Description

Enjoy a comforting and flavorful Vegetarian Pot Pie that’s easy to prepare and perfect for a cozy meal. This recipe features a tender vegan crust filled with a savory mix of mushrooms, onions, garlic, fresh thyme, potatoes, green lentils, and vibrant frozen vegetables, all simmered in a creamy almond milk and vegetable broth sauce. Baked to golden perfection, this hearty pot pie is vegan, dairy-free, and customizable for gluten-free diets.

Ingredients

Scale

Filling

2 tablespoons Olive Oil (substitute with any neutral oil)
2 tablespoons Vegan Butter (alternatively use margarine)
8 ounces Baby Bella Mushrooms (white mushrooms can be a substitute)
1 medium Yellow Onion (can use white onion or shallots)
2 cloves Garlic (or use garlic powder)
1 tablespoon Fresh Thyme Leaves (or 1/2 teaspoon dried thyme)
1/4 cup All-Purpose Flour (gluten-free flour can be used for a gluten-free option)
2 cups Vegetable Broth (homemade broth is a great substitute)
1 cup Unsweetened Almond Milk (use soy milk for a nut-free alternative)
2 cups Frozen Mixed Vegetables (like carrots, corn, green beans, peas)
2 cups Russet Potato (Yukon Gold is also a good option), cubed
1 cup Green Lentils (canned lentils can save time)
to taste Kosher Salt
to taste Black Pepper

Crust

1 cup All-Purpose Flour (gluten-free flour can also be used)
1/2 teaspoon Sea Salt
1/4 cup Cold Vegan Butter
Ice Water (enough to bind the dough)

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Instructions

Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie.
Cook the filling base: In a skillet over medium heat, combine olive oil and vegan butter. Add chopped mushrooms, diced yellow onion, and minced garlic. Sauté until the vegetables are softened and fragrant.
Add thyme and flour: Stir in fresh thyme leaves and the all-purpose flour. Cook briefly to combine and remove the raw flour taste.
Make the sauce: Gradually pour in vegetable broth and almond milk while stirring. Bring the mixture to a boil and let it thicken into a creamy sauce.
Add vegetables and lentils: Mix in frozen mixed vegetables, cubed potatoes, and green lentils. Season with kosher salt and black pepper to taste. Cook until the potatoes begin to soften slightly.
Prepare the crust dough: In a separate bowl, combine flour, sea salt, and cold vegan butter. Add ice water gradually and mix until a dough forms. Roll out the dough into a circle large enough to cover the pie dish.
Assemble the pot pie: Pour the vegetable filling evenly into a pie dish. Cover the filling with the rolled-out dough. Crimp the edges to seal the pie and cut slits on top to allow steam to escape during baking.
Bake the pot pie: Place the pie in the preheated oven and bake for about 45 minutes or until the crust is golden brown and crisp.
Rest and serve: Remove the pot pie from the oven and let it cool for 5 to 10 minutes before slicing and serving to allow the filling to set.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend consistent for both crust and filling.
Use canned green lentils for a quicker prep; just rinse and drain before adding.
Adjust seasoning toward the end to suit your taste preferences.
If you prefer a thicker filling, cook the sauce a bit longer before assembling.
Use any neutral oil if olive oil is not preferred.
For a nut allergy, replace almond milk with soy milk or oat milk.
Letting the pie rest after baking helps the filling set and makes serving easier.