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Vegan Vegetable Pot Pie with Puff Pastry Crust Recipe

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4.2 from 71 reviews

This comforting Vegetable Pot Pie features a medley of tender potatoes, carrots, asparagus, peas, and aromatic herbs enveloped in a creamy, dairy-free sauce made with cashew milk and whole grain mustard. Topped with a flaky vegan puff pastry crust, it offers a delicious, hearty meal perfect for any season.

Ingredients

Vegetables

  • 1 pound Yukon gold or red potatoes, cut in bite sized chunks
  • 2 cups carrots, cut in half moons
  • 1 onion or leek, chopped small
  • 3 cloves garlic, chopped small
  • 1 medium fennel bulb, cored and diced
  • 1 cup asparagus, cut in 1/2″ pieces (or substitute green beans)
  • 1 cup peas, fresh or frozen

Sauce & Seasonings

  • 3 tablespoons vegan butter or olive oil, divided
  • 1/4 cup flour (or substitute gluten free flour)
  • 1 teaspoon vegetable bouillon (or substitute ½ cup vegetable broth)
  • 2 cups cashew milk or almond milk (rich is best)
  • 2 teaspoons whole grain mustard (or Dijon mustard)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh tarragon (or rosemary), chopped
  • 2 tablespoons fresh chives, minced

Crust

  • 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)

Instructions

  1. Thaw the Puff Pastry: Place the vegan puff pastry sheet in the refrigerator to thaw overnight. This ensures it will roll out easily and maintain its texture during baking.
  2. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pie later.
  3. Blanch Potatoes and Carrots: In a pot, cover the potatoes and carrots with lightly salted water and bring to a simmer. Cook for about 10 minutes or until they are just fork-tender. Carefully save ½ cup of the cooking water before draining the vegetables.
  4. Make Broth: Dissolve the vegetable bouillon in the reserved ½ cup of potato and carrot cooking water to create a flavorful broth and set it aside.
  5. Sauté Aromatics and Vegetables: In a large sauté pan, heat 1 tablespoon of vegan butter or olive oil over medium heat. Add the chopped leeks (or onion), garlic, and diced fennel bulb and cook until translucent. Add the asparagus pieces and sauté for a few more minutes until tender but still crisp.
  6. Combine Vegetables: Add the blanched potatoes and carrots to the sautéed vegetable mixture and stir to combine evenly.
  7. Make Roux and Sauce: Push the vegetable mixture to the sides of the pan and melt the remaining 2 tablespoons of butter in the center. Sprinkle the flour into the melted butter and whisk them together; it will be lumpy but will smooth out soon. Gradually add the prepared broth and cashew (or almond) milk while stirring constantly. Use a whisk first, then switch to a spoon as the sauce thickens. Stir in the whole grain mustard, sea salt, and black pepper. Bring the sauce to a gentle boil and cook until it thickens. Remove from heat.
  8. Add Remaining Flavorings and Cool Filling: Stir in the peas, fresh lemon juice, thyme, tarragon (or rosemary), and chives. Taste and adjust the salt if needed. Allow the filling to cool completely before assembling the pot pie. You may prepare and refrigerate the filling ahead of time.
  9. Prepare Puff Pastry Crust: Roll out the thawed puff pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut it to the shape and size of your baking dish, adding a couple of extra inches to ensure full coverage once it shrinks during baking.
  10. Assemble the Pot Pie: Pour the cooled vegetable filling into your baking dish. Lay the puff pastry sheet over the filling, pressing the edges to seal. Score the pastry surface with a sharp knife, cutting halfway through in a decorative pattern, and leave a vent hole in the center to allow steam to escape. Brush the pastry with olive oil for a vegan option or egg wash if not vegan.
  11. Bake the Pot Pie: Place the assembled pot pie in the middle rack of the oven. Immediately reduce the oven temperature to 400°F (200°C) and bake for 20 minutes. Then, lower the heat further to 350°F (175°C) and bake an additional 10–15 minutes until the crust is golden brown and puffed.

Notes

  • You can substitute green beans for the asparagus if preferred.
  • If you don’t have vegetable bouillon, use ½ cup of vegetable broth instead.
  • The vegan puff pastry recommended is Pepperidge Farms brand, which is widely available; otherwise, choose a vegan-certified puff pastry.
  • Prepare the filling a day ahead and refrigerate to save time on baking day. Allow it to come to room temperature before adding the pastry.
  • The scoring of the pastry crust helps it bake evenly, lifts the crust, and allows steam to escape preventing sogginess.
  • Use gluten-free flour if you require a gluten-free version of this recipe.
  • For a richer flavor, use cashew milk instead of almond milk.
  • Be mindful of pan size when sautéing to avoid overcrowding, which could cause steaming rather than sautéing.

Find it online: https://recipethrive.com/vegan-vegetable-pot-pie-with-puff-pastry-crust-recipe/