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!
The Ingredients
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. See the Recipe Card for the quantities.
About the Mother Mix
The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry.
Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.
You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies!
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 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 ingredients to make sure it’s suitable. You can also use your own home-pie crust. You don’t need to bake the pie shell ahead of time.
Visual Overview: 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.
Making Veggie Pot Pie
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 oven.
Making Veggie Pot Pie
While the potatoes are cooking, 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.
blender
Stir the frozen vegetables into the potatoes and onion.
Making Veggie Pot Pie
Spoon the vegetable mix into the pie shell. Pour the Mother Mix sauce over top.
Making Vegetable Pot Pie
Place the top crust on the pie. Cut a few slots in the top of the pie crust.
Making Vegetable Pot Pie
Bake at 350F for about 45 minutes, or until the top is golden brown
Vegetable Pot Pie
Tip for Mixed diets
This Veggie Pot Pie is dairy-free and vegan. If you would like to make a version to serve meat eaters, add 1 cup of chopped cooked chicken to the mixed vegetables and then bake as directed.
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.
Ingredients
- 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
Instructions
- 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.