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
The first step seems to have been deleted. What do these bake at?
Cannot wait to try them for Easter!
375F- sorry!
What temperature do you set the oven to? It doesn’t say on the recipe.
375 F
I had trouble getting it to thicken. I ended up having to cook and stir 30 minutes and add extra flour. Was I looking for it to be too thick? Should it still be soupy? Or did I perhaps do something else wrong?
Huh, that seems strange. I’m not sure what happened… it shouldn’t be too soupy. Perhaps too much liquid or not enough veggies?
I’ve used this recipe as a base for a few years now and I love it. So easy to customize and all of tips are helpful.
Do you think you could make individual pies in a muffin pan? We are in between moves and I am trying to avoid purchasing new things.
Hi! I’m making this for a Game of Thrones medieval feast watch party and I plan on making either one large pie in a deep baking dish or two. How would you suggest I make that work? I unfortunaltey do not have small ramekins but I’m dieing to make these. Also do you think I should bake it at 400 degrees even in a large dish? Thanks!
A large baking dish would work fine. Yes, keep oven at 400F, checking halfway through and rotating pan if necessary. My guess is it will take a little longer to get it to puff since it’s bigger. 35-40 mins? Just keep an eye on it. 🙂 You may want to start off with warm filling, to help it bake faster.
What temperature did you cook the pie at?
Ooops… 400F. Thanks and sorry. I just fixed it.
Is it possible to make the filling ahead of time and freeze it for later use?
I haven’t tried but I think that should work fine!
I used pan-fried tempeh instead of chicken, beef, or tofu for my protein. Half a pound, and used an extra half a pound of king mushrooms to accommodate. Awesome!
Sounds delicious!
i decided to make my own pies because the farmers’ market here obviously uses frozen veggies (always too much liquid) so i’m glad to have found your recipe (pinterest) ! i had to use a muffin tray and wrapped the ‘pies’ like little pockets. they were easy to make and i now have a reason to buy ramekins!
Is there maybe something I could substitute out for the dry white wine? It’s not so much an issue of the alcohol content since I know it will cook off, but my mom is highly allergic to fruit and so can’t have any wine or lemon juice or anything like that even in small amounts.
I think you could just leave it out, it should be fine. Maybe add a drop or two of vinegar ( can she have this?) for acidity?
This is so gorgeous! I especially love that last photo! New follower, right here!
This is absolutely delicious, I made it for my flatmates for dinner tonight in one big casserole type pot and it turned out great. They absolutely demolished it, thank you.
Thanks for sharing…glad they liked it!
I absolutelly love this.thankyou 🙂
Beautiful pictures… I just want to dive into that pie head first…
Cost Plus World Market…they have both!
yes, also dying to know how you made the pie in the last photo- how beautiful!
This looks amazing! What kind of dish did you use for the big one at the bottom, and how did you get it out of the pan? And do you think the filling would keep if you made it the night before cooking?
So…I used a cheese cake pan. It was pretty tricky and I don’t recommend it because the bottom did not cook through. I removed the sides of the pan and let it brown up in the oven, but overall pie was quite fragile. I think next time for this type of look, I would blind bake the shell first ( bottom and sides) then fill and attach the top.
This looks amazing! What is the bottom pie cooked in? Could you make the filling beforehand, do you think it would keep overnight?
The filing should keep for several days in your fridge!
Making this tonight! Thanks for updating pot pies for spring!
Making this tonight! Thank you for updating pot pies for spring!
Oops! wine. Thanks, I will fix it!
I absolutely love vegetarian pot pie and this one looks splendid. Beautiful photography, too. I can’t wait to try it.
Sounds (and looks) absolutely delicious! I can’t wait to share this with my family for Easter Brunch. ~~Found you through a Pinterest board :-> ~~http://www.annagainandagain.com/
Thanks!
Oh my goodness, those are the cutest lil pot pies I have ever seen! And I love that they’re vegan too. In fact, I love virtually everything about these–fennel, peas, tarragon, whole grain mustard. These sound so good!