Potato Artichoke Pot Pie

Last Updated:
February 6, 2024

For a hearty dish that will spice up your menu, look no further than our Potato Artichoke Pot Pie. People won't believe it's vegan!

Jump to recipePotato Artichoke Pot Pie

Potatoes, artichokes, and pie—oh my!

Perhaps this sounds like a totally strange combination, but we're here to assure you that it's to-die-for delicious...particularly when they involve the recipe we're about to share!

Pot pie is a staple for any fall foodie, but some of the classic combinations can get a little tired (although, while we're talking classics, don't forget to check out our recipe for Mushroom Pot Pie). We're here to revive your palette and your spirits with this from-scratch recipe.

Read on for more!

Potato Artichoke Pot Pie

For a hearty dish that will spice up your menu, look no further than our Potato Artichoke Pot Pie. People won't believe it's vegan!

Prep time
30 minutes
cook time
35 minutes
total time
65 minutes


  • 2 large russet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons vegan butter
  • 2 large whole carrots
  • 3 stalks celery
  • 1 medium onion
  • 2 12 oz jars quartered artichoke hearts
  • 2 cups vegetable broth
  • 3 tablespoons cornstarch
  • Sea salt
  • Pepper
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 tablespoon lemon juice
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup vegan butter
  • 1/2 teaspoon salt
  • 1/4 cup boiling water


  1. Preheat your oven to 400 degrees Fahrenheit. To prepare crust, cut vegan butter into flour using a pastry blender or the tines of a fork. The texture should be fine and crumbly, like cornmeal, when it is fully incorporated. Add 1/2 teaspoon of salt and 1/4 cup boiling water and stir it into the crust until it has formed one mass. Use your hands to finish mixing, then transfer crust to a floured surface. Either form part of the dough to fit one 9-inch round pie plate, or 6 4-inch mini pie plates. Reserve leftover dough for top crust. Pre-bake the large pie crust for 10 minutes, or the mini pie crusts for 5 minutes.
  2. Wash and peel the russet potatoes. Cube them, cover them with cold salted water in a pan, and allow them to come to a boil over medium-high heat. Potatoes are ready when they can just be pierced with a fork (about 10-12 minutes). Drain the potatoes. They should still have a firmness to them.
  3. Dice your carrots, onions, and celery. In a large sautée pan over medium heat, place 1 tablespoon of extra-virgin olive oil and 2 tablespoons of vegan butter. Allow the butter to melt and begin to sizzle, then add your chopped vegetables. Stir, and add salt and pepper generously. After the onions have begun to turn translucent (roughly 5 minutes), add the boiled potatoes and continue to cook for a couple more minutes. Add 2 cups of vegetable broth and stir.
  4. Prepare a cornstarch slurry by covering 3 tablespoons of cornstarch with water and whisking until no lumps remain. Once the vegetable broth has begun to simmer, add the cornstarch mixture and continue stirring. The liquid should begin to thicken and cling to the vegetables. Drain your quartered artichoke hearts, and add them to the filling once the mixture has thickened. Follow this with more sea salt to taste, pepper, oregano, garlic powder, and lemon juice. Stir and continue cooking until the mixture is simmering, then turn off the heat and set it aside.
  5. Pour mixture into the large prepared pie crust, or divide between the mini prepared crusts. Using leftover dough, create strips and press on top of the pies(s) to create a criss-cross shape. Spray the top crust lightly with your preferred vegan cooking oil. Bake in the oven an additional 30-35 minutes, until top crust is beginning to turn golden. Allow to sit for a few minutes before serving.

Additional Notes:

  • Pro Tip: These pies are best served alongside a side of delicately sautéed kale, with a glass of warm cider or your favorite red wine!
  • Pantry Items Used

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