Vegetable Pot Pie

Why Make This Recipe

Vegetable Pot Pie is a comforting dish that celebrates the deliciousness of fresh vegetables wrapped in a flaky pastry. It’s perfect for family dinners or any gathering with friends. This recipe is not only tasty but also good for you, making it a great choice for those looking to add more veggies to their meals. Plus, it’s a great way to use up leftover vegetables and create a warm, satisfying meal that everyone will enjoy.

How to Make Vegetable Pot Pie

Ingredients

1 pound Yukon gold or red potatoes, cut into bite-sized chunks
2 cups carrots, cut into half moons
3 tablespoons vegan butter or olive oil, divided
1 onion or leek, chopped small
3 cloves garlic, chopped small
1 medium fennel bulb, cored and diced
1 cup asparagus, cut into ½” pieces (or substitute green beans)
¼ cup flour (or substitute gluten-free flour)
1 teaspoon vegetable bouillon (or substitute ½ cup veggie broth)
2 cups cashew milk or almond milk (rich is best)
2 teaspoons whole grain mustard (or Dijon)
½ teaspoon sea salt
½ teaspoon black pepper
1 cup peas (fresh or frozen)
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
1 tablespoon fresh tarragon (or rosemary), chopped
2 tablespoons fresh chives, minced
1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)

Directions

Prep the Vegetables: Place the potatoes and carrots in a pot, cover with lightly salted water, and simmer for about 10 minutes or until just fork-tender. Save ½ cup of the water and drain the rest.
Dissolve Bouillon: Dissolve the bouillon in the ½ cup of saved potato and carrot water and set it aside.
Sauté Aromatics: In a large pan, heat 1 tablespoon of vegan butter or olive oil. Add the chopped leeks, garlic, and fennel, cooking until they are translucent. Then, add the asparagus and sauté for a few more minutes.
Make the Sauce: Push the vegetables to the sides of the pan and melt the remaining 2 tablespoons of butter in the center. Whisk in the flour until it’s lumpy. Gradually add the ½ cup of broth and nut milk, stirring constantly. Add mustard, salt, and pepper, allowing the sauce to come to a gentle boil until thickened. Turn off the heat.
Add Remaining Ingredients: Stir in the peas, lemon juice, thyme, tarragon, and chives. Taste the filling and adjust salt if needed. Let it cool completely.
Prepare the Puff Pastry: Roll out the puff pastry to ⅛” thick. Cut it into the shape of your pan and place it over the cooled filling. Score the pastry with a sharp knife, cutting halfway into the dough to make designs and leaving a vent hole in the center. Brush with olive oil or an egg wash if not vegan.
Bake: Place the pot pie in the center of a preheated oven at 425°F. Bake for 20 minutes, then reduce heat to 350°F and bake for 10-15 more minutes. The crust should be puffy and golden brown.

How to Serve Vegetable Pot Pie

Serve the Vegetable Pot Pie hot from the oven. You can enjoy it on its own or pair it with a fresh salad for a complete meal. This delightful dish is sure to warm up your evening.

How to Store Vegetable Pot Pie

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it in the oven at 350°F until heated through.

Tips to Make Vegetable Pot Pie

Customize with your favorite vegetables or what you have on hand.
Ensure the filling is completely cool before adding the pastry to avoid a soggy crust.
For extra flavor, consider adding herbs like rosemary or parsley.

Variation

You can make this recipe gluten-free by substituting the all-purpose flour for a gluten-free blend. Another option is to add protein, such as chickpeas or lentils, for a heartier meal.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the filling the day before and store it in the refrigerator. Just roll out the pastry and top it when you’re ready to bake.

Is this recipe suitable for vegans?
Yes, all the ingredients in this recipe are vegan-friendly.

Can I use a different type of pastry?
Yes, while puff pastry is recommended for its flaky texture, you can use a standard pie crust or even a biscuit topping if you prefer.