Veggie Pot Pie

Gluten-Free, Soy-Free, Oil-Free, Grain free, Vegan (of course!)

Cozy up with this Veggie Pot Pie! 100% vegan, 100% good for you, and 100% delicious! Made from healthy, simple ingredients, this dish will certainly be health-promoting, verses the original “chicken pot pie,” which is most certainly not health-promoting.  Just simple veggies, beans, and other plant-based goodies!



For the crust:

  • One cup of chickpea flour
  • One cup of almond flour
  • One tablespoon + one tsp. of baking powder
  • One tablespoon of applesauce
  • 1/4 of a tsp. of lemon juice
  • One tablespoon + one and a half tsp. of water (add more if too dry)

For the filling:

  • 2/3 of a cup of diced carrots
  • 2/3 of a cup of diced celery
  • 2/3 of a cup of diced yellow onion
  • One cup of peas
  • The cream from one can of coconut milk, *chilled well (see notes!)
  • One can of white beans, rinsed and mashed
  • Two large cloves of minced garlic
  • 1/4 of a teaspoon of dried oregano
  • 1/4 of a teaspoon of dried basil
  • 1/4 of a teaspoon of dried parsley
  • 1/4 of a teaspoon of dried thyme
  • Dash of paprika
  • Pinch of salt and pepper (or to taste)

How to make:

  1. Preheat your oven to 350° Fahrenheit, and line a pie pan with parchment paper.
  2. In a large bowl, combine the crust ingredients until a dough forms, then separate the dough into two even-sized balls.
  3. Roll out each ball of dough between two pieces of wax paper until two equal pie crusts form, then place one pie crust on the bottom of the lined pie pan and set aside the other pie crust.
  4. Chop the carrots, onion, and celery, mince the garlic, and mash the beans, then set them aside.
  5. Sauté the onions and garlic with a splash of water in a large pot until the onions are translucent.
  6. Add the carrots, celery, peas, oregano, basil, parsley, thyme, paprika, coconut milk, mashed beans, salt, and pepper to the pot, then stir for about 10 minutes to cook down the veggies and to allow a very thick chowder-consistency to be reached.
  7. Pour the filling evenly on top of the pie crust that is in the lined pie pan, then place the other pie crust on top of the filling.
  8. Bake the pie for 30 minutes.
  9. Slice, serve and enjoy!

Recipe Notes:

  1. Place your unopened can of coconut milk into your freezer for three hours, then open the can and scoop out the thick, white coconut cream from the top of the can. Use the thick cream only for this recipe, not the water from the bottom of the can. You can discard the water or you can save it for a different recipe like a smoothie.
  2. You can also place the unopened can of coconut milk into your refrigerator at least 24 hours before making this recipe to achieve the cream and water separation, instead of the freezer method.
  3. Using room-temperature canned coconut milk will not work for this recipe, because the coconut cream and the water will not be separated.

Love this recipe? You may also enjoy:

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6 thoughts on “Veggie Pot Pie”

  1. Hi there. What is the point of refrigerating the coconut milk overnight if you’re going to heat it anyway? I don’t usually use coconut milk, so I’m a bit confused. Thanks!


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