Vegan Pot Pie


Chicken pot pie was always my go-to dish in my past life. When I still ate meat, everything in my world revolved around chicken. Though I can’t fathom eating that crap now, I do remember being particularly proud of that dish, because it was one of the first things I ever learned to cook on my own. I had made a vegetarian one some time ago, that still included butter and milk, so the time had come for me to whip up a vegan variation. Our CSA has been overflowing with carrots and potatoes, so this meal just made sense. It was absolutely scrumptious and filling, especially on this rainy Sunday.

2 organic, vegan pie crusts (most of the frozen ones at Whole Foods are animal-free)

2 cup vegetable broth

1 cup coconut milk

2 1/2 cups diced Yukon gold potatoes (or whatever you’ve got)

1 1/4 cups diced onion

3/4 cup diced carrots

3/4 cup diced celery

3/4 cup frozen peas

1/2 cup whole wheat flour

4 tbsp olive oil

1 tsp sea salt

1/2 tsp black pepper

  • Preheat oven to 375 degrees
  • In a frying pan over medium heat, saute onions, carrots and celery in olive oil for 5 minutes
  • After 5 minutes, add salt and pepper and stir occasionally
  • After 5 more minutes, add flour and stir until absorbed (about 1 minute)
  • Pour in vegetable broth and coconut milk and bring to medium/high heat
  • When bubbling, reduce to medium heat and cook for 7-8 minutes, stirring occasionally
  • Meanwhile, bring a pot of water to a boil-add potatoes and peas and boil until soft, about 10 minutes
  • When cooked, stir potatoes and peas into onion and carrot mix
  • Pour mix into pie crust (lay pie crust in a casserole dish if it didn’t come in a foil one) and cover with the other pie crust
  • Poke holes into top crust and bake at 375 degrees for 30 minutes

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

6 responses »

  1. Pot pie is really the only dish I miss from when I still ate meat. Thank you for sharing this recipe! Even though it’s in the low 30’s/high 90’s here and pot pie seems too heavy for now, I will be back before winter really kicks in to give this a try.

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