Mushroom Pot Pie

Last Updated:
July 20, 2023

This pot pie subs mushrooms for chicken, but more than makes up for the change with flavor.

Jump to recipeMushroom Pot Pie

When it comes to pie, you can rarely go wrong. As far as we're concerned, the only problem is the fact that it's most often associated with dessert—a pretty limited category for something so versatile (not to mention downright delicious).

There are plenty of chicken pot pie alternatives out there, and today we're delighted to share one of our favorites, mushroom pot pie. You get all the important components cruelty-free: bright peas, tender carrots, sweet onions, and beautifully-cooked mushrooms.

Read on for more!

Mushroom Pot Pie

This pot pie subs mushrooms for chicken, but more than makes up for the change with flavor.

Prep time
25 minutes
cook time
35 minutes
total time
60 minutes


  • 2 tablespoons olive oil
  • 1 medium onion
  • 3 large carrots
  • 1 pint mushroom
  • 1 cup almond milk
  • 3 tablespoons cornstarch
  • 1 cup frozen peas
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon cracked pepper
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup vegan butter
  • 1 teaspoon sea salt
  • 1/4 cup boiling water


  1. Preheat oven to 400 degrees Fahrenheit and prepare your piecrust. Using a pastry blender or the back of a fork, cut the butter into the flour until it has formed a crumbly texture, similar to corn meal. Add salt, then 1/4 cup boiling water. Stir the water into the curst until it has gathered into a large mass, then feel free to switch to your hands. Separate crust into two and roll the bottom crust out on a floured surface. Place the bottom crust in a lightly greased 9-inch round pie plate, then pre-bake for 15 minutes.
  2. Dice onion and wash, peel, and thinly slice carrots widthwise. Wash and slice mushrooms vertically; each mushroom should yield about 4 slices. In a cast-iron skillet over medium-low heat, place 2 tablespoons extra-virgin olive oil. After a couple of minutes, add carrots and onions and sautée for 3-4 minutes. Add the mushrooms and continue to cook for another 3-5 minutes, until mushrooms have softened.
  3. In a separate cup, cover 3 tablespoons of cornstarch with water and whisk them into a slurry, making sure there are no lumps. Add 1/2 cup of almond milk to your vegetable mixture, followed by the cornstarch slurry. Stir vigorously until incorporated, then turn heat up to medium. Follow with frozen peas, garlic powder, celery salt, and fresh cracked pepper.
  4. Continue to stir pie filling until the liquid begins to simmer. Shortly thereafter, it should solidify enough to coat the vegetables. If sauce is still too thin, mix another tablespoon of cornstarch into a slurry and add it to your mixture. Once thickened, turn off the heat.
  5. Place pie filling into pre-baked crust. Use the second half of your pie dough to form a top crust of your choice; you can do a complete top crust or do a crisscross design. Coat the top crust lightly with your cooking spray of choice and sprinkle with more celery salt and cracked pepper. Place in the oven and bake 30-35 minutes, until mixture is bubbling and top crust is golden. Allow to cool for 5 minutes, then you're ready to serve!

Additional Notes:

Pantry Items Used

No items found.

Did You Try This Recipe Yourself?

Snap a pic and let us know by tagging us on Instagram @vegangrit with the hashtag #vegangrit.

About Vegan Grit

Welcome to Vegan Grit.

Our goal is simple -- to inspire! "Together, we can create a world with more love, more understanding, and more compassion."