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Vegan Mushroom Pot Pie Recipe

Avatar photoByJasmine
Jump to Recipe· 4.5 from 135 reviews

If you’re craving a soul-warming dish that feels like a big cozy hug, then I’ve got just the thing for you — this Vegan Mushroom Pot Pie Recipe is absolutely fan-freaking-tastic. It’s packed with earthy mushrooms, tender veggies, and a velvety creamy sauce all sealed under a flaky puff pastry crust that browns to golden perfection. When I first tried this pot pie, I was blown away by how rich and satisfying it is — but without any dairy or meat! You’ll love how this recipe makes it so easy to whip up a comforting meal that’s both plant-based and gourmet-worthy. Stick with me here, and I’ll walk you through every step to make sure yours turns out just as amazing.

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Why You’ll Love This Recipe

  • Deep, complex flavors: The combo of cremini and oyster mushrooms with herbs and a splash of red wine makes every bite rich and savory.
  • Creamy and comforting texture: Soaked cashews blended with vegetable broth create a luscious, silky sauce without any dairy.
  • Quick and easy to prepare: In about an hour, you’ll have a baked pot pie that looks and tastes like you spent hours in the kitchen.
  • Vegan and satisfying: Perfect for plant-based eaters who don’t want to sacrifice comfort or flavor.
The image shows a round pie in a black skillet with a golden brown, flaky crust on top. The crust has a few small slits that reveal the darker filling inside. A spoon is scooping out some of the filling, which looks creamy and thick with pieces of carrots, peas, mushrooms, and small chunks of meat, showing different shades of brown and orange. A slice of the pie is placed on a white plate nearby, showing the creamy filling held between the top crust and a slightly browned bottom crust. The entire setup is on a white marbled surface with a beige cloth underneath the skillet. photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Pot Pie, vegan savory pie, plant-based mushroom pie, dairy-free mushroom pot pie, vegan comfort food this …

Ingredients You’ll Need

The beauty of this Vegan Mushroom Pot Pie Recipe is that the ingredients are simple yet thoughtfully layered to build a hearty filling. These veggies and seasonings complement each other perfectly, and the puff pastry is your golden ticket to flaky, buttery bliss. As you shop, look for fresh mushrooms and a good-quality puff pastry (one that’s vegan-friendly) — it makes a big difference in texture and taste.

Flat lay of a fresh sheet of puff pastry, a small white ceramic bowl of golden olive oil, a whole yellow onion finely diced next to a heap of quartered cremini mushrooms and roughly chopped oyster mushrooms, a small mound of diced bright orange carrots, a small white bowl holding rich red tomato paste, a few peeled cloves of garlic, a few fresh thyme sprigs, a small pile of paprika powder, a small heap of black peppercorns, a small white bowl filled with deep red dry red wine, a few small diced gold potatoes, a small mound of all-purpose flour, a small bowl of soaked cashews, a white ceramic bowl filled with clear vegetable broth, a small white bowl with dark vegan Worcestershire sauce, a small white bowl with glossy low-sodium tamari, a small pile of bright green frozen peas, and a small white bowl of creamy non-dairy milk, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Mushroom Pot Pie, vegan savory pie, plant-based mushroom pie, dairy-free mushroom pot pie, vegan comfort food
  • Puff pastry sheet: Make sure to thaw according to package directions for easy rolling and shaping.
  • Olive oil: Use extra virgin for better flavor in the sautéed veggies.
  • Yellow onion: A finely diced onion adds that essential sweet and savory base.
  • Cremini mushrooms: These bring a nice umami depth and meaty texture.
  • Oyster mushrooms: Their delicate texture contrasts nicely and adds variety.
  • Carrots: Diced to add sweetness and color to the filling.
  • Tomato paste: A tiny punch of umami richness that ties the flavors together.
  • Garlic cloves: Minced fresh garlic adds aromatic warmth.
  • Fresh thyme leaves: The herbaceous note makes this filling sing.
  • Paprika and black pepper: For a gentle smoky kick and subtle heat.
  • Dry red wine: Or substitute water if you prefer — this deglazes and intensifies flavor.
  • Gold potatoes: Small diced so they cook evenly in the sauce.
  • All-purpose flour: Helps thicken the sauce into that perfect pot pie consistency.
  • Cashews: Soaked and blended for creamy, dairy-free richness.
  • Vegetable broth: Adds savory depth and moisture.
  • Vegan Worcestershire sauce: Optional, for that extra umami punch.
  • Low-sodium tamari or soy sauce: Balances and enhances the savory flavors.
  • Frozen peas: Tossed in last for a pop of bright color and freshness.
  • Non-dairy milk: For brushing the puff pastry to get that golden, shiny crust.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Vegan Mushroom Pot Pie Recipe is totally customizable. Whether you want to swap in your favorite veggies or adjust the herbs to your taste, there’s plenty of room to get creative. The variations I’ve tried all turn out great, so feel free to make it your own — you’ll see why I keep coming back to this as a base recipe.

  • Different mushrooms: I once added shiitakes for a sharper flavor, and it gave the pot pie a nice earthiness.
  • Seasonal veggies: Swap the peas for fresh green beans or add some corn for a touch of sweetness in summer.
  • Gluten-free version: Use a gluten-free flour blend instead of all-purpose, and a GF puff pastry to keep it allergy-friendly.
  • Spice it up: Add a pinch of cayenne or smoked paprika for a subtle heat twist my family really enjoys.

How to Make Vegan Mushroom Pot Pie Recipe

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 400°F. Place a baking sheet and your oven-safe skillet or baking dish on the counter so everything’s ready to go. Thaw the puff pastry as the package instructs — trust me, working with properly thawed pastry makes rolling and sealing so much easier.

Step 2: Sauté Your Aromatics and Veggies

Warm up the olive oil in your skillet over medium-high heat. Toss in the diced onion, cremini and oyster mushrooms, and carrots. Sauté for about 7 minutes — keep an eye on it and stir every now and then — until the veggies get that lovely light brown color. Then stir in the tomato paste and cook for another 2 minutes; this concentrates the flavor and gives the filling a nice depth. Add the garlic, thyme, paprika, and black pepper and cook just 30 seconds longer until you can really smell that gorgeous aroma.

Step 3: Deglaze and Thicken

Pour in the red wine (or water if that’s your choice) to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. Let it simmer for 2-3 minutes until it almost evaporates. Sprinkle in the flour and stir constantly for one minute — this helps your sauce thicken to that perfect creamy consistency.

Step 4: Blend and Simmer Your Creamy Base

While the flour cooks, pop the soaked cashews, vegetable broth, Worcestershire sauce, and tamari into a blender. Blend until smooth and creamy — this is the magic that gives your sauce richness without any dairy. Pour this mixture into the pan with the diced potatoes, stir everything together, and bring to a boil. Then reduce the heat and let it simmer gently for about 10-12 minutes, stirring now and then, until the potatoes are tender and the sauce thickens up nicely. Finally, stir in the frozen peas, which cook quickly from the residual heat.

Step 5: Assemble and Top with Puff Pastry

If you’re not using your sauté pan to bake, transfer the filling into your baking dish now. Carefully roll your puff pastry out if it needs to cover the edges of the pan with about a 1-inch overhang. Drape the pastry over the filling and trim the edges. Fold the overhang under and pinch it all around to seal the pie. Use a sharp knife to cut six small 1-inch slits in the top to vent steam while baking. Brush the top with non-dairy milk to get that gorgeous golden shine.

Step 6: Bake Until Golden and Bubbly

Pop the pot pie onto a baking sheet to catch any drips, then place it on the middle rack of your oven. Bake for 25-30 minutes, watching for a golden, flaky crust and bubbly filling peeking through the vents. When it comes out, resist the temptation to dig in immediately — letting it rest for 10 minutes helps the filling set, so it slices nicely.

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Pro Tips for Making Vegan Mushroom Pot Pie Recipe

  • Use a heavy skillet: I find a cast iron pan works perfectly for sautéing and baking because it distributes heat evenly.
  • Don’t rush the resting time: Letting the pot pie sit after baking helps avoid a soupy mess when cutting.
  • Soak cashews well: Soaking them for at least 2 hours, or even overnight, ensures your sauce turns out creamy and smooth without any graininess.
  • Handle puff pastry gently: Keep it cool but pliable to prevent cracking and ensure a flaky crust.

How to Serve Vegan Mushroom Pot Pie Recipe

A white round plate holds a portion of vegan mushroom pot pie with two clear layers: the bottom layer is a creamy mushroom filling with sliced brown mushrooms, green peas, and a thick sauce, while the top layer is a golden-brown flaky crust slightly cracked with a sprinkled touch of black pepper. A bronze fork on the plate lifts a piece of the mushroom filling, showing its chunky texture. The plate sits on a beige cloth with a small part of a white marbled surface visible around it. In the background, part of a large round pot pie with a well-baked golden crust is visible on the left, and a white plate with another piece of pie shows on the right. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Mushroom Pot Pie, vegan savory pie, plant-based mushroom pie, dairy-free mushroom pot pie, vegan comfort food

Garnishes

I like to finish my pot pie with a sprinkle of fresh thyme leaves or some finely chopped parsley for a pop of color and freshness. A drizzle of extra virgin olive oil or a little cracked black pepper on top right before serving really makes those flavors pop even more.

Side Dishes

Though this Vegan Mushroom Pot Pie Recipe is a hearty meal on its own, I often pair it with a fresh green salad tossed with lemon vinaigrette or some garlic roasted Brussels sprouts to balance the richness. A simple steamed green vegetable like broccoli is another great choice to keep things light and vibrant on the plate.

Creative Ways to Present

For special occasions, I’ve baked individual pot pies in ramekins or mini cast iron skillets — it’s charming and makes for a fancy presentation! You can cut puff pastry into fun shapes for the top crust, like leaves or stars, which adds a whimsical touch everyone loves. Wrapping the edges with fresh herb sprigs also gives lovely aroma and visual appeal.

Make Ahead and Storage

Storing Leftovers

After the pot pie cools completely, cover it tightly with foil or plastic wrap and store leftovers in the fridge. I’ve kept mine fresh and tasty for up to 5 days — the flavors actually meld and deepen while resting!

Freezing

This recipe freezes beautifully. I recommend assembling the pot pie but holding off on baking it—wrap tightly in plastic and aluminum foil before freezing. When you’re ready, bake straight from frozen, adding 10–15 extra minutes to the bake time. You still get that flaky, crisp crust and creamy filling after freezing.

Reheating

To reheat, I like to pop individual slices in a toaster oven or regular oven at 350°F until warmed through and the crust is re-crisped. You can also microwave leftovers for convenience, but you might lose some of that flaky texture. If microwaving, heat in short bursts to avoid sogginess.

FAQs

  1. Can I make this Vegan Mushroom Pot Pie Recipe nut-free?

    Yes! To keep it nut-free, you can substitute the cashew cream with a blend of cooked potato and cauliflower or use canned coconut milk. Just make sure to blend it until silky smooth to retain that creamy texture.

  2. What’s the best way to soak cashews quickly?

    If you’re short on time, soak the cashews in very hot water for about 30 minutes instead of the usual couple of hours. This softens them enough for blending without sacrificing creaminess.

  3. Can I use homemade pie crust instead of puff pastry?

    Absolutely! A homemade vegan pie crust would work well, though it won’t be quite as flaky as puff pastry. If you try this, blind-bake the crust slightly first to avoid sogginess.

  4. How do I know when the pot pie filling is done?

    The filling should be thick and bubbly, and the potatoes tender when pierced with a fork. Simmering for about 10-12 minutes after adding the broth and cashew cream usually does the trick.

  5. Can I prepare Vegan Mushroom Pot Pie Recipe entirely ahead of time?

    Yes! You can make the filling up to two days ahead, store it covered in the fridge, and assemble with puff pastry when you’re ready to bake. This helps save time on busy days.

Final Thoughts

This Vegan Mushroom Pot Pie Recipe is one of those dishes that never fails to impress — rich, hearty, and so darn comforting. I keep coming back to it for cozy nights when I want something plant-based that feels indulgent without being complicated. Once you get the hang of the steps, it becomes surprisingly easy to put together, and your kitchen will smell amazing the whole time. Seriously, I can’t recommend this recipe enough if you want to elevate your weeknight dinners or need a crowd-pleaser that everyone, vegan or not, will love. Give it a try — I’m confident it will become a favorite in your rotation too!

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Vegan Mushroom Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 135 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This rich and creamy Mushroom Pot Pie features a savory blend of cremini and oyster mushrooms, diced carrots, potatoes, and a smooth, plant-based cashew broth, all enveloped in a golden, flaky puff pastry crust. Perfectly seasoned with fresh thyme, paprika, and a splash of red wine, this vegan and hearty meal is ideal for a comforting dinner. Ready in just over an hour, it’s a wholesome, satisfying dish that can easily be enjoyed fresh or reheated as leftovers.

Ingredients

Pastry

  • 1 sheet puff pastry (thawed according to package instructions)
  • 2 tablespoons non-dairy milk (for brushing)

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 yellow onion (fine dice)
  • 8 ounces cremini mushrooms (quartered)
  • 6 ounces oyster mushrooms (roughly chopped)
  • 1 cup diced carrots
  • 3-5 cloves garlic (minced)
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 2-3 gold potatoes (small dice)
  • 1 cup frozen peas

Flavorings & Liquids

  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine (or substitute water)
  • 3 tablespoons all-purpose flour
  • 1/2 cup cashews (soaked*)
  • 2 cups vegetable broth
  • 2 teaspoons vegan Worcestershire sauce (optional, for a deeper flavor)
  • 1 tablespoon low-sodium tamari (or soy sauce)

Instructions

  1. Prep: Preheat your oven to 400°F (200°C) and prepare a baking sheet along with a 10-inch oven-safe cast-iron pan or a similar-sized baking dish. Thaw the puff pastry according to the package instructions to ensure it’s flexible for assembly.
  2. Aromatics: Heat the olive oil in the oven-safe sauté pan over medium-high heat. Add the finely diced onion, quartered cremini mushrooms, roughly chopped oyster mushrooms, and diced carrots. Sauté for about 7 minutes, stirring occasionally, until the vegetables soften and develop a light brown color. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Add the minced garlic, fresh thyme leaves, paprika, and black pepper; sauté for 30 seconds more until fragrant.
  3. Deglaze: Pour in the red wine (or water if preferred) to deglaze the pan, scraping up any browned bits from the bottom. Cook for 2 to 3 minutes until the liquid mostly evaporates. Sprinkle the all-purpose flour evenly over the vegetables, stirring to coat, and sauté this mixture for 1 minute to cook off the raw flour taste.
  4. Simmer: In a blender, combine the soaked cashews, vegetable broth, vegan Worcestershire sauce, and tamari. Blend the mixture for 45 to 60 seconds until completely smooth and creamy. Add this blended sauce along with the diced potatoes to the sauté pan. Stir well and bring the filling to a boil over high heat. Then reduce heat to medium and let it simmer gently for 10 to 12 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens. Finally, stir in the frozen peas and remove from heat.
  5. Assemble: If using a different baking dish, transfer the filling now. Roll out the puff pastry if needed, so it covers the pan with about a 1-inch overhang. Lay the pastry over the filling, trim the edges while leaving some overhang, then fold and pinch the edges to seal onto the pan. Cut six 1-inch slits into the pastry for ventilation. Brush the top of the pastry gently with non-dairy milk to help it brown beautifully.
  6. Bake: Place the prepared pot pie on a baking sheet to catch any drips and bake in the center rack of the preheated oven for 25 to 30 minutes, until the pastry is golden and puffed, and the filling is bubbling. Remove from oven and let cool for 10 minutes before serving to allow the filling to set. Serve warm. Store leftovers in the refrigerator for up to 5 days and reheat before serving.

Notes

  • This pot pie is entirely vegan and packed with umami flavor from a mix of cremini and oyster mushrooms.
  • Soaking cashews softens them for blending into a creamy plant-based sauce that eliminates the need for dairy.
  • Red wine adds depth but can be substituted with water if preferred or to keep it alcohol-free.
  • Ensure the puff pastry is thawed properly to prevent tearing during assembly.
  • Leftovers keep well and can be easily reheated in the oven or microwave.

Nutrition

  • Serving Size: 1 serving
  • Calories: 352 kcal
  • Sugar: 5 g
  • Sodium: 262 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 0 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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