Vegan pot pie is a comforting and hearty dish that can easily be made at home using plant-based ingredients. Below is a detailed recipe that combines a flaky crust with a creamy filling, perfect for any occasion.

Ingredients

For the Pie Crust:

• 2 layers of pie crust (store-bought or homemade)

For the Filling:

• 1 tablespoon olive oil or vegan butter
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 2 sticks celery, diced
• 2 medium carrots, diced
• 1 large russet potato, peeled and diced
• 1 cup frozen peas (thawed)
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1/4 cup all-purpose flour (or chickpea flour)
• 2 tablespoons nutritional yeast (optional)
• Salt and pepper to taste
• Fresh herbs (like thyme or rosemary) to taste

Instructions

Prepare the Pie Crust:

• If making your own crust, prepare it according to your recipe or package instructions. Preheat the oven to 400°F (200°C).

Make the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 2 minutes).
• Add the diced celery and carrots, cooking for an additional 5 minutes.
• Sprinkle in the flour and stir to coat the vegetables. Cook for another minute to remove the raw flour taste.
• Gradually whisk in the vegetable broth and almond milk, stirring continuously until thickened (about 5–10 minutes).
• Stir in the diced potatoes and peas. Season with salt, pepper, and herbs. Allow to simmer until potatoes are tender.

Assemble the Pot Pie:

• Roll out one layer of pie crust into a greased pie pan. Pour the filling into the crust.
• Cover with the second pie crust, sealing edges with a fork or by crimping with fingers. Cut a few slits in the top for steam to escape.

Bake:

• Bake in the preheated oven for about 45 minutes or until the crust is golden brown. If edges brown too quickly, cover them with foil.

Serve:

• Allow to cool for about 5 minutes before slicing. Serve warm and enjoy!

Tips

• Vegan Chicken Option: You can add vegan chicken alternatives like Tofurky or seitan for added protein.
• Make it Gluten-Free: Use gluten-free flour for thickening and a gluten-free pie crust.
• Freezing: This pot pie freezes well; just cool completely before wrapping tightly and storing.

Creative Variations of Vegan Pot Pie

1. Mushroom and Spinach Pot Pie: Substitute the standard filling with sautéed mushrooms and fresh spinach for a rich, earthy flavor.
2. Curried Pot Pie: Add curry powder or paste to the filling for a spicy twist, incorporating vegetables like peas and potatoes.
3. Mexican-Inspired Pot Pie: Use black beans, corn, and diced tomatoes with spices like cumin and chili powder for a Southwestern flair.
4. Mediterranean Pot Pie: Incorporate ingredients like artichokes, olives, and sun-dried tomatoes with a sprinkle of oregano or basil.
5. Sweet Potato and Kale Pot Pie: Replace regular potatoes with sweet potatoes and add kale for a nutrient-packed version.

Non-Dairy Milk Substitutes

Yes, you can use different types of non-dairy milk in the sauce for your vegan pot pie. Options include:

• Soy Milk: Creamy and rich, it works well in savory dishes.
• Coconut Milk: Adds a slight sweetness and creaminess; ideal for a tropical flavor.
• Oat Milk: Mild flavor and creamy texture make it a versatile choice.
• Cashew Milk: Rich and creamy, perfect for thickening sauces.

Gluten-Free Pie Crust Options

To make a gluten-free pie crust, you can use the following recipes:

• Simple Gluten-Free Vegan Pie Crust: Combine 1 ¼ cups gluten-free flour blend, ½ teaspoon sea salt, 8 tablespoons cold vegan butter, and 4-6 tablespoons ice water. Chill before rolling out[1][2][3].
• Oil-Free Version: Mix almond flour with tapioca starch and rice flour to create a flaky crust without added fats[2].

Vegan “Chicken” Alternatives

For vegan “chicken” in pot pie, consider these alternatives:

• Tofu: Baked tofu chunks provide protein and texture.
• Seitan: Offers a chewy texture similar to meat.
• Tempeh: Fermented soy product that adds a nutty flavor.
• Store-Bought Vegan Chicken: Brands like Tofurky or Beyond Meat offer convenient options.

Legume Substitutions

Yes, you can substitute chickpeas with other legumes in your pot pie:

• Lentils: Cooked lentils provide a hearty texture and protein.
• Black Beans: Add a different flavor profile while maintaining protein content.
• Kidney Beans: Another great option that complements various flavors.

This vegan pot pie is not only delicious but also packed with nutrients from various vegetables, making it a wholesome meal for any day of the week