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Vegan Tofu Pot Pie

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Well well well. I ate a pot pie and cookie dough for dinner so if someone isn’t PMSing like I mother over here I don’t know what else to tell you.

I love pot pies so much. When we were kids my mom used to make them for us all the time and by make them for us I mean heat up the frozen ones. What can I say? We were easy to please and not so much into “from scratch” anyway. For example, one time my grandmother tried to replicate the ham squares from the Wendy’s salad bar by cutting a real ham into cubes and we threw a raging fit.

“Remove this veil from my eyes, Grandmother Betty. These are a poor excuse for Wendy’s ham squares.”

Remember when Wendy’s had a salad bar? Two words: chocolate. pudding.

Anyway, since I stopped eating meat (at the ripe old age of 15) I have gotten my pot pie fix with Amy’s vegetable pot pies which are the jamnasty (which means really really good). For some tortuous reason I’ve always wanted to make my own though so that’s what happened here.

I made the filling of this pot pie on Sunday as part of my new weekly meal prep routine but wasn’t quite sure what I wanted to do with the only part anyone cares about: the crust. Some people just put biscuits on top but I’m a pot pie purist (and by “purist” I mean “Stouffers”) so I need a legitimate pie crust to fulfill my childhood dreams.


Seeing as how breads and pastries are my nemesis, there was no way in hell I was making a pie crust so I just bought two vegan whole wheat crusts from the health food store across the street so as to be as uppity as possible.

FUN FACT: I had NO idea you could make a double crust pie by just flipping one frozen crust on top of another. NO IDEA. Now we know.

So the making of this pie was in no way my original work and went like this:

  1. Make the filling from Minimalist Baker’s 1-hour vegan pot pie recipe
  2. Buy 2 frozen vegan crusts (and some vegan cookie dough while you’re at it… also a kombucha because let’s just throw money out the window)
  3. Thaw the crusts and then fill one with the filling
  4. Brush the crust with water, invert the other crust on top, and press the edges together with your fingers
  5. Slice an X on top to vent and bake for about 40 minutes or until golden brown


Super excellent.

Here’s that cookie dough I’m talking about… Mercury is in retrograde until the 24th anyway so this is my way of just giving up until then. #science



  1. TaMo TaMo

    I love chicken pot pie. It is all about the crust. Yours looks delish!

  2. Yummm love me some tofu pot pie. I usually use two sheets of puff pastry, one on top, one on bottom. Many brands of puff pastry are accidentally vegan if you’re into that jazz. Looks so gooood!

  3. Ok, that looks really good. But I have to tell you something: I’ve always inexplicably been disgusted by the thought of pot pies and refuse to eat them. Like, for my whole life, without reason. You might be able to convert me. Starting with the Amy’s, though, because I am way lazy.

    • Katie Katie

      Have you eaten an Amy’s pot pie yet? Maybe make a video of your first experience.

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