Vegetable Pot Pie

Vegetable Pot Pie

This creamy and hearty vegetable pot pie is absolutely delicious! Made with fresh ingredients and a homemade pastry crust, this meal will surely wow yourself and your tummy. Having a plant-based alternative to the chicken pot pie has been on my list to re create. In this version I’ve used oyster mushrooms again as my mock “meat” as well as adding in some hemp seeds for an extra protein source. If you are in a hurry to make these, don’t hesitate to use a store bought vegan pastry crust- It works just as well.

Vegetable Pot Pie

Yields 4 servings


3-1/2 cups vegetable broth

2 garlic cloves, minced

1/2 cup King Arthur organic flour

1 cup butter

1 large onion, diced

1 cup fresh corn

1 cup fresh peas

1 celery stalk, chopped

2 cups russet potatoes, diced

2 large carrot, cut in rounds

1-1/2 cup plain almond milk

1/4 cup nutritional yeast

5 Tbsp. hemp seeds

1 tsp. thyme

4-5 cups shredded oyster mushrooms

1-1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp ground black pepper

Pastry Crust:

2-1/4 cups King Arthur all-purpose flour

1 cup vegetable shortening

5 Tbsp. cold filtered water

1 tsp. Vitacost Himalayan Fine Pink Salt


  1. In a pot, add the potatoes and carrots with some salt and cover with water. Bring to a boil and cook for 5-7 minutes, or until soft. Drain them and set it aside.
  2. Using that same pot, add the butter, onions, garlic and stir until tender. Stir in the seasonings and herbs, the flour and give a good mix. Slowly add the vegetable broth until it is well combined. Stir in the almond milk and bring to a boil so it thickens. 
  3. Stir in mushrooms, corn, peas, carrots, potatoes and remove it from the heat.
  4. Preheat oven to 400 degrees F.

Pie Crust:

  1. In a food processor, combine the flour with salt. Slowly add the butter and pulse until crumbly. Slowly add the cold water and pulse until dough forms. Wrap and place in the fridge for roughly an hour. 
  2. On a floured board, roll (4) 5.5″-in rounds, for each top. Place the mixture into the bottom of the pie dishes and top with the pie crust layer, sealing the sides.
  3. Make slits in the top to let the steam escape. 
  4. Bake for 30-35 minutes or until crust is lightly brown. Let sit for 10 minutes before cutting. 
  5. Serve immediately.

Chef’s tip: Using soy milk gives a more neutral flavor if you’d like instead of almond milk.