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Dinner

Best Vegan Pot Pie

A cozy, savory vegan pot pie with a perfectly flaky sage crust and a rich vegetable filling.

By Daily Recipes Book· 🌍 American· August 27, 2026
Best Vegan Pot Pie
dailyrecipesbook.com
Prep
20 minutes
Cook
40 minutes
Total
1 hour
Serves
6

This vegan pot pie is one of my absolute favorite comfort foods to make when the weather turns chilly. It features a rich, savory filling packed with potatoes, mushrooms, and white beans, all topped with a golden, flaky crust that uses coconut oil instead of butter.

People love this dish because it feels special enough for a holiday dinner but is simple enough to put together for a weeknight meal. My biggest tip is to use refined coconut oil for the crust to ensure it stays neutral in flavor, and make sure your dough stays chilled until the very last second before baking.

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dried sage
  • 2/3 cup refined coconut oil, chilled
  • 1 can cannellini beans, drained and rinsed
  • 2 shallots, sliced
  • 2 cups potatoes, diced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cups mushrooms, sliced
  • 2 cups vegetable broth
  • 2 tablespoons flour for the gravy

Instructions

  1. 1

    Whisk the flour, baking powder, salt, and sage in a bowl, then cut in the cold coconut oil until the mixture is crumbly. Add a little ice water as needed until it forms a dough, then wrap it and place it in the fridge.

  2. 2

    Heat a skillet over medium heat and crisp up the white beans and sliced shallots until golden, then remove them from the pan.

  3. 3

    In the same skillet, cook the potatoes, onion, bell pepper, and mushrooms until they are tender.

  4. 4

    Stir in the flour and vegetable broth to create a thick gravy, then add the beans and shallots back into the mixture and transfer everything to a baking dish.

  5. 5

    Roll out your chilled crust, place it over the top of the baking dish, and trim the edges to fit.

  6. 6

    Bake at 450 degrees until the crust is golden brown and crispy, then let the pie rest for a few minutes before serving.

💡 Tips

Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. When you want to eat it again, reheat individual portions in a 350 degree oven for about 15 minutes, or use your air fryer to get the crust crispy again.

#vegan#vegetarian#dairy free#plant based#comfort food

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