Gracious Vegan Vegetable Pot Pie

By the Gracious Vegan

This plant-based pot pie takes a little work, but it’s so worth it. It’s chock full of vegetables, including potatoes, mushrooms, carrots, and peas. I often choose to make this pot pie when we have guests coming over, because everyone likes it.

Preheat oven to 375°. Choose a 9”-10” glass or ceramic deep-dish pie plate or comparable glass or ceramic casserole dish.

Make the filling. Don’t use food processor for chopping the ingredients; it makes them too fine.

In a large Dutch oven or sauté pan, water-sauté these for 5 minutes in a few tablespoons of water (alternatively, microwave them with a little water until soft). (What is water-sauté?)

• 1 medium onion, diced

• 2 cups mushrooms, sliced or diced

• 2 cups other vegetables (carrots, red pepper, green beans, broccoli, asparagus), diced

Stir in the spices.

• 1 teaspoon salt

• 1/2 teaspoon paprika (not sweet or smoked)

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried marjoram

• 1/4 teaspoon ground black pepper

Remove from heat and fold in the following ingredients.

• 1 cup peas (or half corn, half peas), thawed

• 2.5 cups potatoes, peeled and diced, steamed for boiled until just tender (3 medium red or Yukon gold potatoes) (1 pound)

• 2 cups white sauce (see my No-Oil, No-Butter White Sauce)

Assemble and bake. Spoon the filling into your dish. Roll out the pie crust to fit, and lay it on top of the vegetables. Crimp the sides of the crust. Cut slashes into the crust to allow steam to escape. 

• One 9” or 10” pie crust

Optional to brush the top with aquafaba.

• 1-2 Tablespoons aquafaba (liquid from a can of chickpeas)

Bake at 375° for 40 minutes, until you can hear the filling bubbling and the top is golden brown. Increase the temp to 400 for 10 additional minutes to brown the top, if needed.

Timing: If you don't have a crust and you're starting from scratch, this will take 2-3 hours because of the time to chill the dough. If you have a dough, it will take around 90 minutes.