About the Recipe
This cozy vegan pot pie features a flaky, golden crust made effortlessly with our instant, just-add-water mix. Customize the filling with your favorite medley of vegetables—whether you prefer classic carrots and peas, vibrant bell peppers, or hearty mushrooms and greens. Bursting with plant-based goodness, this pot pie is as versatile as it is delicious, making it the perfect meal to warm your soul and satisfy every craving. Simple to prepare and packed with veggies, it’s comfort food at its best!

Ingredients
Pie Crust
2 cups Instant Baking Mix
3/4 cup water (or vegan milk)
Filling
1 medium onion, diced
1 russet potato, diced
1 small bag of mixed frozen vegetables
1 cup cauliflower, diced
1 celery rib, diced
8 oz tofu, cubed
3 garlic cloves, minced
1 cup veggie stock
1 cup plant-based milk
3 tablespoons flour
Preparation
Step 1
Preheat oven to 375 °F
Step 2
Prepare the Pie Crust:
In a medium bowl, combine the Instant Baking Mix with the water.
Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball.
* Pro Tip: Avoid over-kneading to keep the crust flaky.
Cover the dough and set it aside while you prepare the filling.
Step 3
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until softened.
Stir in the garlic and cook for another minute.
* If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions.
Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer.
Once simmering, stir in the tofu. Return to a simmer and let it cook uncovered for 5 minutes.
Sprinkle in 4 tablespoons Instant Baking Mix and stir well. Let it simmer for a few more minutes until the filling starts to thicken.
Cover the skillet, remove it from the heat, and set aside.
Step 4
Assemble the Pot Pie:
Divide the dough into two portions:
*Make one portion about 10% larger than the other (this will be the bottom crust).
Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan, letting the edges hang over slightly.
Roll out the smaller dough ball into an 11-inch circle for the top crust.
Pour the prepared filling into the pie pan, spreading it out evenly.
Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal.
Use a knife to cut four slits in the top crust to allow steam to escape during baking.
Step 5
Bake the Pot Pie:
Place pot pie in the center of the preheated oven (375 °F) and loosely tent with foil to prevent the crust from browning too quickly.
Bake for 45 minutes, removing the foil for the last 10 minutes to allow the crust to become golden brown.
Let the pot pie cool slightly before serving to allow the filling to firm.