veggie 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.

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this recipe vegan!

Veggie Pot Pie

3-Ingredient Pie Crust* (2.34)

yellow onion, small dice (about 1 cup) (0.41)

garlic cloves, minced (about 1 teaspoon) (0.24)

Tbsp flour (0.04)

vegetable broth (0.13)

milk

salt (0.05)

bay leaf (0.15)

rosemary (0.03)

thyme (0.03)

sage (0.03)

tsp black pepper (0.02)

soy sauce (0.02)

Yukon gold potato, small dice* (about 1 cup) (0.27)

baby bellas, small dice (2.89)

oz frozen mixed vegetables (1.25)

egg,

Grease a pie pan with 1 tablespoon of butter. If you&#39;re using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you&#39;re ready to use it later.

Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.

Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.

Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.

Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.

To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.

Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.

Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.

Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.

Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.

Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

This vegan chicken-style pot pie with a biscuit topping is made easy in the crockpot!  Total vegan comfort food made easy!

Vegan Pot Pie in the Crockpot

mixed veggies (or fresh veggies of choice)

potatoes

chicken

water

Not Chick'n broth

nutritional yeast

poultry seasoning

garlic powder

salt

pepper

corn starch

flour (or grain based GF flour mix)

flax meal

baking powder

Peel and dice potatoes into bite-sized cubes. (While you are cutting potatoes boil 2 cups of water for the gravy).

Dump veggies, cubed potatoes, and a package of vegan &quot;chicken&quot; or soy curls into your crock pot.  (If using Butler soy curls, add them dry and add an extra cup of water and 1 extra broth cube to your gravy mixture.

To make the pot pie filling

Make the gravy by combining all of the ingredients listed in the above gravy section then pour it over the veggies and &quot;chicken.&quot;

Give it all a stir and turn on the slow cooker to the high setting.

Make the gravy

Mix the cornstarch and cold water and pour into the crockpot and give everything another stir. 

Put the lid on and come back about 4 hours later (1 hour before you want to eat).

Thicken the gravy

Mix the flax meal in water and set aside for a minute.

Put all dry ingredients into a mixing bowl and stir.

Add the flax and water mixture, water, and oil and mix it until it forms a biscuit-like dough.  (Add another teaspoon or 2 of water if you think that it will be too thick to spread onto your pot pie).

Spread the biscuit dough evenly on top of the veggie mixture. Then put on the lid and let cook on high for 1 more hour.

After the biscuit topping has cooked for a full hour with the lid on top, your pot pie will be ready to eat.

For the biscuit topping

Easy homemade veggie pot pie recipe with biscuits.

onion (diced)

garlic (minced)

oz frozen mixed vegetables (corn, carrot, peas, green beans)

oz cream of mushroom soup

vegetable broth

2% milk

sharp cheddar cheese (freshly grated)

sage

thyme

oregano

container (10 oz refrigerated meatless chick'n strips)

container ready to bake biscuits (8 count)

Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet

Saute on medium heat for 10 - 15 minutes stirring often, until onion is transluscent

Add frozen veggies, cream of mushroom, vegetable broth, chick'n strips, and milk to the skillet

Heat an additional 5 minutes

Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes

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Vegan Pot Pie with Filo Crust

Veggie Pot Pie

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Veggie Pot Pie

Top 4 veggie pot pie recipes from across the web

The most viewed veggie pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pot Pie with Filo Crust

Veggie Pot Pie

Vegan Pot Pie in the Crockpot

Veggie Pot Pie

The most viewed veggie pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine