Vegan Pot Pie

Vegan pot pie is a new staple in our weekly rotation! It’s great for hosting guests, contains clean ingredients, and requires minimal effort.

Win, win, win.

If you’re looking for a comforting, no-fuss meal, keep reading.

How do you Make Vegan Pot Pie?

We’re so glad you asked.

This vegan pot pie recipe is easy to make and so impressive—is there anything better?

Veggies are sauteed until soft, coated with a little flour to thicken up the mixture, vegetable broth is added in and then transferred to an oven-safe dish and topped with a store-bought puff pastry dough and baked. 

Traditional pot pie is made with chicken and is a classic American comfort food.

Whether you’re maintaining a meatless diet or just trying to cut back, we like the idea of not missing out on your favorites.

So many recipes can be tweaked to fit different dietary lifestyles and this vegan pot pie is a shining example!

This would pair well with a vegan mac and cheese and side salad for the ultimate comfort food meal.

What is Vegan Pie Crust Made of?

In our recipe, we use store-bought puff pastry that is inherently vegan. 

You could also opt to make your own. There are plenty of fun recipes online if you’re going for 100% homemade that only use:

• Vegan butter
• Water
• Flour

About the Ingredients in Vegan Pot Pie

• Onions: All good recipes start with sauteed onions, right? We dice up 1 onion which adds flavor, bulk, and richness (once slightly caramelized). We like a yellow onion here but red or white could also be substituted.
• Garlic: The ultimate flavor booster. Add as many or as little cloves as you prefer.
• Broccoli: Broccoli is high in fiber and important vitamins (like Vitamin C). It also helps bulk up this dish nutritionally and texturally. 
• Frozen veggie medley: We used a corn, green bean, carrot, and pea mix to keep this looking close to the classic. Frozen veggies are frozen at peak ripeness and are often tastier than what you can find fresh in store if you’re shopping out of season.
• Kale: This stew mixture is asking for a pop of green. Kale or spinach work well here. If using frozen, be sure to defrost and squeeze out excess liquid before adding to your pot.
• Lentils: This is a plant-based eater’s holy grail! Lentils are packed with protein and make this vegan pot pie filling and well-rounded, nutritionally. 
• Puff pastry: This is the blanket on top of our pie and makes our vegan pot pie so decadent and comforting. If you are ambitious and want to make your own, go for it! However, this recipe is about ease and convenience for plant-based eaters. We find the store-bought to be so delicious and can be dressed up with herbs and spices.

Vegan Pot Pie

This vegan pot pie is a spin on an American classic using store-bought dough and frozen veggies for ease and convenience!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 130 kcal

Ingredients

  

1x2x3x

• 1 yellow onion, diced
• 2 cloves of garlic, finely chopped
• 1 cup chopped broccoli (fresh or frozen)
• 1 cup frozen veggie medley (we used corn, carrot, green beans, and peas)
• 1 can of cooked lentils
• 1-2 cups of chopped kale
• 2.5 tbsp flour
• 3 cups of vegetable broth of water
• 1 sheet of frozen puff pastry, thawed
• 3 tbsp of olive oil (2 for cooking vegetables and one for brushing on top of puff pastry)
• Spices of choice (salt, pepper, onion powder, garlic powder, paprika, za’atar or oregano)

Instructions

 

• Preheat oven to 350 F
• Remove puff pastry from the freezer to thaw for at least 30 minutes.
• Prep your veggies. Dice one yellow onion, mince 2 cloves of garlic, and rinse and chop kale into bit sized pieces, removing large stems.
• Heat a large pot and add 2 Tbsp of olive oil.
  
• Add in onions and cook for 3-4 minutes and then add garlic for another 2-3 minutes.
  
• Add the broccoli, frozen veggie medley, lentils, and kale to the pot and stir.
  
• Add spices of choice – we use salt, pepper, paprika, onion powder, garlic powder, and za’atar (can sub oregano).
  
• Cook until the frozen veggies have thawed.
  
• Coat the mixture with 2.5 tbsp of flour (you could also substitute cornstarch or arrowroot powder).
  
• Mix until coated and absorbed.
  
• Add 3 cups of vegetable broth (or water).
  
• Bring to a low boil.
  
• Once veggies are soft, transfer to an oven-safe dish (we used 13” X 8”) . We don't recommend using smaller than this because your mixture will likely overflow. You could go larger and have a more shallow pie. Alternatively, you could make individual pot pies in oven-safe ramekins – so cute!
  
• Top with puff pastry and mold to fit your dish so there is no overflow. Cut 3 slits in the dough for ventilation.
  
• Brush olive oil and top with flaky salt.
• Bake for 30 minutes or until golden brown.
  
• Serve warm.

Nutrition

Serving: 1 servingCalories: 130kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 515mgPotassium: 282mgFiber: 4gSugar: 2gVitamin A: 5826IUVitamin C: 55mgCalcium: 120mgIron: 1mg

Keyword vegan

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