Vegan Pot Pie Recipe

Baked vegan pot pie in a white casserole dish.

This Vegan Pot Pie Recipe is really easy to make and comes together with only 15 minutes of prep. Filled with a creamy veggie filling and then topped with a vegan puff pastry this veggie pot pie with be a huge hit!

Course Main Course

Cuisine American

Keyword Vegan pot pie, vegan pot pie recipe

Prep Time 15

Cook Time 30

Servings

Calories 3190kcal

Ingredients

2 tbsp Olive oil (or water to no oil saute)
1 medium Sweet onion
4 cloves Garlic minced
1 tbsp White wine vinegar
4 small Russet potatoes diced
2 1/2 cups Mixed vegetables (frozen or canned)
1 tsp Poultry seasoning
1 tsp Black pepper
1/2 tsp Kosher salt
1/2 tsp Onion powder
1/4 tsp Celery seed
2 cups Low sodium vegetable broth
1 can Coconut milk
1/4 cup All-purpose flour
Cooking spray
1 sheet Vegan puff pastry

Instructions

Preheat the oven to 400 degrees F.
In a large pan, add two tablespoons of olive oil and raise the heat to medium-high.
2 tbsp Olive oil
Add diced onions and saute until they are translucent about 2-3 minutes. Next, add minced garlic and saute for about 30 seconds or until the garlic is fragrant.
1 medium Sweet onion, 4 cloves Garlic
Then deglaze the pan with 1 tablespoon of white wine vinegar.
1 tbsp White wine vinegar
Next, add diced potatoes, 2 ½ cups of mixed vegetables, 1 teaspoon poultry seasoning, 1 teaspoon black pepper, ½ teaspoon of kosher salt, ½ teaspoon onion powder, and ¼ teaspoon celery seed.
Stir continuously and cook for another 3 minutes.
4 small Russet potatoes, 2 1/2 cups Mixed vegetables, 1 tsp Poultry seasoning, 1 tsp Black pepper, 1/2 tsp Kosher salt, 1/2 tsp Onion powder, 1/4 tsp Celery seed
Add 2 cups of low sodium vegetable broth and raise the heat to create a slow boil.
Once the liquid comes to a slow boil add one can of coconut milk and ¼ cup of all-purpose flour. Lower heat and simmer uncovered for 20 minutes.
Stir occasionally as the potatoes and vegetables will start to soften and the sauce will start to thicken. Do not allow it to burn or stick to the pan.
2 cups Low sodium vegetable broth, 1 can Coconut milk, 1/4 cup All-purpose flour
Lightly spray a 13 x 9 casserole dish with cooking spray. Then pour the mixture into the 13 x 9 casserole dish and set it aside to rest.
Cooking spray
Prepare puff pastry as directed on the package. You may have to roll out the pastry on a lightly floured surface to fit your specific casserole dish.
1 sheet Vegan puff pastry
Gently lay your puff pastry over the slightly cooled mixture in the casserole dish. Trim the excess pastry and press or crimp the sides of the pastry to create a seal with the casserole dish. This will help ensure the liquid won’t seep out around and on top of the crust.
Bake in a preheated oven at 400 degrees for 30 minutes or until golden brown.
Remove from the oven and allow the pot pie to rest and cool for 15 minutes.
Serve and enjoy!

Notes

Pro tip: whisk coconut milk in a separate bowl until smooth before adding.

Pro tip: use your favorite cookie cutter to create some fun designs with the remaining scraps of puff pastry.

You may eliminate using cooking spray if you are avoiding oil. It is used in this recipe to prevent the puff pastry from sticking to the sides of the casserole dish.

Allow the steam to subside and the mixture to cool a bit before adding puff pastry to help avoid a soggy bottom.

Nutrition