Vegan Pot Pies

a fork removing some vegan pot pie from a ramekin.

5 from 3 votes

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!

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: American

Servings: mini pot pies

Calories: 763kcal

Author: Andrew Bernard

Equipment

4 4in ramekin

Ingredients

For the Pot Pie Filling

⅓ cup vegan butter
1 sweet onion, chopped
6 cloves garlic, minced
⅓ cup flour
½ teaspoon salt, more to taste
1 teaspoon pepper, more to taste
2 cups vegetable broth
¾ cup dairy free milk *Use a neutral flavored milk like oat for best results
1-2 small potatoes, diced, (about 2 ½-3 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
¼ teaspoon garlic powder
⅛ teaspoon cayenne powder

For the Pie Crust

1 ½ cups flour
¼ teaspoon salt
9 tablespoon vegan shortening
¼ cup unsweetened dairy free milk
2 tablespoon vegan butter, melted

Instructions

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 potatoes and 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.

Notes

*Note: If you want to use other vegetables that are not frozen, just make sure that you cook and cool them before adding.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*We use 4 in diameter ramekins from Ikea, however these are similar.

Nutrition