Best 3 Easy Vegan Pot Pie Recipes

Indulge in the comforting goodness of this Easy Vegan Pot Pie, a delectable dish that combines the classic flavors of a traditional pot pie with the goodness of plant-based ingredients. This hearty and flavorful recipe features a flaky, golden crust encasing a creamy, vegetable-filled filling. Dive into the medley of tender carrots, crisp celery, savory mushrooms, and protein-packed lentils, all simmered in a rich and flavorful broth. Experience the perfect balance of textures and flavors in every bite. Whether you're a seasoned vegan, a flexitarian, or simply looking for a delicious and wholesome meal, this Easy Vegan Pot Pie is sure to satisfy your cravings. With its ease of preparation and mouthwatering taste, it's a dish that will quickly become a favorite in your kitchen.

Let's cook with our 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 VEGETABLE POT PIE

Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

Ingredients

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

QUICK AND EASY VEGETABLE POTPIE

Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

Tips:

To make the perfect vegan pot pie crust, use a combination of all-purpose flour, whole wheat flour, and vegan butter. This will give the crust a flaky and flavorful texture.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the crust from becoming too soft and sticky.
When filling the pot pie, layer the vegetables and sauce in an even layer. This will ensure that each bite is flavorful and satisfying.
Bake the pot pie until the crust is golden brown and the filling is bubbling hot. This usually takes about 45-50 minutes.
Let the pot pie cool for at least 15 minutes before serving. This will help the filling to set and prevent it from becoming runny.

Conclusion:

Vegan pot pie is a delicious and comforting dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and fiber. With a little planning and effort, you can easily make a vegan pot pie that is just as flavorful and satisfying as the traditional version.