Growing up, pot pies were a staple in my household. The kind I ate as a kid may or may not have been made by layering Pillsbury biscuits over a chicken and vegetable filling (or worse, by taking the store-bought pie out of the freezer and baking it) but that’s beside the point – there are few things in this world more delicious than a heartwarming pot pie.

This version is 100% homemade, from scratch, ‘One Ingredient’ style, with all vegan ingredients. And it’s absolutely delicious. We’ll make a simple pastry crust that is magically flaky but very un-Pilsbury like. We’ll throw together a savory thyme-infused fresh vegetable filling with little cubes of tofu. And then we’ll bake everything to golden delicious perfection. No, it might not be a 15-minute meal, but your effort will be rewarded. I promise.


Makes 4 large pot pies


  • 3 tablespoons olive oil
  • 3 stalks celery
  • 1 yellow onion
  • 2 large carrots
  • 1+ cup frozen peas
  • 1/4 cup white or whole wheat flour
  • 2 cups vegetable broth
  • 1 cup soy milk
  • 1 cup firm tofu
  • 2 teaspoons dried thyme
  • Salt & pepper, to taste
  • 2 1/2 cups white or whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup coconut oil
  • 1+ cup ice water

Step One

To make the simple crust that will cover the top of the pies, pop open your canister of Pillsbury biscuits and–– just kidding πŸ™‚ Our homemade crust is incredibly crisp and flaky and delicious, and it only takes a few minutes to make… In a food processor, combine the 2 1/2 cups of flour, salt and baking powder. Pulse together. Add in the coconut oil and pulse until it’s completely incorporated into the flour. Then, turn the processor on and slowly drizzle in ice water (cold water will help create a light and flaky crust) just until it begins to stick together. The moment you have enough moisture to form a ball, stop. Form the dough into one large ball and set in the refrigerator for 30 minutes.

Preheat oven to 375ΒΊ F

Step Two

In a medium stock pot, warm 3 tablespoons of olive oil. Chop the onion, carrots and celery into small pieces (rustic, not perfect, shapes get extra points) and add them into the pot for 5 minutes until soft. Add in the frozen peas and sautΓ© for another 5 minutes. Next add in the 1/4 cup of flour and stir until the veggies are evenly coated and immediately add the liquid (veggie broth and soy milk). Finally, dice the tofu into small cubes and throw them in the pot. Let this simmer for at least 10 minutes until the texture goes from soupy to gravy.


Step Three

Transfer the filling into giant ramekins if you have them. One large pie pan or small casserole dish would likely work as well. Remove the dough from the fridge and roll it out with a rolling pin until about 1/8 inch thick. Cut shapes slightly larger than your dish(es) and cover with the dough. Use a fork to crimp the edges and create a seal. Finally, don’t forget to add an ‘X’ into the top of the dough if you want to avoid pot pie bombs in your oven. πŸ˜‰ Bake for about 45-50 minutes at 375ΒΊ F until the tops turn golden brown and delicious.