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vegan chicken pot pie

Easy vegan mushroom pot pies

Easy vegan mushroom pot pies recipe! Individual sized vegetable pot pies with puff pastry crust. Great for a weeknight dinner!

Course Main Course
Cuisine American
Keyword dairy free, plant based, vegan, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 pot pies
Calories 461 kcal
Author Amanda Logan


  • 8 whole king oyster mushrooms
  • 1 Tbsp tamari
  • 2 Tbsp vegan butter
  • 1 medium white onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery ribs, diced
  • 2 medium garlic cloves, finely chopped
  • 3 Tbsp all-purpose flour
  • 2 cups vegetable stock
  • 3 sprigs fresh thyme, leaves removed and chopped
  • 2 whole bay leaves
  • ½ cup dairy free milk plus
  • 2 tsp dairy free milk for brushing
  • ¼ tsp pepper
  • ½ tsp sea salt
  • ½ cup fresh or frozen peas
  • 2 sheets vegan puff pastry, thawed


  1. Wipe the king oysters mushrooms down with a clean cloth to remove any grit. Chop 1 inch of the stalk to remove the tough base. Carefully but firmly drag the prongs of a fork down the length of the mushroom to shred the "meat" (this is easier if you lay the mushroom down.) Place in a bowl and gently stir in the tamari, then set aside. 

  2. Melt the vegan butter in a large pan over low to medium heat and add the onion, carrots, celery and garlic. Cook for around 5 minutes or until the vegetables are tender. Stir in the flour and cook for another 3 minutes, stirring occasionally. Add the vegetable stock, thyme, and bay leaves and stir in the milk, pepper, and sea salt. Bring the mixture to a simmer. Stir in the shredded mushrooms and reduce the heat to low. Cook the pie filling for 10 minutes or until the liquid has reduced to a pie gravy consistency. Remove from the heat, stir in the peas and set side while you prepare the puff pastry.

  3. Preheat the oven to 420 degrees F.

  4. To prepare the pastry, place a ramekin or pie pot upside down on the thawed pastry and cut a circle a half-inch larger than the dish lip. Repeat with other ramekins. Fill each ramekin with pie filling before laying the pastry over the top. Gently press the edges of the pastry to the side of the ramekin and cut a small slit in the center of each pastry top. Brush a small amount of dairy-free milk on top (not the sides) of the pastry and place the pies in the oven for 15 minutes or until the pastry top is golden.

Recipe Notes

To create the pastry hearts seen in the photos, cut small hearts out of the extra pastry dough. Place on top just before baking and cut a few slits around the heart instead of in the middle.

Nutrition Facts
Easy vegan mushroom pot pies
Amount Per Serving (1 pot pie)
Calories 461 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g35%
Trans Fat 1g
Sodium 1026mg43%
Potassium 275mg8%
Carbohydrates 45g15%
Fiber 4g16%
Sugar 7g8%
Protein 7g14%
Vitamin A 5796IU116%
Vitamin C 12mg15%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.