Vegan Pot Pie

This vegan pot pie is the perfect comfort food, a warm and hearty dish loaded with veggies for anything from a weeknight meal to a holiday dish.

Top your gluten-free pot pie with a homemade Gluten-free Vegan Pie Crust, or your favorite store-bought vegan puff pastry for a delicious vegan chicken pot pie recipe that your family will love.

My love for pot pies goes way back to when I was 16, in my pre-vegan days. I lived for six months with my brother-in-law in England.

During that time, his father-in-law worked for a pot pie factory. Because of him, I was introduced to different quintessential British pies, such as Steak and Kidney Pie, Chicken Pie, and Bramble Apple Pies. 

I love using green jackfruit as a meat substitute. It makes this into the perfectly substituted vegan chicken pot pie recipe. For me, this recipe actually tastes better than the traditional version!

Ingredients Needed

• Olive Oil: Used for sautéing the onions, garlic, and celery, adding flavor and preventing sticking.
• Vegetables in this recipe include onion, celery, carrots, and green beans.
• Garlic: Enhances the overall savory taste of the filling.
• Green Jackfruit: Acts as a meat substitute, with a neutral flavor that takes on seasonings and a texture similar to pulled chicken or pork. You can substitute green jackfruit with marinated tofu or store-bought vegan chicken substitute if you can’t find it or prefer alternatives.
• Bragg’s Liquid Aminos: Adds an umami, savory flavor and serves as a seasoning that’s essential for depth.
• Potato: Adds texture and substance to the filling.
• Nutritional Yeast Flakes: Enhance the savory and cheesy flavor of the filling and serve as a source of complete protein and B vitamins.
• Gluten-Free All-Purpose Flour: Used to coat the vegetables and help thicken the filling.
• Vegetable Broth: Forms the base of the filling and provides a rich, savory flavor.
• Almond Milk: Adds creaminess to the filling.
• Seasonings including dried thyme, rubbed sage, dried rosemary, vegan bouillon, and sea salt will enhance the flavor of the vegan pot pie.
• Gluten-Free Vegan Puff Pastry or Pie Crust: Used as the top crust of the jackfruit pie, providing a delicious and flaky finish. I used Schar’s gluten-free vegan puff pastry, which I purchased from my local health food store. 

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END.

How To Make Vegan Pot Pie

1. Preheat the oven to 400℉. Heat the oil in a large saucepan, on medium-high heat. Add the onion, garlic, and celery, and cook until the onion is soft, about 3 minutes.
2. Stir in the jackfruit and Bragg’s Liquid Aminos, and cook for about a minute. Add the potatoes, carrots, and peas, and stir. Add the nutritional yeast flakes and GF flour, and stir in order to coat the vegetables.
3. If you are using green beans, parboil them in water until they are tender, and set aside.
4. Add the vegetable broth, vegan bouillon, almond milk, and herbs, and bring the pot to a boil. Reduce heat to low and simmer until potatoes are just about tender, usually about 10 minutes. Check the seasoning levels and add salt if needed. Add the green beans and stir.
5. Scoop the filling into a greased 8-inch casserole dish. Top with puff pastry sheet or rolled out pie dough, and flute the edges. Bake the pie for 20-25 minutes, or until the crust is golden and the filling is bubbly.

Expert Tips

• If using green beans, remember to parboil them separately until they are tender before adding them to the filling. This step prevents them from being undercooked in the final dish.
• You can use either a gluten-free vegan pie crust or vegan puff pastry for the top crust. If you opt for homemade pie crust, make it in advance and keep it chilled to prevent it from drying out.
• If you’re using jackfruit, make sure to drain and rinse it thoroughly to remove any brine or preserving liquid. Chop it into small, bite-sized pieces, and remove any seeds or tough core parts.
• Ensure you use green jackfruit in brine, not syrup, for the right texture and taste.
• If you’re using a pie crust, learn how to flute the edges properly for a visually appealing finish. It’s a simple technique that adds a nice touch to your plant based pot pie.
• Do not omit the nutritional yeast flakes, I find that the flavor is on point with it, and is so uniquely delicious it can’t be replicated. 
• You can substitute Bragg’s liquid aminos with soy sauce, tamari, or coconut aminos. Check ingredients carefully if you have a gluten sensitivity, since some soy sauces have gluten.

Substitutions and Variations

• Add Mushrooms: Add a variety of mushrooms (such as shiitake, cremini, and oyster) to the filling for a rich and earthy flavor. Mushrooms can be a great meat substitute and add depth to the dish.
• Curry Pot Pie: Infuse the filling with curry spices (like turmeric, cumin, and coriander) and coconut milk for a delicious curry jackfruit pot pie. You can also add peas and carrots for an Indian-inspired twist.
• Experiment With Herbs: Experiment with fresh herbs like thyme, basil, or tarragon to add extra layers of flavor to the filling. Fresh herbs can elevate the dish’s taste and aroma.
• Leave Out The Jackfruit: If you can’t find green jackfruit or you don’t prefer it, then you can substitute the jackfruit with marinated tofu or store-bought vegan chicken substitute. Or, you can just leave it out; it will taste just as delicious.

Storage Tips

Refrigerator

If you have leftovers or want to store the unbaked vegan pot pie, cover it tightly with plastic wrap or aluminum foil or place it in an airtight container.

Store the pot pie in the refrigerator. It can typically be refrigerated for up to 3-4 days. Make sure it’s cooled to room temperature before refrigerating to prevent condensation inside the container.

Freezing

To freeze an entire unbaked pot pie, assemble it but do not bake it. Wrap it well in plastic wrap and then in aluminum foil or place it in a freezer-safe airtight container. Frozen vegan pot pie can be stored in the freezer for up to 2-3 months.

Reheating

When you’re ready to enjoy the leftovers or the frozen pot pie, preheat the oven to 375°F (190°C).

For refrigerated pot pie, you can reheat it directly from the fridge. Place it in the preheated oven, still covered with foil, and heat for about 20-25 minutes or until the center is piping hot.

For frozen pot pie, allow it to thaw in the refrigerator overnight. Then, bake it, covered with foil, for 30-40 minutes or until heated through. You may need to add a few extra minutes if the pie is still partially frozen.

You can also use a microwave for reheating individual servings of the pot pie. However, keep in mind that this method may affect the crust’s crispiness.

Recipe FAQs

Other Must-Make Vegan Comfort Food Recipes

• Vegan Broccoli Rice Casserole
• Lentil Meatballs
• Vegan Cauliflower Casserole

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Vegan Pot Pie

This flavorful gluten-free Vegan Pot Pie is simply amazing! It is made with carrots, potatoes, green beans, and jackfruit, and is seasoned with an herb-infused broth. It is perfect for the holidays!

4.91 from 10 votes

Print Pin Rate

Course: Entrée, Main Course

Cuisine: American

Keyword: Vegan pot pie

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8 servings

Calories: 212kcal

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 stalks celery chopped
• 1 cup green jackfruit chopped, (or substitute with tofu or your favorite veggie meat).
• 2 tablespoons Bragg liquid aminos Tamari or coconut aminos
• 1 cup carrots diced
• 1 medium potato diced
• 1 cup frozen green beans or green peas
• 1 tablespoon nutritional yeast flakes No substitution
• 1/4 cup all purpose gluten-free flour (I used Krusteaz brand)
• 2 cups vegetable broth
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon rosemary
• 1 vegan bouillon
• salt to taste
• 1 batch gluten-free vegan pie crust or 1 sheet vegan puff pastry (I used Schar’s Gluten-Free Vegan Puff Pastry)

Instructions

• Preheat the oven to 400℉. Heat the oil in a large saucepan, on medium-high heat. Add the onion, garlic, and celery, and cook until the onion is soft, about 3 minutes.
• Stir in the jackfruit and Bragg’s Liquid Aminos, and cook for about a minute. Add the potatoes, carrots, and peas, and stir. Add the nutritional yeast flakes and GF flour, and stir in order to coat the vegetables.
• If you are using green beans, parboil them in water until they are tender, and set aside.
• Add the vegetable broth, vegan bouillon, almond milk, and herbs, and bring the pot to a boil. Reduce heat to low and simmer until potatoes are just about tender, usually about 10 minutes. Check the seasoning levels and add salt if needed. Add the green beans and stir.
• Scoop the filling into a greased 8-inch casserole dish. Top with puff pastry sheet or rolled out pie dough, and flute the edges. Bake the pie for 20-25 minutes, or until the crust is golden and the filling is bubbly.

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.01mg | Sodium: 404mg | Potassium: 336mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6935IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg