Cozy Vegan Pot Pie with Flaky Herb Crust

Recipe Introduction

Craving Comfort?

Ever get that feeling where only something warm and hearty will do? Honestly, this Vegan Pot Pie Recipe might just be the answer. It’s proper comfort food, elevated.

A Humble Classic, Veganized

Originating from simple home cooking, pot pies have warmed hearts for generations. Now, you can enjoy this classic dish with a delicious Vegan Main Dishes twist.

It takes about 1 hour and 50 minutes , with 30 minutes prep time , and serves 6-8 people.

Pure Goodness Inside and Out

Packed with veggies and plant-based protein, this pie is a good source of fiber. It's the perfect meal for a cold evening, or honestly, any time you need a Comfort Food Vegan hug on a plate.

What makes it special? The combination of a flaky, herby crust and a creamy, savory filling.

Cozy Vegan Pot Pie with Flaky Herb Crust Recipe Card

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Preparation time:01 Hrs

Cooking time:50 Mins

Servings:6-8 servings

Ingredients:

• 2 ½ cups (300g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) dried thyme
• ½ teaspoon (2g) dried rosemary
• 1 cup (227g) vegan butter, very cold and cubed (e.g., Miyoko's Kitchen Cultured Vegan Butter)
• ½ cup (120ml) ice water
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, chopped (approx. 150g)
• 2 carrots, peeled and diced (approx. 100g)
• 2 celery stalks, diced (approx. 100g)
• 8 ounces (225g) cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¼ cup (30g) all-purpose flour
• 4 cups (960ml) vegetable broth
• 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary
• 1 cup (150g) frozen peas
• 1 cup (150g) frozen corn
• 1 (14-ounce / 400g) can cannellini beans, drained and rinsed
• 1 tablespoon (15ml) soy sauce (or tamari for gluten-free)
• Salt and black pepper to taste
• 1 tablespoon (15ml) plant-based milk (for brushing the crust)
• 1 tbsp Nutritional yeast (optional)

Instructions:

• Make the Herb Crust: Combine flour, salt, thyme, and rosemary in a food processor or large bowl. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
• Prepare the Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion, carrots, and celery until softened. Add mushrooms and garlic and cook until the mushrooms release their moisture and brown slightly.
• Make the Gravy: Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in vegetable broth until smooth. Add thyme, rosemary, soy sauce, salt, and pepper. Bring to a simmer and cook until the gravy thickens.
• Add the Remaining Filling Ingredients: Stir in peas, corn, and cannellini beans. Simmer for a few minutes to heat through.
• Assemble the Pot Pie: Preheat oven to 400°F (200°C). Roll out the chilled pie crust on a lightly floured surface. Place the filling in the pie dish. Cover with the pie crust, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
• Bake the Pot Pie: Brush the crust with plant-based milk. Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
• Cool and Serve: Let the pot pie cool for 10-15 minutes before serving.

Nutrition Facts

Calories:450

Fat:25g

Fiber:8g

Recipe Info

Category:Main Course

Cuisine:British

All About That Filling: the Heart of Our Vegan Pot Pie

Ready to dive into the ingredients? We're not just talking about chucking anything in here; it's all about flavor.

The Herb Crust: Oh my gosh , it melts in your mouth!

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 cup very cold, cubed vegan butter
• ½ cup ice water

The Creamy Filling: Vegetable Pot Pie Vegan

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Salt and black pepper to taste
• 1 tablespoon plant-based milk (for brushing)

Optional Flavour Boost: Don't Miss This

• 1 tbsp Nutritional yeast (for added umami)

I can't wait to tell you how it tastes: Like a proper, comforting Creamy Vegan Pot Pie , full of Vegan Dinner Ideas and flavour.

Ingredients & Equipment: Your Vegan Pot Pie Arsenal

Right then, let's talk about what you'll need to make this incredible Vegan Pot Pie Recipe . No need to panic, it's all pretty straightforward, honestly! We're making comfort food vegan !

Main Ingredients: The Veggie Heroes

First up, the stars of our vegan dinner ideas : the veggies! This vegetable pot pie vegan recipe uses easy-to-find ingredients. You will be able to find at any supermarket.

• All-Purpose Flour : 2 ½ cups (300g), for the crust. Quality matters here. Get a decent brand and always have extra for dusting!
• Vegan Butter : 1 cup (227g), super cold and cubed. Miyoko's Kitchen is the gold standard, but any high-quality vegan butter will work a treat. Make sure it's ice cold for that flaky vegan pot pie crust!
• Olive Oil : 2 tablespoons (30ml). Nothing fancy, just a good all-rounder.
• Onion : 1 medium , chopped (about 150g).
• Carrots : 2 , diced (about 100g).
• Celery : 2 stalks , diced (about 100g).
• Cremini Mushrooms : 8 ounces (225g), sliced.
• Garlic : 2 cloves , minced.
• All-Purpose Flour : ¼ cup (30g), for thickening.
• Vegetable Broth : 4 cups (960ml). Go for a good quality one – it really makes a difference!
• Thyme : 1 teaspoon (5g), dried.
• Rosemary : 1 teaspoon (5g), dried. Essential for that vegan pot pie with herbs .
• Frozen Peas : 1 cup (150g).
• Frozen Corn : 1 cup (150g).
• Cannellini Beans : 1 (14-ounce / 400g) can , drained and rinsed.
• Soy Sauce : 1 tablespoon (15ml). Tamari works great if you're gluten-free.
• Plant-Based Milk : 1 tablespoon (15ml). For brushing the crust.
• Nutritional Yeast (Optional): 1 tbsp, for extra umami .

Seasoning Notes: The Flavour Boosters

Honestly, the right seasoning can make or break a dish. Here’s how to take this easy vegan pot pie recipe from good to gourmet.

• Thyme & Rosemary : This combo is a must for a savoury, comforting flavour. Don't skip it!
• Salt & Pepper : To taste, of course. Season generously at each stage.
• Soy Sauce : Adds a lovely depth of flavour. Worcestershire sauce is not vegan, so steer clear of that one!
• Flavor Enhancers : A dash of nutritional yeast can add a cheesy, umami flavour. I love adding it.

Equipment Needed: The Essential Tools

You don’t need loads of fancy gadgets for this vegan pie recipes . Just the basics. I made it with what i had in my home.

• Food Processor : Optional, but it makes the crust so much easier. If you don’t have one, just use a large bowl and a pastry blender (or your fingers!).
• Large Bowl : For mixing the filling.
• Large Skillet or Dutch Oven : To cook the filling.
• Rolling Pin : For rolling out the crust.
• 9-inch Pie Dish : You could also use individual ramekins for mini pot pies – how cute!

That’s it. Now you have everything you need for a classic winter vegan recipes main course dish!. You are ready to begin your adventure, your Vegan Main Dishes !

Alright, let's dive into my version of the Vegan Pot Pie Recipe ! Honestly, nothing screams Comfort Food Vegan quite like a warm, hearty pot pie on a chilly evening.

This isn't just any Vegan Main Dishes ; it’s a proper hug in a dish. I remember the first time I tried making a pot pie.

Oh my gosh, what a disaster! The crust was rock solid, and the filling was soup. But don’t you worry, I’ve learned a few tricks since then! Now, I'm confident to say that this is going to be on your top list of Vegan Pie Recipes .

Let's get started.

Cooking Method: Baking Our Vegan Pot Pie

We're baking this beauty. Baking is a classic way to get that golden, flaky Vegan Pot Pie crust we all crave. Plus, it's super simple once you get the hang of it.

Prep Steps

• Essential mise en place : Chop the onion, carrots, and celery. Slice the mushrooms. Measure out your spices. Trust me, being organized saves so much time!
• Time-saving organization tips : While the crust is chilling, prep all your veggies. This makes the actual cooking process flow smoothly.
• Safety reminders : Be careful when handling hot dishes! Use oven mitts or pot holders to avoid burns.

Step-by-Step Process

Here's how to nail this Easy Vegan Pot Pie Recipe :

1. Make the herb crust: Combine flour, salt, thyme, and rosemary. Cut in the cold vegan butter and gradually add ice water. Chill for at least 30 minutes .
2. Sauté the filling ingredients: Onion, carrots, and celery. Add mushrooms and garlic, until softened.
3. Make the gravy: Sprinkle flour over vegetables. Whisk in vegetable broth until smooth. Add thyme, rosemary, soy sauce, salt, and pepper. Simmer until thickened.
4. Stir in the remaining goodies: Peas, corn, and cannellini beans.
5. Assemble it all: Preheat oven to 400° F ( 200° C) . Place filling in pie dish. Cover with pie crust, crimping the edges to seal.
6. Bake for 40- 50 minutes , until crust is golden brown and filling is bubbly.
7. Cool slightly before serving.

Pro Tips

Here are a few secrets to Creamy Vegan Pot Pie .

• Use ice-cold vegan butter for the flakiest crust. Honestly, this is non-negotiable.
• Don't overwork the dough. Overmixing leads to a tough crust. Mix until just combined.
• If the filling is too thin, simmer it longer to thicken it up. Soggy Vegan Pot Pie with Herbs is no fun.

This Winter Vegan Recipes becomes even better with a side salad. It is one of the best Vegan Dinner Ideas out there, even better, it can be made ahead too: Prepare the filling a day in advance and store it in the fridge.

This gives the flavours time to meld together, making it even more delicious! You could also freeze the crust unbaked, ready to use when you need a quick and easy Vegetable Pot Pie Vegan meal.

Recipe Notes for the Best Cozy Vegan Pot Pie

Right then, let's chat about a few things that'll help you nail this Vegan Pot Pie Recipe . Honestly, these little tips are what elevate it from "nice" to "oh my gosh, where has this been all my life?".

Plus, we'll touch on the health side because, let's face it, even Comfort Food Vegan needs a bit of balance.

Serving Suggestions: Show It Off!

Listen, presentation matters, even when you're making something as comforting as a Vegetable Pot Pie Vegan . Think about plating your pot pie! A dollop of dairy-free cream on top looks fab.

I also love serving it with a simple side salad. A light vinaigrette really cuts through the richness. Honestly, a crisp green salad is the perfect partner to this Creamy Vegan Pot Pie .

As for drinks, a chilled glass of apple cider is always a winner with these kinds of Winter Vegan Recipes and Vegan Dinner Ideas .

Storage Tips: Keeping It Fresh

This Easy Vegan Pot Pie Recipe is great for meal prep! If you've got leftovers (doubtful, but you never know!), make sure to store them properly.

Pop the cooled pot pie in an airtight container in the fridge. It'll keep for about three to four days.

Reheating is a breeze - just chuck it in the oven at 350° F ( 175° C) until it's warmed through.

You can freeze it, but the crust might lose a bit of its Flaky Vegan Pot Pie magic. Wrap it well in cling film and foil.

Thaw overnight in the fridge, then reheat as above.

Variations: Make It Your Own!

Fancy mixing things up a bit? Go for it! If you're watching your gluten, simply swap the all-purpose flour for a gluten-free blend.

You'll get the same great taste. Want a bit of a kick? Add a pinch of red pepper flakes to the filling.

If you are experimenting with the filling, butternut squash or sweet potatoes, they're good. Seriously, this Vegan Pot Pie with Herbs is really versatile.

Nutrition Basics: The Good Stuff

Okay, so it's Vegan Main Dishes , it tastes amazing, and it's actually pretty good for you too! Each serving of this Vegan Pot Pie is about 450 calories.

It's a good source of protein (around 12g) and fiber (about 8g), thanks to all those veggies and beans. Plus, you're getting a load of vitamins and minerals from the vegetables.

This recipe is also a good source of fiber, which keeps you feeling full and satisfied.

Honestly, don't be intimidated by this Vegan Pie Recipes ! It's all about having a go and enjoying the process.

Plus, the end result is so worth it. So, grab your apron and get cooking. You've got this!