This savory, flavorful, and downright delicious vegan pot pie is made with a delicious dairy-free cream sauce and filled with tofu and veggies! It's surprisingly easy to make and might just be the definition of comfort food.
I grew up eating frozen pot pie and homemade pot pie, so this vegan pot pie is something that I make on repeat as an adult. To me, there is no greater comfort than a hot pot pie straight from the oven with creamy filling bubbling, and a golden pie crust.
I started making the pot pie as soon as I gave up meat almost a decade ago, so I knew I had to share this tried-and-true recipe with you. Instead of chicken, we're using tofu, which is sauteed until golden and is a great meat placement.
I love pot pie so much that I also have a vegan chicken pot pie recipe on the blog, check it out!
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Why this recipe works
- Flavors: Filled with savory flavors made from entirely plant-based ingredients.
- Hearty and nutritious: This pot pie is filled with hearty flavor, golden tofu, and a variety of mixed frozen veggies and hearty potatoes. The filling is easy to make and screams comfort!
- Versatile: Makes one large pot pie with two crusts, but can easily be made into individual pot pies. I use unsweetened soy milk but this recipe works with any type of non-dairy milk.
- Works with a homemade pie crust, store-bought pie crust, or even drop biscuits (this recipe is easy to adapt to be vegan.)
Ingredients
- Pie crust: If you don’t want to make a homemade pie crust you can use puff pastry or a premade pie crust. You can find pie crust in the fridge aisle by butter or in the frozen dessert aisle. Double check the ingredient list for lard and non-vegetarian ingredient.
- All-purpose flour: This is the primary thickener in the sauce. Whole wheat flour can also be used.
- Milk: I usually use unsweetened soy milk as the creamy sauce base. Almond milk, oat milk, and cow's milk also work (if you are making this pot pie vegetarian and not vegan). Make sure to choose an unsweetened, unflavored milk.
- Russet potatoes: Cubed potatoes are cooked in vegetable broth for maximum flavor. We reserve the cooked vegetable broth because the starchiness from the potatoes helps thicken the sauce. Skin the potatoes if desired.
- Extra firm or super firm tofu: You do not need to press the tofu for this recipe. I cut the tofu into ½ inch cubes, but it can be cut even smaller if you don’t want it to be a focal point.
- Mixed vegetables: A traditional blend of green beans, peas, carrots and corn is my go-to mixed veggie combo for vegetarian pot pie. Cook the vegetables according to package instructions before adding to the filling.
- Herbs: Fresh rosemary and thyme make the kitchen smell wonderful. You can use 1 teaspoon dry herbs in place of 1 tablespoon fresh as needed.
Step by step instructions
Don't be intimidated by the number of ingredients and steps required to make vegan pot pie. It's as simple as whisking together the filling, filling up the pie crust, and baking until the pie is golden.
- Cook the potatoes in vegetable broth until fork tender. Reserve the cooked vegetable broth for later. You will need a total of 1 and ¾ cups vegetable broth.
- Sauté the diced onion, celery, and tofu in olive oil until the onions are softened and the tofu is starting to brown. Browning the tofu adds extra flavor to the pot pie, so don't skip this step!
- Sprinkle in the all purpose flour, stirring until lightly browned. This will take 1-2 minutes. Slowing whisk in the vegetable broth, soy sauce and nutritional yeast. Simmer until the sauce is thickened to an alfredo-like consistency, about 5 minutes.
- Add the remaining ingredients to the pot pie filling: potatoes, cooked mixed veggies, fresh thyme, and rosemary.
- Roll out the pie crust and place the bottom layer in the pie dish. Add the pot pie filling then cover with the second pie dough, pressing lightly to seal the edges. Optional: brush with melted butter or vegan butter for a golden pie crust.
- Bake the pot pie for 45 to 55 minutes, until the pie is golden brown.
Cassidy's tips
- Vegetable filling options: You can use whatever mix of veggies you prefer in the pot pie filling. Just make sure they are completely cooked before adding to the pie.
- For a more "meaty" filling, try using your favorite frozen chicken substitute in place of the tofu. I love using soy curls.
- Pot pie filling consistency: This cream sauce used in the filling should be thick enough to coat the back of a spoon without sliding off. If your filling isn't thick enough, either keep simmering until it is or add in a cornstarch slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water.
- Different crust options: I use a top and bottom pie crust in my pot pies but you can switch things up and use just a top crust, or use vegan biscuits on top instead. Or use a layer of puff pastry in place of pot pie for a quick and flaky crust.
- For next-level flavor, try using air fryer tofu or marinated tofu in the filling.
- New to tofu? Check out my guide to tofu for more cooking methods and recipes.
FAQ
I use this pie shield for every pie that I make. It is a life-saver and I definitely recommend trying it out if you make pie frequently. You can also tent tin foil around the pot pie edges to slow the baking.
Yes! Single-serve pot pies work best with just a top pie crust. Divide the filling between five 8 ounce oven-safe ramekins. Cover with pie crust and bake at 350 degrees until the crust is golden. This is the same method as my puff pastry broccoli cheddar pot pies.
Yes, this pot pie can be made gluten-free if you use a gluten-free all-purpose flour blend in place of the all-purpose flour. You can also use tamari in place of soy sauce. I don't have a recipe for a gluten-free pie crust but any should work.
Storage tips
- Storage: Cover the pie with foil and store in the fridge for up to 3-4 days for the best quality.
- Reheat individual servings in the microwave until warmed through. To reheat the entire pie, bake in the oven at 350 degrees F until heated through. You may need to cover the top with foil if it starts browning.
- To make in advance: The filling can be prepared up to 24 hours in advance. Keep refrigerated until ready to use. The filling will thicken when cooled but will loosen up when cooked in the oven.
More vegan comfort food favorites
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Recipe
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Vegan Pot Pie with Tofu
Ingredients
- 2 9-inch pie crusts
- ½ pound russet potato sliced into 1 inch cubes; see note #1
- 2 teaspoons Diamond Crystal kosher salt divided; see note #2
- 1 tablespoon olive oil
- 2 ribs celery diced
- ½ medium yellow onion diced
- 14 ounce block tofu drained and cut into ½ inch cubes
- 2 tablespoons all purpose flour
- 1 ¾ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast optional
- 6 ounces frozen mixed vegetables peas, carrots, corn, green beans
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350F.
- In a large pot, cover the cubed potatoes in an inch of water and add 1 teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce to a simmer and simmer until fork tender, about 10 minutes. Drain the potatoes and set aside.
- Meanwhile, in a large pan, heat the oil over medium heat. Sauté the celery, onions, cubed tofu, the remaining 1 teaspoon of salt, for 6-8 minutes, until the onions and celery are softened.
- Sprinkle in the flour. Whisk until the flour is "cooked" and lightly golden, about 1-2 minutes.
- Slowly whisk in the vegetable broth, whisking continuously to prevent lumps. Stir in the soy sauce and nutritional yeast. Bring to a rapid simmer over medium-high heat, then reduce to a gentle simmer over low heat. Simmer until the sauce is thickened to a gravy-like consistency, stirring occasionally. This will take about 3-5 minutes.
- Stir in the the cooked potatoes, frozen mixed vegetables, fresh thyme and rosemary, and black pepper. Taste and adjust for seasonings as needed.
- Prepare the pie crust according to recipe or package instructions. If using the Cozy Peach Kitchen Pie crust: place the bottom layer of the pie dough in a pie dish, patting it into the dish as need. Fill with the pot pie filling. Place the second pie dough layer on top and trim off excess. Press the edges of each pie dough lightly together to seal. Cut 1-2 small slits in the middle for venting.
- Bake at 350F for 45 to 55 minutes, checking occasionally to prevent burning. The pot pie is ready when it's golden brown. Allow to cool for 10 minutes before serving.
Notes
- Potatoes: Yukon gold or sweet potatoes also work here. I don't typically peel my potatoes, but if you prefer you can peel them before dicing into 1-inch cubes.
- Salt: If using table salt, cut the salt in half (½ teaspoon for potatoes and ½ teaspoon for the pot pie).
- Pie glaze: For a golden pie crust, brush a thin layer of room temperature coconut oil onto the top pie crust before putting in the oven.
- Herbs: One tablespoon fresh herb can be replaced with one teaspoon dry herb.
- Storage and reheating: Cover the pie with foil and store in the fridge for up to 3-4 days for best quality. Reheat individual servings in the microwave until warmed through. To reheat the entire pie, bake in the oven at 350 degrees F until heated through. You may need to cover the top with foil if it starts browning.
Molly says
There is mention of milk but it's not in ingredients
Cassidy Reeser says
Thanks for pointing that out! The recipe is correct as written. I updated this post about a year ago and didn't remove the milk from the ingredient list in the post.