These delicious vegan pot pies are filled with your favorite vegetables and can be completely customizable to create one of the best vegan comfort foods!
Do you love comfort foods? Sounds like a silly question right? Who doesn’t love comfort foods and everything that they bring. We personally love vegan pot pies as one of those delicious comfort food dishes.
But what is it about pot pies that make them comforting?
Well, for starters. Most of us ate frozen versions as children. I know from personal experience that in a pinch, I was getting frozen pot pie for dinner.
But do y’all remember those? More often than not, there were bites that were so hot it would burn the roof of your mouth off and then the next bite would still be frozen, despite taking 45 minutes to make in the oven.
In any event, the fact that it was a childhood classic, makes it a comfort food.
Another reason is that it is warm and filling. When you put those things together, then you are left with a delicious, comforting meal, that the whole family can enjoy.
These vegan pot pies are no exception and they will be a hit with your family too.
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What ingredients do you need to make vegan pot pies?
You need less than 15 minutes to bring these mini vegan pot pies together. Easy peasy right?
I should note that the vegetable medley can be changed to any vegetables that you prefer, so don’t feel like you have to stick to that.
The ingredients that you need to make your own dairy free pot pies are:
- vegan butter
- vegetable broth
- dairy free milk (neutral tasting as possible – like oat)
- potatoes frozen veg, thawed – carrots and peas, corm, green beans
- fresh thyme
- garlic powder
How do you make vegan pot pies?
In a skillet, you are going to melt your butter. Add in your chopped onions and garlic and cook for 2-3 minutes until your onions are transparent and the garlic is fragrant.
Whisk in the flour, salt, and pepper until well combined. Then, in with the broth and dairy free milk until thickened. This will be about 4-5 minutes.
Then, add in your frozen vegetables. *Note: If you want to use other vegetables that are not frozen, just make sure that you cook and cool them before adding.
Remove from heat. Set aside.
Preheat your oven to 425 degrees F.
In a bowl, add the flour and salt and stir together with a fork. Add in tablespoon size cubes of shortening and using the fork, combine until crumbly.
Pour in milk. Stir until combined and then use hands to form a dough ball.
Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
Roll out into a circle about 10-11 inches.
Spoon the mixture into your ramekins, leaving a little space at the top so they don’t boil over very much.
Using a biscuit cutter that is slightly larger than the ramekin, cut out circles and places on top of your ramekins. Fold over the size and press against the ramekin.
Cut three small slits in top of the crust to vent. Brush with melted dairy free butter.
Bake 25-30 minutes or until the crust is golden brown.
Let sit for 5-10 minutes before serving.
Can this be Top 8 Allergen Friendly Pot Pies?
Yes! There are only three of the ingredients that we want to look at In this recipe for allergens.
First is the dairy free butter. If needed, you want to make sure that you are using a soy free dairy free butter. Our preference is the Earth Balance soy free in the red tub.
Next, is the dairy free milk. Choose a neutral and not overpowering dairy free milk. Options include oat, rice, flax and more.
And then finally, the flour. Simply replace with gluten free flour. We love the King Arthur Measure for Measure GF flour the best.
Can I prep these Vegan Pot Pies ahead of time?
These can be made up to 3 days in advance and then reheated.
Alternatively, you could make the filling and freeze that in a freezer safe container for up to 3 months and then only have to make the pie crust when ready to prepare.
WHAT OTHER VEGAN DINNER IDEAS SHOULD I TRY?
If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan):
- Crowd-Winner Vegan Taco Casserole
- Vegan Tomato, Spinach & Sausage Quinoa Bowls
- Vegan Instant Pot Tex-Mex Rice
- Easy Vegan Cheesy Hamburger Helper
- Dairy Free Pizza
- Vegan Italian Meatballs
- Dairy Free Alfredo
- Dairy Free Nachos
- Easy Dairy Free Spinach & Walnut Pesto
Pin these vegan pot pies for later:
Vegan Pot Pies
- 4 4in ramekin
For the Pot Pie Filling
- 1/3 cup vegan butter
- 1 sweet onion, chopped
- 6 cloves garlic, minced
- 1/3 cup flour
- 1/2 tsp salt, more to taste
- 1 tsp pepper, more to taste
- 2 cups vegetable broth
- 3/4 cup dairy free milk *Use a neutral flavored milk like oat for best results
- 1-2 small potatoes, diced, (about 2 1/2-3 cups diced potatoes)
- 12 oz bag frozen vegetables (corn, peas, carrots, green beans) *Feel free to sub for favorite frozen vegetables
- 2 sprigs fresh thyme
- 1/4 tsp garlic powder
- 1/8 tsp cayenne powder
For the Pot Pie Filling
- In a skillet over medium heat, melt butter.
- Add in chopped onions and garlic and cook for 2-3 minutes until onions are transparent and garlic is fragrant.
- Whisk in flour, salt, and pepper until well combined.
- Add broth and dairy free milk. Stir frequently until thickened. About 4-5 minutes.
- Add in your frozen vegetables.
- Remove from heat. Set aside.
- Preheat oven to 425 degrees F.
For the pie crust
- In a bowl, add flour and salt and stir together with a fork.
- Add in tablespoon size cubes of shortening and using the fork, combine until crumbly.
- Pour in milk. Stir until combined and then use hands to form a dough ball.
- Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
- Roll out into a circle about 10-11 inches.
- Spoon the pot pie mixture into ramekins, leaving a little space at the top so they don't boil over very much.
- Using a biscuit cutter that is slightly larger than the ramekin, cut out circles and places on top of ramekins. Fold over the size and press against the ramekin.
- Cut three small slits on top of the crust to vent.
- Brush with melted dairy free butter.
- Bake 25-30 minutes or until the crust is golden brown.
- Let sit for 5-10 minutes before serving.
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