Vegan Pot Pie
This hearty vegan pot pie is packed with tender vegetables and a rich savory filling all wrapped in a golden flaky crust that is 100 percent plant-based. It is the ultimate vegan comfort food perfect for cozy evenings and family gatherings.
A golden flaky vegan pot pie filled with vegetables and creamy herb-seasoned sauce.
Nutrition per serving
Ingredients
Crust
Filling
Sauce
Seasoning
Instructions
Make the Filling
In a large saucepan over medium heat, whisk together flour with a small amount of vegetable broth to form a paste. Gradually add the remaining broth and oat milk, whisking constantly until a smooth sauce forms. Add thyme and garlic powder and cook for 5 minutes until thickened.
Add Vegetables
Stir in the frozen vegetables and chickpeas into the sauce. Cook for another 5 minutes until the vegetables are heated through and the filling is thick and creamy. Season with salt and pepper to taste.
Assemble the Pie
Preheat the oven to 400 degrees Fahrenheit. Line a 9-inch pie dish with one sheet of puff pastry, pour in the filling, and top with the second sheet of pastry. Crimp the edges to seal and cut a few small slits in the top for steam to escape.
Bake and Serve
Brush the top pastry lightly with oat milk for a golden finish. Bake for 30 minutes until the pastry is golden brown and puffed. Allow to cool for 5 minutes before slicing and serving.
Substitutions
Common mistakes
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