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 sub 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 incredibly cozy about a warm, flaky pot pie bubbling with rich, savory filling. This Vegan Mushroom Pot Pie Recipe hits those comfort food notes perfectly with earthy mushrooms and a creamy, luscious sauce that's surprisingly simple to pull together.

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

Have you ever taken a bite of a plant-based dish that just surprises you with how comforting and indulgent it feels? That’s exactly why I adore this Vegan Mushroom Pot Pie Recipe — it’s got all the traditional charm of pot pie without any animal products, and it’s packed with flavor and texture that’ll have everyone asking for seconds.

Hearty and Satisfying: The mix of cremini and oyster mushrooms gives a deep, meaty flavor that’s incredibly satisfying.
Flaky Puff Pastry Crust: Using store-bought puff pastry keeps things super easy while adding that golden, buttery texture you love.
Creamy, Dairy-Free Sauce: Cashews blended into the filling add a velvety richness that’s totally dreamy and 100% plant-based.
Flexible and Approachable: This recipe is perfect for beginners but also feels fancy enough for family dinners or sharing with friends.

Ingredients & Why They Work

Each ingredient in this Vegan Mushroom Pot Pie Recipe plays a key role, balancing flavor, texture, and creaminess. Using a combination of mushrooms makes your filling complex and earthy, while potatoes add that classic sturdy bite. Plus, blending soaked cashews and vegetable broth creates a luscious sauce that binds everything together beautifully.

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: The flaky crust is essential for that golden, buttery top, and store-bought versions save tons of time.
Cremini and Oyster Mushrooms: Creminis are meaty and familiar; oyster mushrooms bring a delicate texture and subtle sweetness.
Yellow Onion & Carrots: These aromatics add natural sweetness and depth when sautéed together.
Tomato Paste: Just a spoonful enhances umami and enriches the filling's color and flavor.
Garlic, Thyme, Paprika, Black Pepper: An aromatic spice combo that gives a subtle warmth and herbaceous lift.
Dry Red Wine (or Water): Deglazing with wine adds acidity and complexity, but water works if you prefer to skip alcohol.
Gold Potatoes: Small diced potatoes add body and some bite, holding their shape as the filling simmers.
Cashews & Vegetable Broth: Soaked cashews blended with broth create a creamy, dairy-free sauce that’s smooth and rich.
Vegan Worcestershire Sauce & Tamari: These deepen the savory notes and provide a subtle tang, boosting flavor layers.
Frozen Peas: Added at the end for pops of color, sweetness, and texture.
Non-Dairy Milk: To brush the pastry, ensuring that beautiful golden sheen as it bakes.

📝

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 like to keep this Vegan Mushroom Pot Pie Recipe flexible, especially when I’m cooking for different occasions or trying to use what I have on hand. It’s a great base for playing with flavors and veggies you love.

Variation: Once, I swapped out the oyster mushrooms for shiitake mushrooms, which gave a smoky, intense flavor that everyone adored.
Seasonal Veggies: Feel free to add diced parsnips or butternut squash in fall, or swap the peas for chopped asparagus in spring.
Gluten-Free: Use a gluten-free puff pastry to make it suitable for gluten intolerance without compromising that flaky crust.

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: Sauté Your Aromatics

Start by warming olive oil in your oven-safe sauté pan over medium-high heat. Toss in diced onions, cremini, oyster mushrooms, and carrots. Stir occasionally as they cook for about 7 minutes, until the vegetables soften and develop a light golden color. Adding tomato paste now will intensify the savory notes, so stir it in and cook for another 2 minutes. Then add the garlic, fresh thyme, paprika, and pepper, cooking just until fragrant — about 30 seconds. This step builds the flavor foundation, so don’t rush it!

Step 2: Deglaze and Thicken

Pour in the red wine or water to deglaze the pan, scraping up any tasty browned bits stuck to the bottom. Let it simmer for 2-3 minutes until mostly evaporated. Then sprinkle the flour over the veggies and stir well, cooking for about a minute to get rid of that raw flour taste. This will thicken your filling nicely once the broth is added.

Step 3: Blend the Creamy Sauce and Simmer the Filling

While the veggies are cooking, blend the soaked cashews with vegetable broth, vegan Worcestershire sauce, and tamari until silky smooth — this is what makes the filling luxuriously creamy without any dairy. Pour this sauce mixture back into the pan along with the diced potatoes, stirring everything together. Bring to a boil, then lower the heat to medium and let it simmer for 10 to 12 minutes, stirring occasionally so the potatoes cook through and the thick sauce coats all the ingredients.

Step 4: Add Peas and Assemble the Pot Pie

Once the potatoes are tender, stir in the frozen peas, and remove the filling from heat. Transfer the filling to your baking dish if needed. Now, roll out your thawed puff pastry to fit the dish, allowing for a slight overhang. Lay the pastry atop the filling, tuck the edges under, and pinch to seal. Don’t forget to cut a few slits in the top so steam can escape. Brush the surface with non-dairy milk to get that beautiful golden-brown finish during baking.

Step 5: Bake and Enjoy

Place your pot pie on a baking sheet to catch any spills, then bake at 400°F for 25 to 30 minutes. You’re looking for a crust that’s puffed up and golden, with bubbly filling peeking through the vents. Let it cool for about 10 minutes before slicing so the filling sets — trust me, this makes serving a lot easier!

Top Tip

I’ve made this pot pie dozens of times, and these little tweaks transformed it from good to wow-worthy every time. Paying attention to how you cook the mushrooms and carefully thickening your sauce will help you nail the perfect texture and flavor.

Cook Mushrooms Thoroughly: Mushrooms release a lot of moisture, so sauté them until most of the liquid evaporates for a concentrated flavor and to avoid a soggy pie.
Don’t Skip the Cashew Soak: If your blender isn’t very powerful, soak cashews longer (a few hours or overnight) to get that silky smooth sauce without chunks.
Vent Your Crust: Cutting at least six slits in your pastry ensures steam escapes, preventing a soggy crust and keeping your pie looking gorgeous.
Patience with Cooling: Let the pie rest after baking — it helps the filling firm up so it slices beautifully without spilling everywhere.

How to Serve Vegan Mushroom Pot Pie Recipe

Vegan Mushroom Pot Pie - Serving Suggestion

Garnishes

I usually keep garnishes simple with fresh thyme sprigs or a sprinkle of chopped parsley for a hint of color and brightness. Sometimes, a drizzle of truffle oil or a crushed toasted walnut topping adds an extra layer of luxury and texture that pairs wonderfully with the mushrooms.

Side Dishes

A light crisp green salad with lemon vinaigrette balances out the rich pot pie nicely, or roasted Brussels sprouts make a hearty pairing. On chilly evenings, I love serving it with some garlicky sautéed kale or steamed green beans for a pop of freshness.

Creative Ways to Present

For special occasions, I’ve baked individual pot pies using ramekins topped with puff pastry. It makes for a charming presentation and helps with portion control — guests can enjoy their own golden pie, perfect for a cozy dinner party.

Make Ahead and Storage

Storing Leftovers

I like to cover leftover pot pie loosely with foil or plastic wrap and store it in the fridge for up to 5 days. The filling may thicken a bit, but reheating in the oven restores the creamy goodness and brings the puff pastry back to life.

Freezing

This Vegan Mushroom Pot Pie Recipe freezes well—just assemble the pie but stop before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When you’re ready to enjoy, bake it straight from frozen – add extra baking time and cover loosely with foil if the crust browns too quickly.

Reheating

To reheat, I prefer the oven or toaster oven at 350°F for about 15-20 minutes to keep the crust crispy. If you're in a hurry, the microwave works but expect a softer crust. Cover with foil if the crust browns too fast during reheating.

Frequently Asked Questions:

Can I use store-bought vegan puff pastry?

Absolutely! Using store-bought vegan puff pastry keeps this Vegan Mushroom Pot Pie Recipe easy and convenient without sacrificing the flaky, buttery texture everyone loves.

How do I soak cashews for the filling?

Soak raw cashews in hot water for at least 30 minutes if you have a powerful blender. For less powerful blenders, soak them several hours or overnight in the fridge to achieve that creamy, smooth texture.

Can I make this gluten-free?

Yes! Simply swap the regular puff pastry for a gluten-free version, and be sure to use gluten-free tamari instead of soy sauce for a safe and delicious gluten-free Vegan Mushroom Pot Pie Recipe.

What can I substitute for the red wine?

If you prefer not to use alcohol, plain water or vegetable broth can be used to deglaze the pan. While wine adds depth and acidity, these substitutes will keep the dish flavorful and enjoyable.

Final Thoughts

This Vegan Mushroom Pot Pie Recipe is one of those dishes that feels like a warm hug after a long day. I cherish how the flavors come alive—from the perfectly sautéed mushrooms to the creamy sauce and golden crust. Whether you’re making it for a weekday dinner or a weekend gathering, it’s sure to bring comfort and smiles. Give it a try, and I promise you’ll want to keep it in your regular rotation.