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Incredible This-will-become-your-favorite Veggie Pot Pie

What you need: 

1 frozen (2 layer) vegan pie shell or fresh dough
1 to 2 potatoes, chopped
3 medium carrots, chopped
variety of veggies, chopped (green beans, zucchini, mushrooms, etc.)
2 to 3 cups veggie broth
garlic powder, to taste
cumin, to taste
tarragon, to taste
cornstarch or flour, as needed (I use flour)
nondairy milk, to taste, optional
bouillon cubes, to taste, optional
vegan grated or sliced cheddar to cover pan in 2 layers
1 (10 ounce) package frozen spinach, thawed

What you do: 

1. Thaw pie shell and try really hard to take one of the two shells out of the tin without it breaking into a million pieces. If you manage, you are a god(dess). Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.
2. To make sauce, heat broth in large kettle. Add spices (whatever you like to make it savory) and lower heat. Slowly add cornstarch or flour until slightly thickened. You can add nondairy milk and use veggie bouillon cubes here. Add sauce to the cooked veggies and stir to coat.
3. Layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.
4. Bake for about 45 minutes, or until the crust is brown and delicious cheese and juice oozes out.

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
3 to 4
Recipe Category: 


I really liked this.  But I did do somethings different.  I used cream of mushroom soup instead of broth.  It made it taste really good.  When my bottome crust was cooking it fell to the bottom and made a big ball o' dough.  :'(So I threw that out and just did mine crustless.  It although it looked a little weird it actually tasted great.  I also added zuchinni, and some beans, with "cheese" on top.

It was sooo yummy.


Yumtastic!  My husband and I loved this dish.  I followed the recipe pretty closely, but did make a few modificaitons:
fresh tarragon, fresh rosemary, whole wheat crust, asparagus, yellow bell pepper and mushroom.  I also subbed in the vegan cream of mushroom soup for the veggie broth per an earlier review so I didn't have to use any thickener.  This will be on regular rotation at our house!  THANK!


this was yummy, i added tempeh for a protein source, and made my own crust, i should have taken a picture, there was so many veggies that it was twice the size of the pie pan in thickness, but i just loaded it all in and it was perfect.


As reviewed above (many times over), this is delicious! This was my first time eating, much less cooking, a pot pie, so that combined with the vague instructions made me a little uncomfortable. I used the whole wheat pie crust from Whole Foods (2 crusts). I baked one for 8 minutes per directions (I hate soggy crust). The other I let thaw for 20 minutes in the pan, then carefully peeled it out onto a paper towel, and let it thaw for the remainder of the prep time. This worked very well and it all came out in one piece! :-) I used 3 red potatoes, cubed and microwaved, and a 16 oz bag of frozen veggies (broccoli, cauliflower, green beans, red bell pepper, carrots), steamed. I used 3 cups of broth with 4-5 Tbsp of flour to thicken. I made sure to make it thicker than a normal gravy so it wouldn't be soupy. I was really unsure about the spices, so I underdid it, but I used garlic, onion powder, Mrs. Dash, red pepper, salt, freshly ground pepper, and nutmeg. Next time I will use those same spices but much more. I used half a block of Follow Your Heart Vegan Gourmet cheddar cheese, next time I might use the whole thing, but it is definitely an optional ingredient. I could only fit a handful of the frozen spinach on top of everything else, and then I carefully placed the thawed, roll-out pie crust on top, crimped it with a fork, and made 4 slices in the top for steam to escape. I baked it for 35 minutes -- any longer and it would have burned. It was messy coming out of the pie tin, so we just ate the glop -- but despite the bad presentation, it was still delicious! We topped it with Parma!, a new vegan parmesan cheese substitute (which we LOVE). I can't wait to make this again, but better! Thanks!


This recipe was indeed incredible. I loved that it allowed room for imagination. The only thing that caught me off guard is that the sauce ended up being watery, so next time I have to remember to use only 2 cups of broth instead of 3. I also used only one pie crust for bottom. There were some vegan phyllo pastry sheets meditating in my freezer. So I tore it up into nice strips and used it to cover the top. It turned out to be the most appetizing site on this side of the oven!! Thanks so much for sharing...


Thank you for this recipe!! I have very little experience cooking further than a pot of ramen noodles and this turned out wonderfully! I made it for my step dad who visited this weekend, and he ate three peices and took more home with him! Even my SUPER picky (carnivore, vegetable-hating) boyfriend finished his whole peice, and that's quite a big deal!!
I can't wait to try this with tofu.


This was really good.  I have a really simple variation: Steam the veggies in a pot with 2 1/2 to 3 cups of veggie broth.  When they are getting somewhat done, add a cup of Butterflys "uncheese mix" (on this website; it's a great thickener, cheese substitute based on ground cashews and nutritional yeast).  Adjust to your desired consistency (i.e., add more "uncheese mix" or more broth).  I also added a bay leaf, some pepper, and a dollop of sherry to the veggie/cream sauce mix.

Here's a really simple and relatively healthy pastry crust recipe you can use: 2 cups of whole wheat pastry flour, 1/2 cup canola oil, 1/2 tsp salt, and 3 or 4 tablespoons water.  Mix the dry ingredients; add the oil; and then add enough water to make a somwhat crumbly but able-to-stick-together mixture.  You can't roll this as a dough, but if you want a bottom crust, press it into the pie dish.  For a top crust, crumble it like a streusel on top of the veggie/cream sauce mix.  I used it as a top streusel, after putting the veggie mix in a rectangular glass baking dish.  If you want a savory touch to the crust, add one or two cloves of finely diced garlic to the pastry mix.  (You've got to like garlic for this, however, because it yields a lot of garlicky taste; I think it's delicious). 

Bake at 375 degrees for 40 to 45 minutes, til crust is crisp and veggie/cream mix is bubbly.  If you use the pastry as a bottom crust, bake the crust first for 10 minutes as per original recipe before you put the veggie mixture into the crust.

I used potatoes, carrots, broccoli, zuchinni, mushrooms as veggies the first time I made this.  To make it more "pot-pie-ish" consider adding peas and diced celery.


We have made this several times now, and every time it is just so so delicious.  We've used different varieties of veggies, added tofu, and even made it without cheese once.  Used portabello mushrooms the last time.  It stays good for days.  I've always used a store-bought vegan pie crust, but one of these days I'll try making my own.  ;)  The name of this recipe is right on.  It is one of our very favorite dishes, and definitely the best vegan pot pie recipe we've tried.  (We've tried a few others).

And like someone else posted, it's even a great recipe for someone who's never made a pot pie.  I'm not sure you can really mess this up! ;)


This recipe was great! I just made it for dinner, wasn't sure if it was going to come out right considering I've never made a pot pie or any kind of pie in general. It turned out perfect, I love this recipe!


i love this pie-i vary the ingrediants everytime and it always turns out great.  i add the morning star chicken strips to make a not-chickn pot pie.  love it!



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