Vegan Pot Pie Recipe

Prepare tofu

If using tofu, press for at least 15 minutes to remove excess water, then cut into 1/2-inch cubes. Alternatively, drain and rinse one 15-oz can of chickpeas and set aside.

Heat a large ovenproof skillet or saucepan over medium heat. Add olive oil and once shimmering, add diced onion, carrots, and celery. Sauté for 6–8 minutes until vegetables are softened and onion is translucent.

Add minced garlic and sliced mushrooms. Cook 4–6 minutes more until mushrooms release moisture and begin to brown.

Push vegetables to the side and add the cubed tofu (or chickpeas). Cook 2–3 minutes to warm and lightly brown the tofu. Stir to combine with the vegetables.

Sprinkle 1.5 tablespoons flour evenly over the mixture and stir to coat. Cook 1 minute to remove raw flour taste.

Slowly pour in vegetable broth while stirring to avoid lumps, then add plant milk, nutritional yeast, and soy sauce. Stir until the sauce begins to thicken, about 3–5 minutes over medium heat.

Stir in frozen peas, dried thyme, rosemary, salt, pepper, and lemon juice if using. Simmer gently until peas are heated through and filling has a thick, saucy consistency (it should coat a spoon). Taste and adjust seasoning.

Remove from heat. If the filling seems too thin, let it cool 5–10 minutes to thicken; you can also whisk 1 teaspoon cornstarch with 1 tablespoon water and stir in, then simmer 1–2 minutes.

Preheat oven to 400°F (200°C). If your skillet used for the filling is ovenproof, you can assemble and bake in the same pan. Otherwise transfer the filling to a 9-inch pie dish or similar ovenproof baking dish.

In a bowl, whisk together 2 cups flour, baking powder, and 1/2 teaspoon salt.

Add the cold vegan butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (this yields a flaky crust).

Stir in the cold water just until the dough comes together. Avoid overworking. If dough is dry, add up to 1 tablespoon more water. For a puff-style crust, you can briefly fold and roll dough into layers, chill, and roll thinly; for a biscuit-top pot pie, keep dough slightly thick and pat into a round.

On a lightly floured surface, shape dough into a disc large enough to cover the pie (about 9–10 inches). Use a rolling pin to roll to desired thickness (about 1/4 inch for puff-like, 1/2 inch for biscuit).

Place the dough over the filling, tucking edges in or crimping to seal. Cut a couple of vents in the top to allow steam to escape. Brush the top with plant milk and sprinkle seeds if using.

Place the assembled pot pie on a baking sheet (to catch drips) and bake in the preheated 400°F (200°C) oven for 25–35 minutes, until crust is golden and filling is bubbly. If top is browning too quickly, loosely tent with foil.

Remove from oven and let rest 10 minutes. This helps the filling set and makes slicing cleaner.

Sprinkle chopped fresh parsley and additional black pepper to taste before serving.