Here’s a comforting recipe for a Veggie Pot Pie that’s filled with a savory vegetable filling in a creamy sauce and topped with a flaky, golden crust. It’s the perfect meal for a cozy dinner!
Yield: 4-6 Servings
Ingredients:
For the Filling:
- 1 tablespoon olive oil (or oil of choice)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 (15 oz) can of chickpeas, drained and rinsed
- 3/4 cup frozen peas (or fresh if preferred)
- 3/4 cup corn kernels
- 2 medium potatoes, peeled and diced (or 1 large sweet potato)
- 1 cup vegetable broth
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
For the Crust:
- 1 sheet store-bought vegan puff pastry (or pie crust), or homemade crust
- 1 tablespoon plant-based milk (for brushing on top, optional)
Instructions:
1. Prepare the Filling:
- Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes, until softened and fragrant.
- Add the carrots, and diced potatoes to the pan. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the sauce. Cook for about 2 minutes to get rid of the raw flour taste.
- Slowly add the vegetable broth while stirring to combine. Then add the plant-based milk, dried thyme, salt, and pepper. Stir until the mixture thickens, about 5-7 minutes. You want it to have a creamy, gravy-like consistency.
- Add the chickpeas, peas, corn, and nutritional yeast, and cook for an additional 2-3 minutes until everything is well combined and heated through. Taste and adjust seasoning as needed.
2. Prepare the Crust:
- Preheat your oven to 400°F (200°C).
- If using store-bought puff pastry or pie crust, unroll it and set it aside. If you’re using a homemade crust, roll it out to fit your baking dish.
- Spoon the prepared filling into a 9-inch pie dish or a similar-sized baking dish.
- Place the rolled-out puff pastry or pie crust over the filled dish, trimming any excess dough around the edges. Press the edges down gently to seal the crust to the dish. You can use a fork to crimp the edges for a decorative look.
- Cut a few slits in the top of the crust to allow steam to escape while baking.
- Brush the top of the crust with plant-based milk for a golden finish (optional).
3. Bake the Pot Pie:
- Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown and crispy. If you’re using puff pastry, it should puff up nicely.
- If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning while the center continues to bake.
4. Serve:
- Allow the pot pie to cool for 5-10 minutes before serving, as the filling will be very hot. Cut into slices and serve.
Tips:
- For a Gluten-Free Pot Pie: Use gluten-free flour and a gluten-free pie crust or puff pastry.
- Veggies: Feel free to customize the vegetables. You can add mushrooms, zucchini, green beans, or parsnips depending on your preferences.
- Make-Ahead: You can prepare the filling and store it in the fridge for up to 2-3 days. Assemble the pot pie just before baking.
