Vegan Pot Pie
This vegan pot pie is a deliciously rich and savory dish, loaded with tender vegetables and a creamy plant-based sauce, all tucked beneath a golden, flaky crust. It captures the nostalgic essence of traditional chicken pot pie, but substitutes animal products with wholesome, satisfying ingredients. Whether you serve it for a family meal or a holiday gathering, it’s a warming, filling entrée that’s as comforting as it is nourishing.
Ingredients
For the Filling:
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup diced potatoes (Yukon gold or red potatoes work well)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups unsweetened plant-based milk (almond, soy, oat)
- 1 cup vegetable broth
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
For the Crust:
- 1 sheet vegan puff pastry or pie dough (check label to ensure it’s dairy-free)
- Optional: plant-based milk or oil for brushing the crust
Instructions
1. Prepare the vegetables.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic, carrots, celery, and potatoes. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
2. Make the creamy filling.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate any raw flour taste. Slowly pour in the vegetable broth, followed by the plant milk, stirring constantly to prevent lumps. Add thyme, rosemary, salt, and pepper. Simmer for 5–7 minutes, until the mixture thickens into a creamy sauce. Stir in the frozen peas and corn. Remove from heat.
3. Assemble the pot pie.
Preheat the oven to 400°F (200°C). Transfer the filling into a pie dish or small casserole dish. Lay the puff pastry or pie dough over the top, trimming and tucking the edges as needed. Cut a few small slits in the top to allow steam to escape. Brush lightly with plant milk or oil for a golden finish.
4. Bake.
Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and flaky. Let rest for 5–10 minutes before serving to allow the filling to set slightly.
Serving Suggestions
This pot pie pairs well with a light salad, steamed greens, or roasted Brussels sprouts. It also makes a lovely centerpiece for a vegan holiday table.
