Vegan Pot Pie with Spring Vegetables (2024)

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By Sylvia Fountaine | Feasting at Home • April 15, 2022

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4.6 from 19 reviews

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Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust. Video. Updated 4/22

Vegan Pot Pie with Spring Vegetables (1)

Your heart is full of fertile seeds, waiting to sprout. ~ Morihei Ueshiba

This Vegan Pot Pie with Spring Vegetables is rich, creamy and easy to make with the help of frozen vegan puff pastry! Make a decadent, beautiful meal without huge effort! (Of course, make your own pastry if you want, it’s a pretty fun process!)

What I love most about this vegan pot pie is the vegetables. Springtime is so wondrous and the veggies are vibrant and fresh. Our bodies say, more please! Sure, there is the puff pastry crust, but all the beautiful veggies somehow balance it out. The combination is just heavenly!

If you want to add protein, you can add crispy tofu (or baked chicken)!

Vegan Pot Pie | 60-Sec Video

Vegan Pot Pie with Spring Vegetables (2)

Ingredients in Spring Vegetable Pot Pie

  • Vegetables: fennel bulb, leek (or onion), garlic, potatoes, carrots, asparagus, peas
  • Herbs: tarragon, lemon thyme, chives
  • Almond milk or Cashew Milk
  • Lemon juice
  • Vegetable bullion
  • Whole grain mustard
  • Salt & Pepper
  • Flour
  • Vegan butter or olive oil

Vegan Pot Pie with Spring Vegetables (3)

How to make VeganPot Pie withSpring Vegetables

Step one

Chop up your veggies and measure all ingredients out.

Vegan Pot Pie with Spring Vegetables (4)

Step two

Blanch potatoes and carrots in salted water for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots.

Vegan Pot Pie with Spring Vegetables (5)

Step three

Dissolve bullion in the saved potato carrot water.

Vegan Pot Pie with Spring Vegetables (6)

Step four

Saute leeks, garlic, fennel and asparagus

Use an oven proof 10″ pan (about 2 1/2″ deep), or after cooking on the stove, transfer completed filling to a baking dish.

Vegan Pot Pie with Spring Vegetables (7)

Step five

Add blanched veggies to the sauté and mix. Push to the sides and melt butter in the center, add flour and mix as best as you can.

Add bullion broth and milk, stirring all the while, switching from the whisk to stirring with a spoon.

Vegan Pot Pie with Spring Vegetables (8)

Step six

Add mustard and let the sauce come to a gentle boil. Turn off the heat.

Vegan Pot Pie with Spring Vegetables (9)

Step seven

Add in peas, lemon juice, lemon thyme, tarragon and chives.

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Step eight

Let the filling cool a bit while you prepare the crust.

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Step nine

If needed, roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage.

Score the pastry with a sharp knife, cutting halfway into the dough. Do any design you like! This lightens crust, allowing it to lift more and bake evenly.

Vegan Pot Pie with Spring Vegetables (12)

Expert Tips For The Ultimate Flakey Pastry Top

  1. Preheat oven and keep at temperature for 15-20 minutes before you place the pot pie in the oven. Puff pastry needs even heat to rise and puff.
  2. Let the filling cool before topping with the crust. If it is too hot it can start melting the layers before the crust has a chance to heat up and rise.
  3. If you are working in a warm kitchen, chill the whole pot pie with the pastry lid on, for 10 minutes before baking.

Vegan Pot Pie with Spring Vegetables (13)

Vegan Pot Pie with Spring Vegetables (14)

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Vegan Pot Pie with Spring Vegetables (15)

Vegan Pot Pie with Spring Veggies

5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 19 reviews

  • Author: Tonia Schemmel | Feasting at Home Blog
  • Prep Time: 55 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8 1x
  • Category: Vegan, spring recipes,
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.

Ingredients

UnitsScale

  • 1 pound Yukon gold or red potatoes, cut in bite sized chunks
  • 2 cups carrots, cut in half moons
  • 3 tablespoons vegan butter or olive oil, divided
  • 1 onion or leek, chopped small
  • 3 cloves garlic, chopped small
  • 1 fennel bulb, chopped
  • 1 cup asparagus, cut in 1/2″ pieces
  • 1/4 cup AP flour
  • 1 teaspoon bouillon, vegetable or “chicken-like”
  • 1/2 cup saved water (from the potato/carrot blanching)
  • 2 cups cashew or almond milk (rich is best)
  • 2 teaspoons whole grain mustard (or dijon)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup peas
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon thyme (or regular), chopped small
  • 1 tablespoon fresh tarragon (or rosemary), roughly chopped
  • 2 tablespoons fresh chives, minced
  • 1 package vegan puff pastry dough

Instructions

  1. Thaw puff pastry dough overnight in the fridge. (Or see notes)
  2. Preheat oven to 425 F.
  3. Blanch potatoes and carrots by covering with lightly salted water, andsimmering for about 10 minutes or until just fork-tender. Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water. Set aside.
  4. Sautéleeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent. Add asparagus and sauté a few minutes more. (See notes about pan size.)
  5. Add blanched veggies to the saute and mix. Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter. It’ll be lumpy but that will all smooth out.
  6. Add the boullion (mixed with the reserved potato/carrot water) and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper. Let the sauce come to a gentle boil. Turn off the heat.
  7. Add in peas, lemon juice, lemon thyme, tarragon and chives. Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.
  8. If needed, roll your puff pastry out to 1/8″ thick. Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage. Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center. Do any design you like! This lightens crust, allowing it to lift more and bake evenly. Brush with olive oil, or if not vegan, use an egg wash.
  9. Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden.

Notes

Sauté in an oven proof 10″ enamel or cast iron pan (about 2 1/2″ deep) or after cooking on the stove, transfer completed filling to a baking dish.

TIP: If you forgot to thaw your puff pastry ahead, you can thaw in a microwave, 15 seconds at a time ( turning it over) until softened and unrolls easily. If you overshoot, and it’s too soft, put it in the fridge for a few minutes to firm it up. You want it thawed, but still cold.

Nutrition

  • Serving Size:
  • Calories: 314
  • Sugar: 5.3 g
  • Sodium: 426.3 mg
  • Fat: 17.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 35.5 g
  • Fiber: 5 g
  • Protein: 5.2 g
  • Cholesterol: 0 mg

Leave a comment

Comments

  1. I made this yesterday and loved it! Made exactly as written except for half whole grain mustard and half Dijon. The tarragon and mustard gave it such a zingy spring twist! I always make the root vegetable puff pastry from here and now I have expanded into a new season. Thank you!

    Reply

    1. Great Michelle! Glad you liked this one.

      Reply

  2. Another winner! Luscious, light, and flavorful.
    I followed the baking instructions exactly and the puff pastry turned out perfect–usually I get a gooey mess. A major culinary victory!
    Also, I made the filling a few hours ahead so it made last-minute prep a breeze at the end of a busy day.

    Reply

    1. Awesome! I wonder if having the filling cooled help keep the pastry from getting gooey?

      Reply

  3. Turned out beautifully!

    Reply

  4. Hi Sylvia, this sounds delicious and I want to try it this week. Can you give me some ideas of vegan side recipes that would go, that’s where I seem to struggle! Thank you 🙂

    Reply

    1. Something cool and crunchy would be nice. How about Lebenese slaw, lemony kale slaw, Spring salad, Kale salad, vegan caesar, or Little gem salad with vegan ranch.

      Reply

  5. Amazing!

    Reply

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FAQs

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Can vegans eat pie? ›

A classic fruit pie is vegan except for that buttery crust, which is the easiest part of the pastry to tweak. Several great plant butters are available.

Does Marie Callender's make a vegetable pot pie? ›

Chick'n Pot Pie with Gardein™ Inside 3.6 out of 5 stars, average rating value. Read 332 Reviews. Same page link. Inspired by the ultimate comfort food—chicken pot pie—this vegetarian pot pie is full of the same hearty, indulgent feel, but with plant-based chick'n.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How to make veggie pie in Disney Dreamland? ›

To make Veggie Pie in Disney Dreamlight Valley, some ingredients are needed like; Any Vegetable, Butter, and Wheat. Once all necessary items are collected, use a stove and a Coal Ore to cook the dish. Veggie Pie can be sold for 279 Star Coins and will provide players with 634 Energy if eaten.

How to make a veggie casserole Disney Dreamland? ›

There is only one in Disney Dreamlight Valley's Veggie Casserole that cannot be changed: cheese. Cheese is a mandatory ingredient in this recipe. Besides cheese, for this cooking recipe, players will have to get two vegetables of their choice and a spice.

What is surprisingly not vegan? ›

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

Why can't vegans eat peanut butter? ›

The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

What foods are accidentally vegan? ›

Top Accidentally Vegan Foods
  • Cinnamon Life.
  • Duncan Hines Chewy Fudge Brownie Mix.
  • SkinnyPop White Cheddar Flavored Popped Popcorn.
  • Airheads.
  • Cracker Jack.
  • Doritos Spicy Sweet Chili–Flavored Tortilla Chips.
  • Fritos.
  • Fruit by the Foot.

Is Marie Callender's Dutch apple pie vegan? ›

It your looking for a a vegan pie for Thanksgiving this a good choice. Very. tasty.

Are Costco pot pies cooked? ›

The filling ingredients, including the chicken and the vegetables, are pre-cooked. However, the crust is not and should be baked according to the package instructions in order to be fully cooked. How to cut Costco chicken pot pie? Use a sharp knife with a pointed tip.

Why do you not use a bottom crust on chicken pot pie? ›

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy. If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

Why don't you use a bottom crust for chicken pot pie? ›

[If you don't,] the bottom gets soggy and not crisp. Simply par-bake the crust with baking weights, such as dry beans, so that it does not puff up. Once your bottom crust is 75 percent baked, remove it from the oven, take the weights out, add your filling, and then add the top crust.

Should I egg wash the bottom pie crust? ›

You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods.

Why did my chicken pot pie come out watery? ›

A watery potpie may be the result of not cooking the filling for long enough or adding too much liquid to the filling. Another possible reason for the pie being watery is if you add watery vegetables like spinach or green beans to the filling rather than potatoes or carrots, which soak up liquid.

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