Wicked Portobello Pot Pie

vegan pot pie

“Baby, you need something good that’ll stick to your ribs…” That’s what my grandmother would say when I was hungry AF as a youngster! Pot pie is synonymous with “rib-sticking” food. This joint is all that, layered in goodness, and filling, with a Southern style so fly you’ll be lying in bed after eating asking yourself “Do I want some more?” Answer is always yes.


  • 1 1/2 cups (330 g) cooked brown rice
  • 3 large portobello mushrooms
  • 2 Tbsp vegan butter, plus some for brushing
  • 1 1/2 cups (350 ml) vegetable broth
  • 3 Tbsp all-purpose/plain flour
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 bay leaf
  • 1 cup (30 g) chopped spinach
  • Avocado oil or other cooking oil
  • 2 medium carrots
  • 1/2 cup (75 g) chopped green beans
  • 1/2 cup (50 g) chopped broccolini
  • 1/4 cup (40 g) chopped onion
  • 1/4 cup (35 g) frozen peas
  • 1 refrigerated vegan 9-in/23-cm pie crust


  1. Preheat the oven to 425ºF/220ºC.
  2. If you haven’t already, cook the brown rice according to the package directions (1/2 cup/90 g raw brown rice + 1 cup/240 ml water = 1 1/2 cups/330g cooked brown rice).
  3. Meanwhile, grind the mushrooms to a mince in a food processor. You want it in little pieces like ground beef.
  4. Now it’s time to make the other goods. Gravy first: Melt the butter in a large pot over medium heat, then stir in the flour. This is your roux. Let it cook a minute or two. Then slowly whisk in half the broth. You go slow to help prevent lumps. When it’s smooth and lump free, whisk in the rest of the broth. Then whisk in the onion powder, garlic powder, and bay leaf. Boil until thick and smooth, about 3 minutes. Remove from the heat and set aside.
  5. Put a small pot over medium-low heat, then swirl in a little oil. Add the spinach and cook just until the spinach starts to wilt, 5-7 minutes. Remove from the heat and set aside.
  6. Chop the carrots, green beans, broccoli, and onion. Put a medium skillet over medium-high heat and swirl in about 1 tsp oil. Add all the veggies (ground porto shrooms, carrots, green beans, broccolini, onions, and peas). Cook until the veggies are starting to soften up, 5-7 minutes, stirring more than you think you should.
  7. Ok, now let’s layer. Cover the bottom of a large cast iron skillet (about 10-in/25-cm) with the brown rice. Pour the gravy evenly over the top, then spread the spinach across the gravy. Top with the veggies.
  8. Unroll the pie crust then lay it over the filling, pressing/folding around the outside edges to seal it all around. Use a brush to spread a thin layer of vegan butter over the crust, then poke a few holes on top to allow the pie to breathe.
  9. Bake until the pastry is golden brown and the filling is bubbly, 25-30 minutes.
  10. Let it cool a bit, and get ready to make your belly happy.


Look for a single pie crust. Lots of ‘em contain lard (pig fat), but some only contain shortening or other oils. Those are vegan!

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