vegan pot pies recipe
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5 from 2 votes

Vegan Pot Pies

These vegan pot pies are the perfect centerpiece for your holiday feast. Loaded with fresh veggies in a creamy sauce and topped with a layer of perfectly flaky pie crust. This is a meatless main dish that’s sure to be a crowd pleaser!  
Course Main Course
Cuisine American, Greek
Keyword how to make pot pies, meatless pot pies, vegan pot pies, vegetarian pot pies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 782
Author Delicious Everyday


  • 2 Wewalka Refrigerated Pie Crusts
  • 1 Onion Peeled and chopped
  • 1 Jalapeno Pepper seeded and minced
  • 4 Carrots chopped
  • 3 cups Mushrooms washed
  • 1 cup Peas fresh or frozen
  • 1 cup Corn Kernels fresh or frozen
  • 2 cloves Garlic peeled and minced
  • 1 tbsp Thyme leaves chopped
  • 2 tbsp Rosemary Leaves chopped
  • 45 oz Cannellini Beans drained and rinsed
  • 2 tbsp Flour
  • 6 cups Vegetable Broth
  • 1 cup Almond Milk
  • Salt and Pepper to taste
  • Olive Oil


  • Preheat oven to 350 degrees. 
  • Remove pie crust from refrigerator, and allow to sit at room temperature for a minimum of 20 minutes. You can begin preparing the pot pie filling while you wait. 


  • Pour the cannellini beans into a medium bowl. Use a potato masher or the back of a fork to mash the beans until roughly half of them are smashed. Set aside.
  • Heat 2 tbsp olive oil in a large non-stick pan, over medium-heat. Add onion and jalapeno pepper, and cook for 2-3 minutes.
  • Add carrots and cook for additional 5 minutes, until softened.
  • Add mushrooms and cook for 2-3 more minutes.
  • Add another 1 tbsp of olive oil, salt, pepper, thyme, rosemary, and garlic. Cook for additional 1 minute. Add flour and stir for 30 seconds.
  • Add the beans to the pan, and stir. Then add the vegetable broth, and bring to a boil.
  • Reduce heat and simmer for 5-10 minutes, until the liquid is slightly reduced. The mixture should be a thick consistency, like a thick soup or chowder. If the filling seems to thin, continue cooking until it reduces further.
  • Stir in the almond milk and cook for additional 2-3 minutes. Remove from heat.


  • While the filling is cooking, prepare the crust.
  • Unroll two sheets of Wewalka pie crust on a cutting board.
  • Select four ramekins, or similar oven-safe dishes for serving the pot pies. Place one of those ramekins on top of the pie crust. Use a knife to cut a circular piece of pie crust that is slightly larger than the top of the ramekin. Repeat this process, cutting out a piece of crust for each of the four ramekins.


  • Fill each ramekin to the top with pot pie filling.
  • Place a piece of pie crust over top of each ramekin, pressing the edges down to seal.
  • Place the ramekins on a baking sheet, and bake in the oven for 20 minutes. Pot pies are finished when the crust is golden and flaky.


Calories: 782kcal | Carbohydrates: 123g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Sodium: 2650mg | Potassium: 718mg | Fiber: 24g | Sugar: 12g | Vitamin A: 11410IU | Vitamin C: 30.8mg | Calcium: 349mg | Iron: 11.4mg