Vegan pot pie? Yes, you read that right! This recipe delivers all the comforting flavors of a traditional pot pie but with a delicious, plant-based twist. Get ready to dive into a creamy, savory filling packed with veggies and enveloped in a flaky, golden crust.
Gathering Your Vegan Pot Pie Ingredients
This recipe is broken down into two main components: the flavorful filling and the crispy crust. Here’s what you’ll need:
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 cup crimini mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter, chilled and cubed
- 1/4 cup ice water, plus more if needed
Vegan Pot Pie Ingredients
Let’s Get Cooking: Making Your Vegan Pot Pie
Making the Flavorful Filling
- Sauté the veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, carrots, celery, and mushrooms and cook until slightly tender, about 8 minutes more.
- Add herbs and flour: Sprinkle in the dried thyme and rosemary, stirring to coat the vegetables. Gradually whisk in the flour until a thick paste forms.
- Create the creamy base: Slowly whisk in the vegetable broth and plant-based milk until smooth. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
- Add final touches: Stir in the frozen peas and corn. Season generously with salt and pepper to taste.
Vegan Pot Pie Filling Simmering
Preparing the Flaky Vegan Crust
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the vegan butter: Add the cubed vegan butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs.
- Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
“Chilling the dough is crucial for a flaky crust,” says renowned vegan chef, Ethan Blackwood. “It allows the gluten to relax and the butter to firm up, preventing a tough texture.”
Assembling and Baking the Vegan Pot Pie
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Fill and top: Transfer the dough to the prepared pie dish. Pour the vegetable filling into the crust. Fold the edges of the dough over the filling, crimping to seal. Cut several slits in the top crust to allow steam to escape.
- Bake to perfection: Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Vegan Pot Pie Baking
Enjoying Your Vegan Pot Pie
Allow the pot pie to cool slightly before serving. This vegan pot pie recipe is best enjoyed warm, allowing you to savor every bite of the creamy filling and flaky crust.
Vegan Pot Pie FAQs
Can I freeze vegan pot pie?
Absolutely! You can freeze the unbaked pot pie for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding an extra 15-20 minutes to the baking time.
What are some other vegan crust options?
You can get creative with your crust! Try using puff pastry for a lighter option or explore gluten-free pie crust recipes if needed.
Can I add other vegetables to the filling?
Feel free to customize your filling with your favorite veggies! Diced potatoes, sweet potatoes, chopped greens, or even lentils would be delicious additions.
“Don’t be afraid to experiment with different flavor combinations,” encourages Chef Blackwood. “The beauty of vegan cooking is its versatility.”
What can I serve with vegan pot pie?
This hearty pot pie pairs perfectly with a simple side salad or a side of steamed green beans.
How do I store leftover vegan pot pie?
Leftover pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
