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Vegan Pot Pie Recipe

Melt-in-Your-Mouth Vegan Pot Pie Recipe Everyone Will Love

A comforting Vegan Pot Pie Recipe that combines tender veggies and a flaky crust, perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Puff Pastry Substitute with gluten-free puff pastry or homemade pie crust
For the Filling
  • 2 tablespoons Olive Oil For sautéing vegetables
  • 1 medium Onion Chopped
  • 2 stalks Celery Chopped
  • 2 medium Carrots Chopped
  • 1 cup Peas Fresh or frozen
  • 1 cup Broccoli Florets Can be swapped with kale or spinach
  • 2 cloves Garlic Minced
  • 1 tablespoon Fresh Thyme Leaves Or dried thyme
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Freshly cracked preferred
  • 1/4 teaspoon Nutmeg Use sparingly
  • 1/4 cup Oat Flour Can be replaced with all-purpose flour
  • 1 cup Unsweetened Cashew Milk Any non-dairy milk can be used
  • 2 tablespoons Vegan Butter Optional
For Glazing (Optional)
  • 2 tablespoons Non-Dairy Milk Mixed with 1 tsp agave for vegan egg wash
  • 1 teaspoon Agave For vegan egg wash

Equipment

  • Dutch oven
  • oven
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Prepare the crust by rolling out gluten-free puff pastry to fit your ramekins or pie plate.
  3. In a Dutch oven, heat olive oil over medium-high heat and sauté the onion, celery, and carrots for about 5 minutes.
  4. Add peas and broccoli, garlic, thyme, salt, pepper, and nutmeg. Cook for another 5 minutes.
  5. Sprinkle oat flour over vegetables, stir, and gradually pour in cashew milk, stirring constantly. Simmer for 2-3 minutes until thick.
  6. Remove from heat and stir in vegan butter until melted.
  7. Ladle the filling into ramekins, cover with pastry, and seal the edges.
  8. Bake in the preheated oven for 30-45 minutes until the crust is golden.
  9. Let the pot pie rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 500mgPotassium: 450mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Chill the dough for a flaky crust. Taste filling before assembling to adjust seasonings. Leftovers can be stored in the fridge for 3-4 days.

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