Vegan Pot Pie Recipe (2025)

Vegan Pot Pie Recipe is a quick and easy single serve pot pie recipe. Made with all fresh vegetables and uses almond milk instead of butter for basting.

Disclaimer: This post was originally sponsored by Puff Pastry. All opinions are my own.

This year, I am panning on hosting a completely vegan Thanksgiving.

It is going to be a huge fun-filled day of stuffing ourselves with nothing but vegan recipes.

I have even told my friends to wear sweat pants to the dinner, so, they can freely eat anything and everything.

One of the recipes I have in mind is this pot pie. I plan to make individual pot pies for everyone so that they can get the full experience of eating the whole pie.

Besides, who wants to share delicious comfort food, right?

This vegan pot pie recipe has veggies and mashed potato topped with Puff Pastry. It is the perfect fit for any Thanksgiving dinner, but, it can be enjoyed anytime of the year.

It is a great comfort food recipe that can be enjoyed on a rainy day, snow day, dinner recipe or even a quick lunch idea

My dessert is going to include berries in puff pastry which happens to be my favorite Thanksgiving dessert. Top that with ice cream and you will be singing show tunes while eating it.

Puff Pastry recipes always make an appearance on my blog. I find it so easy to work with and it can be used for both savory and sweet recipes.

Two years ago, I used it in a beet tart recipe and I even celebrated my first 100 days of this blog by making 100 mini caprese salad bites.

UPDATE: Puff Pastry is a vegan approved product. Please visit their official site here for more details.

This pot pie recipe puts an end to people fighting over the last morsel left of the pot pie. Make this individual sized pot pie for your Thanksgiving dinner table and it will give you peace at the dinner table.

1) Thaw the puff pastry using these simple steps outlined by Puff Pastry

2) Preheat oven to 500 degrees

3) Chop veggies for the recipe. If you can get a hold of pre-chopped veggies, that is even better. You will need 1 cup of chopped mushrooms, 1 cup of chopped carrots, 1/2 cup of chopped red bell pepper, 1/4 cup of chopped asparagus and chopped celery, 1/4 tsp of jalapeno (optional)

4) Bake 2 red potatoes in the oven or you can microwave them. When they baked and cooled, place them in a bowl. Sprinkle 1/2 tsp of salt and mash the potatoes. Set aside

5) In a medium pan, add 2 Tbsp of olive oil and heat on medium heat. Add 1 Tbsp of cumin seeds and let them roast for 30 seconds

6) Add the veggies to the pan. Add 1/4 tsp of jalapeno and 1/2 tsp of salt to the veggies and stir fry them for about 15 minutes. Make sure you are stirring them occasionally so they don’t stick to the bottom. Remove from the heat and set aside

7) Roll out the thawed Puff Pastry on a floured surface. Cut out the shapes using the ramekin you are going to use for the recipe. I used the ramekin’s from my garlic butter potatoes recipe. Set them aside

8) Fill up your ramekin about 3/4’s of the way. Level the top using a wooden spoon

9) Top with a thin layer of mashed potatoes. Level the top of the potatoes so that it is easier to add the puff pastry

10) In a bowl, add about 1/2 cup of almond milk. Using a brush, baste the top of the potatoes with the almond milk

11) Add one Puff Pastry round that you cut in step 7 above. Brush the top with almond milk. Be generous

12) Repeat the above step two more times. I like the idea of the top of the pot pie lined with 3 layers of puff pastry. You can adjust the layer size according to your preference

13) Bake in the 500 degree oven for about 15 minutes. My oven is an older model, so, the cooking time will be different from yours

14) When the top of the puff pastry has browned and the sides have risen, remove it from the oven. Let it cool for about 2 minutes before serving

Dig your fork into this vegan pot pie and devour it!