Vegetarian Pot Pie

This vegetarian pot pie features a hearty and savory veggie filling underneath a flaky, buttery crust! It's the perfect comfort food for any occasion.

Course Vegan Main Dish Recipes

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 1

Resting Time 5

Total Time 1 15

Servings

Calories 400kcal

Author Louisa

Equipment

Ingredients

2 tbsp olive oil
2 tbsp vegan butter
4 oz Baby Bella mushrooms, diced
1 small yellow onion, chopped
3 cloves garlic, minced
1 tsp fresh thyme leaves
1/3 cup all-purpose flour
2 cups vegetable broth
1 1/2 cups unsweetened almond milk
3 cups frozen mixed vegetables (carrots, corn, green beans, and peas)
1 large Russet potato, cubed
1 cup green lentils, cooked
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the crust:

1 1/4 cup all purpose-flour
1/4 tsp sea salt
6 tbsp cold vegan butter
6 tbsp ice water

Instructions

Preheat the oven to 400°F.
Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the mushrooms, onion, and garlic to the pan.
Cook until the onions are translucent and the mushrooms have released moisture, stirring frequently.
Add in the thyme leaves and flour.
Mix the flour into the butter and pour in the vegetable broth and almond milk.
Bring to a boil until it thickens.
Add in the frozen mixed vegetables, potatoes, and lentils. Season with salt and pepper.
Pour the vegetable mixture into a pie dish and set aside.
In a large bowl, combine the flour, salt, vegan butter, and ice water until a dough forms.
Place the dough between two sheets of parchment paper and roll it out to the width of your pie dish.
Carefully transfer the dough to the pie dish, crimping the edges down.
Make a few slits on top of the crust.
Transfer your vegetarian pot pie to the oven and bake for 45 minutes or until the top is golden brown.

Notes

You can use any casserole dish if you don't have a deep dish pie pan for this vegetarian pot pie recipe. Roll out the top crust into the shape of your casserole dish and trim or tuck the excess dough under if it doesn't fit perfectly.
Let your vegan pot pie rest for 5 to 10 minutes before removing it from the oven. This will allow the filling to thicken up!
Place a baking sheet under your pie dish to catch the mess in case the filling bubbles over. And of course, don't forget to slit the top crust of your meatless pot pie!

Nutrition