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Vegetable Pot Pie with Homemade Double Crust

Miranda | The Herby Eater
This Vegetable Pot Pie is a hearty, plant-based take on the ultimate comfort food. Chickpeas replace the chicken, simmered in a vegan creamy herb sauce with mushrooms, carrots, celery, peas, corn, and cubes of pumpkin or potato for a cozy, savory filling. Everything is tucked into a flaky homemade double crust that bakes golden and crisp, making each bite rich and satisfying. It’s the perfect balance of nostalgic and nourishing; a dish that feels traditional yet entirely fresh. Serve it straight from the oven for a comforting meal that everyone will love.
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Prep Time 40 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 2 hours 5 minutes
Course Dinner, Lunch
Cuisine American, Comfort Food
Servings 8 slices

Equipment

  • Deep-dish pie dish (9-inch)
  • Rolling Pin
  • Pastry brush
  • Large Pot
  • skillet
  • Whisk
  • Mixing bowls

Ingredients
  

Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup 2 sticks unsalted butter, chilled and cubed (or vegan butter substitute)
  • 6 –8 tbsp ice-cold water

Filling

  • 2 tbsp olive oil or vegan butter
  • 1 small yellow onion diced
  • 2 celery stalks chopped
  • 2 carrots peeled and diced
  • 2 cups baby Bella mushrooms sliced
  • 2 cups peeled and cubed fresh pumpkin or substitute 1 large potato
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 1 14 oz can chickpeas
  • 3 cloves garlic minced
  • 1 tsp thyme fresh or dried
  • 1 tsp rosemary chopped
  • ½ tsp sage
  • ½ tsp smoked paprika
  • ½ tsp salt plus more to taste
  • Black pepper to taste
  • 3 tbsp all-purpose flour
  • 2 tbsp Nutritional Yeast
  • 2 cups vegetable broth
  • 1 cup unsweetened plant milk or regular milk if preferred
  • 1 tbsp soy sauce or tamari optional, for depth

For Assembly

  • 1 tbsp plant milk or egg wash if not vegan for brushing
  • Flaky salt for topping optional

Instructions
 

  • In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  • Add ice water 1 tablespoon at a time, mixing just until dough holds together.
  • Divide into two discs, wrap, and chill for at least 30 minutes.
  • Heat olive oil or butter in a large skillet over medium heat.
  • Add onion, celery, and carrot; sauté until softened, about 5–6 minutes.
  • Stir in mushrooms, chickpeas, and pumpkin (or potato) and cook another 8 minutes until tender.
  • Add garlic, thyme, rosemary, sage, smoked paprika, salt, and pepper; cook 1 more minute.
  • Sprinkle flour over the mixture and stir well for 1–2 minutes to coat.
  • Gradually add vegetable broth while whisking, then add milk.
  • Simmer until thickened, about 5–7 minutes. Stir in peas and corn. Taste and adjust seasoning. Remove from heat to cool slightly.
  • Preheat oven to 400°F (200°C).
  • Roll out one chilled dough disc and line the bottom of the deep-dish pie plate, letting edges hang slightly.
  • Spoon filling evenly into crust.
  • Roll out the second disc and lay it over the top. Trim and crimp edges to seal. Cut a few small slits for steam.
  • Brush top crust with milk or egg wash and sprinkle with flaky salt if desired.
  • Bake 45–55 minutes until crust is golden and bubbling slightly around edges.
  • Let rest 15–20 minutes before slicing.

Notes

Pumpkin vs. Potato: Fresh pumpkin gives a subtly sweet, earthy flavor that balances the savory filling. Potato makes it classic and heartier. Both work beautifully.
Swap Chickpeas for Jackfruit if looking for more chicken texture; be sure to rinse and squeeze the jackfruit well after draining to remove excess brine flavor.
Both crust and filling can be made a day ahead and assembled just before baking.
Keyword Dinner, Lunch, Vegetarian