Vegan Pot Pie Recipes

1-HOUR VEGAN POT PIES

1-Hour Vegan Pot Pies image

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!

Provided by Minimalist Baker

Categories Entree

Time 1h

Number Of Ingredients 9

Ingredients

3/4 cup chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped))
1 large clove garlic ((minced))
2 cups vegetable broth
2 cups frozen mixed vegetables ((corn, green beans, carrots // or sub fresh))
1/4 cup unsweetened plain almond milk
~1/4 cup unbleached all-purpose flour ((or sub other thickener of choice))
2 bay leaves
1 pinch each sea salt and black pepper
1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)

Steps:

Preheat oven to 425 degrees F (218 C).
Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

Nutrition Facts : ServingSize 1 mini pies, Calories 307 kcal, Carbohydrate 41 g, Protein 8.3 g, Fat 12 g, SaturatedFat 4 g, Sodium 1244 mg, Fiber 4.7 g, Sugar 5.5 g

EASY VEGAN POT PIE

Easy Vegan Pot Pie image

Totally delicious vegan veggie pot pie that my omnivore husband gobbled most of in one meal!

Provided by Rachel

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 cup olive oil
½ cup ice water
1 teaspoon salt
2 tablespoons vegan margarine
¾ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 ½ cups soy milk
1 (16 ounce) package frozen mixed vegetables

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
Mix 3 cups flour, olive oil, ice water, and salt in a bowl until a dough forms. Place half of dough in the prepared pie pan, pressing down to form the bottom crust. Roll out the remaining dough in a circle wide enough to cover the pie pan.
Melt margarine in a small saucepan over medium heat. Stir in 3/4 cup flour to form a thick paste. Season with garlic powder, cayenne pepper, salt, and black pepper. Add soy milk and stir until combined with the paste. Bring to a boil; remove from heat and stir in mixed vegetables.
Pour vegetable mixture into the pie pan. Top with reserved pie crust.
Bake in the preheated oven until pie crust is golden brown, 30 to 60 minutes.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 55.5 g, Fat 31.4 g, Fiber 4.2 g, Protein 9.5 g, SaturatedFat 4.5 g, Sodium 402.3 mg, Sugar 2.1 g

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