Vegan Pot Pie
This hearty vegan pot pie features a creamy vegetable filling topped with a flaky pastry crust. Perfect for cozy dinners!
Equipment
- Large skillet
- Mixing bowl
- Whisk
- 9-inch pie dish
- Rolling Pin
- Pastry brush
- Knife
- Chopping board
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 sheet vegan puff pastry thawed
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until the vegetables soften.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes until the flour is slightly browned.
- Gradually whisk in the vegetable broth and plant-based milk, ensuring there are no lumps.
- Add peas, corn, dried thyme, dried rosemary, salt, and black pepper to the skillet. Stir well and bring to a simmer, cooking until the mixture thickens, about 5 minutes.
- Pour the vegetable filling into a 9-inch pie dish.
- Roll out the vegan puff pastry and place it over the pie dish. Trim any excess pastry and crimp the edges to seal.
- Cut a few small slits in the pastry to allow steam to escape.
- Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- Let the pot pie cool for 5-10 minutes before serving.
Notes
For added flavor, brush the puff pastry with a bit of unsweetened plant-based milk before baking. You can substitute frozen vegetables with fresh ones based on availability.