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Creamy Vegan Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: She Likes Food
  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x


This Creamy Vegan Pot Pie is packed with vegetables and so comforting!


  • 2 cups diced potatoes
  • 1 1/2 cups diced carrots
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups broccoli florets
  • 1 cup frozen peas
  • 1/2 cup diced onion
  • 1/2 cup vegan butter, or coconut oil
  • 1/2 cup flour, gluten free or regular
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk, or milk of your choice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 2 large unbaked pie crusts, I used this recipe for coconut oil pie crust
  • Fresh parsley for garnish, if desired


  1. Heat oven to 425 degrees F.
  2. Add the potatoes, carrots and cauliflower to a large pot and cover with water.  Bring to a boil and boil for 15 minutes.  Next, add the broccoli and peas and cook for another 10 minutes.  Vegetables should be fork tender.
  3. Heat a large skillet over medium heat and add the butter and onions.  Cook onions for 2-3 minutes, until softened, and then add the flour.  Stir mixture together until it resembles a thick paste.
  4. Next, add in the vegetable broth, milk, salt, pepper and celery seed.  Cook mixture, stirring often, until thickened and coats the back of a spoon, 7-10 minutes.
  5. Add vegetables to sauce and mix until combined.
  6. Place one pie crust in the bottom of a large baking dish and then pour vegetable mixture in.  Top with second pie crust.  Press the edges of the pie crusts together and cut any excess off.  Poke a few air holes in the top of the pie crust and bake pot pie until pie crust is cooked through, 30-40 minutes.
  7. Let cool and enjoy!  Top with fresh parsley, if desired.
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Category: Vegan, Vegetarian, Dinner
  • Cuisine: American