Description
A straightforward recipe for a savory vegan pot pie with a flaky crust.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup potatoes, cubed
- 1 cup frozen peas and corn mix
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup unsweetened plant milk (soy or almond)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (14.1 ounces) refrigerated pie crusts (ensure they are vegan)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add potatoes to the pot and cook for 5 minutes more.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually whisk in vegetable broth and plant milk until the mixture thickens slightly.
- Stir in frozen peas and corn, thyme, salt, and pepper. Cook until the sauce bubbles and thickens, about 3 minutes. Remove from heat.
- Pour the filling into a 9-inch pie dish.
- Place one pie crust over the filling. Crimp the edges to seal. Cut a few slits in the top crust for steam to escape.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for 10 minutes before serving.
Notes
- If you prefer a richer flavor, use a mix of mushrooms and lentils instead of the frozen vegetable mix.
- For a golden top crust, brush the top lightly with plant milk before baking.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 10
- Cholesterol: 0
Keywords: vegan pot pie, vegetable pie, plant-based dinner, easy vegan recipe