Description
This vegan pot pie recipe is a hearty and comforting dish filled with tender vegetables and a creamy vegetable broth base. Perfect for Thanksgiving or a cozy weeknight dinner, these mini pot pies use vegan butter and a flaky phyllo or gluten-free dough topping to create a deliciously satisfying meal in under an hour.
Ingredients
Vegan Pot Pies
- 2 tablespoons vegan butter
- 1 small onion, diced
- 2 cups sliced carrots
- 4 stalks celery, finely chopped
- 2 cups sliced mushrooms
- 4 cloves garlic, minced
- 1-2 stalks fresh thyme
- ¼ cup flour, or gluten free flour
- 3 cups vegetable broth
- Salt & pepper to taste
- ½ cup frozen peas
To Top
- Phyllo dough, or if gluten free, gluten free fillo dough, gluten free vegan pie crust or gluten free puff pastry
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 375°F (190°C) and set aside 3 medium-sized ramekins for the pot pies.
- Sauté Vegetables: In a pan over medium heat, melt the vegan butter. Add diced onion, sliced carrots, finely chopped celery, sliced mushrooms, minced garlic, and fresh thyme. Stir and sauté until the onions become translucent and carrots soften slightly, about 8 minutes.
- Add Flour to Veggies: Sprinkle the flour over the sautéed vegetables and mix well to coat. Let the mixture cook for about 2 minutes to allow the flour to brown slightly, which will help thicken the filling.
- Add Broth and Simmer: Pour in the vegetable broth and season with a pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer for about 5 minutes to soften all the vegetables fully.
- Incorporate Peas and Adjust Seasoning: Stir in the frozen peas once the mixture has softened. Remove from heat and taste the filling, adding more salt and pepper as needed to enhance the flavors.
- Assemble Pot Pies: Spoon the vegetable filling into each ramekin, filling them evenly. Top each with a sheet of phyllo or your choice of gluten-free dough, ensuring it covers the filling fully.
- Bake Pot Pies: Place the ramekins in the preheated oven and bake for 30 minutes. Watch the tops for browning; if they begin to burn, cover them loosely with foil to prevent over-browning.
- Broil for Finish: After baking, switch the oven to broil on low and broil the pot pies for a few minutes to achieve a golden-brown, crisp topping.
- Serve: Remove from the oven, let the pot pies cool slightly, then serve warm and enjoy your cozy, delicious meal!
Notes
- You can use gluten-free fillo dough or puff pastry to make this recipe suitable for gluten-sensitive diets.
- Adjust the thickness of the filling by adding more or less flour when coating the vegetables.
- Be careful when broiling; keep a close eye as the topping can quickly burn.
- These pot pies can be made ahead and refrigerated before baking for an easy meal option.
