Is there anything more comforting than pot pie? This vegan pot pie recipe has the cozy flavours and textures you crave, with an easy pot pie crust made from protein + fibre-rich chickpea flour.
Pot pie was not something I grew up eating. Somehow, perogies were a classic Canadian thing that made their way into our Portuguese-Canadian menu but not pot pie. I caught up quick though because, I mean, what’s not to like? Cozy veggies, simmered in a rich gravy and topped with a golden crust? Yep, sign me up. You had me at veggies and crust. But also gravy.
Of course, I had to make this vegan pot pie recipe my own…meaning that it had to be as simple as possible, filled with rock star plants while also tasting like a decadent treat. Packed with plant-based protein and plenty of veggies, you could absolutely serve this one on it’s own…but it’s also nice with a side salad to add something fresh. Considering how my family gobbled this up – which is rare because my kids are my sternest critics – I think I nailed it.
How to Make an Easy Pot Pie Crust
I don’t do pastry crust. Really. It’s just way too fussy for me (watch me eat my words in two years after I discover a love of pastry, ha!). So I wanted to create an easy pot pie crust that I could actually do. Just as I was thinking about developing this recipe, Laura from The First Mess made this pretty chickpea flour galette and then it hit me…chickpea flour!! So this easy pot pie crust is essentially me doing Laura’s fancier crust wrong and having it turn out so right.
It takes just a few simple steps…you can’t mess it up!
- Pulse the chickpea flour a few times in the food processor with the salt, thyme, and pepper. Add the diced vegan butter and pulse again until it’s crumbly.
- With the motor running, drizzle in a couple tablespoons of water until it looks like a soft, sticky dough.
- Scoop the dough into parchment and let it chill in the fridge while you make the rest of the pot pie.
- Then just roll it between parchment and lay it on top of the pot pie!
Tips, tricks + substitutions for this easy vegan pot pie recipe
There are just a few notes I want to share about the recipe as I know I’ll get asked!
- You can absolutely use arrowroot in place of cornstarch to thicken the gravy if you want – and it might even work better if you are going to freeze the pot pies! However, you’ll need to adjust the recipe a bit. Take 1/2 cup of the hot broth out of the pot and make a slurry with the arrowroot, then add it back into the pan. Arrowroot breaks down with prolonged heat so you’ll want to cook it less. Switch up the recipe a bit and add the beans with the broth and then add your arrowroot slurry at the end and cook just until thickened!
- Instead of actual broth, I always do water and Better than Bouillion Concentrate. This stuff is obscenely delicious and will make your pot pie even more flavourful. You might want a bit of extra onion powder and salt if using standard broth.
- Yes, these vegan pot pies will freeze! Using arrowroot will help the gravy hold up even better. Then just bake from frozen, placing in the oven when you turn it on so they can heat up gradually.
Looking for more healthy comfort food ideas?
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Homemade Vegan Pot Pie Recipe
Vegan Pot Pie Filling
- 2 tablespoons extra virgin olive oil
- 2 medium carrots scrubbed and chopped
- 2 stalks celery trimmed and diced
- 1 small yellow onion diced
- 3 cloves garlic peeled and chopped
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground sage
- ¼ teaspoon ground cumin
- 3 tablespoons cornstarch
- 3 cups vegetable broth or bouillon concentrate + water
- 2 cups frozen peas
- 3 cups cooked white beans (cannellini, butter, navy) or two 398ml (14oz) cans
- Salt and pepper for seasoning
Easy Pot Pie Crust, inspired by The First Mess
- 1½ cups chickpea flour
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- Freshly cracked black pepper
- ½ cup cold coconut oil or vegan butter diced
- 1 or 2 tablespoons cold water
- Preheat oven to 400 degrees Fahrenheit (200 Celsius).
- Pulse chickpea flour, thyme, salt + pepper a couple of times to combine. Add diced butter and pulse until flour looks crumbly. Then, turn on motor and drizzle in 1-2 tbsp of cold water until it looks like a soft, sticky dough. Using a spoon, scoop dough out onto a piece of parchment, form into a flat disk and then refrigerate until ready to use.
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery and onion and cook until the onion is soft and glossy – about 5-7 minutes – stirring occasionally. Add garlic, thyme, oregano, onion powder, garlic powder, sage and cumin, stirring frequently for one minute. Season with salt and pepper.
- Sprinkle over cornstarch and slowly pour in the broth while whisking. Add peas and bring to mixture to a good bubbling simmer. Let ‘er rip! Simmer until the mixture is thickened like gravy, about 10 minutes.
- Finally, add white beans and let cook for 3 minutes just to warm through the beans. Taste and adjust seasonings if necessary.
- Divide the mixture evenly between 6 lightly greased ramekins or a 9 x 9 baking dish.
- Roll out crust to approximately the same size as your dishes (use a mug or cookie cutter to cut out if using ramekins). Place ramekins or baking dish on a baking sheet to catch overflow.
- Bake until the crust is golden and the filling is bubbly, about 30-35 minutes. Let cool for 5 minutes before serving or you’ll burn your tongue!