Veggie Pot Pies with Crispy Potatoes

Easy vegan pot pies filled with heaps of veggies like carrots, mushrooms and greens. Crispy, golden-brown potato slices are a delicious alternative to a finicky pie crust. Baked to perfection and served bubbling hot. Vegan & Gluten Free.


  • 2-3 tablespoons neutral oil (e.g. grapeseed), divided use

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 1/2 cups carrots, chopped

  • 1 1/2 cup cremini mushrooms, chopped

  • 1 cup leeks, chopped (~1 large leek)

  • 2 tablespoons brown rice flour

  • 2 cups vegetable stock

  • 1 cup plain almond milk

  • ~1 lb baby potatoes, divided use**

  • 1 tablespoon fresh thyme

  • 1 cup lacinato kale, chopped

  • 1 cup frozen peas

  • 1 teaspoon each salt + pepper (plus more for garnish)

  • 1 can chickpeas (15 oz / 425 g), rinsed & strained


  1. Preheat oven to 425°F and set aside 6 ovenproof ramekins. Ramekins should hold ~1 cup / 250 mL; if smaller, set aside extras.

  2. Heat a stock pot over medium high-heat. Once hot, add 1 tablespoon of oil. Cook onion for 3 minutes, until translucent. Add garlic, carrots and mushrooms and cook for 5 minutes. Then add leeks and rice flour and stir until the flour has coated the vegetables. Pour in vegetable stock and almond milk. Stir well to prevent any clumps from forming. Add 3/4 cup chopped potatoes and thyme. Place a lid over the pot and bring to a boil. Cook until the potatoes are fork tender (~10 minutes).

  3. Remove lid and reduce heat to medium-low. Add kale, frozen peas, salt and pepper, and rinsed chickpeas. Stir to incorporate. Cook for another 5 minutes, until the kale begins to soften. Divide the veggie filling into ramekins.

  4. Thinly slice potatoes for the pot pie “crust”. Layer potato slices over top each ramekin. Brush the potato slices with the remaining 1-2 tablespoons of oil. Sprinkle with extra salt and black pepper for garnish. Bake in the oven for 30-45 minutes, or until the tops are crispy and golden brown.

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*Select potatoes the size of large golf balls. This recipe uses potatoes in both the filling (3/4 cup, chopped) and for the “crust” (~1 baby potato per ramekin, thinly sliced). You may need slightly less / more than 1 lb total.
-This recipe can be made in a single large casserole dish instead of individual ramekins. Select an ovenproof dish with a 6+ cup capacity. You may need to use more/less potato slices, depending on the size of the dish.

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