Rustic Skillet Pot Pie (Vegan)

I wanted to try my hand at a vegan low sodium pie crust, so this is what I made. Not too shabby, I forgot the broccoli, didn’t wait for it to cool before cutting it, it was just one of those days. That being said, still blew my socks off! Now I’m super pumped to make it again for redemption!

You can always omit and add veggies to your preference or to whatever you have laying around the house, let’s be honest.

Be sure to watch my video for more tips and fun!


Pie Crust

  • 5-6 tbsp ice cold water
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups flour
  • 1 stick cold vegan butter

Pot Pie

  • 1 sweet potato, chopped
  • 1 red potato, chopped
  • 2-3 carrots, peeled and chopped
  • 3-4 stalks of celery, chopped
  • 1 onion, chopped
  • 1 head of broccoli, chopped
  • 2-3 tbsp corn starch
  • 1 tbsp parsley flakes
  • 1 tsp each garlic powder, onion powder, black pepper
  • 1 cup vegetable broth
  • 2 cups unsweetened nondairy milk


  1. Make dough – Add vinegar to the water and set aside. In a bowl, add the plant based butter to the flour and break up with a fork or patty cutter until combined and then slowly start adding the water mixture a little at a time until it just comes together. Turn the bowl out on to some cling wrap and pull together to form a disk and pop in the fridge
  2. Preheat oven to 425°F
  3. In an oven safe skillet, sauté down the veg until they shrink a little an become Al dente vibes
  4. Add the cornstarch and seasonings, and stir
  5. Add the vegetable broth and nondairy milk
  6. Bring to a boil then simmer until it thickens
  7. While the sauce is thickening, roll out the dough between two pieces of parchment paper and then pop back in the fridge until you’re ready to cover the skillet
  8. Cover the skillet with pie dough, slice some vent seams and bake until the crust is done, about 30-40 minutes
  9. Let cool before cutting
  10. Enjoy!

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