• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Pure Plants
  • Home
  • Recipes
  • About
    • Contact us
    • Media & Press
  • Meal Plans
    • FREE 7-day Vegan Meal Plan (Only Easy Recipes!)
    • Quick Vegan Meals
    • Vegan Christmas Dinner
    • Vegan Thanksgiving Dinner
  • Guides
    • Eggplant
    • Oyster Mushrooms
    • TVP
menu icon
go to homepage
  • Recipes
  • Entrees
  • Soups
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrees
    • Soups
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Vegan Entrees

    Vegan Pot Pie

    By Nandor Barta on 09/06/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    Ready in an hour, this flavor-packed and aromatic vegan pot pie is a convenient one-pot meal the whole family will love. Loaded with six different vegetables and tender king oyster mushrooms instead of chicken, it is an easy-to-make comfort food that will fill you up without weighing you down!

    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.

    Want to save this post?

    Enter your email below and get it sent straight to your inbox. Plus, I’ll send you budget recipes and money-saving tips every week!

    Save Recipe

    Warm, hearty stews are a great way to fill you up and keep you satisfied. It is also a way to pack all of your daily veggies in one easy serving. Try some of our other delicious stew recipes and pies, such as our vegetable stew, jackfruit stew, vegan shepherd’s pie, and vegan pot roast. 

    Jump to:
    • What to expect?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More vegan stew recipes
    • Vegan Pot Pie

    What to expect?

    This plant-based vegan chicken pot pie is filled with a light yet filling stew that will fill the room with aroma and delight your taste buds with flavor. The stew is loaded with fresh vegetables such as carrots, celery, potatoes, onion, corn, green peas, and tender king oyster mushrooms to replace the shredded chicken used in a typical chicken pot pie. It is then topped with a flaky puff pastry crust in a stunning lattice pattern.

    Not only is this pot pie delicious and nutritious, but it is perfect for batch cooking. Over time the flavors continue to intensify, so it is even better the next day. It is also versatile, with many alternatives and customization options (see the Variations section below for some ideas).

    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern. A part of it is missing and the stew is visible next to the serving spoon.
    A heart shape puzzle of vegetables with a text overlay saying 7-day meal plan
    FREE 7-Day Vegan Meal Plan

    Subscribe to our newsletters and download it right now.

    Ingredients

    To make this hearty vegan pot pie recipe, you will use sauteed vegetables, aromatic herbs, and fresh spices for the stew and a flaky puff pastry for the crust. All of the ingredients are likely already in your pantry or are very easy to find in your neighborhood grocery store:

    Ingredients of vegan pot pie in small glass bowls like potato, corn, peas, carrots, onion, garlic, celery, milk, broth, puff pastry, king oyster mushrooms, bay leaves, and thyme.
    • Olive oil – You can also sauté the vegetables in a water or veggie broth for an oil-free option.
    • King oyster mushrooms – The best substitutes for chicken. We have lots of oyster mushroom recipes where it is the star ingredient.
    • Onion
    • Garlic cloves
    • Carrots (medium)
    • Celery stalk
    • Potatoes
    • Green peas – You can use fresh, canned, or frozen peas.
    • Sweet corn – You can use fresh, canned, or frozen corn.
    • Thyme (fresh)
    • Bay leaves
    • Dairy-free milk – I recommend my homemade cashew milk.
    • Vegetable broth
    • Puff pastry dough – use a gluten-free one if you need to.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Prepare the vegetables

    1. Peel and chop the onion and garlic. 
    2. Wash and chop the celery.
    3. Wash, peel, and dice the potatoes, then slice the carrots.
    4. Set aside the fresh, frozen, or canned peas and corn.
    5. Using a fork, shred the king oyster mushrooms.
    Wooden board and two forks with king oyster mushrooms in whole and in shreds

    Cooking the veggie stew

    1. Heat a cast-iron skillet over medium heat. Add the olive oil and onion and cook for 1-2 minutes.
    2. Add the chopped garlic and cook for a few seconds.
    3. Add the sliced carrot, diced celery stalk, shredded oyster mushrooms, salt, pepper, bay leaves, and fresh thyme sprigs. Stir the herbs and spices over the veggies.
    Cast iron skillet with sliced carrots, chopped onion, garlic, celery, shredded king oyster mushrooms, bay leaves, and thyme.
    1. Add dairy-free milk and veggie broth and bring to a boil.
    Cast iron skillet with light broth-like liquid with sliced carrots, chopped onion, garlic, celery, shredded king oyster mushrooms, bay leaves, and thyme.
    1. Once boiling, add the diced potatoes. Cover the stew with a lid and cook for 10 minutes.
    Cast iron skillet with light broth-like liquid with sliced carrots, chopped onion, garlic, celery, shredded king oyster mushrooms, bay leaves, thyme and a heap of potatoes in the middle.
    1. Add the green peas and the sweet corn. Gently stir a couple of times.
    Cast iron skillet with light broth-like liquid with sliced carrots, chopped onion, garlic, celery, potatoes, shredded king oyster mushrooms, bay leaves, thyme and a heap of corn and green peas in the middle.
    1. To thicken the stew, mix some cornstarch and the milk from the stew in a separate bowl.
    Cast iron skillet with light broth-like liquid with sliced carrots, chopped onion, garlic, celery, potatoes, corn, peas, shredded king oyster mushrooms, bay leaves, thyme. A small bowl of white slurry is placed next to it.
    1. Stir it into the pot and bring it to a simmer. Stop when the stew is thick.
    Cast iron skillet with light brown thick stew full of sliced carrots, chopped onion, garlic, celery, potatoes, corn, peas, shredded king oyster mushrooms, bay leaves, thyme.

    Making the puff pastry lattice pattern

    For the best results and proper sizing, cover the stew with the puff pastry and cut it into a circle the same size as the skillet or pie pan. Using a knife, pierce some holes into the pastry. If you prefer to have a stunning lattice pattern top crust but do not have a lattice cutter, use the following instructions:

    1. Ensure you thaw the puff pastry completely, then unfold it and place it on the lightly floured parchment paper. You can also use its liner in place of the parchment paper.
    2. Lightly dust the puff pastry dough with flour. Use a rolling pin to flatten it until it is slightly larger, but do not roll it completely thin.
    3. Cut the puff pastry into 1-inch thick strips using a sharp knife or pizza cutter.
    Puff pastry cut in stripes.
    1. Keeping the puff pastry on the parchment paper or liner, set half of the strips in a horizontal direction and the other half in a vertical direction.
    Stripes of puff pastry weaved together on a marble surface.
    1. Weave the horizontal and vertical strips together.
    Stripes of puff pastry weaved together on a marble surface.
    1. Once completely weaved, cut the four corners at an angle, as shown in the photo.
    Stripes of puff pastry weaved together on a marble surface. The corners are cut off.
    1. Using your hands, lift the parchment paper with the weaved pattern on top and flip it on top of the stew. Remove the parchment paper.
    Puff pastry in lattice pattern placed on top of a veggie stew in a cast iron skillet.

    Baking vegan pot pie

    1. Preheat oven to 400 Fahrenheit (200 Celsius). 
    2. Once preheated, place the pot pie in the oven and bake for approximately 30 minutes until the crust is golden brown.
    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.

    Cooking tips

    • Chop the vegetables evenly – To ensure the vegetables get cooked through evenly, cut them into equal-sized pieces. Since carrots need more time to cook than the other vegetables, we add them first, followed by the mushrooms and potatoes, then the peas and corn.
    • Avoid overcooking the vegetables – The stew in the pot pies is cooked before it is baked. If you overcook the vegetables during cooking, they will turn mushy once baked.
    • Make the soup thickener in a separate bowl – To avoid lumps, make the thickening slurry in a separate bowl and then slowly stir it into the stew.
    • Weave the puff pastry separately – To avoid the puff pastry getting too wet, do the weaving on parchment paper versus on top of the stew when making the lattice pattern.
    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.

    Variations

    You can make this vegan pot pie in many different ways to suit your tastes and preferences. Customize it with one of the many following variations:

    • Instead of the puff pastry crust, try it with other vegan pie crust, such as our gluten-free crust.
    • Swap out the oyster mushrooms for portobello mushrooms or a different protein such as soy chunks, TVP, extra firm tofu, or vegan beef chunks. You can also try tempeh or seitan, although they may not suit all diets.
    • Add nutritious legumes such as sweet peas, chickpeas, cannellini beans, or kidney beans.
    • Add jackfruit to the stew for texture and flavor. See our jackfruit stew recipe for inspiration.
    • Mix in leafy greens like spinach, kale, or other root vegetables such as rutabaga or celeriac. Add butternut squash, cauliflower, zucchini, and bell peppers. The important thing is to keep the over proportions the same so that you do not overload the pie! You can find inspiration from our vegan chicken and dumplings or vegetable stew.
    • Give it a flavor boost with other herbs and spices, such as cumin, paprika, ginger, or cinnamon.
    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern. A large serving spoon is placed in the middle.

    Serving ideas

    Pot pies are a meal on their own. However, you can make it more filling and delicious with the following serving ideas.

    • With more veggies: Serve your pot pie with a side of oven-roasted asparagus, potatoes, Brussels sprouts, beets, sweet potatoes, or other root vegetables. It also goes great alongside our delicious sautéed carrots or green beans.
    • With salad: A crisp, green salad is an excellent compliment to a hearty pot pie.
    • With gravy: Drizzle it with our savory vegan onion gravy or mushroom gravy.
    • With butter: Brush the top crust with vegan butter for a buttery flavor.
    A serving of pot pie is placed on black plate. Another serving is right behind it. The part of the lattice pattern and some veggies are visible.

    Equipment

    • Cast-iron Dutch Oven – We use a 3-quart / 2.8-liter enameled oven for this recipe.
    • Stockpot – If you do not have a Dutch oven, you can use an instant pot or any other heavy-bottomed casserole dish.

    Storing tips

    This vegan pot pie is so flavorful and delicious it will not be hard to devour it all in one sitting. However, in case you have leftovers, it is very easy to store for later. Just ensure you bring the pie and stew to room temperature before attempting to store it.

    In the refrigerator – Once completely cooled, store it in the fridge in an airtight container for 3-4 days.

    In the freezer – Once cooled, place the pie or pie slices in a sealed plastic bag, then wrap them with aluminum foil. You can also store it in an airtight, freezer-safe container. Freeze for up to two months.

    Reheating – To preserve the crispy crust and firm potatoes, place in the oven at 350 F and broil for 10-15 minutes. You can also reheat it in the microwave, although the pie crust and potatoes will be softer.

    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.

    FAQs

    Can I thicken the stew with flour?

    This is a gluten-free recipe, so we thickened the stew with cornstarch. However, if you do not need it to be gluten-free, you can use all-purpose flour or one of the methods in our guide for thickening soup. In any case, it is best to mix the thickener in a separate bowl before adding it to the stew to avoid lumps.

    Can vegan pot pie be made in advance?

    The stew in vegan pot pie is perfect for batch cooking and can be easily made in advance and placed in the refrigerator or freezer until ready for use. To keep the crust nice and crispy, preparing the same day you plan to serve the pot pie is best.

    More vegan stew recipes

    We have approximately 30 vegan stew recipes, and here are our some of our favorite ones:

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • A white plate with dumplings, chopped veggies, shredded mushroom pieces in place of chicken, green herbs in a thick, white stew. A spoon is place in it. The remaining soup is in a red-white enameled Dutch oven next to it.
      Vegan Chicken and Dumplings

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.

    Vegan Pot Pie

    Nandor Barta
    Ready in an hour, this flavor-packed and aromatic vegan pot pie is a convenient one-pot meal the whole family will love. Loaded with six different vegetables and tender king oyster mushrooms instead of chicken, it is an easy-to-make comfort food that will fill you up without weighing you down!
    4.9 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Baking time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Servings 4 servings
    Calories 521kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Stockpot
    • Mandolin

    Ingredients
     
     

    • 1 sheet Puff pastry or any other pie crust
    • 1 Tbsp Olive oil or sautee in water/veggie broth for oil-free
    • 6 oz King oyster mushrooms
    • 1 Onion
    • 4 cloves Garlic
    • 2 Carrots (medium)
    • 2 Celery stalk
    • 7 oz Potatoes
    • ½ cup Sweet corn (fresh, frozen or canned)
    • ½ cup Green peas (fresh, frozen or canned)
    • 5 sprigs Fresh thyme
    • 2 Bay leaves
    • 1 cup Dairy-free milk
    • 1 cup Veggie broth
    • 1 Tbsp Corn starch or tapioca or arrowroot
    • Salt and Pepper to taste
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Preparing the vegetables

    • Peel and chop onion and garlic. Wash and chop celery. Wash, peel, and dice potatoes and carrots. Shred king oyster mushrooms with a fork. Since we used frozen green peas and canned sweet corn, we didn’t need any prep for those.

    Cooking the veggie stew

    • Heat your a stockpot or a Dutch oven to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes.
    • Add the chopped garlic and cook for a few seconds.
    • Add carrot, celery, shredded mushrooms, salt, pepper, bay leaves, and fresh thyme sprigs. Stir until the spices and the herbs are covering the veggies.
    • Add the dairy-free milk and veggie broth. Bring to a boil.
    • When it is boiling again, add the diced potatoes. Cook the veggie stew covered with a lid for 10 minutes.
    • Now, add the green peas and the sweet corn. Stir a couple of times.
    • To thicken the stew and avoid lumps, mix the corn starch with some liquid from the stew in a separate bowl and add it back after that. Stir and bring it to a boil. Stop when it is thick.

    Making the puff pastry lattice pattern

    • The easiest way is to cover the stew with puff pastry cut into a circle of the same size as the skillet. With a knife, pierce some holes in it.
    • If you want a stunning lattice pattern, here is what you need to do in case you don’t have a lattice cutter:
    • Completely thaw before you use it. Unfold it. Place it on lightly floured parchment paper (or use its liner for this purpose). Dust the top lightly with flour. Flatten it with a rolling pin. It should be rolled to only a slightly larger size, and not completely roll it thin.
    • Cut them with a sharp knife or pizza cutter into 1-inch thick strips. We prefer to do the weaving, not on the stew itself but here to avoid getting the puff pastry too wet.
    • Take half of the strips to the side and weave them together. Cut off the covers.
    • Lift the whole thing up with the parchment paper using your hands and flip it on top of the stew. Remove the parchment paper.

    Baking the vegan pot pie

    • Bake it in a pre-heated 400 Fahrenheit (200 degrees Celsius) oven for approx. 30 minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    Nutrition

    Nutrition Facts
    Vegan Pot Pie
    Amount Per Serving (1 serving)
    Calories 521 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 7g44%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 16g
    Sodium 453mg20%
    Potassium 757mg22%
    Carbohydrates 57g19%
    Fiber 6g25%
    Sugar 8g9%
    Protein 11g22%
    Vitamin A 5736IU115%
    Vitamin C 29mg35%
    Calcium 129mg13%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Nov 2019, but it was re-developed, re-tested, and republished with a beautiful lattice crust in Sep 2023. 

    581 shares

    Reader Interactions

    Comments

      4.92 from 12 votes (7 ratings without comment)

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Michelle

      March 14, 2022 at 4:47 am

      Can you make the stew/filling in an instant pot? How long would I cook it for?

      Reply
      • My Pure Plants

        March 16, 2022 at 11:28 am

        I don’t have an Instant Pot, so I am not really sure about the settings.

        Reply
    2. Bintu | Recipes From A Pantry

      November 12, 2019 at 10:32 pm

      5 stars
      This pot pie looks so warming and fulfilling! A perfect family meal for the winter.

      Reply
      • My Pure Plants

        November 13, 2019 at 9:26 am

        Thank you. We hope you’ll try it.

        Reply
    3. kim

      November 12, 2019 at 10:16 pm

      5 stars
      What a fabulous recipe! It had so much flavor and was super easy. Will definitely be making again and again!

      Reply
      • My Pure Plants

        November 13, 2019 at 9:26 am

        Thanks. Be sure to let us know how you like it.

        Reply
    4. Sara Welch

      November 12, 2019 at 9:59 pm

      5 stars
      What an amazing dinner recipe! Served this for dinner last night and it has easily become a new family favorite; it was delicious!

      Reply
      • My Pure Plants

        November 13, 2019 at 9:26 am

        Thank you Sara. So glad you liked it.

        Reply
    5. Chris Collins

      November 12, 2019 at 9:54 pm

      5 stars
      Lazy vegan pot pie sounds right up my street! Can’t wait to try the recipe 🙂

      Reply
      • My Pure Plants

        November 13, 2019 at 9:27 am

        Be sure to let us know how you like it.

        Reply
    6. Renee | The Good Hearted Woman

      November 12, 2019 at 9:45 pm

      5 stars
      This vegan pot pie hits all those cozy, savory notes! The sliced potato crust is the perfect way to cap it off, too!

      Reply
      • My Pure Plants

        November 13, 2019 at 10:09 am

        Thank you.

        Reply

    Primary Sidebar

    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie
    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie

    Footer

    ^ back to top

    About

    • Contact
    • About
    • Media & Press
    • Privacy Policy
    • Terms & Conditions
    • Nutritional disclaimer
    • General Disclaimer

    Categories

    • Vegan Main Dishes
    • Vegan Soups
    • Vegan Desserts
    • Vegan Pasta Sauces
    • Vegan Sides

    Seasonal

    • Vegan Lentil Loaf
    • Vegan Shredded Chicken
    • Chickpea Mushroom Curry
    • Hokkaido Pumpkin Soup
    • Vegan Bechamel

    Quick links

    • TVP Recipes
    • Quick Vegan Meals
    • Creamy Vegan Soups
    • Rice Paper Recipes
    • Oyster Mushroom Recipes

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    Stock images for articles by Depositphotos.com.

    Copyright © 2018-2024

    581 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.