Name: Vegan Mushroom Pot Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 sheet puff pastry thawed according to package instructions; 2 tablespoons olive oil; 1 yellow onion fine dice; 8 ounces cremini mushrooms quartered; 6 ounces oyster mushrooms roughly chopped; 1 cup diced carrots; 1 tablespoon tomato paste; 3-5 cloves garlic minced; 1 teaspoon fresh thyme leaves; 1/2 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 cup dry red wine (or substitute water); 2-3 gold potatoes small dice; 3 tablespoons all-purpose flour; 1/2 cup cashews soaked*; 2 cups vegetable broth; 2 teaspoons vegan worcestershire sauce optional, for a deeper flavor; 1 tablespoon low-sodium tamari or soy sauce; 1 cup frozen peas; 2 tablespoons non-dairy milk

There’s something so comforting about a warm, hearty pot pie, and my Vegan Mushroom Pot Pie Recipe gives you all that cozy goodness — with a rich, creamy filling and a golden, flaky crust. Trust me, this one’s a winner for chilly evenings or anytime you want a little comfort on your plate.

A round green cast iron skillet holds a golden brown baked pie with a thick flaky crust on top, showing slight cracks and steam vents. A section of the crust is removed, revealing a filling of chunky grayish-brown and beige meat pieces mixed with soft green peas and light tan sauce inside. A gold spoon scoops the filling, resting inside the skillet close to the edge. To the right, a white plate with a slice of pie sits partly in the frame on a white marbled surface. A beige cloth is placed below the skillet’s handle. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Mushroom Pot Pie Recipe
Top Tip
How to Serve Vegan Mushroom Pot Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Mushroom Pot Pie Recipe

Why You'll Love This Recipe

Honestly, I’m all about recipes that feel special but are surprisingly simple to pull off. This vegan mushroom pot pie fits that bill perfectly. It’s packed with layers of flavor and a silky, creamy filling that’s made entirely without dairy. I always get asked for seconds whenever I bring this one to the table.

Flavor-packed mushroom medley: Using both cremini and oyster mushrooms creates a deep, earthy richness that no single mushroom can replicate.
Easy, creamy sauce: Soaked cashews blended with vegetable broth make for a guilt-free creamy filling that’s naturally vegan.
Flaky puff pastry crust: Store-bought puff pastry means you get the perfect golden crust without the fuss of making dough from scratch.
Comfort food with a healthy twist: Veggies like carrots, peas, and potatoes add wholesome nutrition without sacrificing flavor.

Ingredients & Why They Work

This recipe's ingredients are thoughtfully chosen for a balance of rich umami, creamy texture, and just the right hint of herbs and heat. Each component plays its part in delivering that classic pot pie feel, but 100% vegan.

Flat lay of a sheet of thawed puff pastry neatly folded, a small white bowl of golden olive oil, a yellow onion finely diced in a simple white ceramic bowl, quartered cremini mushrooms arranged fresh beside roughly chopped oyster mushrooms, a small white bowl with diced bright orange carrots, a dollop of rich red tomato paste on a white plate, a few unpeeled garlic cloves and fresh thyme sprigs laid out artfully, a scattering of paprika powder and freshly ground black pepper, a small white bowl filled with deep red dry red wine, diced small gold potatoes on a white plate, a small white bowl of smooth all-purpose flour, a white bowl holding soaked cashews glistening with moisture, a white bowl of clear vegetable broth, a small white bowl of dark soy sauce, frozen bright green peas placed loosely on the surface, and a small white bowl of creamy non-dairy milk, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Puff Pastry: Makes the crust flaky and golden; I always thaw it gently to avoid tears.
Olive Oil: The base for sautéing and boosting flavors.
Yellow Onion: Adds sweetness and depth when finely diced.
Cremini Mushrooms: Provide earthy, meaty flavor and body to the filling.
Oyster Mushrooms: Bring delicate texture and a subtle, almost seafood-like richness.
Carrots: Add natural sweetness and a little crunch.
Tomato Paste: Intensifies savory notes and deepens color.
Garlic: Essential aromatic that brightens the filling.
Fresh Thyme: A classic herb pairing that adds freshness and complexity.
Paprika: Just a touch for warmth and color.
Black Pepper: For mild heat and to round out flavors.
Dry Red Wine: Deglazes the pan and adds acid and richness; water works in a pinch.
Gold Potatoes: Provide heartiness and help thicken the filling.
All-purpose Flour: Binds and thickens once sautéed with veggies.
Cashews (soaked): Blend into a luscious, dairy-free cream that’s key to the filling’s smoothness.
Vegetable Broth: Creates a flavorful liquid base.
Vegan Worcestershire Sauce (optional): Adds depth and a touch of tangy umami.
Tamari or Soy Sauce: Enhances savoriness.
Frozen Peas: Bright little pops of sweetness that add color.
Non-Dairy Milk: Used to brush the pastry, ensuring a beautiful golden crust.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Vegan Mushroom Pot Pie Recipe is — it's a great canvas for your favorite veggies and flavors. Over time, I’ve tweaked it depending on the season or what’s in my fridge, and each version is just as satisfying.

Variation: Sometimes I swap in sweet potatoes for a slightly sweeter, creamier filling — it’s a lovely unexpected twist that’s still rustic and hearty.
Spice it up: Adding a pinch of cayenne or smoked paprika can give the filling a subtle kick.
Herb swaps: If thyme isn’t on hand, rosemary or sage work beautifully here.
Crust alternatives: For a gluten-free version, try a premade gluten-free pie crust or make your own oat-based pastry.

Step-by-Step: How I Make Vegan Mushroom Pot Pie Recipe

A white plate sits on a white marbled surface, holding a slice of golden brown pie with a flaky crust on top. Underneath, there is a thick layer of creamy stew filled with chunks of brown mushrooms, small pieces of beige potatoes, and green peas. The stew has a smooth texture and looks rich, spreading slightly on the plate. A golden spoon rests on the right side of the plate, lifting a spoonful of the stew. The scene has warm natural light that highlights the shiny crust and the creamy stew. photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring on the Aromatics and Mushrooms

I start by heating olive oil in my cast-iron pan over medium-high heat — this pan is a game-changer because the filling goes straight from stovetop to oven. Once the oil shimmers, in go the diced onions, cremini, oyster mushrooms, and carrots. I make sure to stir occasionally so everything softens evenly and the mushrooms get a nice golden color without steaming. This usually takes about 7 minutes. Then I mix in tomato paste, cooking it for a couple more minutes to deepen that wonderful umami flavor. Garlic and thyme follow, and I sauté just until they're fragrant — that burst of aroma always tells me I’m on the right track.

Step 2: Deglaze and Thicken with Flour

Here's where the flavor really builds: I pour in dry red wine (or water if you prefer) to deglaze the pan, scraping up those tasty browned bits without burning. This takes about 2 to 3 minutes until the liquid almost evaporates. Then I sprinkle the flour evenly over the veggies and stir it for about a minute to cook out that raw taste — this step is key for a thick, luscious filling.

Step 3: Blend the Creamy Cashew Sauce and Simmer

While the flour begins to work its magic, I blend soaked cashews with vegetable broth, tamari, and vegan Worcestershire sauce until silky smooth. This creamy blend is a total MVP for making the filling indulgent without any dairy. I stir this mixture into the pan along with the diced potatoes. After bringing it to a boil, I lower the heat and let it simmer gently for 10 to 12 minutes until the potatoes are tender and the sauce thickens beautifully. The frozen peas go in last, just to warm through — I love how their bright green pops brighten the whole dish.

Step 4: Top and Bake to Golden Perfection

If you’re using a different baking dish, now’s the time to transfer the filling. I roll out my thawed puff pastry slightly so it fits just snugly over the pan with about a one-inch overhang, then carefully tuck and pinch the edges for a seal. To let steam escape, I cut six 1-inch slits on top — this avoids soggy patches or a burst crust. Brushing the pastry with non-dairy milk helps it turn a gorgeous golden brown. Then I pop it in a preheated 400°F oven for 25 to 30 minutes, keeping an eye on that crust. Once it’s puffed up and smelling irresistible, I let it sit for 10 minutes before digging in — this setting time keeps the filling from spilling everywhere and makes serving a breeze.

Top Tip

I’ve learned that the secret to the perfect Vegan Mushroom Pot Pie Recipe is in balancing your moisture levels and timing when adding the puff pastry. Here are some of my best tips from actually making this dish dozens of times.

Cashew prep: If your blender isn’t a powerhouse, soak cashews overnight or use high-quality cashew butter to avoid gritty bits.
Pan choice: Use an oven-safe pan you don’t mind transferring to the oven — it saves cleanup and keeps the pie structure stable.
Don’t rush crust: Make sure the pastry is fully thawed and cold before rolling; this prevents tearing and helps it puff nicely.
Vent slits matter: Cutting enough slits keeps the crust crisp and prevents any too-watery spots on top.

How to Serve Vegan Mushroom Pot Pie Recipe

Vegan Mushroom Pot Pie - Serving Suggestion

Garnishes

I’m a fan of simple garnishes that highlight the dish’s warmth — a sprinkle of fresh chopped parsley or thyme leaves really brightens the rich filling. Sometimes I add a little cracked black pepper at the table for extra personality. It’s those little finishing touches that make the whole meal feel more special.

Side Dishes

Since this pot pie is pretty filling on its own, I like pairing it with crisp, fresh salads — a lemony arugula salad or a simple green salad with vinaigrette balances the richness perfectly. Roasted Brussels sprouts or garlic green beans also complement it well when I want a heartier meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this pie in individual ramekins topped with puff pastry circles — it’s impressive and neat for guests. Another fun idea is to cut the baked pie into squares and serve them alongside a vibrant chutney or cranberry sauce for a bit of zing.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover pie tightly with foil or plastic wrap and keep it in the fridge for up to five days. It reheats beautifully and is perfect for quick lunches or second dinners during the week.

Freezing

If I’m making a double batch, I’ll freeze the assembled pie before baking. Wrapping it well with foil and plastic wrap keeps it fresh for up to two months. Just thaw it overnight in the fridge before baking as usual.

Reheating

To keep that crust crisp when reheating, I pop leftovers in a 350°F oven for about 15-20 minutes, uncovered. If I'm short on time, the microwave works too, but you might lose some of that flakiness.

Frequently Asked Questions:

Can I use other mushrooms besides cremini and oyster?

Absolutely! While cremini and oyster mushrooms provide a great flavor combo, button, shiitake, or portobello mushrooms will work well too — just keep an eye on moisture levels as different mushrooms release varying amounts of water.

Do I have to soak the cashews?

Soaking the cashews softens them, ensuring a smooth cream when blended. If you’re short on time, soak them in hot water for 30 minutes or use cashew butter as a quick substitute. Skipping soaking can result in a grainy texture.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free blend for thickening and choose a gluten-free puff pastry crust. Just be mindful the texture and rise might be a bit different, but it still totally works.

What if I don’t have red wine for deglazing?

No worries — water works perfectly fine as a substitute. The wine adds a subtle depth, but the vegetables, tomato paste, and seasonings make this pot pie stand on its own.

Final Thoughts

This Vegan Mushroom Pot Pie Recipe has become such a staple in my home — it’s reliable comfort food that everyone loves, vegan or not. I hope you find it just as satisfying and easy to make as I do. Give it a try and I promise it’ll warm you up from the inside out, especially on those cozy nights when you want something a little special but fuss-free.