Our hearty and healthy vegan root vegetable pot pies are the ultimate comfort food! Perfect for a cozy weekend dinner or a holiday main dish. You can even make them ahead of time so they’re ready to go for a weeknight meal. Serve it with our Winter Citrus & Arugula Salad.
Published Dec. 8, 2014 and updated Dec. 9, 2019.
This post may contain Amazon affiliate links. Purchases made through these links help support Veganosity.com at no additional cost to you.
Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
VEGAN POT PIE
There was a time when I had no shame popping a Marie Callender’s frozen pot pie into the oven for dinner.
I grew up eating chicken pot pie, and although the Meyer family no longer eats chicken, we still love pot pie.
The flaky pie crust and the tender vegetables in that savory broth is so delicious and satisfying on a cold winter night.
If you haven’t made homemade pot pies before, now is the time. We promise, you won’t be disappointed.
HOW TO MAKE HEALTHY VEGAN ROOT VEGETABLE POT PIES
The first thing you’ll need to do is make the pie crust.
Our homemade vegan pie crust recipe is easy to make and so flaky and tender. If you don’t want to make pie crust from scratch, feel free to buy ready-made crust.
Now is the time to prep and cook the vegetables.
We like to cook the vegetables in a hot iron skillet until they are seared and begin to soften. This will ensure that the carrots and squash are tender, not hard.
Roll out the pie crust dough and line the inside of the bowls with the dough.
Use the bowl as a tool to help cut a piece of dough for the top of the pot pie.
Fill the bowls lined with pie dough with the vegetables and cover with the circle of pie dough.
Crimp the sides together and cut slits in the dough to allow steam to release.
Brush with melted vegan butter so the crust gets golden brown.
Bake until golden brown and the filling is bubbling.
CAN YOU FREEZE DAIRY-FREE POT PIES?
Absolutely! Wrap the unbaked pot pie in a freezer safe wrapper and freeze for up to three months.
Follow the instructions in the recipe card to bake.
Store the cooked pot pie covered in the refrigerator for up to 4 days.
MORE COZY VEGAN COMFORT FOOD RECIPES YOU’LL LOVE
Make our healthy vegetable pot pie recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
And, don’t forget to SUBSCRIBE to the blog so you never miss a recipe. Scroll below the recipe or in our side bar to become a Veganosity subscriber.
A hearty, healthy, rustic vegan pot pie filled with a selection of root vegetables and surrounded by a flaky pie crust.
- Pie crust recipe link below
- 2 tbsp olive oil
- 1 large red onion – diced
- 3 cups of diced purple potatoes Feel free to use white or sweet potatoes
- 2 large carrots – Peeled and sliced
- 1 large celery root – diced
- 2 and 1/2 cups of diced butternut squash
- 4 cups of vegetable broth
- 1/3 cup of red wine
- 1 tbsp of Italian seasoning
- 1/4 cup of water plus 2 tbsp of corn starch mixed together well
- Salt and pepper to taste
- 1/4 cup vegan butter melted
Heat the oven to 375°F (218°C)
Heat the 2 tbsp of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, 1/3 cup red wine, 1 tbsp Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
Mix the 1/4 cup of water and 2 tbsp of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.
Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
Evenly brush the melted vegan button on top of the crust to help it brown.
Put the ramekins on a baking sheet to avoid spillage and bake for 45 minutes or until the crust is a golden brown.
Remove from oven and let them rest for 3 minutes.
You can freeze the unbaked pot pie in a freezer safe container for up to 3 months. Bake as directed in the instructions.
Freeze the baked pot pie in a freezer safe container for up to 3 months and reheat in a 350F (176C) oven until heated through.