This Vegan Pot Pie will quickly become a weeknight favorite! It's impossibly easy to make and requires very little prep. It takes less than 30 minutes in the oven and will be on your table in no time!
It's been rainy and cold here the past few weeks, so I'm keeping us warm with plenty of comfort food! We've been enjoying Baked Vegan Mac and Cheese, my Vegan Potato Leek Soup and these delicious Vegan Pot Pies!
Seriously, this is the easiest recipe ever and it's completely kid-friendly! I made this recipe without onions and used common frozen veggies that most kids will eat (especially when they're covered in a creamy sauce and topped with a flaky crust). YUM!
HOW TO MAKE VEGAN POT PIE
(full ingredient amount in recipe card below)
- Whisk together non-dairy milk and flour in a small bowl. Add vegetable broth to a large pan and warm over medium heat. Now stir in the flour/milk mixture.
- Cook until sauce starts to thicken up.
- Add frozen vegetables and cook until sauce is reduced and thick. Now add the tofu and gently combine.
- Season with salt and pepper and remove from heat.
- Slightly roll one sheet of pie crust on a flat surface. Cut out two circles roughly 6" in diameter, and two circles that are slightly bigger than the width of an 8-Ounce Ramekin, about 4.5". (I used cereal bowls for the larger circles and a Pyrex container to make the smaller circles). You may need to roll the dough a bit more to fit the 4 circles. Repeat with remaining pie crust.
- Line a ramekin with a larger circle and fill with veggie mixture about ¾ the way full.
- Now place the smaller circle on top and gently press around the sides to close. Pierce the center of each pie with a knife. Repeat with remaining ramekins.
- Place ramekins on a baking sheet and bake in the oven until top is golden and the filling is slightly bubbling. Remove from oven and let sit for 10 minutes before serving. Enjoy!
TIPS FOR MAKING VEGAN POT PIE
Since the ingredient list is short, you'll get most of the savory flavor from the broth, so choose a flavorful one. You can add extra seasoning if you prefer though.
You can use any type of frozen veggies that you like, so feel free to swap with your favorites.
Don't like tofu? You can replace it with seitan or your favorite meat-substitute. I use Tofurky Chick'N for this too! I sauté it separately before adding to the filling.
Looking for more easy weeknight dinners? Here are some you might like:
I’D LOVE TO HEAR FROM YOU
If you make this Vegan Pot Pie, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Easy Vegan Pot Pie
Ingredients
- 2 9-inch sheets refrigerated pie crust
- 8 oz (½ block) extra firm tofu , drained and pressed, then cubed
- 2 cups vegetable broth
- ¾ cup non-dairy milk
- ¼ cup all-purpose flour
- 10 ounces frozen mixed vegetables
- Salt and cracked pepper , to taste
Instructions
- Preheat oven to 400 degrees F (200 C). You will need 4 8-Ounce Ramekins or something similar
- In a small bowl, whisk together the milk and flour. Set aside.
- To a large saucepan, add the vegetable broth and warm over medium heat. Now stir in the flour/milk mixture. Cook until sauce begins to thicken for about 4-6 minutes.
- Add frozen vegetables and cook for 3-4 minutes or until sauce is reduced and thick. Now add the tofu and gently combine. Add salt and pepper to taste (*see note). Remove from heat and set aside
- Slightly roll 1 sheet of pie crust on a flat surface. Cut out two circles roughly 6" in diameter, and 2 circles that are slightly bigger than the width of the ramekin, about 4.5". (I used cereal bowls for the larger circles and a Pyrex to make the smaller circles). You may need to roll the dough a bit more to fit the 4 circles. Repeat with remaining pie crust.
- Line a ramekin with a 6-inch dough circle and fill with veggie mixture about ¾ the way full. Now place the smaller circle on top and gently press around the sides to close. Pierce the center of each pie with a knife. Repeat with remaining ramekins.
- Place ramekins on a baking sheet and bake in the oven for 20-30 minutes or until top is golden and the filling is slightly bubbling. Remove from oven and let sit for 10 minutes before serving. Enjoy!
patrice brousseau
Can I use rice instead of Tofu? I get a migraine from fermented foods
Melissa Huggins
I haven't tried it with rice, but I think it should work. You can also try chickpeas to replace the tofu. Thanks for stopping by 🙂
patrice brousseau
Thank you Melissa, I will try it tonight and let you know. Good idea the chic peas. I will let you know how it goes!
patrice brousseau
Hi Mellissa, It works really well with rice! I am on a really limited diet. Your recipes are so helpful. Thank you.
How would you suggest using vegan drop bisquits instead of pastry for top layer. patrice
Melissa Huggins
Hi Patrice, I'm so glad it worked out with the rice. Thank you for sharing that. I haven't tried it with the biscuits yet, but now I'm inspired to do so. I'll report back when I do. 🙂
Samantha
I made this week and really liked it! I was wondering if I can prep it beforehand, freeze it, and bake it later? Or if I can cook it and then freeze it? I wasn’t sure what would happen with the tofu.
Melissa Huggins
Hi Samantha, sure, you can freeze it. The tofu texture will change a little, but not in a bad way. Just a little chewier. I love it! Thank you for trying out the recipe. 🙂
Huong Nguyen
The recipe looks delicious , I will make it for sure
Thank you Melissa
Melissa Huggins
You're most welcome, Huong! 🙂
nina
How would I make this gluten-free ? I love pot pies !
Renee T
I made these for dinner and the fam asked for more! I love you and your amazing recipes. This was so easy to make!
Rosemary
Yum this sounds so good, I can’t wait to try them!
Melissa Huggins
Thank you, Rosemary! 🙂