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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Comments

  1. 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?

    1. Huh, that seems strange. I’m not sure what happened… it shouldn’t be too soupy. Perhaps too much liquid or not enough veggies?

  2. 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.

  3. 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.

  4. 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!

    1. 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.

  5. 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!

  6. 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!

  7. 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.

    1. 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?

  8. 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.

  9. Hi There

    I am trying to find these ramekins I wonder if you could direct as to where I could find them at all??

    Thanks very much!

  10. 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?

    1. 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.

  11. This looks amazing! What is the bottom pie cooked in? Could you make the filling beforehand, do you think it would keep overnight?

  12. I absolutely love vegetarian pot pie and this one looks splendid. Beautiful photography, too. I can’t wait to try it.

  13. 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/

  14. 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!

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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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