Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp fine salt + more to taste
- 1 tsp chopped fresh thyme (or 1/2 tsp dried), divided
- 1/2 cup (115 g) cold vegan butter, plus 2 Tbsp for filling
- 5–7 Tbsp ice water + 1 tsp apple cider vinegar
- 2 Tbsp olive oil
- 1 large leek, sliced (white and light green parts)
- 3 cloves garlic, minced
- 8 oz (225 g) cremini mushrooms, sliced
- 2 medium carrots, diced
- 2 small Yukon Gold potatoes, diced
- 1 cup chopped green beans or celery
- 1 cup frozen peas
- 1 tsp chopped fresh rosemary
- 2 Tbsp chopped fresh parsley
- 1/4 cup vegan butter (for gravy)
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 2 1/2 cups vegetable broth
- 1/2 cup unsweetened plant milk
- 1 Tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- Salt and black pepper
- 2 Tbsp unsweetened plant milk (for brushing pastry)
Do This
- 1. Make pastry: Mix flour, salt, and thyme. Cut in cold vegan butter until pea-sized. Add vinegar and ice water just until dough comes together. Shape into a disk, chill 30 minutes.
- 2. Preheat oven to 400°F (200°C). Lightly grease a deep 9-inch pie dish or 2-quart baking dish.
- 3. Cook filling: Sauté leek in olive oil and vegan butter, then add garlic, mushrooms, carrots, potatoes, and green beans. Cook until slightly tender; add herbs, salt, and pepper.
- 4. Make gravy in the same pan: Melt vegan butter, stir in flour to form a roux, then whisk in broth, plant milk, soy sauce, and Dijon. Simmer until thick. Stir in peas and parsley, adjust seasoning, and transfer filling to baking dish.
- 5. Roll pastry into a circle slightly larger than your dish. Lay over filling, trim and crimp edges, cut slits on top. Brush with plant milk and sprinkle with salt or extra thyme.
- 6. Bake 30–35 minutes until pastry is deep golden and filling is bubbling. Rest 10–15 minutes before serving.
Why You’ll Love This Recipe
- Cozy, rainy-night comfort: a bubbling, herby mushroom and leek gravy under a flaky, golden plant-based crust.
- Fully dairy-free and egg-free without sacrificing richness or that classic pot pie feel.
- Flexible with the vegetables you have on hand, so it is perfect for using up garden or market produce.
- Make-ahead friendly: prep the filling or even the whole pie in advance for easy weeknight baking.
Grocery List
- Produce: Leek, garlic, cremini (or button) mushrooms, carrots, Yukon Gold potatoes, green beans or celery, fresh thyme, fresh rosemary, fresh parsley.
- Dairy (plant-based): Vegan butter, unsweetened plant milk (such as oat, soy, or almond).
- Pantry: All-purpose flour, olive oil, vegetable broth, soy sauce or tamari, Dijon mustard, apple cider vinegar, fine sea salt, black pepper, optional bay leaf.
Full Ingredients
For the Plant-Based Pastry Lid
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp dried thyme or 1 tsp finely chopped fresh thyme
- 1/2 cup (115 g) cold vegan butter, cut into small cubes
- 1 tsp apple cider vinegar
- 5–7 Tbsp ice-cold water (start with 5 Tbsp, add more as needed)
- 2 Tbsp unsweetened plant milk (for brushing the crust before baking)
For the Garden Vegetable Filling
- 2 Tbsp olive oil
- 2 Tbsp vegan butter
- 1 large leek, white and light green parts only, halved lengthwise, rinsed, and thinly sliced
- 3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 2 small Yukon Gold potatoes (about 10 oz / 280 g total), scrubbed and diced into 3/4-inch cubes
- 1 cup (about 4 oz / 115 g) chopped green beans or celery (1/2-inch pieces)
- 1 cup frozen peas, no need to thaw
- 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
- 1 tsp finely chopped fresh rosemary (or 1/2 tsp dried rosemary, crushed)
- 2 Tbsp chopped fresh parsley, plus extra for garnish
- 3/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- Optional: 1/4 cup dry white wine for deglazing (or use extra broth)
For the Rich Herby Mushroom and Leek Gravy
- 1/4 cup (56 g) vegan butter
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (590 ml) vegetable broth, divided (start with 2 cups, reserve 1/2 cup)
- 1/2 cup (120 ml) unsweetened plant milk (such as oat, soy, or almond)
- 1 Tbsp soy sauce or tamari
- 1 tsp Dijon mustard
- Optional but delicious: 1 tsp white or yellow miso paste (adds extra savory depth)
- Optional: 1 bay leaf
For Finishing
- Extra chopped fresh parsley or thyme for garnish
- Freshly ground black pepper at the table
Step-by-Step Instructions
Step 1: Make and Chill the Plant-Based Pastry
In a medium mixing bowl, whisk together the flour, salt, and thyme. Add the cold vegan butter cubes. Using a pastry cutter or your fingertips, cut or rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Work quickly so the butter stays cold.
Drizzle in the apple cider vinegar and 5 Tbsp of the ice-cold water. Gently toss with a fork until the dough just starts to clump together. If there are still dry patches, add more water 1 Tbsp at a time, mixing very lightly. Stop as soon as you can press the dough together without it crumbling.
Tip the dough onto a piece of parchment, press into a disk about 1 inch thick, wrap tightly, and refrigerate for at least 30 minutes while you prepare the filling. This resting time helps the dough hydrate and makes it easier to roll and extra flaky.
Step 2: Prep the Dish and Start the Vegetables
Preheat your oven to 400°F (200°C). Lightly grease a deep 9-inch pie dish or a 2-quart baking dish with a little vegan butter or oil. Set aside.
Meanwhile, heat the olive oil and vegan butter in a large, deep skillet or wide pot over medium heat. Add the sliced leek and a pinch of salt. Cook, stirring often, until the leek is softened and sweet, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the sliced mushrooms and cook for 4–5 minutes, until they release their moisture and start to brown slightly.
Step 3: Add Garden Vegetables and Herbs
Add the diced carrots, diced potatoes, and chopped green beans or celery to the pan. Sprinkle with the thyme, rosemary, 3/4 tsp salt, and 1/2 tsp black pepper. Stir well so all the vegetables are coated in the flavorful fat and herbs.
Cook for 5–7 minutes, stirring occasionally, until the carrots and potatoes begin to soften around the edges but are not fully cooked. If the pan becomes dry or starts to brown too quickly, add a splash of broth or water and scrape up any browned bits from the bottom of the pan.
If using, pour in the white wine and cook for 1–2 minutes, stirring, to let most of the liquid evaporate. This step adds a lovely depth of flavor, but you can skip it and use extra broth later if you prefer.
Step 4: Build the Herby Mushroom and Leek Gravy
Push the vegetables to the edges of the pan to create a well in the center. Add the 1/4 cup vegan butter to the center. Once melted, sprinkle the 1/4 cup flour over the butter. Stir the butter and flour together into a thick paste (this is your roux), then gradually pull in some of the vegetables so everything gets lightly coated. Cook the roux, stirring often, for about 2 minutes to remove the raw flour taste.
Slowly pour in 2 cups of the vegetable broth while stirring constantly to avoid lumps. Then add the plant milk, soy sauce or tamari, Dijon mustard, and miso (if using). If you are adding a bay leaf, drop it in now. Bring the mixture to a gentle simmer.
Simmer for 5–7 minutes, stirring frequently, until the gravy is thick and glossy and the vegetables are just tender. If it becomes too thick, add the remaining 1/2 cup broth a little at a time until it reaches a rich, spoon-coating consistency. Remove the bay leaf if used. Stir in the frozen peas and chopped parsley. Taste and adjust salt and pepper as needed; the filling should be well seasoned and deeply savory.
Step 5: Transfer Filling to Baking Dish
Carefully pour or spoon the hot vegetable and gravy mixture into your prepared pie dish or baking dish. Use a spatula to spread it into an even layer, making sure the vegetables are distributed evenly so each portion gets a good mix of mushrooms, leeks, potatoes, and peas.
Set the dish aside while you roll out the pastry. If your kitchen is warm, you can place the filled dish on a baking sheet and pop it into the refrigerator for 10 minutes to slightly cool the surface; this helps keep the pastry from melting as soon as it touches the filling.
Step 6: Roll Out the Pastry Lid
Remove the chilled pastry dough from the refrigerator and let it sit at room temperature for 3–5 minutes, just until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a circle (or rectangle, depending on your dish) about 1/8 inch thick and slightly larger than the top of your baking dish.
To transfer, gently roll the dough around your rolling pin, then unroll it over the filled baking dish. Let the pastry drape over the edges. Trim any excess, leaving about 1/2 inch overhang. Fold the overhang under itself along the rim and crimp with your fingers or the tines of a fork to seal.
Use a sharp knife to cut 4–6 small slits in the center of the pastry to allow steam to escape. Brush the surface with the 2 Tbsp plant milk for a golden finish. If you like, sprinkle a pinch of flaky salt or extra thyme leaves over the top.
Step 7: Bake Until Flaky, Golden, and Bubbling
Place the dish on a baking sheet (to catch any potential drips) and transfer to the preheated 400°F (200°C) oven. Bake for 30–35 minutes, until the pastry is deep golden brown and you can see the filling bubbling up through the steam vents.
Once done, remove the pot pie from the oven and let it rest for 10–15 minutes before serving. This short resting time allows the gravy to thicken slightly so it will not run everywhere when you scoop portions. Garnish with extra chopped parsley and a twist of black pepper, then serve warm.
Pro Tips
- Keep the fat cold for flakiness. Cold vegan butter is key for a flaky crust. If your kitchen is warm, chill your flour and mixing bowl for 10 minutes before making the pastry.
- Season in layers. Lightly salt the leeks, then the vegetable mix, and finally the gravy. Building flavor this way means the finished pie tastes well-rounded, not flat.
- Control gravy thickness. The filling should be thick like a hearty stew. If it is too thin, simmer a few extra minutes. If it is too thick, whisk in a splash more broth.
- Use what you have. Swap in parsnips, corn, or chopped leafy greens for some of the vegetables, keeping the total volume about the same.
- Prevent soggy bottoms (or tops). Let the filling cool for a few minutes before topping with pastry, and bake on a preheated baking sheet for strong bottom heat.
Variations
- Gluten-free version: Use a gluten-free all-purpose flour blend in both the crust and the gravy. Make sure your tamari, broth, and mustard are gluten-free as well.
- Extra-protein pot pie: Stir 1 1/2 cups cooked chickpeas or cubed baked tofu into the filling along with the peas for added heartiness.
- Herb garden twist: Replace some of the thyme and rosemary with fresh sage and tarragon, and finish with extra fresh parsley for a bright, aromatic pie.
Storage & Make-Ahead
To store leftovers: Let the pot pie cool to room temperature, then cover the dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes, or in the microwave until hot, then crisp the crust in a hot oven if desired.
To freeze unbaked: Assemble the pie in a freezer-safe dish, but do not brush with plant milk. Wrap very well and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 55–70 minutes, brushing with plant milk after the first 15 minutes, until the filling is bubbling and the crust is golden.
To freeze baked leftovers: Cool completely, wrap well, and freeze for up to 2 months. Reheat from frozen at 350°F (175°C) for 25–35 minutes until warmed through.
Make-ahead option: You can make the pastry dough and the vegetable filling up to 24 hours in advance. Store the dough (well wrapped) and the filling (in an airtight container) in the refrigerator. When ready to bake, rewarm the filling until just warm and fluid, assemble with the chilled pastry, and bake as directed.
Nutrition (per serving)
Approximate values for 1 of 6 servings: 540 calories; 33 g fat; 13 g saturated fat (from vegan butter); 58 g carbohydrates; 6 g fiber; 8 g protein; 950 mg sodium (will vary with broth and soy sauce brands). These numbers are estimates and will change based on the specific plant milk, vegan butter, and vegetables you use.
