The Best & Simple Vegan Cream of Mushroom Pot Pie

Vegan Meals

The Best Vegan Cream of Mushroom Pot Pie


15 minutes


45 minutes



The seasons are changing, hell, there’s even been snow in parts of Alberta already! Fall is one of my favourite seasons. The air is crisp, but not too cold, the leaves are all shades of pretty colours, and you feel ready to embrace warm, comforting meals like this easy mushroom pot pie recipe that is the perfect fall dinner for the whole family.

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best part of this mushroom pot pie recipe is that even if you aren’t a mushroom fan, you can easily substitute the mushrooms in this recipe for your fav vegetable like broccoli, leeks, or cauliflower. Add in chickpeas, lentils, really you can adapt this recipe to make it your own and switch it up each time you make it.

Into savoury pies for fall? Try my Spinach & Leek Pie recipe too!

The true winner in this recipe is the coconut vegetable base. Once you have that, you can adapt the veggies to use up whatever is in your fridge, or add in the vegetables that suit the picky needs and wants of your kids. It will transform all your pot pies and have your friends on the edge of their seat begging for seconds.

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

Nutritional yeast adds the “cheese” to the mushroom pot pie

If you have been following some of my other recipes, you’ll know that I love working with Bob’s Red Mill products, and for this recipe, it’s no different. I used their nutritional yeast to give a cheesy, rich flavour to this easy mushroom pot pie. Nutritional yeast is a staple in my house and it can easily be added to any recipe, used as a parmesan cheese substitute on top of your fav pasta dish, tossed into salad for added nutrition, and the list goes on.

Bob's Red Mill Nutritional Yeast

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

Nutritional yeast is loaded with vitamin B12 and is ideal for vegan and vegetarians as it gives you the vitamins you need with a yummy cheese flavour. Some of the other added benefits of nutritional yeast is:

  • It’s a complete protein containing all nine essential amino acids that we need to get from our food. With just one tablespoon you are getting 2 grams of protein! Making it easy to add that protein us vegans crave.
  • As I mentioned, it has many B vitamins with one tablespoon containing 30-180% of the recommended daily amount of B vitamins.
  • Lastly, it contains trace minerals such as zinc, selenium, manganese and molybdenum. These are involved in gene regulation, metabolism, growth, and more.

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

I find that even though I love the fall, it can be one of the busiest times of year. You start to make yourself get back into a routine, if you have a family, your kids start school and their extra-curricular activities after school, and you just don’t have time to make super intense, long meals. These are quick, you can make it in one-pot, and you can meal prep by making a bunch ahead of the week and warming them up throughout the week for a quick meal.

This Plant-Based Shepherd’s Pie is another great comfort meal for the fall.

The best cream of mushroom pot pie. Completely vegan & delicious!

The best cream of mushroom pot pie. Completely vegan & delicious!

I seriously can promise that you’ll fall in love with this simple and easily adaptable mushroom pot pie recipe. It’s the best creamy mushroom/mash potato mixture topped with a gorgeous puff pastry that even the meat lovers in your fam won’t miss the chicken in the pot pie. The rosemary and herbs add so much flavour, you won’t even notice anything is missing, you’ll just want to eat another one… or ten other ones. 😉

Check out my Top 5 Comforting Plant-Based Meals guide for more inspiration for meals this fall.

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The Best Simple Vegan Cream of Mushroom Pot Pie

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Vegan


This super simple vegan recipe for a mushroom pot pie will blow your socks on and keep you cozy all fall long. Simple, and a crowd pleaser!



1 tbsp. olive oil

1 medium sweet white onion, diced small

1/4 cup green onion, diced small

45 medium-sized garlic cloves, pressed

5 cups assorted mushrooms, with stems, finely chopped (I suggest shiitake and cremini)

1 cup mashed potato

3 tbsp fresh thyme, around 5 sprigs

12 bay leafs

1/2 cup white wine

3 cups unsalted vegetable brother or 3 tsp vegetable paste and 3 cups of water

400 ml can coconut milk

3 tbsp nutritional yeast

1 tbsp arrowroot mixed with 1/2 cup water or vegetable stock

season to taste

1 sheet vegan puff pastry or pie pastry of choice

1 tbsp. vegan butter, melted

coarse sea salt


Remove puff pastry from the freezer or fridge and thaw completely.

In a large soup pot heat the olive oil on high for 30 seconds. Add the onion, reduce the heat to medium and let it sweat for around 5 minutes or until golden brown. Add the green onion and garlic and cook for about 1 minute. Stir occasionally to avoid burning.

Add the mushrooms, thyme and bay leaf and let the mixture cook down until reduced by half. Increase the temperature to high and deglaze the pot with white wine. Stir until all the bits from the bottom of the pot are loosened, then pour the mashed potato, broth, coconut milk and nutritional yeast into a pot and bring to a boil. Lower the heat and simmer on low for about 10 minutes. Then add in the arrowroot powder mixture and stir the soup with a whisk or spoon until well-combined. Cook for another 5 minutes on low heat. Season to taste with salt and pepper.

Let the soup cool for a few minutes.

Preheat oven to 425F and line a baking sheet with parchment.  Lightly grease your small soup pots with oil and place onto the baking sheet.

Using the base or lid of your small soup pit, gently carve a circle for the tops and bottom of your pot pies.  You can also line the sides of the pot as well (completely optional).

Gently place the base puff pastry to the bottom of your pot, fill with your mushroom mixture and place the top puffed pastry onto the soup.  Repeat for all four soup pots.  Before placing in the oven lightly brush the tops with some olive oil or melted butter.  Bake for around 10 minutes at 425F then finish on broil for 5 minutes to give the pies a very golden and rustic feel.

Enjoy hot with cooked vegetables and your favourite vegetable gravy!


Be careful handling the hot soup pots.  Be sure to use oven gloves.

The mushroom mixture lasts up to 4-5 days in the fridge and up to 2-3 months in the freezer.

The Pot Pies can be made ahead of time and cooked from frozen on the day of.  Just make sure to cool your mushroom soup completely before adding to the soup pots.  Make sure to cover each pot with wax paper and place them all in a large container before freezing.

Keywords: best, creamy, easy, mushroom pot pie, puff, real, recipes, simple, soup, vegan

Vegan mushroom pot pie recipe.

Mallory W

This is a must try! Filling, delicious and any left over soup froze perfect for a quick dinner at another time. I’ve not made this a few times and love love love this comfort dish on a chilly night.

Maria Koutsogiannis

YESS! This is one of my favourites as well. Totally obsessed with the filling!

Jessie Tuz

These little pots were fantastic! I love a good cream of mushroom soup, but I usually find plant based ones are missing that rich umami flavour. But Maria rises to the challenge, and this recipe is flavourful, warm, buttery and rich. And it won’t hurt your tummy like a bowl of dairy might! Highly recommend, thank you Maria!

Maria Koutsogiannis

You’re so welcome, Jessie! This is one of my personal favourites. And I love that it is a two in one!

Katherine Gabrel

Made this for Christmas and was requested to make this again for New Year’s dinner. It tastes like mushroom soup with the creaminess from the coconut milk.

The only thing that didn’t work my way is that the pastry puff on the bottom didn’t cook all the way through. I will probably omit in the future and just have it on top.

Thank you for this creation!

Maria Koutsogiannis

You’re so welcome Katherine, so glad your family loved it so much that they requested it again!

Rita Lopes

I made this for a group of 4 meat eaters and they all absolutely loved it! Obviously I loved it too!! Seriously delicious, I normally cook tasty things and I know the recipe was there to lead me but this is a whole another level!! I can’t even believe I made something so delicious. Thanks Maria for your vegan wizardry 💚🙏💚

Maria Koutsogiannis

WOW!! What a flattering review, thanks so much for the love, Rita. Please let me know what you make next!!

Lindsey Wiederholt

This looks really yummy. I may have to make it in a bigger pie pan like Lucy did. Where did you get these small soup pots?

Maria Koutsogiannis

They’re from Staub!

Jennifer Essad

can you taste the coconut? does it just make it richer?

Maria Koutsogiannis

Hey beauty! The coconut flavour is very mild but what it does is it adds that really yummy silkiness. If you are not a fan of cocount then make cashew cream or use almond milk. Cashew Cream = 1 cup raw cashews soaked for 4 hours in water then rinsed and added to a blender with 2.5 cups of water and blend till smooth.

Jessie Tuz

I can’t wait to try this, where did you get your lovely soup pots?

Maria Koutsogiannis

Yes Jessie, let me know how it goes! These are from Staub!


Can’t wait to make! Looks incredible. Is the puff precooked or just cooked after loading in the soup?

Maria Koutsogiannis

It’s frozen puffed pastry!

Lucy Handford

I made this last night for a dinner party and it was totally yum. Real easy to make the coconut works so well with the mushrooms. I didn’t have individual pots so made one big pie and it worked out fine. Wasn’t too sure when to put the potato in, so just added at the end. Will definitely make again. Another winner, thanks Maria!

Maria Koutsogiannis

You’re so welcome! My bad about not having instructions for the potato, I will add now!!


Made this again today as it’s in our rotation of soups now! Easy to make and very satisfying! Enjoy

Maria Koutsogiannis

YES! This makes us so happy Joanne!

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