Vegan Pot Pie With Puff Pastry

This tasty vegan pot pie is quite irresistible! It has a delicious puff pastry crust with a thick and creamy filling. Whip it up in a flash on busy evenings!


Sauté the onions and carrots for 3-5 minutes. Add the garlic and continue to stir for another minute.

Lower the heat to medium-low and stir in the flour till the vegetables are coated.

Pour in the plant milk, broth, and seasoning. Stir occasionally as it cooks for about 10-15 minutes.

Meanwhile, roll out the puff pastry into a 12x12 square. Cut it into 1-inch squares.

Once the filling is thick and creamy, stir in the frozen peas and frozen vegan chicken. 

Slightly overlap each one while leaving some gaps for the steam to escape. 

Bake it for 30-35 minutes or until the pastry is a golden brown.

Enjoy! Click the link below for the full recipe and other helpful tips.

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