Vegan Pot Pie

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

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!

Course Main Course

Cuisine American, British, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vegan pot pie, vegetable pot pie, vegetarian pot pie, veggie pot pie

Prep Time 15

Cook Time 15

Baking time 35

Total Time 1 5

Servings servings

Calories 521kcal

Author Nandor Barta

Equipment

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

US Customary - Metric

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.

Video

Nutrition