Pot pies are the ultimate comfort food, and this vegan recipe is full of familiar flavours. The flaky top crust hides a filling of vegan cream sauce, Creamer potatoes, vegetables, and seasoned tofu.


  • To make larger meal-sized pot pies, use 4 (3/4 cup) ramekins. Prepare in a standard pie plate for a family-size pot pie.


  • Use store-bought vegan puff pastry or pie dough/crust to save time and effort.
  • Swap the tofu for 3/4 cup of extra Little potatoes, vegetables, cooked green lentils, white beans, vegan “chicken”, or seitan.


  • Preheat oven to 350 °F and bake for 20 minutes, or until heated through.
40 mins
1 hou 10 mins


  • Medium mixing bowl
  • Large skillet or Dutch oven


Pasty Crust:

  • 1 1/3 cups all-purpose flour
  • (Pinch) salt
  • 1/2 cup vegetable shortening or vegan butter, chilled
  • 2 to 3 Tbsp ice water

Vegan Pot Pie Filling:

  • 1/2 (14 oz) block firm tofu, pressed and cubed
  • 1 Tbsp soy sauce
  • 3 Tbsp vegetable shortening or vegan butter, chilled and divided (plus extra for brushing)
  • 2/3 cup carrot, chopped
  • 1/3 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 clove garlic
  • 1/4 cup all-purpose flour
  • 1 cup vegetable broth
  • 1 1/4 cup original non-dairy milk
  • 3/4 cup Little Potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 cup frozen peas
  • 1/2 tsp white wine vinegar
  • (To taste) salt and pepper


  • Make the Pastry Crust:

    Mix flour and salt in a medium mixing bowl. Cut the chilled shortening into the flour using a pastry blender, until the fat is uniformly combined and the mixture begins to stick together.

  • Step 2

    Add 2 to 3 tablespoons of ice water and stir just enough for the mixture to form a dough. Wrap the dough tightly in plastic wrap and refrigerate while you prepare the filling.

  • Step 3

    After chilling, cut the dough into 4 or 6 equal pieces. Form each piece into a round disk. On a floured surface, roll each piece of dough out into a roughly circular shape, slightly larger than your ramekins. Cut off any excess to make a round.

  • Make the Filling and Assemble the Pot Pies:

    Preheat oven to 400°F.

  • Step 5

    Mix cubed tofu and soy sauce together. In a large skillet or dutch oven, heat one tablespoon butter over medium heat. Add cubed tofu and soy sauce and cook, stirring and turning often until browned on all sides. Remove tofu from pan and set aside.

  • Step 6

    In the same pan, heat two tablespoons of vegan butter over medium heat. Once it begins to sizzle, add the carrot, celery, onion, and garlic. Cook for two minutes.

  • Step 7

    Stir in the flour and cook, stirring constantly, for one minute.

  • Step 8

    Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps.

  • Step 9

    Add the Little Potatoes, tofu, garlic powder, onion powder, and thyme. Simmer for 10 minutes. Begin rolling out the pie dough while the filling simmers.

  • Step 10

    Stir in the frozen peas and white wine vinegar. Taste and adjust seasoning with salt and pepper.

  • Step 11

    Divide filling into 6 (1/2 cup capacity) ramekins. Top with pie crust, folding the crust over the edges of the ramekin. Brush with melted vegan butter or non-dairy milk. Poke a few holes in the crust to allow steam to escape.

  • Step 12

    Cook for 35 to 45 minutes, or until the crust is golden brown. (Tip: Place pot pies on a baking sheet or piece of aluminum foil to prevent any mess during baking.)