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Vegan Vegetable Pot Pie is my new favorite dish! It’s a great comfort meal that’s packed with vegetables and a wonderfully flaky crust. Very cozy and delicious 🙂
The recipe can be found here.
Start by making the Vegan Pie Crust. The recipe can be found here.
Add the dry ingredients to a food processor and pulse a few times to mix together. Then add the butter and shortening to the food processor and mix together for about 10 seconds. The dough will be pretty flaky at this point.
Slowly pour in the cold water while the food processor is running. The dough should start to clump together. Remove the dough to a flowered surface and use your hands to form the dough into a ball. Use a rolling pin to roll out a piece of pie crust large enough for a 12-inch pan.
Place the crust in a pie pan and trim the edges. The crust is now ready to use or can be covered and refrigerated for future use.
If you are making the pot pie, you don’t need to worry about refrigerating because you are going to fill the pie pan with the vegetables very shortly. Just make sure you have a double batch of the dough, so you have a crust for the bottom of the pie pan and a crust for the top.
The pie crust is very flaky and light, with incredible flavor. It would be a great crust to use for a pie too!
The Vegan Pie Crust recipe can be found here.
Now that you have the pie crust ready, you can start working on the filling. Preheat the oven to 400 degrees.
Heat olive oil or avocado oil in a large skillet over medium heat. Add the onion and garlic and sauté until translucent and fragrant. Whisk in the flour, vegetable broth, and almond milk. Make sure to whisk until the flour is fully incorporated.
Next, add the mixed vegetables and potatoes to the skillet. It’s OK if the vegetables are frozen, they’ll thaw pretty quickly in the pan! Bring to a boil, reduce the heat, and simmer for 5-10 minutes. The sauce should thicken slightly during this time.
Pour the mixture into the prepared pie pan. I sometimes like to ladle the mixture into the pan, so I don’t pour too fast and overflow the pan. The mixture looks like a lot but should all fit in the pan!
Place the other piece of pie crust on top of the pie pan and trim the excess dough around the edges. Seal the edges of the dough with your fingers or a fork. Use a knife to cut a few slits in the top of the pie to vent steam while baking.
Bake for 35-40 minutes or until the crust is golden brown. Let the pie sit for about 10 minutes to allow the inside to set before serving. Slice and serve warm. Cover and store the remaining slices in the fridge.
The recipe can be found here.
This recipe is hands down delicious! I served this to some friends that don’t lead a vegan lifestyle and they had no idea it was vegan – it’s that good! If you aren’t vegan or just want to have a meatless meal, this is a great option.
Happy Cooking!
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