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.

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👩‍🍳 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!

🗒 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

• Italian Chopped Salad
• Citrus Salad with Honey Ginger Mocktail
• Greek Cobb Salad Recipe

👝 How to Store Leftovers

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

🤔 Common Questions

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!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Dishes

Cuisine Vegan

Servings 4

Ingredients

  

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• 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

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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.

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