Introduction
This comforting plant-based pot pie is filled with wholesome vegetables in a creamy herb-infused sauce, topped with a golden flaky crust. Perfect for cozy dinners.
Why You’ll Love This Recipe
Its rich flavors and satisfying texture make it a family favorite, plus its entirely vegan and packed with nutrients.
Ingredients
- 2 cups diced potatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1 cup chopped onion
- 3 cloves minced garlic
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package vegan puff pastry or pie crust
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- Sprinkle flour over vegetables and stir to coat. Cook for 1 minute.
- Gradually pour in vegetable broth and plant-based milk, stirring constantly to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook until sauce thickens, about 10 minutes.
- Stir in frozen peas and remove from heat.
- Transfer vegetable mixture to a baking dish. Roll out pastry dough and place over the top, trimming edges. Cut slits in the crust to vent.
- Bake for 25-30 minutes until crust is golden brown and filling is bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information
Serving Size: 6 servings
Calories: 320
Protein: 8g
Serving Suggestions
Serve warm with a side salad or steamed greens for a complete meal.
Recipe Variations
Try adding mushrooms, corn, or lentils for extra texture. For a gluten-free version, use a gluten-free flour blend and crust.
Chef’s Tips
For a crispier crust, brush the top with plant-based milk before baking. The filling can be made ahead and refrigerated for up to two days.
Recipe Details
Prep Time: 20 minutes
Cook Time: 40 minutes