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scoop of pot pie with puff pastry

Vegan Pot Pie Recipe

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5 from 4 reviews

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 30 minutes
  • Yield: About 6 servings
  • Diet: Vegan


This easy Vegan Pot Pie is the ultimate comfort food! The cozy dish is made directly in an oven-safe skillet, topped with a fuss-free flaky puff pastry topping, and baked until golden and creamy. Easy enough for weeknight dinners, yet impressive enough for special occasions!


  • 1 sheet puff pastry
  • 1/3 cup vegan butter
  • 1 medium onion, finely diced
  • 2 ribs celery, finely diced
  • 1 teaspoon salt
  • ½ medium russet potato, peeled and diced
  • 4 cloves garlic, finely minced
  • 1/2 teaspoon dried thyme
  • ¼ teaspoon ground dried sage
  • ¼ teaspoon dried rosemary
  • ½ cup all-purpose flour
  • 2 cups vegan chicken broth
  • 1 cup non-dairy milk
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons nutritional yeast
  • 1 cup (88g) broccoli, chopped into small pieces
  • 1 cup mixed frozen vegetables
  • Black pepper

Equipment Needed



  1. Thaw puff pastry. Remove puff pastry from the freezer and allow it to thaw according to package directions.
  2. Sauté the aromatics. Heat a large, oven-safe skillet over medium heat and add in the vegan butter. Once the butter has melted, add in the onions, celery, and salt. Sauté for 5 minutes, stirring frequently.
  3. Add the potatoes and dried herbs. Once the aromatics are softened, add the diced potato, garlic, thyme, sage, and rosemary. Cook, stirring occasionally for 3 minutes.
  4. Add flour. Add in the flour and mix until fully combined. Let cook for 2 minutes, or until the flour is hydrated.
  5. Gradually add the liquids. Slowly pour in the vegan chicken broth and non-dairy milk, mixing as you go, until combined.
  6. Add vegetables. Lastly, add in the remaining filling ingredients (broccoli florets, mixed vegetables, nutritional yeast, and fresh parsley).
  7. Simmer until thickened. Mix everything to combine, then simmer on medium-low for about 3 minutes, or until thickened. Once ready, remove from the heat and season with salt and black pepper to taste. 
  8. Prepare the puff pastry. Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut the pastry into sixteen 3-inch squares. Brush each square with almond milk.
  9. Top the pot pie. Arrange the puff pastry squares on top of the vegan pot pie mixture so that they are slightly overlapped and covering the top of the pot pie.
  10. Bake. Place the pot pie on a rimmed baking sheet, and bake the vegan pot pie for 35-45 minutes, or until the pastry is puffed up evenly golden brown, and bubbly around the edges from the creamy sauce.
  11. Enjoy! Let the vegan pot pie casserole cool for at least 20 minutes before slicing and serving, as desired.


  • 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.
  • 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 fresh pastry squares. Freezing cooked pot pie is not recommended!
  • Storage Instructions: 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.
  • Protein: 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. 
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Category: Entree
  • Method: Stovetop and Oven