Step 1

Remove puff pastry from the freezer and allow it to thaw according to package directions.

Step 2

Heat a large, oven-safe skillet over medium heat and add in the vegan butter. Once the butter has melted, add in the onions, celery, and salt. Sauté for 5 minutes, stirring frequently.

Step 3

Once the aromatics are softened, add the diced potato, garlic, thyme, sage, and rosemary. Cook, stirring occasionally for 3 minutes.

Step 4

Add in the flour and mix until fully combined. Let cook for 2 minutes, or until the flour is hydrated.

Step 5

Slowly pour in the vegan chicken broth and non-dairy milk, mixing as you go, until combined.

Step 6

Lastly, add in the remaining filling ingredients (broccoli florets, mixed vegetables, nutritional yeast, and fresh parsley).

Step 7

Mix everything to combine, then simmer on medium-low for about 3 minutes, or until thickened. Once ready, remove from the heat and season with salt and black pepper to taste.

Step 8

Preheat oven to 400°F. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square. Cut the pastry into sixteen 3-inch squares. Brush each square with almond milk.

Step 9

Arrange the puff pastry squares on top of the vegan pot pie mixture so that they are slightly overlapped and covering the top of the pot pie.

Step 10

Place the pot pie on a rimmed baking sheet, and bake the vegan pot pie for 35-45 minutes, or until the pastry is puffed up evenly golden brown, and bubbly around the edges from the creamy sauce.

Step 11

Let the vegan pot pie casserole cool for at least 20 minutes before slicing and serving, as desired.