Main Dishes
Cream of Mushroom Pot Pie [Vegan Friendly]

Prep
15 minutes
Cook
45 minutes
Yield
4
🥧 Craving comfort food? This Cream of Mushroom Pot Pie [vegan friendly] hits the spot with its flaky crust and creamy mushroom filling - a plant-based twist on the classic that'll have everyone asking for seconds!
Nothing says comfort food quite like a pot pie, and this vegan Cream of Mushroom Pot Pie takes cozy to a whole new level! With a flaky golden crust and a rich, creamy mushroom filling, this plant-based version delivers all the comfort of the classic dish without any animal products. It’s perfect for chilly evenings when you need something warm and satisfying to nourish both body and soul.
❤️ Why You’ll Love This Cream of Mushroom Pot Pie [vegan friendly]
- Ultimate Comfort Food: Flaky crust and creamy filling create the perfect cozy meal.
- Crowd-Pleaser: Even non-vegans will love this plant-based take on a classic favorite.
- Make-Ahead Friendly: Prepare components in advance for an easy weeknight dinner solution.

🍲 Ingredients
Mushrooms – The star of this vegan Cream of Mushroom Pot Pie is mushrooms, which create a meaty texture and rich umami flavor that makes this dish so satisfying. A mix of varieties like cremini, shiitake, and portobello offers the best depth of flavor while providing essential nutrients like vitamin D, selenium, and B vitamins.
Cashew Cream – This dairy-free alternative to heavy cream creates the perfect velvety texture for our pot pie filling. Made from soaked cashews blended with vegetable broth, it adds richness and protein while keeping the dish completely plant-based and offering heart-healthy fats.

👩🍳 How to Make This Cream of Mushroom Pot Pie [vegan friendly]
- Remove puff pastry from the freezer or fridge and thaw completely.
- In a large soup pot heat the olive oil on high for 30 seconds. Add the onion, reduce the heat to medium and let it sweat for around 5 minutes or until golden brown. Add the green onion and garlic and cook for about 1 minute. Stir occasionally to avoid burning.
- Add the mushrooms, thyme and bay leaf and let the mixture cook down until reduced by half. Increase the temperature to high and deglaze the pot with white wine. Stir until all the bits from the bottom of the pot are loosened, then pour the mashed potato, broth, coconut milk and nutritional yeast into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes. Then add in the arrowroot powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season to taste with salt and pepper.
- Let the soup cool for a few minutes.
- Preheat oven to 425F and line a baking sheet with parchment. Lightly grease your small soup pots with oil and place onto the baking sheet.
- Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies. You can also line the sides of the pot as well (completely optional).
- Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup. Repeat for all four soup pots. Before placing in the oven lightly brush the tops with some olive oil or melted butter. Bake for around 10 minutes at 425F then finish on broil for 5 minutes to give the pies a very golden and rustic feel.
- Enjoy hot with cooked vegetables and your favorite vegetable gravy!

🗒 Tips and Tricks
- Mushrooms: Properly sauté mushrooms until golden for maximum flavor development.
- Crust: Keep pastry ingredients cold for the flakiest result.
- Thickness: Let filling cool slightly before adding crust to prevent sogginess.
- Appearance: Brush the crust with plant milk for a beautiful golden finish.

🗒 Substitutions
As always, I recommend that you use what you already have! If you are missing some ingredients for this vegan-friendly Cream of Mushroom Pot Pie, you can make these substitutions:
- Mushrooms: Any variety works well – cremini, button, shiitake, or portobello.
- Cream Base: Coconut cream can replace cashew cream for a different flavor profile.
- Vegetables: Add peas, carrots, or potatoes for a more traditional pot pie experience.
- Herbs: Rosemary can replace thyme or use a combination of your favorites.
🗒 Best served with

👝 How to Store Leftovers
Store in an airtight container in the refrigerator for up to 3 days.
🤔 Common Questions
Yes! Prepare the filling up to 2 days ahead and store it in the refrigerator. You can also assemble the entire pot pie and refrigerate it unbaked for up to 24 hours. Add a few extra minutes to the baking time if cooking from cold.
Ensure your filling isn’t too wet by allowing it to cool and thicken slightly before adding to your dish. You can also blind-bake the bottom crust for about 10 minutes before adding the filling.
Yes! Freeze either before or after baking. If freezing unbaked, do so on a flat surface until solid, then wrap well. Bake straight from frozen, adding 15-20 minutes to the baking time. For baked pies, thaw in the refrigerator before reheating.
A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the pot pie. Roasted vegetables or steamed greens also make excellent accompaniments.

Cream of Mushroom Pot Pie [vegan friendly]
Ingredients
- 1 tbsp. olive oil
- 1 medium sweet white onion diced small
- 1/4 cup green onion diced small
- 4-5 medium-sized garlic cloves pressed
- 5 cups assorted mushrooms with stems, finely chopped (I suggest shiitake and cremini)
- 1 cup mashed potato
- 3 tbsp fresh thyme around 5 sprigs
- 1-2 bay leaves
- 1/2 cup white wine
- 3 cups unsalted vegetable brother or 3 tsp vegetable paste and 3 cups of water
- 400 ml can coconut milk
- 3 tbsp nutritional yeast
- 1 tbsp arrowroot mixed with 1/2 cup water or vegetable stock
- season to taste
- 1 sheet vegan puff pastry or pie pastry of choice
- 1 tbsp. vegan butter melted
- coarse sea salt
Instructions
- Remove puff pastry from the freezer or fridge and thaw completely.
- In a large soup pot heat the olive oil on high for 30 seconds. Add the onion, reduce the heat to medium and let it sweat for around 5 minutes or until golden brown. Add the green onion and garlic and cook for about 1 minute. Stir occasionally to avoid burning.
- Add the mushrooms, thyme and bay leaf and let the mixture cook down until reduced by half. Increase the temperature to high and deglaze the pot with white wine. Stir until all the bits from the bottom of the pot are loosened, then pour the mashed potato, broth, coconut milk and nutritional yeast into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes. Then add in the arrowroot powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season to taste with salt and pepper.
- Let the soup cool for a few minutes.
- Preheat oven to 425F and line a baking sheet with parchment. Lightly grease your small soup pots with oil and place onto the baking sheet.
- Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies. You can also line the sides of the pot as well (completely optional).
- Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup. Repeat for all four soup pots. Before placing in the oven lightly brush the tops with some olive oil or melted butter. Bake for around 10 minutes at 425F then finish on broil for 5 minutes to give the pies a very golden and rustic feel.
- Enjoy hot with cooked vegetables and your favourite vegetable gravy!
I don’t have small soup pots. Not sure what size that is. Some clarification?
They are Staub little croquettes. You don’t have to use them. You can make a giant one in a pot of choice and then measure pastry as needed.
The recipe looks lovely and I plan to make it with some modifications. I want to point out that the nutritional benefits of nutritional yeast depend greatly on whether the nutritional yeast is fortified, or unfortified. Fortified nutritional yeast has a much greater vitamin b content in general; more notable for vegan and PB eaters is that unfortified nooch does *not*have vitamin b12. Why would anyone choose unfortified nooch? For many, the difference in taste is huge — and determinative. I have also heard several complaints that nooch triggered headaches (including migraines) but that this was no longer an issue after a switch to unfortified nooch.
I made this for the first time a while ago when I was fairly new to vegan cooking. I accidently bought phyllo pastry instead of puff pastry. Even with my epic fail, the flavor of the mushroom mix was SO good it didn’t even matter that we didn’t have the pastry to top it with!
this makes me so happy! I really love this recipe too!
I am wondering if the mushroom filling could be frozen until needed?
I would say so!!!
Delicious! We added carrots and celery, and rather than mashed potato I just cubed it and cooked it in with everything else, and used two kinds of mushrooms, oyster and button, although I’ll likely leave the button out next time. Made a homemade vegan pie crust too, and I’m in love with these! Incredible, we’ll absolutely be making this over and over. We also made them using cupcake pans, which worked great!
thank you so much!