Super easy veggie-packed vegan pot pie with a gorgeous golden brown crust. This cheesy and deliciously savory pie is perfect for a special occasion.
Oh my! We are so impressed with this vegan pot pie!
Jaye was saying he had no idea it could be so easy to make a pie that looks (and tastes) as good as this!
It did take us a few tries to get the right mix of veggies and sauce for the filling, and also the right topping for the pastry so that it came out a perfect golden brown.
I had a go with just brushing some soy milk onto the pastry but that doesn’t brown it nearly so well as melted vegan butter does.
So melted vegan butter is the way forward and works beautifully. Who needs egg wash? Not us, that’s for sure! 
The filling
And when it came to the filling, a simple vegetable mix sautéed on the stove top and then mixed up with a cashew cheese sauce turned out to be the perfect pie filling.
I tried a version using roasted vegetables that was nice but had nothing on this.
Once we settled on this filling, we knew we had the winning ticket.
The perfect vegan pot pie formula!
The Pastry
The pastry is store-bought puff pastry which works like a charm. So I didn’t feel a need to make homemade pastry on this.
Puff pastry is usually vegan (check the labels of course) and comes in sheets. If your pie dish is a little wider than the puff pastry sheet (as ours was) then simply roll it out with your rolling pin to make it a little wider so that it fits.
It’s great if you can get it as wide as you need plus a little extra so you can fold it along the sides and tuck it in, which looks really pretty.
Tips for making the best vegan pot pie
It’s ideal for your filling to be nice and thick, so let as much water as possible cook off before you add the cashew cheese. Nobody likes a watery pie filling!
Let your sauce cool off a bit before you put it into the pie dish and top with pastry. It will be best if it’s not heating the heck out of the pastry from below before that pastry even starts cooking.
When your pie is all nice and cooked, let it cool for 10 minutes before dishing up. You want it nice and hot and flaky but at the same time, that sauce inside is HOT, better to not get third degree burns (it smells so good you’ll want to tuck in right away, but try to hold back).
Make ahead tips
You can definitely make the sauce in advance and store it in the fridge for a few days (2-3 days). When you’re ready you can then assemble the pie.
Add the filling to the pie dish, add the pastry on top as usual, brush with the melted butter and bake for 25 minutes. Easy.
One the pie is baked it needs to be enjoyed pretty fast. It’s at its best when fresh and hot from the oven.
However, we did have some leftovers and they were also very good the next day eaten cold from the fridge, though the pastry doesn’t retain its crispiness overnight. It definitely gets a bit soggy, so best to eat as much of it on the day it’s made as you can.
You will love this vegan pot pie! It is:
- Super easy
- Veggie packed
- Cheesy
- Deliciously savory
- Topped with golden brown pastry
- Perfect for a fancy dinner or special occasion
It looks really fancy, yet the recipe is super simple. Always a good thing.
More delicious (baked) vegan dinner recipes!
- Vegan Shepherd’s Pie
- The Best Vegan Lasagna Recipe
- Baked Vegan Mac and Cheese
- Vegan Pasta Bake
- Vegan Scalloped Potatoes
So let us know what you think of this recipe in the comments below and please do rate the recipe too, thanks so much!
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Vegan Pot Pie
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 6-8
Print Recipe
Pin RecipeDescription
Super easy veggie packed vegan pot pie with a gorgeous golden brown crust. This cheesy and deliciously savory pie is perfect for a special occasion.
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion
- 1 tsp Crushed Garlic
- 1 tsp Dried Basil
- 1 Tbsp Soy Sauce
- 2 Packs (18oz/500g) Button Mushrooms (sliced)
- 8 Baby Zucchinis (sliced)
- 1/2 bag (~9oz/250g) Frozen Peas
For the Cashew Cheese Sauce:
- 1 cup (150g) Cashew Nuts
- 1/4 cup (15g) Nutritional Yeast
- 1/2 tsp Crushed Garlic
- 1 Tbsp Lemon Juice
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 7 Tbsp Water
For the Pie Crust:
- 1 Sheet Vegan Puff Pastry
- Melted Vegan Butter (for brushing)
Instructions
- Chop the onion and add to a pot with the olive oil and crushed garlic. Sauté together until onions are slightly softened and then add in the dried basil and soy sauce.
- Add in the sliced mushrooms, zucchini and peas and sauté together for a minute or so. Then cover the pot and allow to simmer together for a few minutes. When the vegetables become saucy due to mushrooms releasing their water, remove the lid and allow to cook off until only a little water remains.
- Add the cashews, nutritional yeast, garlic, lemon juice, sea salt, black pepper and water to the jug of a blender and blend until smooth. If your blender is less powerful, start with the liquid ingredients (water and lemon juice) and then add the dry ingredients on top of those so it blends easier.
- When your veggies are soft and cooked and only a small amount of water remains, stir in the cashew cheese sauce.
- Preheat the oven to 390°F (200°C).
- Spread your puff pastry sheet out on a counter. Take your pie dish and turn it upside down on top of the pastry. If the pastry sheet is bigger than your pie dish, then you’re good to go. If not, then roll out the pastry with a rolling pin until it’s wide enough so that it goes all the way around your pie dish, with a little room to spare. Cut the dough around the edges of the pie dish, so you have a nice big round big enough to fit your pie dish, with extra to spare so you can fold it along the sides.
- Let your cheesy veggie mix cool a bit before placing into your pie dish and smoothing down with the back of a spoon.
- Place the puff pastry over the top of the veggies and push the pastry into the sides of the dish folding the pastry along the edges.
- Brush the top of the pastry with melted vegan butter and cut a vertical line in the center of the pastry a couple of inches long (as pictured above).
- Place the pie into the oven and bake for 25 mins until golden brown and crispy on top.
Notes
*Must be puff pastry and not phyllo pastry.
*Our pie dish is 8″ round at the base widening to 9″ round at the top and 2″ deep. I think any similar sized 8″ or 9″ round dish would work great here, but it does need to be fairly deep.
- Category: Entree, Dinner, Savory
- Method: Stovetop and Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 8)
- Calories: 305
- Sugar: 4.5g
- Sodium: 224mg
- Fat: 19.7g
- Saturated Fat: 3.1g
- Carbohydrates: 24.9g
- Fiber: 3.5g
- Protein: 9.8g
Keywords: vegan pot pie
Karen says
December 19, 2017 at 10:09 pmLove it!! thank you, I’ve been looking for something for my family for Christmas and you’ve nailed it. Love all of your creations, you think like I do.. ? simple ingredients made into something special. have a great festive season and keep on keeping on. Cheers, K ?
★★★★★
Alison Andrews says
December 20, 2017 at 9:55 amAwesome Karen! We are definitely thinking the same way, I have got this firmly on the Christmas day menu because it’s just easy and low stress, which is perfect! Thanks very much and best wishes for a great festive season to you too! 🙂
Anna Andrews says
December 20, 2017 at 5:16 amLooks and is scrumptious! A feast for the festive season.
★★★★★
Alison Andrews says
December 20, 2017 at 9:57 amMost definitely! 🙂
Shireen Wise says
December 23, 2017 at 7:58 pmThis pot pie looks delicious! Was on the Xmas menu but my son can’t wait, so I’m making it for Sunday lunch! Unfortunately no one has nutritional yeast! Can I soak the cashew nuts instead and blend as per recipe and add vegan cheese? Thank you for all the amazing recipes. It doesn’t last long enough for a photo though haha!
Alison Andrews says
December 23, 2017 at 8:59 pmHi Shireen! You can leave out the nutritional yeast in the cashew cheese and probably just add a bit less water to compensate, so that it doesn’t end up too thin, and then yes, you could add some regular vegan cheese in if you want, or you could just have it as is, but it would have a less cheesy flavor. But I’m thinking some grated vegan cheese mixed in with the veggies and cashew cheese would be very nice too! So glad you like the recipes! Thank you! 🙂
Bob says
May 24, 2018 at 2:38 pmMade this yesterday. The taste was terrific, but it didn’t look anything like in the picture. Yours looks more like a pie crust. The pastry sheets I bought were awful thin. I even had difficulty brushing it with melted vegan butter because it was apt to tear. Instead of browning nicely like yours did it just about disintegrated. In fact, it was so thin you could see through it. Are there different types of pastry? Other than that it was delicious!
Alison Andrews says
May 24, 2018 at 2:48 pmHi Bob, it sounds very much like you used phyllo (also can be called filo) pastry. Phyllo pastry is also often vegan but it’s made up of very thin sheets of pastry. I used puff pastry in this recipe, which is like a thick sheet of dough that you just cut to fit and place over your pie. If it’s too small, you roll it out so that it’s big enough to fit. Phyllo pastry is definitely also delicious and if you do use it, you need to use a good few layers of it, to compensate for the thinness of it. But puff pasty, as used in this recipe, is definitely the preferred option for this pie and what gives it that ‘proper pie crust’ look. So glad it was still delicious though! All the best!
Bob says
May 24, 2018 at 5:38 pmThanks Allison. I double checked the package and you are right. So how many sheets do you think I should use? 3, 4 or more?
Alison Andrews says
May 24, 2018 at 8:25 pmHi Bob, probably more like 10. 🙂 To get an equivalent nice pie crust, it would be around 10 sheets, you can brush each layer lightly with a little melted vegan butter or even a bit of non-dairy milk if you don’t want it to be too rich and then just the top with vegan butter.
Dana says
July 8, 2018 at 1:17 amHi Alison,
This looks delicious!!!
Can this be made ahead of time? Can I freeze it?
Thank you!
Dana
Alison Andrews says
July 8, 2018 at 11:19 amHi Dana, I’m really not sure! If you did freeze it you would do it before baking it because once baked the pie crust would not freeze well. But if you froze it before baking it could be fine! There might be some separation of the filling once it defrosted, that would be my main worry, but that’s not necessarily a reason not to do it! So if you do freeze it, make it up to the point of baking it, and then instead of baking it, cover it and freeze it. Let it defrost before baking as normal. All the best! 🙂
Kate Fiona Shaw says
September 28, 2018 at 11:31 amLovely recipe. Rally tasty pie
The cheesy sauce really makes it. I made my own pastry which worked fine
Cheri Shope says
October 3, 2018 at 10:10 pmDo I use both Puff Pastry Sheets for this recipe. One for the top and one for the bottom? Or do I just put the crust on top.
Alison Andrews says
October 4, 2018 at 8:12 amHi Cheri, only on the top. 🙂
Nat says
November 28, 2018 at 10:33 pmReally tasty!
I used the pastry all around (that’s how I thought it should be – silly me!) but it actually worked ok, it was just a bit hard to cut and place on the plates nicely.
I didn’t find nutritional yeast so sadly I think we missed out on the cheesy flavour… but I still loved it and it was indeed very simple.
I follow the recipe and it was enough only for 2, so depending how much you usually have you might want to double or even triple the ingredients…
(I honestly don’t think it would serve 8, unless they’re having it as a snack…)
But anyway, amazing recipe, highly recommend it!
★★★★★
Alison Andrews says
November 29, 2018 at 4:04 pmSo glad you enjoyed it Nat! Thanks for sharing. About the serving size, yes we served it at Christmas and it did serve 8 but there were also lots of sides, so that is a factor! 🙂
Susan says
December 21, 2018 at 2:02 amAbsolutely amazing. This was delicious
I can’t wait to make it again. Thank you?
★★★★★
Alison Andrews says
December 21, 2018 at 9:16 amWonderful Susan! So happy to hear that. Thanks so much for posting! 🙂
Sara says
April 3, 2019 at 10:36 pmAn absolute delicious pie I swap mushroom and zucchini (not a fan) for whatever veg I have around the house, and it always comes out tasting amazing! Easy to get your five, or seven, a day in when it tastes so good!
★★★★★
Alison Andrews says
April 4, 2019 at 10:19 amWonderful to hear that Sara! So glad you’ve tweaked it to your liking. Thanks so much for sharing and the awesome review.
Rebecca says
May 1, 2019 at 2:10 amWow this recipe taste delicious. I will definitely be making this again. Thank you
★★★★★
Alison Andrews says
May 1, 2019 at 9:12 amAwesome! Thanks Rebecca! xo
Dawn says
May 16, 2019 at 1:36 amWhat if I don’t have a pie dish ? Will a Pyrex dish be ok ?
Alison Andrews says
May 16, 2019 at 8:43 amI think it would be fine.