Veggie Pot Pie with Fancy Lattice Herb Crust

Shanika Graham-White

by | Updated: August 25th, 2021

This wholesome dish just screams comfort food! Like a traditional pot pie, this recipe comes with a flaky top crust and a creamy filling featuring chunky vegetables. The only difference? It’s completely meatless and dairy-free! Enjoy this super-easy plant-based pot pie during the cooler months ahead.

Homemade Plant-Based Pot Pie with Lattice Pie Crust in Pie Pan |

Homemade Plant-Based Pot Pie with Lattice Pie Crust in Pie Pan |
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Veggie Pot Pie with Fancy Lattice Herb Crust

Prep Time 15 minutes
Cook Time 45 minutes
Chill time 1 hour
Total Time 2 hours
Servings 6
Calories 488 kcal


Herb crust

Vegetable filling

  • 5 cups frozen mixed vegetables peas, carrots, corn & green beans
  • ¼ cup all-purpose flour
  • Sea salt to taste
  • Black pepper to taste
  • 3 Tbsp. vegan butter
  • 1 medium red onion chopped
  • 1 cup vegetable stock
  • ¾ cup almond milk
  • 2 Tbsp. white cooking wine
  • ¼ cup nutritional yeast
  • ½ cup dairy-free mozzarella or cheddar shreds
  • 1 Tbsp. melted vegan butter for brushing


Herb crust

  1. In large bowl, combine all-purpose flour, sea salt, parsley, thyme, oregano and garlic powder. Whisking to combine.
  2. Add cubed vegan butter. Use pastry blender to combine butter into dry ingredients until mixture becomes crumbly (pea-size crumbs).
  3. Slowly pour in the cold milk and stir (working it together with one hand) until dry ingredients moisten. Note: If mixture feels a little too dry, add 1 tablespoon cold milk at a time, until it’s moistened but not *too* wet.
  4. Form dough into ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1.5 hours or overnight.


  1. Preheat oven to 400 degrees F. and grease a standard 9-in. pie dish. Set aside.
  2. In medium saucepan, melt vegan butter over medium-high heat. Once melted, add mixed vegetables and onions. Add sea salt and black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes.
  3. Add flour and nutritional yeast. Stir until well incorporated (around 1 minute) and fully coated. Add cooking wine, veggie stock and milk. Note: Immediately whisk liquid with vegetables to ensure lumps do not form.
  4. Increase heat to high so that the mixture begins to boil (stirring occasionally) for about 3-4 minutes, then reduce to simmer for about 5-6 minutes.
  5. Once thickened, turn off heat and stir in dairy-free shreds, until fully melted and creamy. Set aside.


  1. Remove dough ball from refrigerator and transfer to lightly floured surface. Roll out dough ball (avoid making it too thin), about 1/2-in. thick. Use sharp knife or wheel pastry cutter to cut dough (longways) into 8-10 half-inch-wide strips. Note: To make strips easier to transfer, gently fold them over, then place them on top of the pie and unfold them, being sure to place the longer strips in the middle and working the shorter ones toward either side of the pie.
  2. Pour filling into prepared pie dish and top with crust strips.
  3. To create a lattice pattern, place one long strip of dough perpendicular to the parallel strip, then unfold the folded strips over the perpendicular strip. Lay a second perpendicular strip of dough next to the first one with some space between them and unfold the folded parallel strip over the second one. Continue with each strip until a complete weave is made over the top of the pie.
  4. Brush tops of crust with melted butter and bake for 25-30 minutes or until crust is golden brown and fully baked through and filling bubbles.
  5. Remove from oven and serve immediately.

Recipe Notes

Order the ingredients you need to make this plant-based pot pie at!

Nutrition Facts
Veggie Pot Pie with Fancy Lattice Herb Crust
Amount Per Serving (1 g)
Calories 488 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g25%
Trans Fat 3g
Polyunsaturated Fat 7g
Monounsaturated Fat 10g
Sodium 752mg31%
Potassium 584mg17%
Carbohydrates 58g19%
Fiber 10g40%
Sugar 2g2%
Protein 12g24%
Vitamin A 8295IU166%
Vitamin C 24mg29%
Calcium 196mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.