Vegan Pot Pie

Stuffed with seitan and comforting flavors

vegan pot pie

The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6
Yield: 1 pot pie
Nutritional Guidelines (per serving)
643 Calories
29g Fat
84g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 643
% Daily Value*
Total Fat 29g 37%
Saturated Fat 8g 41%
Cholesterol 0mg 0%
Sodium 1155mg 50%
Total Carbohydrate 84g 30%
Dietary Fiber 7g 26%
Total Sugars 34g
Protein 17g
Vitamin C 13mg 65%
Calcium 87mg 7%
Iron 4mg 20%
Potassium 495mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegan pot pie is full of warm homey goodness without any meat or animal products. We used seitan instead of chicken or beef, then substituted almond milk for the cream, and vegetable broth for the chicken broth to deliver the dinner vibes you love with the vegan lifestyle in mind. We load this pie up with a variety of diced veggies and delicious savory herbs, then wrap it up in pre-made vegan pie crust to save time. Or, you could try your hand at making your own crust.

Ingredients

  • 3 tablespoons olive oil

  • 8 ounces baby bella mushrooms, sliced

  • 1 teaspoon kosher salt

  • 2 teaspoons ground black pepper

  • 1 medium onion, diced

  • 1 cup diced celery

  • 3 clove cloves garlic, minced

  • 8 ounces seitan, cubed

  • 1/3 cup all-purpose flour

  • 2 cups vegetable broth

  • 3/4 cup unsweetened almond milk

  • 1 tablespoon soy sauce

  • 1 bay leaf

  • 1 teaspoon poultry seasoning

  • 1 cup diced carrots

  • 1 cup frozen peas

  • 1 pre-made vegan pie crust

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    vegan pot pie ingredients
  2. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the mushrooms, salt, pepper, onions, and celery. Saute for about 5 minutes or until the onions and celery are softened, and the mushrooms are browned. 

    sauteed mushrooms, celery, onions in a pan
  3. Add the seitan and cook until heated through.

    sauteed setain in a cast iron pan
  4. Stir in the flour and garlic until combined. Cook for 2 minutes so the flour can cook off the raw flour flavor.

    pot pie filling in a cast iron skillet
  5. Slowly add in the vegetable broth, while whisking, until combined. Whisk in the soy sauce, bay leaf, and poultry seasoning. Cook, whisking frequently, over medium-low heat for 5 minutes or until thickened.

    pot pie filling in a cast iron skillet
  6. Remove the bay leaf. Stir in the almond milk, carrots, and frozen peas. Set aside to cool slightly while you prepare the dough.

    pot pie filling in a cast iron skillet
  7. Roll out the pie crust to fit the top of your skillet.

    pie crust rolled out into a circle
  8. Place the pie crust over top of the skillet, then crimp the edges. Cut slits in the top to release hot air as it cooks. Bake for 25 to 30 minutes or until the top is browned and the edges are bubbling.

    pie crust on top of a pot pie
  9. Remove from the oven and allow to cool for 5 to 10 minutes.

    baked vegan pot pie
  10. Serve with a sprinkling of chopped parsley or other herbs.

    vegan pot pie

Recipe Tips

There’s a few things you can do to make this pie ahead of time. 

  • Make the filling ahead of time. Simply refrigerate it and add to a pie plate or a skillet before you are ready to bake. 
  • Assemble the pie and freeze before you are ready to bake. The baking time will increase to 1 hour and 20 minutes. 
  • You could also make this a double crust pie if you wish. Prepare the filling ahead of time and then line a pie plate with the first pie crust, pour in the filling and cover with the second pie crust.

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