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 or for the holidays!
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Bonnie - Serene Trail
Servings: 6
Calories: 178kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 large garlic cloves, diced
- 1/2 cup all-purpose flour, (60g)
- 1 1/2 cup plant milk, plus more for brushing the crust, (255ml)
- 2 1/2 cups vegetable broth, or bouillon + water, (590ml)
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp pepper
- 1 cup frozen peas, (130g)
- 8-12 ounces frozen vegan chicken pieces, (230g)
- 1 roll puff pastry
Instructions
- Dice the onion, carrots, and garlic. Preheat the oven to 400°F (200°C). Keep the puff pastry, peas, and vegan chicken cold until just before you need them.
- Heat a shallow dutch oven to medium-high heat on the stovetop. Pour in the olive oil and allow it to heat up. Add the onions and carrots. Sauté the for 3-5 minutes or until the onions are translucent. 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 (and thickens) for about 10-15 minutes.
- Once the filling is thick and creamy, stir in the frozen peas and frozen vegan chicken. Let this filling cool for a few minutes while preparing the puff pastry.
- Defrost the puff pastry in the microwave according to the package instructions. Cut it into squares or rectangles. *See other ideas below. Smooth the top of the filling and place the pastry squares over it. Slightly overlap each one while leaving some gaps for the steam to escape. Brush the dough with a little bit of plant milk for a golden color.
- Bake it for 30-35 minutes or until the pastry is a golden brown. Remove the pot pie from the oven and let it cool for a few minutes. Enjoy!
Video
Notes
Puff Pastry Arrangement Ideas
- You can keep the pastry in one whole sheet. Drape it over the filling and simply cut in vent holes before baking.
- Or, cut the pastry into long strips and arrange them in a lattice formation.
- No worries if you don't have a pot that can be used on the stovetop and in the oven. Simply cook the filling on the stove and transfer it to a casserole dish before adding the pastry and baking it.
- Keep the peas and vegan chicken in the freezer until you are ready to add them to keep them from overcooking. Also, keep the puff pastry cold because it will get sticky and hard to work with as it warms to room temperature.
- Let the filling cool for a few minutes before adding the pastry squares and make sure the oven is fully heated before adding the pot pie to make sure the pastry puffs up nicely.
Nutrition
Calories: 178kcal | Carbohydrates: 24.7g | Protein: 5.1g | Fat: 6.8g | Saturated Fat: 3.1g | Sodium: 525mg | Potassium: 212mg | Fiber: 2.3g | Sugar: 8.9g | Calcium: 140mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.