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Individual Vegan Pot Pie

  • Author: Rae Aflatooni
  • Total Time: 50 minutes
  • Yield: 68 SERVINGS 1x


Units Scale
  • 1 batch Coconut Oil Pie Crust
  • 1 tablespoon olive oil
  • 1 1/4 cup white onion, diced
  • 2 cloves garlic, minced
  • 2 cups carrots, peeled & diced
  • 1 cup broccoli crowns, finely diced
  • 2 cups cauliflower crowns, finely diced
  • 1 cup chickpeas, cooked
  • 1/3 cup flour
  • 4 cups water + vegetable bouillon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon Himalayan salt


  1. Preheat oven to 400°F.
  2. Pour olive oil into a large pot over medium heat.
  3. Add onion and garlic and cook until onions become semi-translucent.
  4. Pour in water and vegetable bouillon and whisk in flour.
  5. Add carrots, broccoli, cauliflower, and chickpeas and bring to a simmer.
  6. Stir in black pepper, thyme, basil, rosemary, and salt, and simmer until the mixture thickens (roughly 10 minutes).
  7. While the mixture thickens, prepare vegan Pie Crust.
  8. Line half-pint mason jars (or other baking dishes) with pie crust.
  9. Pour mixture into mason jars.
  10. Cut out piecrust circles to top off the potpies. To do this, simply flip a mason jar upside down and press it firmly into the rolled out pie crust.
  11. Bake potpies for 30 – 35 minutes, until the crust turns golden brown and the filling is bubbling.
  12. Remember, it’s 400°F, so let it cool for roughly 10-15 minutes before consuming.


This vegan pot pie recipe is very versatile so if you feel like adding some other vegetables into the mix do it!

If you’re feeling inspired, make a double batch of the Coconut Oil Pie Crust and make a delicious plant-based sweet pie at the same time for dessert because why the heck not!?

  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes