Brimming with veggies, mushrooms and herbs this easy vegetable pot pie casserole doubles down as a heavenly creamy veggie stew or soup that can be dressed up with flaky puff pastry for a special holiday dish or a family favorite Sunday dinner. A meatless, dairy free vegan pot pie.
Vegetable Pot Pie
Going back all the way to the Roman times, the pot pie has only gotten better with the passage of time and evolved into one of the most delicious and favorite family meals. My vegetable pot pie is packed with umami flavor and comfort from a variety of mushrooms, veggies and herbs toped with a flaky golden crust that will have you begging for more.
About the Mushrooms
Tis’ the season for all kinds of delicious Fungi. You’ll start to see them popping up in wicker baskets at your local farmers market and in chef mixes at the grocery store. You can really go wild here as you should, my advice is to stick with mushrooms you know you love.
For example, shiitake caps add a nice but mild umami flavor to the dish while hen of the woods is more of an acquired taste for those who appreciate its funkiness. I’m partial to milder flavors here and love having different textures throughout the filling. The way King Oyster or trumpet mushrooms shred really compliment this dish while the flavor of Chanterelles makes everything exquisite. Adapt with what’s in season and available in your neck of the woods.
The Vegetables + Herbs
- Leeks – Adding tons of flavor and body to the filling, I love using it as my base layer to build on. Discard any tough wilted leaves and use everything else, white and green parts.
- Carrots + Celery – Your classic root vegetable aromatics building that savory flavor.
- Green Peas – Frozen or fresh both work just fine. Thaw out the frozen ones under some running water to remove the freezer chill before adding them in the stew.
- Thyme, Rosemary + Bay – I love this trinity of herbs as it works together beautifully enhancing the overall depth of flavor but without overpowering.
Vegetable Pot Pie Filling
It’s silky and creamy and so delicious you can really just serve it a pot pie soup or veggie stew. It’s thickened with a small amount of light whole wheat pastry flour and finished with a fatto in casa / homemade dairy free cashew cream. It’s a healthy blender luscious cream that really elevates this dish, plus it can be enjoyed guilt-free without any of the cholesterol and saturated fat from dairy.
The Pot Pie Casserole
There are a few ways to bake this pie. I used an 8 X 2.5 inch deep round casserole dish to serve as a centerpiece for Thanksgiving. You could use two shallow pie dishes in which case you will need 2 x 7 oz puff pastry sheets to cover both. Alternatively you could also bake it in 6 individual ramekins. If you wish to have more flaky dough to go around you could even bake the pie in a lasagna pan. For this scenario I like to cut round pieces of the dough with a biscuit cutter and cover the top of the filling. Whatever you fancy!
On Storage + Reheating
Pot pies are best served hot out of the oven while flaky and crispy and still hot in the center. However if you find yourself with leftovers they can be refrigerated up to 5 days or frozen for up to 4 months. Reheat in a 375″F oven for 25 minutes or so until hot and bubbly in the center.
Recipe Tips + FAQ
- Should I line the bottom of the dish with dough? – I never line the dish with dough as it always ends up soggy, yes even if you pre-bake.
- Why do we score the pastry dough? – The scoring is done to give the steam a place to escape without bursting through the crust in a random spot and causing a mess. You can use a bread lame for this and create beautiful designs if you are feeling artistic.
- Can I use potatoes in the pot pie filling instead of peas? – You sure can if you prefer. Make sure to use golden waxy potatoes diced very small and simmer until al dente in the filling before transferring to the oven for the final bake.
- Neapolitan Pizza Dough
- Italian Bread
- Pomodoro Sauce
- Crusty Bread
- Dairy Free Mac and Cheese
- Arrabiata Sauce
- Roasted Red Pepper Pasta Sauce
- Dairy Free Scalloped Potatoes
- Best Minestrone Soup
Vegetable Pot Pie
- 1 medium leek
- 2 carrots peeled + diced
- 2 celery stalk chopped
- 1 lb wild mushrooms
- 1/3 cup dry white wine
- 2 bay laves
- 1 sprig rosemary minced leaves only
- 10 sprigs fresh thyme leaves only
- 2 cups green peas frozen or fresh
- 2 Tbsp nutritional years
- 1 Tbsp onion powder
- 3-4 Tbsp whole wheat pastry flour (or your preferred flour)
- 5 cups water (or low sodium veggie stock)
- 1.5 tsp sea salt + more to taste
- 7 oz vegan frozen puff pastry (I used Dufour plant based pie & pastry dough)
- NOTE: If you wish to make 2 pot pies in 2 traditional shallow pie dishes then you will need to defrost 2 x 7 oz pieces of puff pastry.
- Thaw out the puff pastry according to package directions.7 oz vegan frozen puff pastry
- Make the Cream: Add the cashews, water and lemon juice to a powerful blender and process until silky smooth. Refrigerate until needed. (If using a strong blender such as a Vitamix there’s no need to soak the cashews).1 cup raw cashews, 1/2 lemon, 1 cup water
- Clean the Leek: Slice the leek in half lengthwise and slice it up. Place in a large bowl and cover with cold water. Agitate and rinse well then allow the leeks to sit for 10 minutes or so, the dirts and any sand will fall to the bottom of. The bowl while the clean leeks will float on top.1 medium leek
- Prep the Mushrooms: Depending on which type of mushrooms you are using you’ll want to give them all a quick rinse. I diced the shiitake caps and tore the oyster clusters into bite size pieces. The King Oyster mushrooms shred beautifully with the help of a fork and create a nice texture throughout the filling. If using Chanterelles then you can just shred them by hand into thin strips, leaving the small bite size ones intact.1 lb wild mushrooms
- Preheat a heavy bottom soup pot over medium heat. Using a spider ladle or your hands scoop the leeks from the water and transfer to the soup pot. The water will help create steam and wilt the leeks. Add a pinch of sea salt and toss to coat. Sautee until wilted.1 medium leek
- Add a light drizzle of olive oil then stir in the carrot and celery. Cook a few more minutes until they start to soften. Stir in the spices and herbs.2 carrots, 2 celery stalk, 2 bay laves, 1 sprig rosemary, 10 sprigs fresh thyme, 2 Tbsp nutritional years, 1 Tbsp onion powder
- Add the mushrooms and give everything a good stir. Turn up the heat and cook for a few minutes until the mushrooms release their water and the moisture has almost all evaporated.1 lb wild mushrooms
- Add the white wine and cook down until reduced by half.1/3 cup dry white wine
- Add the flour. Toss to coat well then add the water or veggie stock. Bring to a simmer.3-4 Tbsp whole wheat pastry flour, 5 cups water
- Add the green peas and cook for about 10 minutes until the mixture starts to thicken. Stir in half of the cashew cream and simmer a few more minutes then add more cashew cream as desired. Taste and adjust seasonings with salt and pepper.2 cups green peas, 1.5 tsp sea salt + more to taste
- Prepare an 8 inch casserole dish. Transfer the pot pie mixture to the casserole. (Mine is 8 X 2.5 inch deep)
- Sprinkle some flour on a pastry board and roll out the puff pastry into a piece big enough to cover the casserole dish and fold over by half inch on each side. (This will vary based on whatever casserole, pie dish or ramekins you decide to use).7 oz vegan frozen puff pastry
- Transfer the pot pie filling to the casserole dish. Cover with the puff pastry and make sure to pinch it around the edges to make sure it is secure.
- Optional: Whisk together the vegan egg wash mixture and brush the pastry all over. This helps the pastry get the nice golden brown color.1 Tbsp plant milk, 1 Tbsp aquafaba, 1 tsp dijon mustard, 1 tsp maple syrup
- Use a sharp knife and score the top of the dough in a few places to your liking This will help the steam escape and prevent the pie from bursting in the oven.
- Meanwhile preheat your oven to 400”F. Place the casserole on top of a rimmed baking dish and transfer to the hot oven. Bake for 30 to 35 minutes or until the top is golden brown to your liking and the filling is bubbly hot. Transfer to a cooling rack and allow the pot pie to rest for a good 10 minutes before serving.
- The Pot Pie Casserole - There are a few ways to bake this pie. I used an 8 X 2.5 inch deep round casserole dish to serve as a centerpiece for Thanksgiving. You could use two shallow pie dishes in which case you will need 2 x 7 oz puff pastry sheets to cover both. Alternatively you could also bake it in 6 individual ramekins. If you wish to have more flaky dough to go around you could even bake the pie in a lasagna pan. For this scenario I like to cut round pieces of the dough with a biscuit cutter and cover the top of the filling. Whatever you fancy!