Vegan Pot Pie Recipe

Introduction

This vegan pot pie is a comforting, hearty dish perfect for cozy nights. Filled with fresh vegetables and a creamy sauce, all wrapped in flaky puff pastry, it satisfies both vegans and non-vegans alike. Easy to prepare and full of flavor, it’s a wonderful twist on a classic favorite.

Ingredients

• 1 package puff pastry (2 sheets)
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 cup peas
• 2 cups small broccoli florets – frozen or fresh
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch nutmeg
• 1/4 cup oat flour
• 2 1/2 cups unsweetened cashew milk
• 3 tablespoons vegan butter, optional for added richness
• Vegan egg wash or egg wash (for vegan egg wash, whisk together 2 tablespoons non-dairy milk with 1 teaspoon agave)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: If making your own crust, prepare it now and allow it to rest in the fridge while you cook the filling. Note that pie crust cooking time is separate from pot pie cooking time.
3. Step 3: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add onion, celery, and carrots. Sauté, stirring occasionally, until softened, about 5 minutes.
4. Step 4: Stir in peas, broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook until warmed through, approximately 5 minutes.
5. Step 5: Sprinkle the oat flour over the vegetables. Stir constantly for 1–2 minutes until the flour coats the mixture. Slowly pour in the cashew milk while stirring. Bring to a simmer and cook for 2–3 minutes until thickened. Remove from heat and stir in the vegan butter until melted.
6. Step 6: Roll out the puff pastry sheets. To size the crust easily, place the ramekins or pie plate on top of the dough and cut around their bases.
7. Step 7: Ladle the vegetable filling into 4 ramekins or soup crocks. Top each with a puff pastry cutout, pressing the dough to seal around the edges. For a single large pie, use a pie pan and cover with one large pastry round.
8. Step 8: Brush the pastry tops with egg wash or vegan egg wash. Sprinkle with salt, pepper, and garnish with a sprig of thyme. Bake for 30–45 minutes until the pastry is golden brown. Let the pot pie rest for 5–10 minutes before serving.

Tips & Variations

• Substitute oat flour with all-purpose flour if you prefer a different thickener.
• Use any combination of your favorite vegetables for the filling, such as mushrooms or potatoes.
• For a gluten-free version, opt for gluten-free puff pastry and flour substitutes.
• Add a splash of white wine or vegetable broth in step 5 for extra depth of flavor.
• If you don’t have fresh thyme, dried thyme works well but use about half the amount.

Storage

Store any leftover pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit for 15–20 minutes to maintain a crispy crust. Avoid microwaving if possible, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pot pies a day in advance. Keep them covered in the refrigerator and bake just before serving.

Is it possible to freeze these pot pies?

Absolutely. Assemble the pot pies and freeze them before baking. When ready to eat, bake from frozen at 375 degrees Fahrenheit for about 45-50 minutes, adding extra time if needed until the pastry is golden and the filling is heated through.

Vegan Pot Pie Recipe

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4.7 from 114 reviews

This Vegan Pot Pie recipe features a flaky puff pastry crust filled with a rich and creamy vegetable medley including peas, broccoli, carrots, and aromatic thyme in a luscious cashew milk-based sauce. Perfectly baked until golden brown, this comforting dish is ideal for a hearty plant-based meal.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 individual pot pies or 1 large pot pie serving 4 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 1 package puff pastry (2 sheets)

Filling

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 2 large carrots, diced
• 1 cup peas
• 2 cups small broccoli florets – frozen or fresh
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Pinch nutmeg
• 1/4 cup oat flour
• 2 1/2 cups unsweetened cashew milk
• 3 tablespoons vegan butter, optional for added richness

For topping

• Vegan egg wash (2 tablespoons non-dairy milk + 1 teaspoon agave) or regular egg wash
• Salt and pepper for sprinkling
• Sprig of thyme (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pot pie.
2. Prepare Crust: If making your own crust, start that now. Let the crust rest in the fridge while you prepare the filling. Note that the pie crust preparation time isn’t included in the total pot pie cook time.
3. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion, celery, and carrots; sauté until softened, about 5 minutes, stirring occasionally.
4. Add Remaining Veggies and Seasoning: Stir in peas, broccoli, minced garlic, fresh thyme leaves, salt, pepper, and nutmeg. Cook until vegetables are warmed through, about 5 minutes.
5. Make the Sauce: Sprinkle oat flour over the vegetables and cook, stirring constantly, for 1-2 minutes to coat the veggies and cook out the raw flour taste. Gradually pour in unsweetened cashew milk while stirring, bring the mixture to a simmer, and cook for 2-3 minutes until thickened. Remove from heat, then stir in vegan butter until melted.
6. Prepare Puff Pastry: Roll out the puff pastry sheets on a clean surface. To get the correct size, place ramekins or your pie plate on top of the dough and cut around the base to create dough rounds.
7. Assemble Pot Pies: Spoon the vegetable filling evenly into 4 ramekins or a pie dish. Cover each with the cut puff pastry rounds, pressing the edges against the dish to seal securely.
8. Apply Egg Wash: Brush the tops of the puff pastry with vegan or regular egg wash to encourage browning. Sprinkle lightly with salt, pepper, and garnish with a sprig of thyme.
9. Bake: Place the pot pies in the preheated oven and bake for 30-45 minutes, until the puff pastry is puffed and golden brown.
10. Rest & Serve: Let the pot pies rest for 5-10 minutes before serving to allow the filling to set. Enjoy your warm, comforting vegan pot pie!

Notes

• For a gluten-free option, substitute the puff pastry and oat flour with gluten-free alternatives.
• Vegan butter is optional but adds richer flavor and silkier texture to the filling.
• If desired, add other vegetables like mushrooms or potatoes for variation.
• If you don’t have ramekins, a single large pie dish can be used instead.
• Prepare the filling ahead of time and refrigerate; assemble before baking for convenience.

Keywords: vegan pot pie, puff pastry pot pie, plant-based pot pie, dairy-free pot pie, vegetable pot pie, easy vegan dinner