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Vegan Pot Pies

  • Author: Brittany Mueller
  • Prep Time: 40 minutes
  • Cook Time: 1 hour, 10 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4-6 pot pies 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Vegan


Pot pies are the ultimate comfort food, and this vegan recipe is full of familiar flavours. The flaky top crust hides a filling of vegan cream sauce, Creamer potatoes, vegetables, and seasoned tofu.



Pastry Crust:

  • 1 ⅓ cups (160 grams) all-purpose flour
  • Pinch salt
  • ½ cup (115 grams) chilled vegetable shortening or vegan butter
  • 2-3 tbsp (30 - 45 ml) ice water

Vegan Pot Pie Filling:

  • 1/2 (350g/14-oz block) firm tofu, pressed and cubed
  • 1 tbsp (15 ml) soy sauce
  • 3 tbsp (45 ml) vegan butter or vegetable oil, divided (plus extra for brushing)
  • ⅔ cup (90 grams) chopped carrot (approx. 1 carrot)
  • ⅓ cup (50 grams) chopped celery (approx. 1 rib)
  • ½ cup (70 grams) chopped onion (approx. ½ onion)
  • 1 clove garlic, minced
  • ¼ cup (35 grams) all-purpose flour
  • 1 cup (250 ml) vegetable broth
  • 1 ¼ cup (310 ml) original non-dairy milk
  • ¾ cup (125 grams) chopped Creamer potatoes (any variety by The Little Potato Company)
  • ½ tsp (2.5 ml) garlic powder
  • ½ tsp (2.5 ml) onion powder
  • ¼ tsp (1.25 ml) dried thyme
  • ¼ cup (50 grams) frozen peas
  • ½ tsp (2.5 ml) white wine vinegar
  • Salt and pepper, to taste


Pastry Crust:

  1. Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick together.
  2. Add 2-3 tbsp of ice water and stir just enough for the mixture to form a dough. Wrap the dough tightly in plastic wrap and refrigerate while you prepare the filling.
  3. After chilling, cut the dough into 4 or 6 equal pieces. Form each piece into a round disk. On a floured surface, roll each piece of dough out into a roughly circular shape, slightly larger than your ramekins. Cut off any excess to make a round.

Vegan Pot Pie Filling and Assembly:

  1. Preheat oven to 400°F (200°C).
  2. Mix cubed tofu and soy sauce together. In a large skillet or dutch oven, heat 1 tbsp butter over medium heat. Add cubed tofu/soy sauce and cook, stirring and turning often until browned on all sides. Remove tofu from pan and set aside.
  3. In the same pan, heat 2 tbsp of vegan butter over medium heat. Once it begins to sizzle, add the carrot, celery, onion, and garlic. Cook for 2 minutes.
  4. Stir in the flour and cook, stirring constantly, for 1 minute.
  5. Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps.
  6. Add the Little potatoes, tofu, garlic powder, onion powder, and thyme. Simmer for 10 minutes. Begin rolling out the pie dough while the filling simmers.
  7. Stir in the frozen peas and white wine vinegar. Taste and adjust seasoning with salt and pepper.
  8. Divide filling into 6 (½ cup / 125 ml capacity) ramekins. Top with pie crust, folding the crust over the edges of the ramekin. Brush with melted vegan butter or non-dairy milk. Poke a few holes in the crust to allow steam to escape.


Pot pies last up to 4 days in the fridge.

Reheating: Preheat oven to 350°F (180°C) and bake for 20 minutes, or until heated through.

Tip: To make larger meal-sized pot pies, use 4 (¾ cup / 175 ml capacity) ramekins. Prepare in a standard pie plate for a family-size pot pie.

Keywords: vegan pot pies, vegan pot pie recipe