This vegan pot pie with jackfruit is a healthy comforting dish that's also gluten-free, oil-free and made from scratch (including the crust) using simple ingredients. This easy recipe is great as both a weeknight dinner and special occasions.
Before I went vegan, I used to eat pot pie a fair amount. I loved coming home from school knowing that my mom had it planned for dinner, especially in the winter when it’s cold and gets dark at 3pm and everyone craves comfort food.
Then, not realizing how easy it is to veganize a pot pie, I didn’t eat it until I made one spontaneously last Christmas. I, of course, didn’t write down the recipe but remembering how incredible it was made me want to make a vegan pot pie while the holiday season is still here.
I think it's impossible not to love all the cozy deliciousness the Christmas season inspires us to cook!
About this vegan pot pie
This is one of those recipes that can actually make you like winter. Sure, it’s cold and rainy and mostly snow-less here in my hometown. But when you sit down in the evening with a comforting dish like a vegan pot pie, it instantly feels better.
This is also a healthy recipe that’s made completely from scratch with whole food ingredients. In other words, this is great if you’re not a fan of using store-brought pastry, as this one is gluten-free and made from buckwheat flour in just a few easy steps.
It has a crumbly, soft texture and complements the flavors of the filling really well.
What is the 'chicken' in the filling?
Instead of a store-brought meat replacement, I used jackfruit for the filling. Meat replacements can be good, but I know that not everyone likes to eat them and I prefer to use simpler ingredients whenever possible.
Jackfruit has a neutral flavor by itself and easily replicates the texture of pulled pork or chicken. (If that sounds great, check out these vegan pulled jackfruit sandwiches too.)
So, these vegan pot pies are a great way to impress non-vegans if you’re preparing dinner for people with a range of dietary requirements.
As well as the jackfruit, I used a whole range of other vegetables to add a variety of flavor and texture. The result is a creamy, flavorful pot pie filling that creates a perfect comfort food for the cold weather.
The resulting pot pie is
- Undetectably vegan. Seriously, no one I served this to missed the chicken one bit!
- Packed full of flavor. Think savoury, with hints of earthiness and just the right level of umami. Yum!
- Gluten-free, thanks to a few key ingredients in the crust.
- Oil-free
- Really easy and beginner-friendly. Very difficult to mess this up, even if you're as clumsy as me!
- Comforting. Seriously, this is vegan comfort food at its best.
- A great way to eat more vegetables.
- Comfort food that’s also healthy. Seriously, what else could you ask for?!
These vegan pot pies are a great dish to serve on Christmas Day, either as a main course or an appetizer that everyone will love! Plus, they keep well in the fridge, so if you have any leftovers, you can still enjoy them the day after, reheating as needed.
How to make vegan pot pies
To make the crust, add the buckwheat flour, ground flaxseed, salt, tahini and water to a mixing bowl. Mix together until a dough forms.
Roll out the dough into a sheet about ¼ inch in thickness. Place the pot you're using upside down on the sheet and cut around the edges. Repeat until you have enough circles for the amount of pot pies you are making. Set aside.
Preheat the oven to 340 degrees F / 170 C. Meanwhile, using your hands or a fork, break apart the jackfruit pieces.
Add the onion and garlic to a saucepan with a splash of water. Sauté on a medium-high heat for 2-3 minutes, until softened.
Add the garlic powder, leek, bell pepper, oyster mushrooms and jackfruit. Cook, stirring frequently, for around 5 minutes, until the mushrooms shrink down.
Pour in the veggie stock together with the buckwheat flour, green peas, dried basil and cumin. Season to taste with salt and pepper. Lower the heat, and simmer on a low-medium heat, stirring occasionally, for around 7-10 minutes, until the sauce thickens.
Distribute the filling evenly between soup bowls or ramekins. Cover with the dough circles and press down firmly around the edges.
Bake in the oven for 18-20 minutes, until the crust is golden. Serve straight away, or store in the fridge for up to 4 days, reheating as needed.
More vegan Christmas recipes!
If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.
And be sure to check out these other delicious holiday ideas:
Let me know in the comments - what's your favourite winter comfort food? If you give these vegan pot pie recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
Recipe
Equipment
- 2 large soup bowls or ramekins, see notes
Ingredients
For the filling
- 1 can canned jackfruit 240g drained
- ½ large onion
- 2 cloves garlic minced
- 1 tsp garlic powder
- ½ large leek chopped
- 1 large red bell pepper chopped
- 2.5 cups oyster mushrooms chopped
- 2 cups vegetable broth
- ¼ cup buckwheat flour
- ½ cup green peas
- ½ tsp dried basil
- 1 tsp cumin
For the pastry
- ¼ cup buckwheat flour
- 1 tbsp ground flaxseed
- ¼ tsp salt
- 3 tbsp tahini
- 2 tsp water
Instructions
- To make the crust, add the buckwheat flour, ground flaxseed, salt, tahini and water to a mixing bowl. Mix together until a dough forms.
- Roll out the dough into a sheet about ¼ inch in thickness. Place the pot you're using upside down on the sheet and cut around the edges. Repeat until you have enough circles for the amount of pot pies you are making. Set aside.
- Preheat the oven to 170 degrees C/340 F. Meanwhile, using your hands or a fork, break apart the jackfruit pieces.
- Add the onion and garlic to a saucepan with a splash of water. Sauté on a medium-high heat for 2-3 minutes, until softened.
- Add the garlic powder, leek, bell pepper, oyster mushrooms and jackfruit. Cook, stirring frequently, for around 5 minutes, until the mushrooms shrink down.
- Pour in the veggie stock together with the buckwheat flour, green peas, dried basil and cumin. Season to taste with salt and pepper. Lower the heat, and simmer on a low-medium heat, stirring occasionally, for around 7-10 minutes, until the sauce thickens.
- Distribute the filling evenly between soup bowls or ramekins. Cover with the dough circles and press down firmly around the edges.
- Bake in the oven for 18-20 minutes, until the crust is golden. Serve straight away, or store in the fridge for up to 4 days, reheating as needed.
PamelaB says
Upfront….
I’m a person that fiddles with things…as I read a recipe I frequently think “what about ___?”, or “wonder how this ___ would be”. 🤔
I’m a believer that’s part of what is so fulfilling about cooking.
(some are offended when I fool with their recipes/ideas) (which is NEVER my intention)
So….
•Would using a double crust work satisfactorily?
•Any thoughts on using a large/giant muffin tin to make multiples? (w/double crust)
Looking forward to making this. Even without fiddling with it. 😊
Nicole says
I am never offended by people fiddling with the recipes - that's how new recipes are born! I think a double crust would work well, as many traditional pot pie recipes use a double crust. I'm less sure about the muffin tin - might not be much room for filling with a double crust in there. But if you try it, do let me know how it turns out!