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Homemade Vegan Pot Pie Recipe

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This easy vegan pot pie recipe has it all: rich gravy, plenty of vegetables, plant-based protein from creamy white beans and a super easy pot pie crust made from chickpea flour. It takes a wee bit of time with the baking but it's 100% worth it (and you can chill out while it bakes!).
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword casserole, Chickpea Flour, pot pie
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 6 servings


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

  • 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!


If you’re like, ‘what gravy??’, scoop out about a 1/2 cup of the broth and whisk in another tablespoon of cornstarch to get the lumps out. It’s a bit hard to do if you’ve got a bunch of veg in there but get at it. Add it back into the pot and stir. Wait a few minutes to thicken the mixture. Repeat as necessary until you reach desired thickness.