, vegan pie recipe, vegan pot pie, vegan pot pie crust, vegan pot pie filling, vegan pot pie recipe, vegan savory pot pie, vegan tofu and vegetable pot pie, vegan turkey pot pie, vegan vegetable pot pie, very vegan very good

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Reader Interactions

Comments

  1. Connie Edwards McGaughy

    December 18, 2020 at 7:11 am

    5 stars
    If you’ve ever enjoyed a traditional pot pie, you’re going to LOVE this all plant-based version of the best pot pie you’ve ever tasted! Plus it’s easy and fun to prepare. 💚🥕

    Reply
  2. Joyce LaPrairie

    February 21, 2021 at 4:20 pm

    5 stars
    Delicious. Savory, and hearty. The tofu is so mild any non vegan would not even notice. This recipe is a keeper.

    Reply
    • Connie Edwards McGaughy

      February 21, 2021 at 5:22 pm

      Hi Joyce! Oh I’m so happy you enjoy the pot pie recipe! I love veganizing traditional favorite dishes & I’m particularly proud of this one. Thanks a bunch for sharing your thoughts!💚🥕

      Reply

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