Easy vegan pot pie with homemade oil-free pie crust packed with chickpeas and veggies in a luscious gravy is an irresistible plant-based meal. It’s a comfort food classic!
⭐ Recipe Highlights
Make way for frozen veggies! The variety of colors and textures from the vegetables is easy to achieve using a bag of frozen mixed vegetables. This is a definite time-saver.
A filling built for comfort – and speed. The only prep required is the onion, celery, and garlic. After that, it’s just opening a few cans of chickpeas, grabbing the frozen mixed vegetables, and making a quick creamy sauce.
Oil-free vegan pie crust – The whole wheat flour and flax egg make this crust the perfect starter for any home baker looking for a whole food, plant-based (wfpb) pie crust.
📋 The Key to a Tasty Veggie Pie
Remember those frozen pot pies in the little tins you put into the oven? I used to love those. It used to be such a treat when I was a kid. I came about this recipe because I was determined to create a vegan pot pie recipe that recreated the feelings of decadent comfort I cherished as a kid.
And more importantly (probably), I wanted it to be easy.
So, I made 4 individual pies in 4 small ramekins that were oven worthy. You can also make one pie in a baking dish, shallow casserole, or deep pie pan.
In both versions, the amount of crust is enough for a top crust. If you want a bottom crust, make twice the crust to accommodate all the creamy filling.
🥘 Tips for Making Veggie Pie Filling
Whole wheat flour thickens the filling and gives it a subtly sweet and wholesome flavor. If you use another type of flour, thickeners, cornstarch, or arrowroot. You may want to experiment with the amount. Begin with 4 tablespoons of any substitute, and add more once it simmers.
Another thickening trick is to use ½ a cup of aquafaba (the juice from the chickpeas) to replace ½ a cup of veggie broth. This will reduce the amount of four or whichever thickening again you use.
Frozen mixed vegetables give this dish a convenient variety of vegetables. Any mix will do. Avoid anything with added salt or sauce.
If you use your mix of fresh vegetables, they are diced small. You can add them before you sauté the garlic and spices to start them softening. Alternatively, you can cook them will the vegetable broth before adding the chickpeas. This might be a better method if you use potatoes or denser vegetables.
🔪 Tips for Making Vegan Pie Crust
This pie crust recipe is a great place to start if you are not a confident crust-maker. Whole wheat binds (creates more gluten), making it more elastic. Keep a small amount of flour handy so you can sprinkle four on your work surface and your rolling pin.
Yes, this pie crust is that easy! You only need to set aside a few minutes to make the flax egg in a small bowl before you start the filling. Then you’ll be ready to roll (literally).
The trick with this crust is to add water, a tablespoon at-a-time. If you overestimate and your crust is too moist, you can add a little flour. Use the same process - a tablespoon at-a-time.
Whole wheat has a heavy texture. For this reason, the result will not be a thin and flaky crust, as you might get if you use pre-made pie crust or lighter-weight flour.
And yes, you don't have to use whole wheat flour. We're doing that because whole wheat is a fiber-filled, healthy whole food option. You can use any purpose flour, including your favorite gluten-free mixes.
Don't worry about rolling perfect circles. You want a crust even in thickness that will fit over the pie dishes. Keep the intended baking dishes handy, so you have something to judge the size by. You can trim away extra on the sides or just make the edges bigger if you like.
This is a very forgiving crust. If you mess up your first attempt, you can always reform a crust ball and start over. I speak of this from experience 😊.
🥧 Pie-baking tips
Once you cover the pie, use a sharp knife to cut a few small slits in the crust. This provides air ventilation between the crust and filling, so when the top is golden brown, the bottom of the crust is also done.
Allow 30 minutes to heat the pies and bake the crust. As the filling starts to heat, it may bubble up and spill over a bit. Putting individual dishes on a baking tray is a good practice. It will save a messy oven. And none of us like dealing with that.
Tips for Making 1 Big Pot Pie
If you want to make one ‘big’ vegan pie, go for it. This recipe is designed to make 4 individual pies that fit into 4 – 16 oz. (473 ml.) baking dishes (ramekins). For 1 pie, aim for something suitable for 2 ½ quarts (2.3 L.) of filling. In all cases, be sure that your dishes are oven-proof.
💭 Common Questions
The best way to reheat pot pies is in the oven. Set the oven temperature to 4000 F. (2000 C.) and cover the pie with foil to keep the crust from getting too brown. Bake for 20 minutes and remove the foil for the last 5 minutes.
Bake the pies for 20 minutes before you freeze them. This helps to keep the crust firm when you reheat them. Allow them to cool to room temperature before you place them in the freezer. Use a sealed freezer bag or wrap each pie individually in several layers of plastic wrap.
A replacement for the chickpeas in this recipe includes white beans, Great Northern beans, black beans, kidney beans, or other beans that retain their shape when cooked. You can substitute green lentils, although you must pre-cook them before adding them. You could also use small-diced white potatoes.
To save time, you can use a pre-made pie crust. It may be challenging to find whole wheat vegan pie crust, but puff pastry and other vegan pie doughs are available in your grocery store's chilled or freezer sections.
📖 Variations on the Theme
You can own the filling by making small additions as you please. Although we shy away from processed vegan meat, vegan chicken pieces could easily be stirred in. Or replace the chickpeas and call it vegan chicken pot pie.
If you don’t have frozen veggies, then use what you have on hand. Finely chop up some green beans and carrots. Add small diced sweet potatoes or a few fresh herbs you have hanging around. Anything goes.
For an even creamier filling without a flour mixture, use cornstarch to thicken or add plant-based milk such as almond milk. Cashew milk will also make it thicker.
What to explore different flavors? Toss in some nutritional yeast or a tablespoon of soy sauce. You can also add a little white wine to replace the veggie broth.
🍴 Other Comforting Recipes
Easy Vegan Pot Pie with Homemade Oil-free Pie Crust
- Prep Time: 25 min
- Cook Time: 45 min
- Total Time: 1 hour 10 minutes
- Yield: 4 pies 1x
- Category: Main Courses
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the filling
- 1 medium onion, diced (about 1 cup)
- 4 - 5 celery stalks, diced (about 1 cup)
- 2 garlic cloves, peeled and minced or pressed (1 tablespoon)
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon basil
- 3 cups vegetable broth
- 2 - 15 ounce cans of chickpeas drained and rinsed (3 cups)
- 4 cups of frozen mixed vegetables
- 6 tablespoons whole wheat flour
- 1 cup of water
- Salt as needed
For the crust
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 ¼ cups wholewheat flour
- ½ teaspoon salt
- 4 - 6 tablespoons water
Timing tip: Before you start the filling, make the flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set it aside until you are ready for the crust.
- To make the filling, heat a large skillet or pot to medium heat and add the diced onion and celery. Stir the ingredients for about 5 minutes until they start to soften.
- Add the garlic, garlic powder, black pepper, and basil. Stir for 30 seconds.
- Add the vegetable broth and stir the bottom to pick up any ingredients stuck to the bottom of the pan.
- Add the chickpeas and frozen vegetables. Mix everything and bring the pan to a simmer. Cover the skillet and cook for 5 minutes until the veggies are heated.
- While the veggies cook, combine 6 tablespoons of whole wheat flour with 1 cup of water in a small bowl or cup. Be sure it is mixed well and that there are no lumps.
- Add the flour mixture to the skillet and mix well. Stir it for a few minutes until it starts to thicken. At this point, you can turn off the heat or continue to simmer the filling at a low temperature while you make the crust. Be sure to stir it every so often.
- Preheat the oven to 400 degrees. Lay out the pie dishes) or a larger baking dish if using.
- Make the dough by grabbing a medium mixing bowl and combining 2 ¼ cups of flour and ½ a teaspoon of salt.
- Stir in the flax egg and then start adding water 1 tablespoon at a time until all the flour is moist and you have a dough that will hold together if you form a ball.
- Take a moment to fill your baking dishes with equal portions of the filling and place them on the baking tray.
- Roll a dough ball into a circle about ¼ of an inch thick. If you have a lot of excess crust, trim that away. Lay the dough over one of the filled baking dishes. Use your fingers to fold the sides up to create an edge along the side of the dish.
- Repeat for the rest of the baking dishes.
- Once all the dishes are covered, place the tray on the middle rack in the oven. Bake the pies for 30 minutes. The crust should be slightly brown. The filling may start bubbling over the side (that's ok).
- Remove the pies from the oven and let them sit for 5 minutes.
- Serve them up and beware – they can be hot inside, so be mindful before you dig in.
- If you use fresh rather than frozen vegetables, add them before the garlic and spices and sauté them to cook them. You can also add them after the vegetable broth and allow them to simmer. This might be more appropriate for potatoes or denser vegetables. Then add the chickpeas and move forward.
- If you intend to freeze the pies, bake them for 20 minutes to allow the crust to set. Let them cool to room temperature, cover them in plastic wrap or seal them in a freezer bag. To reheat, cover the top with foil and bake them in a preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the filling bubbles.
- If you substitute whole wheat flour, use the same amount, but be careful as you add the water. Do it slowly, a tablespoon at-a-time. Make adjustments as necessary.
Keywords: vegan pot pie, oil-free vegan pie crust