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Vegan Pot Pie Recipe

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4.2 from 5 reviews

This Vegan Pot Pie is a comforting, hearty dish perfect for any occasion. Featuring a flaky, homemade vegan pie crust filled with a savory mixture of sautéed onions, garlic, mixed vegetables, potatoes, and optional vegan chicken or tofu, all enveloped in a creamy, plant-based sauce. Baked to golden perfection, this pot pie offers a delicious and satisfying meal that’s entirely plant-based and wholesome.

Ingredients

Pie Crust

  • Double recipe Easy Vegan Pie Crust (enough for top and bottom crust)

Filling

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, chopped into small chunks
  • 8 ounces vegan "chicken" or baked tofu, cut into chunks (optional)
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the pot pie.
  2. Prepare Pie Crust: Make a double recipe of the Easy Vegan Pie Crust. Split the dough into two halves. Transfer half of the dough into a 9-inch pie pan, pushing it evenly and trimming any excess. Chill the crust in the fridge while you prepare the filling. Wrap the other dough half in plastic wrap and refrigerate as well.
  3. Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing them for 1-2 minutes until the onion becomes translucent and fragrant.
  4. Make the Filling Sauce: Whisk in the all-purpose flour to the skillet mixture, followed by the vegetable broth and unsweetened almond milk. Stir continuously to combine and prevent lumps.
  5. Add Vegetables and Vegan Protein: Incorporate the frozen mixed vegetables, chopped russet potato, and vegan chicken or baked tofu (if using) into the skillet. Season with salt to taste. Simmer the mixture for 5-10 minutes until the sauce thickens and the potatoes are tender.
  6. Assemble Pot Pie: Pour the prepared filling into the chilled pie crust-lined pan. Roll out the second half of the pie crust on a lightly floured surface and carefully cover the filling. Trim any excess dough, seal the edges by pressing with a fork or your fingers, and cut a few slits in the top crust to allow steam to escape.
  7. Bake: Place the assembled pot pie in the preheated oven and bake for 45 minutes until the crust turns golden brown and crisp.
  8. Serve: Remove from oven, let it cool slightly, then cut into portions. Serve warm and enjoy your hearty vegan pot pie!

Notes

  • You can omit the vegan chicken or tofu for a fully vegetable-based pot pie.
  • Make sure to chill the pie crust before baking to ensure a flaky texture.
  • Feel free to swap frozen mixed vegetables with fresh seasonal vegetables if preferred.
  • To make the filling gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Find it online: https://recipefeastful.com/vegan-pot-pie-recipe/