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Vegan Mushroom Pot Pie with Sweet Potato Crust

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Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping!

I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.

Ingredients for Mushroom Pot Pie

For the Mushroom gravy Bean filling  you need

  • onion, garlic, mushrooms. Use white or a mix of mushrooms.
  • fresh herbs such as rosemary or thyme or both
  • balsamic vinegar and soy sauce for the earthy flavor
  • flour or starch for thickening
  • Chard or greens of choice or omit
  • cannellini or white beans or other beans of choice or use lentils

For the sweet potato topping you need

  • Sweet potatoes, or use potatoes
  • oil, salt, pepper and rosemary

How to make Vegan Mushroom Pot Pie with Step Pictures

Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins. Add in the herbs and pepper and mix for a few seconds to infuse the oil.

Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.

Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.

Add the flour and mix in. (If using starch, mix with 1/4 cup stock and add at next step when the stock is boiling). Add the stock and mix well.

Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully. Preheat the oven to 375 deg F (190 C)

Transfer the mixture to baking ramekins. Cover with sliced sweet potato. Overlap the potatoes as they will shrink. Drizzle olive oil, salt, pepper and herbs of choice.

Bake at 375 deg F for 35 mins.

Can I make this gluten-free?

Yes, use rice flour or cornstarch or arrowroot starch to thicken instead of whole wheat flour

Can I add vegetables to the pot pie?

Yes, add seasonal root veggies, carrots, zucchini, fennel, golden beet etc. Cook until al dente. Add more herbs and salt for thee increased volume.

Can I use puff pastry or pie topping.

Yes, you can convert this into regular pot pie with puff pastry or pie crust. Add cut outs or whole sheet and bake until golden

How long can I store this Mushroom pot pie?

The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.

If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweeet potato crust or other crust of choice and bake for 35 mins or until golden.

Can I make this Oil-free?

Yes, Use broth for sauteing.

For the topping: Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Can I make the mushroom pot pie without soy?

Yes, Use coconut aminos instead of soy sauce or use 1/3 cup wine

Vegan Mushroom Pot Pie with Sweet Potato Crust

Vegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: mushroom gravy pot pie

Servings: 4

Calories: 179.65kcal

Author: Vegan Richa

Ingredients

Mushroom gravy pot pie filling:

  • 1 tsp oil or 2 tbsp broth
  • 1 cup (160 g) chopped onion
  • 3 garlic cloves , minced
  • 2 tbsp minced fresh rosemary and thyme or 2 tsp dried, I like 1.5 tsp rosemary and 1/2 tsp thyme
  • 1/4 tsp fresh black pepper
  • 1 lb (453.59 g) mixed mushrooms , thinly sliced
  • 1/4 tsp salt
  • 1.5 tbsp balsamic vinegar
  • 2 tsp soy sauce , tamari for gluten-free
  • 5 chard leaves stems removed and finely chopped, or use spinach (or omit if you dont like greens in pot pie :))
  • 2 tbsp wheat flour or cornstarch for thickening
  • 1.5 cup (354.88 ml) veggie broth or water
  • 1 1/4 cup (223.75 g) cooked cannellini beans or other white beans

Crust:

  • 1 medium sweet potato thinly sliced , or use yukon gold/russet potato
  • 2 tsp olive oil
  • salt and pepper to taste
  • 1 tsp fresh rosemary or 1/2 tsp dried or other herbs of choice

Instructions

  • Add oil to a skillet over medium heat, or add 2 tbsp broth for oil-free. Add the garlic and onion and cook for 3 mins.
  • Add in the herbs and black pepper and mix for a few seconds to infuse the oil. Add the mushrooms and salt and toss well. Cook for 5 to 7 mins or until some edges are golden.
  • Add in the balsamic and soy sauce and mix well. Add in the chard and cook for a minute to wilt.
  • Add the flour and mix in. (If using starch, mix starch with 1/4 cup water and add at next step when the stock is boiling). Add the veggie broth and mix well.
  • Add the beans. Bring to a boil to thicken. Taste and adjust flavor carefully with salt, herbs.. Preheat the oven to 375 deg F (190 C)
  • Transfer the mixture to 3 or 4 baking ramekins or one 9 by 9 inch or larger baking dish. Cover the mushroom bean mixture with sliced sweet potato. Overlap the potatoes as they will shrink.
  • Brush olive oil on the sweet potato,, sprinkle salt, pepper and herbs of choice.
  • Bake at 375 deg F for 35 mins or until the sweet potato slices are tender in the middle. If thy are crisping up too much, cover the dish/dishes with parchment for the last 10 mins.

  • Store: The baked pie will keep refrigerated for 3 days. To freeze, freeze baked pie covered with foil or wrap that touches to top to prevent freezer burn. Freeze for upto a month. Thaw for 15 mins then reheat in the oven until bubbly.

    If freezing before baking, then freeze just the filling and not the sweet potato. Add the sweet potato crust or other crust of choice and bake for 35 mins or until golden.

Notes

Oil-free: Use broth for sauteing. Brush the sweet potatoes with aquafaba from the can of white beans, then sprinkle salt and pepper.

Soy-free: Use coconut aminos instead of soy sauce or use 1/3 cup wine

Variations:

Top the filling with vegan puff pastry or pie crust for a decadent pie. Or make the just filling on stove top and serve over mashed potatoes or veggies.

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Vegan Mushroom Pot Pie with Sweet Potato Crust

Amount Per Serving

Calories 179.65 Calories from Fat 35

% Daily Value*

Fat 3.94g6%

Saturated Fat 0.47g3%

Sodium 438.49mg19%

Potassium 758.63mg22%

Carbohydrates 34.23g11%

Fiber 8.66g36%

Sugar 7.39g8%

Protein 9.03g18%

Vitamin A 8311.65IU166%

Vitamin C 23.05mg28%

Calcium 102.8mg10%

Iron 3.55mg20%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegetarian Recipes

Homemade Pop Tarts

Nothing screams nostalgia more than a Pop Tart. In reality, it’s a dessert disguised as breakfast, but I’m here for it. These easy Homemade Pop Tarts are free of all those mysterious, hard-to-pronounce ingredients (and no high fructose corn syrup!) and utilize pantry staples you probably already have on hand! For me, it required zero trips to the store and resulted in a super cute, budget-friendly treat my family loves. I couldn’t decide on just one flavor, so I made two different fillings, and I’m sharing both here with you today!

Overhead view of homemade pop tarts next to a bowl of sprinkles.

Easy Recipe for Homemade Pop Tarts

I threw this recipe together one weekend morning when I was craving something special but didn’t want to leave the house. I discovered a box of pie crusts left over from the holidays in my freezer. Then, I raided the refrigerator and found blueberry jam at the back…and this copycat homemade Pop Tart recipe was born! Let me tell you, my daughter was thrilled with these! We also ended up making a batch for her babysitter’s family. Huge hit.

Budget Saving Tip

In retrospect, you could easily keep the circular pie shape and cut it into pie-like slices or cut your rectangular dough shapes into smaller squares to get more servings for your money. However, I was going for maximum nostalgia and wanted to make it look as close to the real thing as possible. But, you do you! (And share your favorite flavors and shapes in the comments below!)

A homemade blueberry pop tart on a plate.

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Homemade Pop Tarts

These easy Homemade Pop Tarts are made with pie crust and simple pantry ingredients (no corn syrup or preservatives). Includes two nostalgic filling flavors!
Course Breakfast, Dessert
Cuisine American
Total Cost $5.98 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 tarts
Calories 837kcal
Author Jess Rice

Equipment

  • Rolling Pin
  • Baking Sheet
  • Parchment Paper

Ingredients

Brown Sugar Filling:

  • ¼ cup brown sugar $0.13
  • 1 tsp flour $0.01
  • 1 tsp cinnamon $0.08
  • 1 Tbsp salted butter, melted $0.12
  • ¼ tsp vanilla extract $0.16

Blueberry Jam Filling:

  • ¼ cup blueberry jam* $0.44
  • 1 tsp corn starch $0.02

Homemade Pop Tarts:

  • 1 package of pre-made pie crusts** $2.77
  • 1 egg, beaten (optional)*** $0.49

Cinnamon Frosting:

  • 1 cup powdered sugar $0.55
  • 2 Tbsp heavy cream $0.20
  • 1 tsp cinnamon $0.08

Berry Frosting:

  • remnants of juice from the jam-filling process $0.00
  • 2 Tbsp heavy cream $0.20
  • 1 cup powdered sugar $0.55
  • ½ Tbsp sprinkles $0.18

Instructions

  • Gather ingredients and preheat oven to 400℉.
  • Make cinnamon sugar filling: Combine brown sugar, flour, cinnamon, melted salted butter, and vanilla extract in a small bowl and mix with a fork. Set aside.
  • Make berry jam filling: Combine blueberry jam and corn starch. Set aside.
  • Flour a large work surface and roll out pie crusts, one at a time, to be even thickness. I like to make my pie crusts fairly thin so I get another serving out of this recipe, but the trick is to cut one rectangle in whatever size you prefer and then use that one as your guide to cut the rest, making them all the same size.
  • Add 1-2 Tbsp of prepared filling to one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Do not overfill your tarts.
  • Place reserved rectangle crusts over the top of each filled side and prick once or twice with a fork or toothpick (to help some air escape during baking), then seal each tart by gently pressing the crusts together with a fork.
  • Optional: Beat one egg and brush each tart to give it a nice shine.
  • Bake for 15-18 minutes on parchment-lined baking sheets until top crusts are golden brown. If you experience a blow out, don’t worry! Once they cool and it comes time to frost them, it won’t be an issue.
  • While they’re cooling, make the brown sugar frosting and the berry frosting. To make the brown sugar frosting, simply combine 1 cup powdered sugar, 2 Tbsp heavy cream, and cinnamon in a bowl, whisking until smooth. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.
  • Once they’re completely cooled, frost each Pop Tart generously. Top the berry tarts with sprinkles. Decorate the berry tarts with sprinkles before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*You can use any flavor of berry jam that you already have on hand. You can even combine jars of jam if you’re short on one flavor.

**I used a package of two 9-inch pie crusts. You can also try making a homemade double pie crust if you have the time!

***This price is based on Walmart prices on March 17th, 2025. This is optional…with the price of eggs these days, you may want to skip this step. I do find it helps with frosting them nicely and smoothly, but you can totally skip it, and they’ll still come out perfect.😊

Nutrition

Serving: 1tart | Calories: 837kcal | Carbohydrates: 133g | Protein: 7g | Fat: 32g | Sodium: 402mg | Fiber: 3g

how to make Homemade Pop Tarts step-by-step photos

The ingredients to make homemade pop tarts.

Make the fillings: Gather all your ingredients and preheat the oven to 400℉. Now, make the cinnamon sugar filling by combining ¼ cup brown sugar, 1 tsp flour, 1 tsp cinnamon, 1 Tbsp melted salted butter, and ¼ tsp vanilla extract in a small bowl. In a separate small bowl, bake the berry jam filling by combining ¼ cup blueberry jam and 1 tsp corn starch. Set both fillings aside for now.

Hands using a rolling pin to roll out a pie crust.

Shape the pie dough: Sprinkle a little all-purpose flour onto your work surface and roll out each pie crust (one at a time) to an even thickness. To get the most out of the pie dough, I like to make them fairly thin.

A pie crust cut into 8 rectangles.

Now cut out one rectangle from your rolled-out dough in whatever size you prefer, and use that one as your guide to cut the rest. You need eight rectangles total to make 4 homemade Pop Tarts.

Brown sugar filling added to two pie crust rectangles and blueberry jam filling added to 2 pie crust rectangles.

Fill the tarts: Spoon 1-2 Tbsp of prepared filling into one prepared rectangular crust at a time, reserving a rectangle of crust for each to place over the top. Be careful not to overfill your tarts.

Hands adding the top crust to a homemade pop tart.

Seal the tarts: Place the reserved rectangle crusts over the top of each filled side. Now, carefully prick the top of each tart once or twice with a fork (or toothpick. This will allow air and steam to escape while baking).

A fork crimping the edges of a homemade pop tart.

Use a fork to seal the edges of each tart by pressing the crusts together, as shown here.

A basting brush topping four unbaked copycat pop tarts with egg wash.

(Optional) Add an egg wash: Brush an egg wash made from one beaten egg over the top of each tart. This will give it a nice shine once baked, but it is entirely optional.

Four freshly baked pop tarts on a parchment lined baking sheet.

Bake: Place each tart onto a parchment-lined baking sheet and bake for 15-18 minutes or until the crusts are golden brown. Don’t worry if any of the filling spills out during baking! Let them cool while you make the frosting.

Berry frosting in a bowl and cinnamon sugar frosting in a bowl.

Make the frostings: Combine 1 cup powdered sugar, 2 Tbsp heavy cream, and 1 tsp cinnamon in a bowl until smooth to make the brown sugar frosting. To make the berry frosting, I like to use up any leftover juice from the jam that’s still in my mixing bowl (for color!) along with the remaining 2 Tbsp cream and the remaining cup of powdered sugar.

Two finished homemade pop tarts.

Frost and serve: Once cooled, top your homemade brown sugar Pop Tarts and your homemade blueberry Pop Tarts with the corresponding frosting. Add a few sprinkles to the berry-flavored tarts, and serve!

Overhead view of three blueberry and three brown sugar homemade pop tarts.

Recipe Success Tips & Suggestions

  1. Don’t overfill! I stick to 1-2 tablespoons of filling per homemade Pop Tart. Any more than that, and it gets tricky to close them up properly. Too much filling can also squeeze out the sides during baking or cause the top crust to tear while sealing.
  2. Leave a gap around the edges. Be sure to leave a little border when adding your filling. Then, gently pierce the tops with a fork or toothpick before baking. This helps release steam and keeps the crust from getting soggy.
  3. Crimp the wedges well. Use a fork to seal the edges all the way around. If a little filling spills out during baking, don’t stress! That’s exactly why we line the baking sheet. Once cooled, any overflow will separate easily from the tarts, and the parchment paper will make it simple to clean up!
  4. Use up any pie crust scraps. If you’ve got any little off-cuts from shaping the dough, don’t toss them! Cut them into shapes or strips and bake them into quick pie crust cookies. I’d sprinkle them with some cinnamon and brown sugar before baking or drizzle over leftover frosting once they’ve cooled for an easy bonus treat.

Flavor Variations to Try!

You can use just about any flavored jam to fill these easy homemade Pop Tarts! Use ¼ cup of jam as listed in the recipe card above. I’d also add 1 teaspoon of corn starch if the jam is quite runny, just to thicken it up some. Here are some other ideas I think would work well (you want about ¼ cup of filling per flavor variation):

Storage & Reheating

You can keep unfrosted homemade Pop Tarts covered at room temperature for up to 2 days. If your kitchen runs warm or you’re storing frosted pies, it’s best to keep them in an airtight container in the fridge for up to 3–4 days. You can also freeze them for up to 2–3 months. I recommend freezing them unfrosted for the best results since the frosting can get a little sticky or runny when thawed. Let them thaw in the fridge, then reheat in the toaster oven, air fryer, oven at 350°F, or microwave if desired.

More Easy Copycat Recipes

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