Vegan Vegetable Pot Pie

Vegan Vegetable Pot Pie

Recipe: Vegan Vegetable Pot Pie

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  20 Minutes

Cook Time:  30 Minutes

Makes:  6-8 Slices

If you are looking for an alternative to meat and dairy, take a bite into this Vegan Vegetable Pot Pie! It has a creamy texture with a nice mix of vegetables & herbs and a great crust!


Vegan Pie Crust (2 Pies, or make your own)

¼ Cup Vegan Butter

1 Tsp Onion Powder

1 Tsp Garlic Powder

1 Tsp Sage

1 Tsp Thyme

⅓ Cup Flour

1 ½ Cup Vegetable Broth

¾ Cup Coconut Milk

1 Large Carrot

½ Cup Frozen Peas

½ Cup Frozen Corn

1 Onion

2 Cloves of Garlic

1 Large Potato

1 Cup of Mushrooms

Salt and Pepper to Taste

Garnish: Hamama Microgreens


  1. Melt the butter in a large pan or pot. Whisk in the seasonings (onion powder, garlic powder, sage, and thyme) and cook for 2 mins. Whisk in the flour and cook for another 2 mins.
  2. Whisk in the vegetable broth and coconut milk.
  3. Mix in the carrots, peas, corn, potatoes, and mushrooms. Bring to a boil, reduce heat, and let simmer until the veggies are just tender (about 10 mins.) Season with salt and pepper to taste.
  4. Remove from heat and let cool off for about 10 minutes. 
  5. Add the filling to the pot pie, then top with the second crust. Decorate the crust how you want! Then, brush the crust lightly with melted butter or a drizzle of olive oil to give the crust a nice golden brown color.
  6. Bake at 425°F for 25-30 mins. Once the pot pie is ready, garnish with hamama microgreens and enjoy!

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