1-First Step: Prep the Pie Crusts Make a double recipe of vegan pie crust dough, or grab store-bought vegan crusts. Split dough in half if homemade. Line a 9-inch pie pan with one crust, trim excess dough. Place both crusts (bottom and top) in the fridge to chill for 10 minutes. Chilling keeps it flaky! While chilling, chop your onion, mince garlic, chop potato into small 1/2-inch chunks for even cooking. This mise en place takes 5 minutes and makes everything smooth. Got kids helping? Let them handle the chopping!

2-Second Step: Sauté the Aromatics Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 small chopped onion and 3 minced garlic cloves. Sauté 1-2 minutes until onion turns translucent and smells amazing. Stir often to avoid burning garlic; it turns bitter fast! This builds the flavor foundation. If you’re like me and love extra punch, toss in a pinch of thyme here. Takes just 2 minutes!

3-Third Step: Make the Creamy Filling Whisk in 1/3 cup all-purpose flour, stirring 1 minute to cook out raw taste. Slowly pour in 2 cups vegetable broth and 1 cup unsweetened almond milk, whisking constantly to avoid lumps. Bring to a simmer. Add 3 cups frozen mixed vegetables (carrots, corn, green beans, peas), 1 large russet potato chunks, and 8 ounces vegan chicken or baked tofu chunks (if using). Stir in 1/2 teaspoon salt or to taste. Simmer 5-10 minutes until sauce thickens and potatoes soften slightly. It should coat the back of a spoon. Taste and adjust! If too thick, splash more broth. This step is key for that luscious gravy. About 10 minutes total.

4-Fourth Step: Assemble the Pot Pie Pour the hot filling into the crust-lined pie pan. Don’t overfill; leave room for top crust. Roll out the second crust to cover the pie. Trim overhang, seal edges by crimping with a fork or fingers. Cut 4-5 slits in the top crust for steam to escape. This prevents a soggy or exploded pie! Brush with a little almond milk for shine if you want. Ready to bake!

5-Final Step: Bake and Serve Bake at 400°F for 45 minutes until crust is golden brown and filling bubbles. Place on a baking sheet to catch drips. Cool 10 minutes before cutting; it sets up nicely. Slice into 8 pieces, serve hot. Pairs great with a side salad. Leftovers? Even better next day! Wow your family with this easy veggie pot pie recipe. I made it for a potluck once, and it vanished first. Total time: 1 hour. High-five to you!