This hands-off veggie pot pie is a great option for meal prep, low-effort weekend dinners, or hosting guests. Similar to other vegan sheet pan recipes, you set it and forget it.

Veggie pot pie served on a plate, with the rest of the pie in a pan in the background.

This veggie pot pie perfectly illustrates my approach to cooking. Use as many whole-food ingredients as possible, but make it simple and affordable.

Both of my cookbooks, PlantYou and Scrappy Cooking, stick to this philosophy. Additionally, my second cookbook brings focus to reducing food waste and getting creative in the kitchen!

Why You’ll Love This Recipe

  • This recipe is as easy as it gets. Whether you’re new to cooking or hate spending hours in the kitchen, you’ll appreciate this simple approach.
  • No one in history ever said, “I wish there were more dishes.” One pan only means that you save time on washing dishes, too!
  • Vegetable pot pie is a classic comfort meal for many people. With this recipe, you can enjoy your childhood favorite without animal products.
  • This recipe is adaptable to whatever vegetable ingredients you can get your hands on. Takes care of your preference and your wallet!

Key Ingredients

Ingredients for the veggie pot pie laid out and labeled on a ligth background.
  • Chopped frozen vegetables are an affordable and nutritious option for the pie filling.
  • White beans are an affordable and read-to-go option for plant protein.
  • Coconut milk will help create a creamy sauce for your pie filling.
  • Cornstarch plays an important role: it thickens the mixture and stops it from turning into soup.
  • Seasonings, including spices, herbs, nutritional yeast, and salt highlight the natural flavors of the vegetables.
  • Puff pastry is typically vegan, and it makes the perfect pot pie crust!

Hack It!

  • Aside from the pastry, the rest of the pie is gluten-free. Swap for GF pie crust to accommodate your allergies.
  • Not a fan of coconut milk? Try this recipe with homemade cashew cream.
  • As for your frozen veggies, you can buy them mixed or combine your favorite veggies to add up to the right amount.
  • If you’re meal prepping, you can pre-make the pie down to Step 3. All that’s left is to cook it in the oven.

How to Make Veggie Pot Pie

All the pie ingredients added together in a casserole pan.

Step 1: Preheat the oven to 375F. Mix vegetable broth and cornstarch together to create a slurry. Add all of the ingredients except for puff pastry to a casserole dish.

Veggie pot pie filling mixed together.

Step 2: Stir the contents together. Don’t worry if the mixture seems too watery, it will thicken in the oven.

Puff pastry draped and pinched over the casserole dish.

Step 3: Take a sheet of puff pastry, and drape if over the top of your casserole dish, making sure the edges are sealed. Using a knife, make some slits on the top of your pastry. 

Baked veggie pot pie still in its casserole dish.

Step 4: Cook in the oven for 45-55 minutes, until the pastry is golden and flaky. Enjoy immediately, or store in the fridge. 

Close up of a spoon with some veggie pot pie contents.

Frequently Asked Questions

How do I store this vegetable pot pie?

It will last up to four days in the fridge. Reheat in the microwave or in the oven.

Which frozen vegetables can I use?

A typical frozen mix includes carrots, peas, corn and green beans. It might be different at your store! If you prefer to make your own mixture, consider broccoli, cauliflower, or sweet potatoes.

More Plant-Based Mains

Looking for festive meal inspiration? Join our Plant Cooking Club on Substack! It’s all about eating more plants and fiber – even during the holiday season.

Close up of vegetable pot pie with a serving taken out.
Veggie pot pie served on a plate, with the rest of the pie in a pan in the background.

The Recipe: Veggie Pot Pie

Delicious hands-off vegetable pot pie recipe that practically cooks itself.
5 from 9 ratings
Print Recipe Pin Recipe Leave a Review
Servings: 8
Prep Time: 10 minutes
Cook Time: 50 minutes

Ingredients

  • 4 cups frozen vegetable mix, peas, carrots, corn etc.
  • 1 cup vegetable broth
  • 15 oz coconut milk, one can
  • 15 oz white beans, one can, drained and rinsed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp turmeric
  • ½ tsp garlic powder
  • 1 tsp sage
  • 1 tsp onion powder
  • 1 tbsp dried thyme
  • 3 tbsp nutritional yeast
  • 5 tbsp cornstarch, mix with 5 tbsp vegetable broth from above
  • 1 sheet puff pastry, flaky crust is usually dairy free

Equipment

  • 9 x 13 casserole dish

Instructions 

  • Preheat the oven to 375. 
  • Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion, powder, dried thyme, nutritional yeast and cornstarch slurry to a 9×13 casserole dish. Mix until well combined. 
  • Take a sheet of puff pastry, and place it over the top, making sure the edges are sealed. Using a knife, cut diagonal slits in the top of your pastry. 
  • Place in the preheated oven for 45 to 55 minutes, until the top is browned. Enjoy immediately, or store in the fridge for up to four days. 

Notes

  • Aside from the pastry, the rest of the pie is gluten-free. Swap for GF pie crust to accommodate your allergies.
  • Not a fan of coconut milk? Try this recipe with homemade cashew cream.
  • As for your frozen veggies, you can buy them mixed or combine your favorite veggies to add up to the right amount.
  • If you’re meal prepping, you can pre-make the pie down to Step 3. All that’s left is to cook it in the oven.
Serving: 1portion, Calories: 441.1kcal, Carbohydrates: 47.9g, Protein: 13.1g, Fat: 23.9g, Saturated Fat: 13.2g, Polyunsaturated Fat: 1.9g, Monounsaturated Fat: 7.2g, Sodium: 538.5mg, Potassium: 701mg, Fiber: 8.5g, Sugar: 0.7g, Vitamin A: 4703.5IU, Vitamin C: 10.4mg, Calcium: 96.7mg, Iron: 6.3mg
Cuisine: American
Course: Main Course
Author: carleigh