crispy vegan pot pie

Vegan Pot Pie

“Home cooking” recipes are flooded with meaty and cream-filed dishes. But we’re here to change that. Chicken pot pie is a warm yummy food that has a feeling of home. So why not make it vegan? Subtract the chicken, add extra veggies, a protein powder for an extra punch, a little veggie broth and of course some corn starch to thicken it up. And voila! An autumn staple with a plant-based twist.

So let’s check out this fairly easy recipe:

Description: Vegan Pot Pie

Diet: Vegan

Ways to make low-waste: Buy fresh veggies. Shuck and cut corn.  Make your own pie crust. Try making your own veggie stock or buy the condensed veggie stock from Better Than Bullion (it comes in a neat little reusable glass jar!). Get local seasonal veggies. Buy seasonings in bulk.

Recipes makes: 6 servings

Prep time: 5 minutes

Cook Time: 40 minutes

Put-Together-Time: 0 minute

Total time: 45 minutes

corn, carrots, potatoes, onions, broccoli. peas
Fresh veggies make this dish extremely tasty.


2 pie crusts (homemade or store bought)

1 cup of almond milk

1 tablespoon of Better Than Bouillon: Veggie

1/2 of a large onion

1/2 of a large potato

2 ears of corn

1 large carrot

Leftover broccoli

1 can of peas

Zatural Hemp Protein Powder

Zatural Pink Himalayan Sea Salt

2 tablespoons of Corn Starch

Nutritional yeast



diced carrots, potatoes, corn, and onions
Dice the veggies to make it easier for them to cook. Smaller veggies = less cook time!

Dice veggies (carrots, potatoes, corn, onions) and break apart broccoli

Saute in large pot with olive olive and spices.

Preheat oven to 350 degrees Fahrenheit.

veggies in a pot
Cook in a pot to ensure that all the veggies are cooked thoroughly before putting in the pie.

Once onions are clear, and the potatoes have cooked, add canned peas.

Almond milk, corn starch, Better Than Bouillon veggie, and water to make the Vegan pot pie sauce
Corn starch is your best friend when you’re a vegan trying to get a thicker consistency.

While the veggies are heating up, make the pot pie sauce.

Add corn starch to 1 cup of water and whisk.

Mixing corn starch with water to thicken sauces
Whisk corn starch with water before mixing with anything else to make sure corn starch activates.

Let set corn starch and water mixture set for one minute, then add Better Than Bouillon: Veggie and Almond milk. Whisk until smooth.

Hemp protein powder to boost your pot pie game.
Putting the pot in pot pie (jk, this is actually not the drug, but it does give you lots of plant protein!) It’s also essentially tasteless!

Pour creamy mixture into the pot with the veggies. Add more spices (I did nutritional yeast, pink salt, pepper, and garlic powder) and Zatural Hemp Protein Powder.

Vegan pot pie filling
Look at all that protein!

Let the mixture simmer while you set up the pie crust.

vegan pot pie filling in pie crust
Making that pie look pretty!

Place pie in oven for 20 minutes, and broil for the last 2 minutes.

Let cool for 5 minutes.

a slice of Vegan pot pie and beets
Insta vs. reality: what my pie actually looks like on the plate. Atleast the beets are a pretty color.

Serve with beets to round out your rainbow plate.

Enjoy your pie….. and remember that leftovers are almost better than the night of!

crispy vegan pot pie
Broil the pie for the last minute to really make it crispy.

Use my code “ajcutler10” for 10% off anything on Zatural’s website. They have amazing all-natural products, as well as CBD! Check them out!

If you would like to enter to win some of the Pink Himalayan Salt and a CBD roll-on (for freeee), head to my Instagram post on 10/31. The contest ends tomorrow, November 6th 2019.

Your full-time plant-eater and ,




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