Every single time that I ask what recipes you’d like to see on the blog, so many people say paleo pot pie! Well, today’s your day because I have an awesome paleo friendly, vegan pot pie recipe for you. It even has a vegan pot pie crust.
I opted to go the classic route with the filling using peas, potatoes, carrots, onion, garlic, and green beans. (See my note about the peas if you’re wondering about those on paleo!) The creaminess in this easy vegan vegetable pot pie recipe comes from blending a bit of the potatoes with coconut milk to make a silky sauce that coats the rest of the vegetables perfectly.
If you have no reason for your paleo pot pie to be vegan, you can also opt to stir in some cooked chicken or turkey. It would make an equally delicious paleo chicken pot pie recipe if you want to add it in!
Either way, you’re going to love it. The filling is creamy, savory, and filled with beautiful spices, including rosemary, thyme, and black pepper. This vegan pot pie recipe is a perfect midweek family meal and also great for feeding a crowd.
How To Make Vegan Pot Pie Filling
I’m not gonna lie, I used to think pot pies were a big hassle to make. And a vegan paleo pot pie? Probably even harder, right?
Don’t worry, it’s actually really easy. There are a few steps, but they are all simple as can be:
- Boil the potatoes.
- Blend half of the cooked potatoes with coconut milk in a blender.
- Saute onions, carrots and garlic in olive oil.
- Add spices, veggie broth, peas and green beans, then simmer for a few minutes.
- Stir the creamy potato mixture into the vegetables.
- Arrange the creamy veggie mixture in your pie dish, along with remaining cooked potatoes, before adding the vegan pie crust.
How To Make Vegan Pot Pie Crust
I didn’t bother with a bottom vegan pot pie crust recipe, since we all know that’s a total pain and pretty much impossible without eggs while being paleo-friendly. But you still get a fluffy pastry topping that’s crunchy on the top!
So even though a vegan pie crust is a tough cookie to crack, this top crust is a winner. And it couldn’t be easier.
Just mix all the crust ingredients (blanched almond flour, tapioca flour, paleo baking powder, coconut milk, olive oil and sea salt) together in a large bowl and spread over your paleo pot pie. As it bakes, the vegan pot pie crust will turn a beautiful golden brown.
Are Green Peas And Beans Okay For Paleo Pot Pie?
This vegan pot pie recipe uses green peas and green beans, and some of you may be wondering how I’m calling this a paleo pot pie recipe as well. Aren’t those legumes? Technically, yes.
The reason that we avoid legumes on a paleo diet is that they contain a specific set of lectins and phytates, which can affect bioavailability of other nutrients or can cause gut damage.
However, edible-podded legumes, like green beans and peas, are actually quite different and many people (me included!) consider them an exception to the rule of no legumes for paleo.
Other types of legumes are harvested when their seeds are mature and dried, while fresh green beans and peas are immature, meaning they are much lower in lectins and phytates. And, the ones they do contain are pretty unstable, which means they can easily be deactivated through cooking.
Is Vegan Vegetable Pot Pie Whole30-Compliant?
Again, due to the addition of legumes to this homemade recipe, it isn’t strictly whole30 compliant. However by changing up the mixture of vegetables you could easily make this vegan pot pie recipe whole30 compliant as well.
If you prefer not to include them in your diet, then just leave them out! As an alternative, try asparagus, bell peppers, or zucchini (make sure to cook it down well to get rid of excess moisture).
Can You Freeze Paleo Pot Pie?
Yes, this vegan vegetable pot pie recipe freezes really well. You can store it right in the (cooled) baking dish if it’s freezer safe, or line it with foil first so that you can just store the foil wrapped pie without the dish.
When you are ready to eat it, allow the frozen vegan pot pie to thaw completely in a baking dish, before placing in the oven at 350 degrees F to reheat. Make sure your homemade vegan pot pie is piping hot before serving.
More Vegan Dinner Recipes
Looking for more vegan dinner recipes? Try these:
- Spicy Asian Roasted Portobello Mushrooms
- Turmeric Carrot Soup
- Baked Sweet Potato Tots
- Mexican Chocolate Walnut Chili
Or find all my paleo vegan recipes here.
Hearty Paleo Vegan Pot Pie Recipe
Easy paleo pot pie in under an hour! This hearty vegan pot pie recipe is packed with veggies, dairy-free creamy sauce, and the perfect vegan pot pie crust on top. It will be a family favorite!
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Vegan Pot Pie Filling
- 2 tablespoons Olive oil
- 1 medium White onion (diced)
- 3 medium Carrots (1/2 inch dice)
- 4 cloves Garlic (minced)
- 2 lbs Yukon gold potatoes (1/2 inch dice)
- 1 cup Vegetable broth
- 1/3 cup Full-fat coconut milk
- 12 ounces Peas (thawed if using frozen peas)
- 10 ounces Green beans (thawed if using frozen green beans)
- 1 tablespoon Dried rosemary
- 1 tablespoon Dried thyme
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
Vegan Pot Pie Crust
- 1 cup Blanched almond flour
- 1 cup Tapioca flour
- 4 teaspoons Paleo baking powder
- 1/2 cup Full-fat coconut milk
- 1/2 cup Olive oil
- 1/2 teaspoon Sea salt
More TIPS about this paleo recipe in the post above!
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil and boil diced potatoes for 6 minutes, until tender. Drain and set aside half.
Add the other half of the potatoes to a blender with the coconut milk. Blend until smooth.
Heat the olive oil in a large skillet over medium heat. Saute the onion, carrot, and garlic for 5-7 minutes, until the onion is translucent and soft.
Add in the spices and cook 30 seconds, until fragrant. Pour in the broth and simmer 5 minutes .
Add in the thawed peas and green beans. Pour in the creamy potato mixture and stir to coat. Season with salt and pepper.
- Pour the vegetables into a baking dish and carefully stir in the remaining potatoes.
In a large bowl, mix together all of the ingredients for the vegan pot pie crust topping. Spread the topping evenly over the vegetables.
Bake for 25-30 minutes, or until the crust is golden brown.
Serving size: 1/8 of the pie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.