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A bite taken out of a pot pie to show the creamy vegetable filling.

Vegetable Pot Pie

  • Author: Laurel
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Vegetable Pot Pie is ultimate comfort food! The rich creamy filling and buttery flaky crust. Easily vegan and gluten free!


  • Gluten free pie crust – or substitute your favorite store bought or homemade crust!
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 cup peas
  • 2 cups small broccoli florets – frozen or fresh
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch nutmeg
  • 1/4 cup oat flour
  • 2 1/2 cups cashew milk
  • 3 tablespoons vegan butter


  1. Preheat the oven to 350 degrees.
  2. If making your own crust, start that now. Cook the filling while the pie crust rests in the fridge.
  3. In a large pot or dutch oven, heat the olive oil over medium high heat. Add in the onion, celery, and carrots. Sauté, stirring occasionally, until softened, about 5 minutes.
  4. Add in the peas, broccoli, garlic, salt, pepper, and nutmeg. Saute until warmed through.
  5. Sprinkle in the flour. Cook, stirring constantly, for 1-2 minutes until the flour coats the vegetables. Slowly pour in the milk while stirring. Bring the mixture to a simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in the butter until melted.
  6. Ladle the filling into 4 ramekins or soup crocks or one large 9 inch pie plate. Top each ramekin with pie crust and press the dough to the outer sides of the dish to seal. Use the same method with the pie pan, but with only one large round. Brush with egg wash and use a knife to make a few slits. Bake until the crust is golden brown, about 30 minutes. Let the pot pie rest for 5-10 minutes before serving. Enjoy!


In place of the oat flour, you can also use equal amounts AP flour, a gluten free blend, or 3 tablespoons corn starch.

In place of the cashew milk, you can also use regular dairy, soy milk, almond milk, etc.

For the vegan butter, you can also use regular butter.

For easy sizing of the crust, place the ramekins or pie plate on top of the dough and cut around the bases.


  • Serving Size: 1/6th recipe
  • Calories: 334
  • Sugar: 4g
  • Sodium: 655mg
  • Fat: 26g
  • Saturated Fat: 7g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: broccoli, pea, carrot, onion, garlic, celery, gluten free, pie crust,