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Vegan Pot Pie with Spring Veggies! A simple delicious pot pie recipe made with flakey puff pastry crust that features vibrant spring veggies. Simple, easy and full of flavor! Chicken Adaptable!

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

This Vegan Pot Pie helps bridge the gap between Winter and Spring by utilizing the vibrant vegetables of Spring, but in a warm and comforting way. This adaptable recipe can easily be “beefed-up” for meat-eaters, and like the Shepherds Pie Recipe, can be fully customized. Served in individual ramekins, you can add simple baked chicken to some, while keeping others completely vegan.

Perfect for mixed households where some of you are vegan and some are not! Everybody is happy!

What I love most about this vegan pot pie is the vegetables! Yes, it does have a puff pasty crust, but somehow all the beautiful veggies make up for that in my mind!!!

Start by gathering your favorite spring vegetables. I like to use fresh peas, carrots, mushrooms, potatoes, asparagus, and fennel. Fennel adds such a nice sweetness.

You can also add seared tofu ( or baked chicken) for added protein if you like, or feel free to add 2 cups more of veggies.

A Spring Vegetable Pot Pie - bridges the gap between seasons by utilizing the new vegetables of Spring, in a warm and comforting way. VEGAN, Easy and adaptable | www.feastingathome.com

The basic idea for this Vegan Pot Pie is to make a flavorful vegan stew filled with delicious veggies, top it with a puff pastry crust, and bake.

The secret is to pay attention to each individual vegetable and cook them to their proper done-ness.

For example, fresh peas and asparagus will not take as long to cook as carrots or fennel, so I fold them in the stew at the very end — and they do most of their cooking in the oven.

There are two ingredients that make this Vegetable Pot Pie recipe extra delicious. Fresh tarragon and a little whole grain mustard! Try not to leave these out- for they will elevate your final dish.

Using a vegan puff pastry makes this recipe very quick and easy.

Use ramekins as a pattern for the pastry, and add an extra 1/4- 1/2 inch, to allow for crimping.

Fill the ramekins with the veggie stew, leaving ½ inch space. Using your finger tip, dampen the edge of the ramekin with a little water (or use egg wash).

Crimp the edges with a fork. Make a slit so pie can vent, and either brush with an egg wash, or a little olive oil. Place on a baking sheet in a 375 F oven, to catch all the juices.

Check at 15-20 minutes as some ovens run hot, paying attention so they don’t get too dark. Keep in mind the smaller the ramekin, the faster they will cook.

You can also make this is a 9×13 inch baking dish.

In our catering business, we make a mini appetizer version of these vegan pot pies, which are always fun at a gathering!

And sometimes, for a different look, I don’t always crimp the edges….like below.

You can also make these in mini cast iron skillets for a more rustic feel!

Here, below I made the Vegan Pot Pie in a spring form pan with removable sides and bottom. It was a little tricky, and I must admit, I got very lucky. It doesn’t consistently turn out this way. But feel free to give it a go if you are game, adding an additional 20-30 minutes to the baking time.

I removed the sides of the spring form pan when the top was golden, and let the sides get golden too, covering the top with foil. Yes, quite fussy. A word of caution, if the sides are not firm enough ( cooked enough) or not sealed well to the top crust, the stew can and may just pour out. A frustrating endeavor, so I don’t like to encourage doing it this way.

But using ramekins turns out perfect every time! So I really recommend doing it this way.

Hope you give these vegan pot pies a try this week!

Vegan Pot Pies with Spring Veggies

★★★★★ 4.5 from 4 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 55 mins
Cook Time: 35 mins
Total Time: 1 hour 15 mins
Yield: 6-8
Category: Vegan, spring recipes,
Method: Baked
Cuisine: American

Description

Vegan Pot Pie with Spring Veggies! A simple delicious pot pie recipe made with flakey puff pastry crust that features vibrant spring veggies. Simple, easy and full of flavor!

Ingredients

1 lb diced, blanched yukon gold potatoes
3 tablespoons olive oil
1 cup diced onion or leeks
4 cups any combination of: diced carrot, parsnip, celery, fennel, mushrooms, pearl onions ( leave whole)
generous pinch salt and pepper
1 cup fresh peas (raw) or 1 cup asparagus tips ( or both)
1 lb tofu, seared with salt and pepper (optional, or sub more veggies, or sub baked chicken breast )
1/4 cup flour
3 cups flavorful veggie stock
2 teaspoons whole grain mustard
1/3 cup dry white wine
1 tablespoon fresh thyme
1–2 tablespoon fresh tarragon
1 teaspoon kosher salt
1 tablespoon nutritional yeast (optional)
¼ teaspoon white pepper
1 package vegan puff pastry dough

Instructions

375 F oven
Blanch potatoes. Saute leeks or onions in 3 Tablespoons oil, for 5-6 minutes on med heat until translucent and tender. Add 4 cups diced veggies, and salt and pepper. Turn heat to medium low and saute until carrots are al dente, about 10 -12 minutes. Splash with wine, and cook on medium heat until it evaporates, about 4 minutes. While this is cooking sear the tofu.
To the veggies, stir in flour and nutritional yeast and cook one minute while stirring. Add stock and mustard and stir until it just comes to a boil and thickens. Turn heat off. Fold in cooked potatoes, fresh peas or asparagus, and seared tofu (or cooked chicken).
Add fresh tarragon, thyme and white pepper. Taste and adjust salt.
Roll out Puff pastry dough to fit what baking dishes you will be using. If using individual ramekins, place them on the dough and use as a pattern, and cut around them ( with a sharp knife) leaving an extra 1/4 in – 1/2 in for crimping.
Fill the ramekins ¼- ½ inch below the rim and dampen the edge of the ramekin with a little water, on your finger tip (or use egg wash). Place the puff pastry over top and crimp the edges with a fork pressing down into the edge of the baking dish. Make a slit so pie can vent, and either brush with an egg wash, or a little olive oil. Place on a sheet pan ( to catch any juices) in the oven.
Check at 15-20 minutes as some ovens do run hot, paying attention so they don’t get too dark (turning oven down to 350 if need be). Smaller ramekins will cook faster. Depending on the the baking dish, baking times will vary. They are done when they are puffed, bubbling and golden. ( 20-35 minutes)
You can also make this is a 9×13 inch baking dish. If you fill them overly full like I did below, they will bubble over in the oven. I love this look, but if you like things neat and tidy, just fill to slightly below the rim. Bake for 25-35 minutes until puffed and golden.

Notes

If adding chicken to some, divide the veggie stew and fold in baked chicken breast to the amount you think you will need. Make sure the chicken is seasoned ( at least with salt and pepper).

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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