This Vegetable Pot Pie is loaded with vibrant fresh veggies, flavorful herbs cooked in creamy vegan sauce, topped with a flaky puff pastry crust. Video.
Your heart is full of fertile seeds, waiting to sprout. ~ Morihei Ueshiba
Why you’ll love our vegetable pot pie!
Rich and creamy, this vegetable pot pie recipe is vegan, yet has so much flavor! Easy to make using frozen puff pastry dough, it makes a beautiful meal without colossal effort! (Of course, you can make your own pastry if you want; it’s a pretty fun process!)
What I love most about this vegan pot pie is the vegetables. Early spring is so wondrous, and the veggies are vibrant and fresh. Our bodies say, “More, please! ” Sure, there is the puff pastry crust, but all the beautiful veggies somehow balance it out. The combination is just heavenly!
Vegetable Pot Pie Ingredients
- Fresh Vegetables: fennel bulb (or celery), leek (or onion), garlic, potatoes, carrots, asparagus, fresh or frozen peas
- Herbs: tarragon, fresh thyme leaves, chives
- Almond milk or Cashew Milk- for creamy filling
- Lemon juice and whole grain mustard – for tangy punch flavor.
- Vegetable broth or boullion- for depth of flavor.
- Salt & black pepper to taste.
- Flour, to thicken the sauce or sub gluten-free flour
- Vegan butter or extra virgin olive oil
- Frozen Puff Pastry Sheets– Pepperidge Farms makes a vegan version. Or feel free to make a pie crust.
How to make Vegetable Pot Pie
1. Prep your veggies and measure all ingredients out for the pot pie filling.
2. Blanch potatoes and carrots in salted water for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots.
3. Dissolve a veggie bullion in the saved potato carrot water. Or just use veggie broth.
4. Over medium heat, saute leeks, garlic, fennel, and asparagus in an oven-proof, large skillet (10-inches in diameter), or after cooking on the stove, transfer the completed filling to a baking dish or pie dish. A cast iron skillet also works here!
5. Add blanched veggies to the sauté and mix. Push to the sides and melt butter in the center, add flour and mix as best as you can. Add veggie broth and milk, stirring all the while, switching from the whisk to stirring with a spoon.
6. Add mustard and let the sauce come to a gentle boil, until thickened. Turn off the heat.
7. Add in peas, lemon juice, lemon thyme, tarragon and chives and adjust salt and pepper to taste.
8. Let the filling cool a bit while you prepare the crust.
9. Roll your puff pastry sheet out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage. Score the pastry with a sharp knife, cutting halfway into the dough. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil, or if not vegan, use an egg wash.
9. Place in the middle of a 400F oven and bake for 20 minutes, then lower the heat to 350F and bake 10-15 more mins. The crust should be puffy and golden brown.
Serving Suggestions
Serve with a leafy green salad and bread to mop up all the juices!
Storing Vegetarian Pot Pie
Leftovers can be stored in the refrigerator for up to four days. To retain that crispy top, reheat in a 350 F oven, uncovered.
Chef’s Tips
- Using store-bought puff pastry greatly reduces hands-on time, but remember to thaw puff pastry sheets in the fridge overnight.
- Preheat the oven and keep at temperature for 15-20 minutes before you place the pot pie in the oven. Puff pastry needs even heat to rise and puff.
- Let the filling cool before topping with the crust. If it is too hot it can start melting the layers before the crust has a chance to heat up and rise. If you are working in a warm kitchen, chill the whole pot pie with the pastry lid on, for 10 minutes before baking.
- Place the vegetarian pot pie over a baking sheet to catch any spill over.
More Healthy Comfort Food
- 50+ Pantry Staples for the Vegan Kitchen
- Savory Leek and Kale Galette
- Herby Chicken Pot Pie with Easy Biscuit Crust
- Pasta Primavera
Watch how to make Vegetable Pot Pie
Vegetable Pot Pie Recipe
- Prep Time: 55 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 mins
- Yield: 8
- Category: Vegan, dinner idea, vegan dinner,
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
Everything to know to make a vegan vegetable pot pie with a buttery, flaky crust and a creamy, vegetable-packed center.
Ingredients
- 1 pound Yukon gold or red potatoes, cut in bite sized chunks
- 2 cups carrots, cut in half moons
- 3 tablespoons vegan butter or olive oil, divided
- 1 onion or leek, chopped small
- 3 cloves garlic, chopped small
- 1 medium fennel bulb, cored and diced.
- 1 cup asparagus, cut in 1/2″ pieces ( or sub green beans)
- 1/4 cup flour- or sub gluten free flour
- 1 teaspoon vegetable boullion or sub 1/2 cup veggie broth
- 2 cups cashew milk or almond milk (rich is best)
- 2 teaspoons whole grain mustard (or dijon)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup peas- fresh or frozen
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon (or rosemary), chopped
- 2 tablespoons fresh chives, minced
- 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)
Instructions
- Thaw puff pastry dough overnight in the fridge. (Or see notes)
- Preheat oven to 425 F.
- Blanch potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water. Set aside.
- Sauté leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent. Add asparagus and sauté a few minutes more. (See notes about pan size.)
- Add blanched veggies to the saute and mix. Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter. It’ll be lumpy but that will all smooth out.
- Add the 1/2 cup broth and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper. Let the sauce come to a gentle boil, until thickened. Turn off the heat.
- Add in peas, lemon juice, thyme, tarragon and chives. Taste and adjust salt if needed. Let the filling utterly cool while you prepare the puff pastry top crust. You could do the filling ahead and refrigerate.
- Roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage. Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil, or if not vegan, use an egg wash.
- Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden brown.
Notes
Sauté in an oven proof 10″ enamel or cast iron pan (about 2 1/2″ deep) or after cooking on the stove, transfer completed filling to a baking dish or large pie dish.
TIP: If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 5.3 g
- Sodium: 426.3 mg
- Fat: 17.5 g
- Saturated Fat: 2.5 g
- Carbohydrates: 35.5 g
- Fiber: 5 g
- Protein: 5.2 g
- Cholesterol: 0 mg
Hi! I’ve been instructed to add more protein to my diet and wondered how can I do so with this recipe. I currently have all of the ingredients and looking forward to making it.
Hi Teresa, I would substitute cooked beans (like white beans) for some or all of the potatoes. If you eat meat, you could add cooked chicken breast.
I made this and it was fantastic! I used a frozen pie crust. It was even better 2 days later reheated! Thank you Sylvia!
Great to hear Janet!
I wonder if someone can give a few brands of vegan puff pastry they like?
I made this yesterday and loved it! Made exactly as written except for half whole grain mustard and half Dijon. The tarragon and mustard gave it such a zingy spring twist! I always make the root vegetable puff pastry from here and now I have expanded into a new season. Thank you!
Great Michelle! Glad you liked this one.
Love this recipe. It’s a staple for me now, I don’t even need to follow the recipe any more.
So yummy and comforting.
Love it Tara!
Another winner! Luscious, light, and flavorful.
I followed the baking instructions exactly and the puff pastry turned out perfect–usually I get a gooey mess. A major culinary victory!
Also, I made the filling a few hours ahead so it made last-minute prep a breeze at the end of a busy day.
Awesome! I wonder if having the filling cooled help keep the pastry from getting gooey?
Turned out beautifully!
Hi Sylvia, this sounds delicious and I want to try it this week. Can you give me some ideas of vegan side recipes that would go, that’s where I seem to struggle! Thank you 🙂
Something cool and crunchy would be nice. How about Lebenese slaw, lemony kale slaw, Spring salad, Kale salad, vegan caesar, or Little gem salad with vegan ranch.
Amazing!
Followed the recipe to a T, but omitted the fennel bulb (the stores near me don’t sell them). Turned out better than any chicken pot pie I’ve ever made!! Will definitely save and make over and over!!
Oh yay! Great to hear!