A veggie pot pie is the perfect dinner choice for a cool night when you want some comfort food. This delicious homemade pot pie is filled with tender veggies and an amazingly creamy vegan cheese sauce that brings it all together. Make it with a puff pastry or homemade pie crust top for a crispy finish.

This recipe was inspired by the Amy's broccoli and cheese pot pies. They are a favorite of my partner, so I figured it was time to make a gluten free version that I could serve at dinner time. I know you'll love this meatless meal as much as we do!

A serving spoon scooping into a pan of veggie pot pie.

If you're looking for more broccoli ideas, try my vegan broccoli and cheese soup or this delicious broccoli and rice casserole next!

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Ingredient Notes
Substitutions & Variations
How to Make a Veggie Pot Pie
Expert Tip
Storage
More vegetable forward dinner ideas to try:
Recipe

Ingredient Notes

This vegetable pot pieuses simple ingredients, including lots of fresh vegetables, that can be found in any grocery store. It is gluten free, dairy free, and nut free as written and it can easily be made egg free by omitting the egg wash. This makes it a great option for households with mixed dietary needs.

Ingredients for a veggie pot pie sitting on a marble counter.

Broccoli Florets, Potatoes and Carrots - These three vegetables make up the bulk of the filling in this pot pie. I like to use fresh broccoli that has been steamed for a few minutes and I find yellow potatoes have the nicest texture after baking in the sauce. You're welcome to swap in your favorite vegetables, just stick to the same volume - about 5 cups of vegetables (not including the onion and celery)
Gluten-Free Flour Blend - I've used Bob's Red Mill 1-to-1 gluten free flour blend, but any gluten free flour will do fine as long as it's not a singular flour, like almond flour. If you're not gluten free, use all purpose flour in the same measure.
Vegan Butter - I use Country Crock plant butter, but any stick type vegan butter will work. If you prefer not to use vegan butter, you can swap it for olive oil. If you're not dairy free, use regular butter in the same measure.
Non-Dairy Milk - Rather than making the creamy filling with vegetable broth, I've used all milk to make it more of a vegan bechamel sauce. I typically use unsweetened coconut milk in all of my cooking recipes, but any of the plant-based milks will work fine. If you're not dairy free or vegan, you can use regular milk in the same measure.
Nutritional Yeast - This addition is what provides the "cheesy" flavor for the sauce. There really is no replacement that will do the job. If you're not dairy free or vegan, you could just stir in some shredded cheddar cheese in place of using nutritional yeast. I don't have a measurement for that option - so you'd have to measure with your heart.
Top Crust - I tested this recipe with my favorite gluten free pie crust and with a sheet of Sweet Loren's puff pastry. If you're using frozen puff pastry, make sure you thaw it according to the package directions. I think the pie crust holds up a little better to reheating, where the puff pastry became soft. But if you're planning to eat it all in one go - the puff pastry makes a stunning top.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free / Vegan - use dairy butter and regular milk in place of the plant based ingredients. You can also omit the nutritional yeast and replace it with shredded cheddar cheese. You will want to use at least 1 cup of cheese or more.
No Celery - If you don't have celery on hand, you can just omit it. My family enjoyed it both ways. Honestly, I hate buying celery just to use 1 or 2 stalks.
Make it Egg Free - Simply omit the egg wash on the top crust. It only serves to add color and shine to the bake.
Add a Bottom Crust - If you want a double crust pot pie, simple line a pie pan with pie dough add the cooked filling and top with a second pie crust. I recommend allowing the filling to cool for at least 30 minutes before assembling the pie.

How to Make a Veggie Pot Pie

I like making this pot pie recipe in a 10 inch cast iron skillet, since it can go from the stove right into the oven. If you don't have an large skillet that is oven safe, you can simply transfer your filling to a pie plate or casserole dish before adding the top crust.

Before beginning, steam your broccoli for 3-4 minutes in the microwave until it's slightly softened. Then set it aside until it's time to add it to the pot pie filling.

Carrots, potatoes, onions and celery combined in a cast iron skillet.

STEP 1: Melt butter in a large skillet over medium heat. Once the butter has melted, add in the onions, celery, carrots and potatoes. Cook for about 7-10 minutes until the onions are translucent.

Then add in the minced garlic and cook for 1 minute more while stirring constantly.

Flour, herbs and spices being added to the skillet with the sauteed vegetables.

STEP 2: Sprinkle flour, salt, black pepper, dried thyme, paprika, and dry mustard over the cooked vegetables. Stir together and cook for 2-3 minutes until the flour has coated all of the vegetables.

A measuring cup with milk being poured into the skillet with the vegetables.

STEP 3: Reduce the heat to medium low. Pour in the milk while stirring gently. Once it comes together, a thicker sauce should form.

Nutritional yeast and lemon juice being stirred into the pot pie filling.

STEP 4: Add the lemon juice and nutritional yeast to the sauce and stir well.

Steamed broccoli being added to the pot pie filling.

STEP 5: Remove the pan from the heat and stir in the steamed broccoli florets.

An unbaked veggie pot pie topped with a puff pastry crust sitting on a marble counter.

STEP 6: Roll out your top crust and place it over the vegetable mixture. Brush it with egg wash. If you're using a solid top, make sure to cut a few small slits on top of the crust to vent the steam.

Now you're ready to bake!

Expert Tip

Place your pot pie pan on a baking sheet inside the oven to prevent any spills in the bottom of your oven.

A freshly baked veggie pot pie topped with a golden brown puff pastry crust sitting on a table.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 4 days. The crust will become soggy during storage - it's really best eaten the same day it's baked.

If you want to make this pot pie ahead of time, I recommend cooling down the filling then adding the top crust. Do not bake. Either store in the refrigerator for 1-2 days or freeze. Bake immediately before serving.

A serving of broccoli and cheese pot pie on a small dinner plate.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.