Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.  Video. Updated 4/22
Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.  

Your heart is full of fertile seeds, waiting to sprout. ~ Morihei Ueshiba

This Vegan Pot Pie with Spring Vegetables is rich, creamy and easy to make with the help of frozen vegan puff pastry!  Make a decadent, beautiful meal without huge effort!  (Of course, 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.  Springtime 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!
If you want to add protein, you can add crispy tofu (or baked chicken)!

Vegan Pot Pie | 60-Sec Video

Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.  

Ingredients in Spring Vegetable Pot Pie

  • Vegetables: fennel bulb, leek (or onion), garlic, potatoes, carrots, asparagus, peas
  • Herbs: tarragon, lemon thyme, chives
  • Almond milk or Cashew Milk
  • Lemon juice
  • Vegetable bullion
  • Whole grain mustard
  • Salt & Pepper
  • Flour
  • Vegan butter or olive oil

How to make Vegan Pot Pie with Spring Vegetables

Step one

Chop up your veggies and measure all ingredients out.

Step two

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.

Step three

Dissolve bullion in the saved potato carrot water.

Step four

Saute leeks, garlic, fennel and asparagus

Use an oven proof 10″ pan (about 2 1/2″ deep), or after cooking on the stove, transfer completed filling to a baking dish.

Step five

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 bullion broth and milk, stirring all the while, switching from the whisk to stirring with a spoon.

Step six

Add mustard and let the sauce come to a gentle boil.  Turn off the heat.

Step seven

Add in peas, lemon juice, lemon thyme, tarragon and chives.

Step eight

Let the filling cool a bit while you prepare the crust.

Step nine

If needed, 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.  Do any design you like!  This lightens crust, allowing it to lift more and bake evenly.

Expert Tips For The Ultimate Flakey Pastry Top

  1. Preheat 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.
  2. 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.
  3. If you are working in a warm kitchen, chill the whole pot pie with the pastry lid on, for 10 minutes before baking.

Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.  

Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.  

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This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.

Vegan Pot Pie with Spring Veggies

  • Author: Tonia Schemmel | Feasting at Home Blog
  • Prep Time: 55 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Vegan, spring recipes,
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.


Ingredients

Scale
  • 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 fennel bulb, chopped
  • 1 cup asparagus, cut in 1/2″ pieces
  • 1/4 cup AP flour
  • 1 teaspoon bouillon, vegetable or “chicken-like”
  • 1/2 cup saved water (from the potato/carrot blanching)
  • 2 cups cashew 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
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon thyme (or regular), chopped small
  • 1 tablespoon fresh tarragon (or rosemary), roughly chopped
  • 2 tablespoons fresh chives, minced
  • 1 package vegan puff pastry dough

Instructions

  1. Thaw puff pastry dough overnight in the fridge. (Or see notes)
  2. Preheat oven to 425 F.
  3. 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.
  4. 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.)
  5. 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.
  6. Add the boullion (mixed with the reserved potato/carrot water) 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.  Turn off the heat.
  7. Add in peas, lemon juice, lemon thyme, tarragon and chives.  Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.
  8. If needed, 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.
  9. 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.

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.

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:
  • 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

Keywords: vegan pot pie, pot pie recipes, best vegan pot pie, pot pie with mushrooms, vegetable pot pie, spring vegetable pot pie

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. This was delicious! I used thyme, rosemary, and added some freeze-dried basil as well. I am not a fan of making pot pies but this one was worth it and I will likely get faster as I make it more often. I look forward to trying some of your other recipes. Thank you for sharing!

  2. This is the best pot pie I’ve ever had. My husband agrees. Followed the recipe to the letter. Amazing! Thank you!

    1. Hi Shirley- I think you need to do this in the email itself? Is there an option? Sorry I can’t do it on my end… you can forward this email to me: sylvia@feastingathome.com and I can look?

  3. This pot pie is delicious and easy to make. I wanted to add a little more protein but I didn’t have tofu on hand. I used cooked chicken instead. I know it’s not vegan , but my son was really happy ! He loves chicken !😊 Next time I thought that maybe to add white cannelloni beans could be an alternative to keep it vegan. I must try.

  4. Loved it! Follow recipe exactly. I would probably thicken up the sauce a bit more but the flavors were wonderful!

  5. I cut up the asparagus. Got the end of the filling instructions and there it was. Did I miss something? Is it to be sautéed with the leek and fennel? Not?

  6. The recipe calls for “1 tsp boullion” but in the directions it refers to it as ‘boullion broth” Am I reading it correctly that it only calls for 1 tsp of prepared boullion broth or is it meaning 1 tsp of dry boullion to mix with the nut milk as a liquifier?

    1. Hi Chrissy, You save 1/2 cup of water from blanching the potatoes and carrot and mix it with the 1 teaspoon of bullion. That is what I called broth. I will make that more clear in the recipe!

    1. Hi Elsie- surprisingly, there are many vegan puff pastries out there! Even Pepperidge Farms Brand is vegan. 😉

  7. I’d like to make this recipe for my vegan friends at my wedding. What’s the best way to prepare for make ahead: either the night before the wedding (not preferable but willing), or frozen?
    Thanks!

    1. Hi Jessica- Just a guess, but I would make the filling ahead- which I think you could freeze, (you may want to do a tester), then thaw, and bake the day of with the thawed puff pastry dough. I for sure recommend doing a tester ahead of time, as this is an older recipe on the blog.

  8. For a sturdy (and free standing), toothsome and crispy crust–try hot water crust pastry. You can sub vegetable shortening for butter or lard with excellent results, but increase the seasoning in the crust–we’re using mushroom stock instead of water and adding thyme or savoury. Works really well in straight sided ramekins–you can just tip out the whole cooked pie onto a plate for a lovely presentation, and we’ve used this crust in a large springform to make family sized free standing meat pies (but not with a large volume of gravy inside–seems too risky for the avg dinner!).

    Anyway, key is to work with this pastry while it is hot–it is very forgiving and easy to mould: https://www.kingarthurbaking.com/recipes/hot-water-pastry-recipe

    1. Thanks for the tip Bri! Will give it a try, need to update this recipe anyways- so this was good timing!

  9. I cannot wait to make this pot pie…this looks so mouth watering yummy! Pot pies have always had a warm spot in my ♥️. I fell into your blog from wondering on Pinterest and I’m so glad I did! I can’t wait to browse!

  10. Do you have to use puff pastry? Could you just use a savery pastry instead? And if you did use puff pastry, would a non-vegan one work?

    1. Hi Lucy, any puff pastry is fine! Yes, you could use a savory pastry as well. Or use the biscuit topping in the Chicken Pot Pie Recipe on the blog?

  11. I’ve been making this recipe for YEARS, it’s one of my favorites and I’m quite quick with it now since I know the ins and outs of how I like it. My husband isn’t a vegetable fan, but he always looks forward to pot pie night.
    Anyways, I’m trying to acknowledge bloggers whose recipes I use more often. You’ve put so much work into writing this piece and crafting this recipe. I’ve been quietly using this page for several years and I’m thankful you did this.

  12. Hello,
    I have been trying many of your recipes and they have all turned out to be delicious. Thank you. Can this pot pie be made a day ahead and reheated, or will it be soggy by then? Thank you.

  13. Is it possible to make this without tofu and just add more veggies? I’m vegan and would love to make this for my family.

  14. Though the calendar says it is Spring time, our recent icy rain and dusting of snow belie the change of season. As it was a sunny day today, I was inspired to pick up some fresh Spring vegetables and try this recipe for the first time. What a delicious celebration of Spring!! From the fresh peas to the tender asparagus, the fresh tarragon, and whole-grain mustard… So, so good! Sylvia–Thank you for sharing your recipes, inspiring quotes, and beautiful photography.