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–+ servings
Vegetable pot pie

Vegetable Pot Pie

A creamy, comforting vegan vegetable pot pie with a golden pastry lid, hearty veggies in a savory sauce, ready in about 45 minutes.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Choose Serving Size 4

Ingredients 

  • 1 pastry sheet store-bought sheets are usually already vegan, but double-check the label to keep this recipe 100% dairy-free
  • 100 g butter use vegan butter for a fully plant-based version
  • 2 Tbsp flour
  • 1 cup vegetable broth or water
  • 2 cups almond milk
  • 2 tsp Dijon mustard
  • 2 potatoes chopped
  • 2 cloves garlic minced
  • 2 carrots chopped
  • ½ cup peas frozen
  • ½ cup spinach frozen
  • 3 green onions chopped
  • 1 Tbsp parsley chopped
  • salt to taste
  • pepper to taste

Instructions

  • In a large pot, melt the butter, sprinkle in the flour and mix to form a paste.
  • Add the almond milk, vegetable broth or water, and mustard. Whisk until no lumps remain.
  • Once simmering, add the garlic, carrots and potatoes.
  • Cook for 8-10 minutes, stirring occasionally.
  • Add the peas and spinach, season with salt and pepper, and cook for another 5 minutes.
  • Take off the heat, add the green onions and parsley, and mix well.
  • Transfer the mixture to a baking dish and cover with the pastry sheet.
  • Bake for 15-20 minutes at 180 degrees C (350 degrees F).

Notes

Let the pot pie rest a few minutes before slicing so the filling sets and holds its shape. Store leftovers covered in the fridge for up to 3 days and reheat in the oven to keep the pastry crisp.