This Vegan Pot Pie is a comforting and hearty dish filled with vegetables and a creamy sauce, all encased in a flaky crust. Perfect for family dinners or special occasions, this recipe is sure to please everyone!

Ingredients

For the Pie Crust:

• 2 ½ cups (312g) all-purpose flour
• ½ teaspoon salt
• ¾ cup (170g) vegan butter, chilled and diced
• 4–6 tablespoons cold water

For the Filling:

• 2 tablespoons olive oil (or vegan butter)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups carrots, sliced
• 1 cup celery, diced
• 1 cup potatoes, peeled and cubed
• 1 cup frozen peas
• 1 can (15 oz) chickpeas, drained and rinsed (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ⅓ cup all-purpose flour
• 1½ cups vegetable broth
• ¾ cup unsweetened non-dairy milk (such as almond or soy)
• Salt and pepper to taste

Instructions

1. Prepare the Pie Crust:
   • In a large bowl, combine the flour and salt. Add the chilled vegan butter and mix until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overworking it.
   • Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
   • In a large skillet over medium heat, heat the olive oil. Add the onion and garlic; sauté for about 3 minutes until soft.
   • Add the carrots, celery, and potatoes. Cook for another 5–7 minutes, stirring occasionally.
   • Sprinkle flour over the vegetables and stir to coat. Cook for an additional 1–2 minutes.
   • Gradually whisk in vegetable broth and non-dairy milk. Stir continuously until the mixture thickens.
   • Add in the peas, chickpeas (if using), thyme, rosemary, salt, and pepper. Mix well and remove from heat.
3. Preheat the Oven: Preheat your oven to 425°F (220°C).
4. Assemble the Pie:
   • Roll out one disc of dough on a floured surface to fit your pie pan. Place it in the pan and trim any excess hanging over the edges.
   • Pour the filling into the crust.
   • Roll out the second disc of dough and place it over the filling. Trim and seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.
5. Bake: Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown.
6. Cool and Serve: Allow to cool for about 10 minutes before slicing. Serve warm.

Tips for Success

• Customization: Feel free to add other vegetables like corn or green beans according to your preference.
• Make-Ahead: You can prepare both the filling and crust ahead of time; just assemble and bake when ready.
• Storage: Store leftovers in an airtight container in the refrigerator for up to four days.

This Vegan Pot Pie is not only delicious but also packed with nutrients! Enjoy this comforting dish with family and friends!

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