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This creamy vegan mushroom pot pie delivers classic comfort food flavor without the need of meat or dairy. It’s packed with mushrooms, herbs, and a rich savory sauce, then topped with crisp, golden puff pastry. Easy enough for weeknight dinners and impressive enough for special occasions.
Table of Contents
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Ingredients You’ll Need
- Puff pastry: Instead of the traditional flaky pie crust, we prefer to top our pot pie with flaky puff pastry. It’s much faster than a homemade pie crust, and you don’t have to worry about a soggy bottom crust! Use any store-bought vegan puff pastry sheets of choice.
- Mushrooms: We recommend using an array , such as oyster, shiitake, maitake, and cremini, as each brings a different texture and, together, creates depth and a chew that mimics a classic pot pie filling.
- Aromatics: You’ll need a blend of leeks, carrots, celery, and garlic to create a flavorful foundation for the pot pie filling.
- Olive Oil: Helps brown the mushrooms.
- Vegan Butter: Adds richness, helps carry flavor through the sauce, and combines with flour to form the roux.
- Spices: Fresh herbs are preferred, but if you don’t have any on hand, feel free to use about 1 to 1 1/4 teaspoons dried thyme and 2 teaspoons dried parsley.
- Dry white wine: Deglazes the pan, adding acidity that keeps the sauce from tasting flat. You can also use the same amount of vegetable broth in place of the water, plus 1 teaspoon of lemon juice or apple cider vinegar for acidity.
- Flour: All-purpose flour is used to thicken the filling into a rich and creamy consistency. We have not tested a gluten-free version of this recipe.
- Vegan chicken broth: We loved the added savoriness vegan chicken broth added to the filling, but you can also use any vegan broth of choice, with additional salt to taste. Classic vegetable broth or vegetable stock will work just fine!
- Non-dairy milk: Any unsweetened, plain plant-based milk of choice will work for this recipe.
- Nutritional yeast: Adds umami and a subtle cheesy flavor that deepens the sauce.
- Vegan Worcestershire sauce: Adds a tangy, savory boost and deepens the overall flavor.
- Frozen peas: Not only do peas add sweetness and texture, but they also add additional color and brightness to the filling.
- Maple syrup: Helps give the pastry the perfect golden color after baking.
**Find the full measurements in the recipe card down below!**
Equipment Needed
- Large oven-safe skillet
- Spatula
- Whisk
- Rolling pin
- Sharp knife
- Baking sheet
How to Make Vegan Pot Pie
- Sauté the mushrooms until browned, about 8 minutes. Remove and set aside.
- Add vegan butter and sauté the leeks, carrot, celery, and salt until softened. Add the garlic and thyme sprigs and cook for 3 minutes.
- Cook in white wine.
- Mix in the flour and cook for 2 minutes, or until thick.
- Gradually mix in the vegan chicken broth and 1 cup of the non-dairy milk.
- Stir in nutritional yeast, vegan Worcestershire sauce, and mushrooms. Simmer until thickened.
- Remove from the heat, stir in the peas and parsley, and season with salt and black pepper.
- Remove the thyme sprigs and cool the mixture to room temperature.
- Preheat the oven to 400°F, roll out the puff pastry sheet, then divide it into 16.
- Whisk together 3 tbsp non-dairy milk and 1 tbsp maple syrup, then brush each square with the mixture.
- Arrange the squares on top of the vegan pot pie and sprinkle with salt and black pepper.
- Bake for 30-35 minutes, or until the pastry is puffed and evenly golden brown.
- Cool for at least 15-20 minutes before slicing and serving.
Recipe FAQs
Is this vegan pot pie recipe freezer-friendly?
If you’d like to freeze this recipe, we’d recommend freezing the filling separately. Then when ready to make, let the filling thaw overnight in the refrigerator before transferring to a skillet and covering with fresh pastry squares. Freezing cooked pot pie is not recommended!
Is puff pastry vegan?
Most store-bought puff pastry is vegan-friendly. We used Pepperidge Farms accidentally vegan puff pastry sheets. You can find them in the freezer section of most grocery stores!
Can I add protein to my vegetable pot pie?
Sure! If you want to make a vegan chicken pot pie, we’d recommend adding 1/2 a can of drained and rinsed chickpeas or white beans or using about 2 ounces of dry soy curls that have been rehydrated in vegan chicken broth.
Can I make this recipe into individual pot pies?
We have not tested making this pot pie into individual pot pies but it should work, just be sure to lower the baking time.
Instead of baking directly in the large skillet, grease individual ramekins of choice and divide the pot pie filling between each ramekin. Top each with puff pastry and bake until the pastry is puffed up, evenly golden brown, and bubbly around the edges.
More Vegan Dinner Recipes You May Enjoy:
Vegan Mushroom Pot Pie
- Total Time: 2 hours
- Yield: About 6 servings 1x
- Diet: Vegan
Description
Creamy vegan mushroom pot pie with a rich dairy free sauce and flaky puff pastry. Packed with mushrooms and herbs. Easy enough for weeknights, or perfect for special occasions.
Ingredients
- ¼ cup olive oil, divided
- 1 lb mixed mushrooms (oyster, shiitakes, maitake, cremini), torn or chopped into pieces
- 1/4 cup (1/2 stick) vegan butter
- 2 large leeks, sliced into half moons
- 1 medium carrot, roughly chopped
- 1 stalk celery, roughly chopped
- ½ teaspoon salt
- 6 cloves garlic, minced
- 4 sprigs thyme
- ½ cup dry white wine
- 6 tablespoons (45g) all-purpose flour
- 2 cups vegan chicken broth or vegetable broth
- 1 cup + 3 tablespoons non-dairy milk, divided
- 2 tablespoons nutritional yeast
- 1 tablespoon vegan Worcestershire sauce
- ½ cup frozen peas
- 2 tablespoons fresh parsley, chopped
- Black pepper, as desired
- 1 sheet store-bought vegan puff pastry, defrosted
- 1 tablespoon maple syrup
Instructions
- Sauté the mushrooms. Heat the olive oil in a large (12-inch) oven-safe skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Remove mushrooms from the skillet and set aside.
- Sauté the aromatics. Add in the vegan butter. Once melted, add in the leeks, carrots, celery, and salt. Sauté until the vegetables have softened, about 6-8 minutes. Add the garlic and thyme sprigs and cook for another 3 minutes.
- Cook the white wine. Add the white wine and cook, stirring occasionally, until the alcohol is cooked off, about 2-3 minutes.
- Add flour. Sprinkle in the flour and mix until thoroughly combined. Cook for 2 minutes, or until the flour is hydrated and the mixture is thick.
- Gradually add the remaining liquids. Slowly pour in the vegan chicken broth and 1 cup of the non-dairy milk, mixing as you go, until combined and simmering.
- Simmer until thickened. Stir in the nutritional yeast, vegan Worcestershire sauce, and cooked mushrooms. Simmer on medium-low for about 3 minutes, or until thickened.
- Add in the remaining ingredients. Remove from the heat and stir in the peas and parsley—taste and season with salt and black pepper.
- Cool the filling. Remove the thyme sprigs and cool the mixture to room temperature.
- Thaw the puff pastry. In the meantime, remove puff pastry from the freezer and thaw according to package directions.
- Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square, then divide it into sixteen 3-inch squares.
- Brush the pastry. In a small bowl, whisk together 3 tbsp non-dairy milk and 1 tbsp maple syrup, then brush each square with the mixture.
- Top the pot pie. Arrange the puff pastry squares on top of the vegan pot pie mixture, slightly overlapping them and covering the top of the pot pie. Sprinkle with salt and black pepper.
- Bake. Place the pot pie on a rimmed baking sheet and bake for 30-35 minutes, or until the pastry is puffed and evenly golden brown, and the edges are bubbly from the creamy sauce.
- Enjoy! Let the vegan pot pie casserole cool for at least 15-20 minutes before slicing and serving.
Notes
- Puff Pastry: If you don’t want to cut the puff pastry, cover the pot pie with the rolled-out thawed puff pastry sheet and tuck it in along the edges of the pan. Cut a few slits in the pastry to allow steam to vent.
- Filling: You can prepare the filling in advance and refrigerate it until ready to assemble.
- Freezing: We’d recommend freezing the filling separately. Then, when ready to make, let the filling thaw overnight in the refrigerator before transferring to a skillet and covering with freshly thawed pastry squares. Freezing cooked pot pie is not recommended!
- Storage: Cool the pot pie to room temperature, then store leftovers in an airtight container in the refrigerator for up to 5 days. Alternatively, store the leftover vegan pot pie directly in the skillet, tightly covered with plastic wrap.
- Reheating: Leftovers will reheat best in the microwave or in the oven, covered with foil, until warmed through, about 15-20 minutes depending on the serving size.
- White Wine: If needed, you can replace it with the same amount of vegetable broth in its place, plus a 1 teaspoon of lemon juice or apple cider vinegar for acidity. If you want to ensure the wine you are using is vegan-friendly, we recommend checking Barnivore.com
- Herbs: Fresh herbs are preferred, but if you don’t have fresh, opt for abut 1 to 1 1/4 tsp dried thyme and 2 tsp dried parsley.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner
