If there’s one dish that defines comfort, it’s a steaming pot pie coming straight out of the oven, golden and bubbling at the edges. This Vegan Pot Pie with Sage, Lentils, and Mushrooms delivers everything you love about traditional pot pie—creamy filling, hearty flavor, and a flaky crust—without any dairy or meat. Instead, we’re using earthy lentils, sautéed mushrooms, and fragrant sage to build layers of rich, savory goodness.

Perfect for chilly evenings, holiday dinners, or cozy weekends at home, this recipe is a guaranteed crowd-pleaser. It’s loaded with plant-based protein, fiber, and a deep umami flavor that even non-vegans will rave about. Plus, it’s freezer-friendly, meal-prep friendly, and easy to adapt to what you have on hand.

Whether you make it in individual ramekins or as one big casserole dish, it’s the kind of meal that tastes like a warm hug and smells like a fall afternoon in the countryside.

Why Lentils and Mushrooms?

Lentils and mushrooms are two of the most satisfying plant-based ingredients you can cook with, especially when it comes to replacing meat in traditional dishes. Lentils bring texture, protein, and fiber, while mushrooms bring that meaty bite and savory umami that most pot pie fillings rely on.

In this recipe, we’re using brown or green lentils—they hold their shape better than red lentils when cooked. Mushrooms like cremini or button work perfectly, but if you want to go extra savory, mix in some shiitakes or portobellos.

Add in the earthy warmth of fresh sage, and you’ve got a deeply flavorful base that doesn’t need dairy or chicken to taste indulgent.

Ingredients You’ll Need

Here’s what you’ll need to bring this vegan pot pie together:

Olive oil or vegan butter
Onion, diced
Carrots, sliced
Celery, chopped
Garlic, minced
Mushrooms, chopped
Cooked lentils (green or brown)
All-purpose flour (or gluten-free blend)
Vegetable broth
Plant-based milk (unsweetened)
Fresh or dried sage
Thyme, rosemary (optional)
Salt and black pepper
Frozen peas or green beans (optional)
Vegan puff pastry or pie crust

This is a flexible recipe—you can swap in other vegetables like parsnips, potatoes, or even sweet potatoes. The key is a thick, flavorful filling that holds together under the crust.

How to Make Vegan Pot Pie with Sage, Lentils, and Mushrooms

Prepare the Filling Base:
In a large skillet or pot, heat olive oil over medium heat. Sauté onions for 3–4 minutes until soft. Add carrots and celery and continue cooking for another 5 minutes.
Add the Mushrooms:
Stir in the mushrooms and cook until they release moisture and start to brown—about 7–10 minutes. Add garlic and cook for another minute.
Make the Roux:
Sprinkle flour over the veggies and stir well to coat. Cook for 2 minutes, stirring constantly, until the flour starts to brown slightly. This step will help thicken the sauce later.
Add Broth and Seasoning:
Slowly pour in vegetable broth while stirring. Add the cooked lentils, plant milk, sage, thyme, rosemary (if using), salt, and pepper. Simmer the mixture for 5–8 minutes until it thickens to a gravy-like consistency. Stir in frozen peas or green beans if using. Remove from heat and let it cool slightly.
Assemble the Pie:
Preheat your oven to 400°F (200°C). Pour the filling into a deep pie dish or divide it between ramekins for individual pot pies. Top with vegan puff pastry or pie crust. Trim the edges, and crimp if desired. Cut a few slits in the top to let steam escape.
Bake:
Brush the top with a little plant-based milk for shine, and bake for 25–30 minutes until golden brown and bubbly. Let it cool for 5–10 minutes before serving.

Make It Ahead

This pot pie is an excellent make-ahead meal. You can prep the filling a day in advance and refrigerate it until ready to use. You can also assemble the full pie and refrigerate or freeze it before baking. If baking from frozen, add 10–15 minutes to your bake time and cover loosely with foil for the first half to prevent the crust from burning.

Serving Ideas

Pair with a side salad or roasted Brussels sprouts for a well-rounded meal.
Serve with mashed potatoes or roasted root veggies for a hearty dinner.
This is a great holiday entrée for plant-based eaters—no one will miss the turkey.

Storage & Reheating

Store leftovers in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through to maintain crust texture.
To freeze: wrap cooled pot pie portions tightly and freeze for up to 2 months. Reheat directly from frozen or thaw overnight.

Nutritional Benefits

This vegan pot pie doesn’t just taste good—it’s loaded with plant-powered nutrition. Lentils offer protein and iron, mushrooms support immunity and gut health, and veggies provide fiber and essential vitamins. Using olive oil or vegan butter keeps it dairy-free while still delivering richness.

Each serving contains approximately 420–480 calories depending on your crust and add-ins, with over 14g of protein and plenty of filling fiber.

Pro Tips

Use store-bought vegan crusts for convenience. Just make sure they’re dairy-free.
Don’t overfill the dish. Leave a bit of space for bubbling.
Customize your herbs—sage gives a classic holiday flavor, but rosemary and thyme make great additions too.
Let it rest before slicing—it helps the filling firm up.

Final Thoughts

This Vegan Pot Pie with Sage, Lentils, and Mushrooms is everything a comfort dish should be—warm, rich, nourishing, and deeply satisfying. It’s perfect for holidays, Sunday dinners, or meal prep days when you want something hearty and homemade.

The crust is golden and flaky, the filling is creamy and packed with flavor, and every bite feels like home. Plus, it’s freezer-friendly and loved by vegans and non-vegans alike.

Whether you’re cooking for your family, a dinner party, or just yourself on a quiet evening, this pot pie is a recipe that will win hearts and warm bellies—every single time.