vegetarian pot pie

This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust.

Vegan Pot Pie with Filo Crust

olive oil

broccoli

leek

carrots

oz green peas

oz crimini mushrooms

thyme (dried)

all-purpose flour

almond milk (see notes)

almonds

Dijon mustard

salt and pepper

cooking spray

Take the frozen filo out of the freezer at least an hour before beginning.

Start by making the filling. Cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a large skillet with a lug of olive oil and salt, over medium-high heat until softened for five to seven minutes. Add the thyme and green peas in the end and cook for one more minute until warm.

MAKE THE FILLING:

Make the béchamel (directly over the veggies). Add the oil and the flour over the veggies, mix, let it cook for a minute or two, then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Once the veggies are set in their creamy béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste. Reserve.

MAKE THE BÉCHAMEL SAUCE:

Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (lengthside) filo sheets for the base making a big rectangle, then spray with cooking spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.

MAKE THE FILO BASE:

Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic baking pan about 5 cm (2 inch) high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.

ASSEMBLE THE VEGAN POT PIE:

Bake in the oven on the lower level, at 180°C (350F) for 30 minutes or until the filo is lightly golden. Let cool down for 5 minutes before serving. Enjoy!

BAKE IT:

https://embed.mediavine.com/videos/c89qlgr0ujfadxighiy2

This easy vegan pot pie is the perfect comfort food classic made with veggies and creamy vegan béchamel sauce enveloped in a flaky filo crust.

This vegetarian pot pie is crazy delicious, with a flaky pot pie crust and a savory filling of veggies and Parmesan. Here's how to make pot pie.

Vegetarian Pot Pie Recipe

salt

baking powder

sage

unsalted butter

water,

shallot

cannellini beans

olive oil, divided

Yukon gold potato

onion

red bell pepper

oregano

vegetable broth

peas

pesto

Parmesan cheese, large grated

Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.

Sprinkle the ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.

Make the filling: Slice the shallot into rings. Drain and rinse the cannellini beans in a strainer, shaking them dry. Place a large skillet over medium low heat and add 2 tablespoons olive oil. Add the shallot and beans to the skillet in a single layer. Add a pinch of kosher salt and cook without stirring for 3 to 4 minutes until the bottoms are browned and crispy; the beans will pop a bit so you may want to use a splash screen if you have one. Stir and then cook without stirring for another 3 to 5 minutes until the beans and shallots crispy and fully browned (some may fall apart). Remove from heat and remove the beans to a bowl. 

Meanwhile, dice the potato and carrots into 1/2-inch cubes. Dice the onion and dice the bell pepper into 1/2 inch cubes. 

In the warm skillet over medium-high heat, add 1 tablespoon of olive oil. Add the potatoes, onion, pepper, and carrots. Cook, stirring occasionally, until the potatoes are tender and may be lightly browned, about 10 minutes. When the potatoes are tender, reduce the heat to low. Add the oregano and flour and stir until the vegetables are coated. Add the vegetable broth, peas, and kosher salt. Stir for about 4 minutes until the broth thickens into a sauce. Remove from the heat and stir in the pesto, Parmesan cheese, and the crispy beans and shallots. Taste and adjust seasoning as desired.

Pour the filling into a deep dish 9” pie pan or small baking dish, or into several smaller baking dishes. Fill it only up to the top so the filling doesn’t spill out: there might be a small amount of filling left depending on your pie dish and size of vegetables. 

Remove the dough from the refrigerator and roll it out on a floured surface until it is large enough to cover the pan. Work quickly as the dough is easiest to work with while it’s just come to room temperature. Drape the dough over the pan and remove excess dough. Lightly crimp the edges (it’s a rustic pie, so it doesn’t have to be perfect!). Cut 4 small slits to vent for steam in the center of the crust. In a small bowl, mix a few drops of water with 1 tablespoon of olive oil and lightly brush it over the dough.

Bake for 20 to 25 minutes until the crust is golden and crispy. Place a tray on the rack underneath to catch any spills. Remove from the oven and allow to cool for 5 minutes before serving.

This rich and creamy Mushroom Pot Pie is made flavorful with cremini and oyster mushrooms, a creamy plant-based broth, and a layer of puff pastry. Have this wholesome, satisfying meal prepped and ready in just 20 minutes. Vegan.

Mushroom Pot Pie

puff pastry (thawed according to package instructions)

yellow onion (fine dice)

cremini mushrooms (quartered)

oyster mushrooms (roughly chopped)

tomato paste

garlic (minced)

thyme leaves

paprika

black pepper

dry red wine (or sub water)

2-3 gold potatoes (small dice)

cashews (soaked*)

Worcestershire sauce (optional,

low-sodium tamari (or soy sauce)

non-dairy milk

Prep: Preheat the oven to 400F and set a baking sheet and a 10” oven-safe cast-iron pan (or similar-sized baking dish) aside. Thaw the puff pastry according to package instructions.

Aromatics: Warm the oil in the oven-safe sauté pan over medium-high heat. Add the onion, mushrooms, and carrots.  Sauté for 7 minutes, stirring occasionally, until the vegetables are lightly browned. Stir in the tomato paste and sauté for an additional 2 minutes. Add the garlic, thyme, paprika, and black pepper; sauté for 30 seconds, or until fragrant

Deglaze: Deglaze the pan with the red wine (or sub water) and cook until evaporated, 2 to 3 minutes. Sprinkle the flour over the vegetables and sauté for 1 minute.

Simmer: Add the soaked cashews, vegetable broth, Worcestershire, and tamari to a blender; blend for 45 to 60 seconds, until smooth. Add this mixture and the potatoes to the pan and stir well. Bring the filling to a boil over high heat, then reduce the heat to medium and simmer for 10 to 12 minutes, stirring occasionally. Stir the frozen peas into the mixture and remove from the heat.

Assemble: *If you are using a different baking dish, transfer the casserole filling now. If necessary, roll your puff pastry out so it can cover the pan. Transfer the puff pastry over the top of the pan and trim the edges so there is a slight 1” overhang. Fold the extra pastry under into the pan and  carefully pinch the pastry to secure it to the edges of the pan. Use a knife to create 6 1-inch slits  in the pastry for ventilation (see blog post for photos). Brush the top of the dough with the remaining cashew milk.

Bake: Place the pot pie on top of the baking dish to catch spills, then place in the middle rack of the oven. Bake for 25 to 30 minutes, until the crust is golden and the filling is bubbly.  Let the mushroom pot pie cool (and set) for 10 minutes before serving. Serve warm; leftovers can be stored in the refrigerator for up to 5 days, and reheated in the oven, toaster oven, or microwave.

Comfort food never tasted so good with this Biscuit Topped Chickpea Pot Pie! It features a vegan cheddar biscuit topping and is full of vegetables and chickpeas.

Biscuit Topped Chickpea Pot Pie

yellow onion, chopped small

garlic cloves,

all purpose flour

almond milk

mixed vegetables (carrots, corn, green beans, peas)

russet potato, peeled and chopped small

(1 can) chickpeas, drained and rinsed

salt,

vegan butter, melted

vegan cheddar cheese shreds, optional

Preheat the oven to 400 degrees F and lightly oil a 9 x 13 inch casserole dish.

Heat the olive oil over medium-high heat in a large skillet. Add the onions and garlic and cook for 2-3 minutes.

Stir in the flour, then slowly pour in the vegetable broth and then the almond milk. Bring to boil and stir or whisk until smooth and slightly thickened, about 2 minutes. Now add the mixed vegetables, chopped potato and drained/rinsed chickpeas. Simmer for 5-10 minutes, until the sauce thickens. Add salt, to taste.

Transfer the filling into the casserole dish and bake for 15 minutes while you make the biscuit topping.

Pot Pie Filling

In a large bowl, stir the flour, baking powder and salt together. Then pour in the melted butter and almond milk and mix with a spoon to combine. Stir in the cheese if using.

Remove the casserole dish from the oven after 15 minutes, and quickly drop about 1/4 cup of the biscuit dough at a time, evenly, over the pot pie filling.

Return the dish to the oven and bake for another 20-25 minutes or so, until the biscuits are cooked through and golden brown. Sprinkle with parsley, if desired and serve.

Cheddar Biscuits

This rustic vegetarian pot pie is loaded with a creamy and hearty vegetarian filling tucked in between two crunchy flaky pie crusts. The best vegetarian-friendly pot pie out there.

Vegetarian Pot Pie

½ cup (15 ounces 420 grams) all-purpose flour

sugar

(5 ounces 150 ml) water, or more if needed

(80 grams) butter

½ medium yellow onion, finely chopped

garlic,

(1 large stalk/80 grams) celery, finely chopped

½ cup (about 3 carrots, 200 grams) carrots, chopped or sliced

(100 grams) mushrooms, chopped

½ cup (2 small potatoes/230 grams) yellow potatoes, chopped

(120 grams) frozen peas

(40 grams) all-purpose flour

½ teaspoon black or white pepper

nutmeg

thyme

¾ cup (420 ml) vegetable broth

⅔ cup (160 ml) heavy liquid cream

egg, beaten (for brushing)

In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.

Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 2 hours.

For the crust:

Preheat the oven to 425°F (220°C). Grease the bottom and sides of a 9-inch (23 cm) pie dish with butter and dust with flour.

Place the carrots and potatoes in a pan with just enough water to cover them. Heat over medium heat until soft, about 15 minutes. Drain all the vegetables. Set aside.

Melt butter in a large skillet placed over medium heat. Add the onions, garlic and celery and cook for about 3 minutes, until tender. Add mushrooms and cook for one more minute. Whisk in the flour, salt, pepper, nutmeg and thyme. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Turn off the heat and add the peas, and stir in the remaining veggies.

Roll out the first pie crust into a large circle, about 12-inch (30 cm) in diameter. Carefully place over the pie dish, prick with a fork and pour the filling over.

Roll out the second pie crust and use it to cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with your fingers. With a small sharp knife, make a few slits in the top crust for steam to escape.

Brush with beaten egg and bake for about 30 minutes or until crust is golden. Check the pot pie after 15 minutes, and place a piece of foil loosely over the top if the top starts to brown, then continue baking. Allow to cool slightly and serve!

For the filling:

Made this a couple of times.  I do use some different vegetables and substituted 1/2 and 1/2 rather than cream.  I also only used 1 crust that I bought (I really like Pillsbury and they make a better one than I do!).  I'm trying to reduce the calorie count at least a little bit. It's very tasty and I ate the whole pie by myself fairly quickly even though I thought it would take me long enough that I needed to freeze.  I followed the seasoning according to the recipe and you won't miss the chicken!

This is amazing. New family favorite for sure! We omitted the mushrooms and it's still so good. The crust is so flaky!

Not a bad recipe, although I think the temp of 425 is too high. Could use more color.
All in all pretty good.

I score this dish a 10 out of 10!
I have alot of inspiration to use other veggies in this pot pie!

Made this last year and it was SO GOOD. I just found the link again in my notes and am inspired to bake it again. Thanks!!!

This rustic vegan pot pie features hearty vegetables like mushrooms, carrots, and green peas cooked in a rich and creamy gravy. Topped with a crispy and flaky crust!

Vegan Mushroom Pot Pie

butter

garlic

carrot

celery (finely diced)

green peas

mushrooms

soy sauce

white wine

low-sodium vegetable broth

tbsp full-fat coconut milk (or cashew cream, optional)

tsp sugar

tsp black pepper

vegan pie crust (use puff pastry or regular pie crust)

almond milk (for brushing)

Preheat oven to 400 °F (200°C).

In a 7.5-inch oven-safe pan, melt the vegan butter over medium heat. Once melted, add the onion and garlic. Sauté for 2-3 minutes or until golden brown.

Next, add the sliced carrots and green peas and cook for 3-5 minutes, or until the carrots are just tender.

Add the mushrooms and sauté for another 3-5 minutes. Deglaze the pan with the soy sauce and stir to combine.

Pour in the white wine and let it simmer for 2 minutes. Next, add the vegetable broth, flour, full-fat coconut milk if using, sugar, ground black pepper, and dried thyme. Stir to dissolve the flour and cook for another 2 minutes or until the sauce has thickened. Taste and adjust the saltiness as needed. Remove from heat and let cool for 15-20 minutes.

Top the filling with a circle of cold pie crust or puff pastry. Slightly press the edges around the pan to make sure it is sealed. Using a knife, create 4-5 slits in the center of the crust. Brush the crust with the almond milk and bake for 30-35 minutes or until golden brown.

Let the pie cool down for 10 minutes before serving.

You (both) have such wonderful and creative recipes - thank you for sharing your skills and knowledge with others

Sincerely,
Cheryle

Just tried your Pot Pie recipe. My family loved it. Thanh you Thomas for your sharing!

Top 6 vegetarian pot pie recipes from across the web

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Vegetarian Pot Pie Recipe

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Biscuit Topped Chickpea Pot Pie

Vegetarian Pot Pie

Vegan Mushroom Pot Pie

Top 6 vegetarian pot pie recipes from across the web

The most viewed vegetarian pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pot Pie with Filo Crust

Vegetarian Pot Pie Recipe

Mushroom Pot Pie

Biscuit Topped Chickpea Pot Pie

Vegetarian Pot Pie

Vegan Mushroom Pot Pie

The most viewed vegetarian pot pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine