Packed with veggies in a thyme-scented cream sauce, this dairy-free Veggie Pot Pie is quintessential comfort food. Prep time is streamlined by using pre-made crust, frozen vegetables, and the Mother Mix, our DIY pantry staple that’s your shortcut to creamy dairy-free comfort food. If you haven’t checked out the Mother Mix, don’t worry, we’ve included all of the equivalent ingredients in the recipe as well. But do check it out! It’s a super simple, 3 minute DIY that’s a real time-saver. It’s the foundation for a number of comfort-food recipes on the site, too! And the star of our free cookbook.
This dairy-free Veggie Pot Pie’s made with onion, potato, your choice of mixed frozen vegetables, pre-made pie crust, and an easy cream sauce made with Mother Mix, garlic, and thyme. If you haven’t made the Mother Mix, our DIY vegan comfort food starter, you can use the equivalent ingredients: almond flour, nutritional yeast, tapioca starch, and salt. The Printable Recipe Card lists all of the quantities.
Choosing Frozen Veggies
You can choose any mix of frozen vegetables that you like. We used a mix of corn, green beans, carrots, and edamame beans. Our package had almost whole baby carrots in it, so we gave them a quick chop so they’d be bite-sized pieces that cooked evenly.
Choosing Pie Crust
We used store-bought pie crust. If you’re vegan, be sure to check the label to make sure it’s suitable. If you want to make your own pie crust, that will of course work too. You don’t need to bake the pie shell ahead of time.
Making Veggie Pot Pie
This recipe comes together in just a few steps:
Start by heating oil in a medium-sized frying pan. Add the diced onions and cook for about minutes, until the edges are starting to brown.
Add in the diced potatoes, turn down the heat and cover. Let this sit for about 10 minutes, until some of the rawness is out of the potato. The potato won’t be fully cooked and that’s OK, because we’ll be cooking it for another 45 minutes or so in the shell.
Put the Mother Mix ingredients in the blender, along with the garlic powder, thyme, and salt and pepper to taste. Note that we’re using more water than some other Mother Mix recipes. Typically we use a ratio of 1/3rd cup dry mix to 1/2 cup water, but here we’re using 3/4s of a cup of water, as we want a thinner sauce.
Once the potatoes are somewhat softened, combine them with the frozen veggies.
Now, it’s just a matter of assembly. Put the vegetable mix in the pie shell and pour the Mother Mix sauce over top.
Place the top crust on the pie. Cut a few slots in the top of the pie and put it in the oven to bake.
Bake at 350F for about 45 minutes, or until the top is golden brown. That’s it!
Veggie Pot Pie is delicious right out of the oven, but it also reheats well if you have leftovers or if you want to make it ahead.
A Cautionary Tale
We wanted to have some photos of the whole pie, with a slice taken out. Here’s what not to do: Do not try to remove the pie from the baking dish while it’s still hot! The result was this big, crumbly mess…
Other Recipes that Use the Mother Mix
The Mother Mix is your shortcut to making a wide variety of creamy or cheesy plant-based recipes. Use it on its own to make a simple dairy-free or vegan cream sauce or as a base for a dip. The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and then store in your pantry so it’s ready when you are to make some delicious comfort food.
- Acorn Squash Mac and Cheese (Dairy-Free, Vegan) – in free ebook.
- Broccoli Cheese Soup (Dairy-Free, Vegan)
- Sauced-Up Roasted Cauliflower (Dairy-Free, Vegan)
- Corn Chowder (Dairy-Free, Vegan) – in free ebook.
- Cream of Mushroom Soup (Dairy-Free, Vegan) – in free ebook.
- Dairy-Free Green Bean Casserole
- French Onion Dip (Dairy-Free, Vegan) – in free ebook.
- Green Pasta Sauce (Vegan, Vegetarian, and Meat versions)
- Hot Spinach Dip (Dairy-Free, Vegan)
- Mexican Corn Chip Casserole (Vegan with jackfruit, or with Chicken)
- Mexican Stuffed Peppers (Vegan, Vegetarian, and Meat versions)
- Mushroom Tetrazzini (Dairy-Free, Vegan) – in free ebook.
- Refried Bean Quesadillas (Dairy-Free, Vegan) – in free ebook.
- Savoury Vegan Cheesecake (Dairy-Free, Vegan)
- Scalloped Potatoes (Dairy-Free, Vegan)
Cooking for Mixed Groups
This Veggie Pot Pie is dairy-free and vegan. If you’re not vegan or vegetarian, you can add 1 cup of chopped cooked chicken to the mixed vegetables and then bake as directed.
Printable Recipe Card
Dairy-Free Veggie Pot Pie (Vegan or with Chicken)
sauce, this dairy-free veggie pot pie is pure comfort food. Streamline prep by
using pre-made crust, mixed frozen vegetables, and our simple DIY comfort-food
starter, the Mother Mix. You can make this vegan or with chicken.
- 2 pie shells
- 1/3 cup onions, diced
- 1 cup potato, diced
- 2 cups mixed frozen vegetables (Your choice. We used corn, peas, carrots, green beans, and edamame beans)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/3 cup Mother Mix + 3/4 cup water
Optionally, if you don't have the Mother Mix
- 1/4 cup almond flour (we use superfine almond flour. It might also be called almond meal, or ground blanched almonds)
- 1 tablespoon tapioca starch (also called tapioca flour)
- 1.5 tablespoons nutritional yeast
- 1/4 teaspoon salt (or more, to taste)
- 3/4 cup water
Optionally, for meat-eaters
- 1 cup cooked chicken, chopped
- Preheat the oven to 350F.
- Heat the oil in a medium-sized frying pan. Add the onion and fry for about 5 minutes over medium heat, until the edges are starting to brown.
- Add the diced potato, turn down the heat and cover the pan. Let it sit for about 10 minutes, until some of the rawness is out of the potato.
- While you're waiting for the potato, combine the Mother Mix (or equivalent ingredients), water, garlic, thyme, and salt in pepper in the blender. Blend on high for one minute, and then set aside.
- Add the mixed frozen vegetables to the pan and stir well. If you're including the chicken, stir that in as well.
- Spoon the vegetable mix into the pie shell.
- Pour the Mother Mix sauce over the vegetables.
- Put the top crust on the pie. Use a knife to cut a few holes in the crust, to allow steam to escape.
- Put the pie in the oven, and bake for about 45 minutes, or until the top of the crust is lightly browned.
Storage and ReheatingThis will keep well in the fridge for 2-3 days. You can reheat it in a 250F oven for about 15 minutes.
About the Mother MixThe Mother Mix is a DIY pantry-staple that gives you a jumpstart on a number of recipes on this site. It’s vegan and gluten-free and made from just 4 all natural ingredients: almond flour, nutritional yeast, tapioca flour, and salt. It takes just a few minutes to make it.
Nutrition InformationNutrition information is an estimate only and will vary depending on what type of pie crust you use, and what type of frozen vegetables you choose. It does not include the optional chicken.
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