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
Has anyone tried doing this with a bottom crust as well?
I found it at our local grocery store! Peperidge Farms. It’s vegan!
I made this for some friends who just had a baby! It turned out beautifully and the filling was delicious! It looked stunning. They loved it!! And I can’t wait to make it again. For my family this time!
Great to hear Monica!
Pepperidge Farms Puff pastry is vegan and pretty easy to find, at most grocery stores.
I would like to make this in a baking dish. What size should I use? 9 x 13? Thanks
Yes, Cory, I think that should work!
DELICIOUS! This recipe is so good and the dish very nourishing! It took me a while to complete because instead of puff pastry I made glutenfree pie-dough. You should know that I am absolutely terrible at making doughs…. In the end it was all worth it ✨
That sounds lovely Stevie! Glad it was worth it!
Can this dish and some of your vegetarian curry dishes be frozen? I would like to send some frozen dishes home with my daughter for her to bake or reheat at a later time. Thank you.
Hey Diane- I have not tried freezing this one. I wonder if it would best to freeze it unbaked, then thaw and bake?
Another keeper recipe from F.A.H. I made it vegetarian instead of vegan, the flavours were beautiful!
Great to hear Kristy!
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!
So happy you enjoyed this Ashley!
Thanks Ashley! Glad you enjoyed this!
How much garlic? It said to add into the sauteeing veggies, but its not listed in the ingredients.
opps! Thanks for the catch Robin. Recipe is updated.
This is the best pot pie I’ve ever had. My husband agrees. Followed the recipe to the letter. Amazing! Thank you!
Yay Brittany! Glad you enjoyed this!
Please remove me from seeing everyone’s comments!
Thank you!
Shirley
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?
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.
Perfect Marie- Love that you made it work for you & your son! Beans sound great.
Loved it! Follow recipe exactly. I would probably thicken up the sauce a bit more but the flavors were wonderful!
Great to hear Ellen! Glad you enjoyed this!
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?
Hi Judy, It goes in just a little after the leek and fennel. 🙂
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?
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!
just wondering how this is vegan if we use puff pastry….the very buttery pastry.
Hi Elsie- surprisingly, there are many vegan puff pastries out there! Even Pepperidge Farms Brand is vegan. 😉
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!
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.
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
Thanks for the tip Bri! Will give it a try, need to update this recipe anyways- so this was good timing!
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!
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?
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?
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.
Thanks so much Bobbi, really appreciate this!
Where can you buy a vegan puff pastry?
The freezer section of your grocery store. Many brands are vegan.
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.
I would make the stew filling ahead but assemble and bake the day of.
Thank you. I will try that.
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.
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.
Thankyou Jane!!!