Cream of Mushroom Pot Pie [vegan friendly]

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Cream of Mushroom Pot Pie [Vegan Friendly]

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Vegan Cream of Mushroom Pot Pie

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.
Chopped mushrooms, including white button and cremini, are spread on a wooden surface, setting the stage for a hearty Cream of Mushroom Pot Pie. Fresh green herbs nestle among the mushroom piles, adding a vibrant touch of color to this comforting dish.

🍲 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.

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Four small black cast-iron pots, reminiscent of a Cream of Mushroom Pot Pie, filled with creamy mushroom soup, garnished with fresh herbs, sit on a rustic wooden table. The soup appears rich and hearty, showcasing chunks of mushrooms and a smooth, savory broth.

👩‍🍳 How to Make This Cream of Mushroom Pot Pie [vegan friendly]

  1. Remove puff pastry from the freezer or fridge and thaw completely.
  2. 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.
  3. 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.
  4. Let the soup cool for a few minutes.
  5. 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.
  6. 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).
  7. 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.
  8. Enjoy hot with cooked vegetables and your favorite vegetable gravy!
The best cream of mushroom pot pie. Completely vegan & delicious!

🗒 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.
Four individual cream of mushroom pot pies in black cast-iron dishes boast golden-brown crusts, garnished with fresh thyme. A textured gray cloth is draped beside them, resting on a rustic wooden surface that enhances their hearty appeal.


🗒 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

Small cast iron skillets filled with Cream of Mushroom Pot Pie, topped with golden, flaky pastry, rest on a wooden surface. A bag of nutritional yeast peeks from the background, while fresh herbs are scattered nearby.

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 3 days.

🤔 Common Questions

Can I make this vegan-friendly Cream of Mushroom Pot Pie ahead of time?

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.

How do I prevent my pot pie from getting soggy on the bottom?

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.

Can I freeze this vegan cream of mushroom pot pie?

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.

What makes a good side dish with this pot pie?

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.

Close-up of mini pot pies in black dishes on a wooden surface, their golden, flaky crusts topped with fresh thyme. These Cream of Mushroom Pot Pies evoke a rustic, home-cooked charm that warms the soul.

Cream of Mushroom Pot Pie [vegan friendly]

4.10 from 10 votes
🥧 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!
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dishes
Cuisine Vegan
Servings 4
Shop Ingredients on Jupiter

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!

Notes

Be careful handling the hot soup pots.  Be sure to use oven gloves.
The mushroom mixture lasts up to 4-5 days in the fridge and up to 2-3 months in the freezer.
The Pot Pies can be made ahead of time and cooked from frozen on the day of.  Just make sure to cool your mushroom soup completely before adding to the soup pots.  Make sure to cover each pot with wax paper and place them all in a large container before freezing.
Review This Recipe Let us know how it was!
Shaye R

I don’t have small soup pots. Not sure what size that is. Some clarification?

Maria Koutsogiannis

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.

Lisa

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.

Stefanie T

5 stars
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!

Maria Koutsogiannis

this makes me so happy! I really love this recipe too!

Leanna Russell

I am wondering if the mushroom filling could be frozen until needed?

Maria Koutsogiannis

I would say so!!!

Lela

5 stars
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!

Maria Koutsogiannis

thank you so much!

4.10 from 10 votes (8 ratings without comment)

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