This Vegetable Pot Pie will warm and nourish you from the inside out.
It’s no exaggeration to say this vegetable pot pie is a bowl of velvety comfort. I promise you won’t miss the chicken. Not one bit. This glorious pie is a riot of flavor from the variety of vegetables nestled in the white wine lemony sauce, topped off with a golden crown of puff pastry.
There’s nothing better than this on a cold winter’s night. Make one large pie or cute little individual ones like the one above, they’re bound to be a hit. However you make it, it’s delicious, cozy, comforting and a real crowd pleaser.
What Vegetables are in the Pie?
- Butternut Squash
As far as herbs are concerned I used Herbes de Provence and fresh parsley. Don’t get too hung up on the list of vegetables, if you don’t have butternut squash use sweet potato. If you don’t have potatoes use fennel. Most vegetables work well, you could for example, try mushrooms.
Is it Vegan?
Yes. I was delighted to find out that Pepperidge Farm Puff Pastry is vegan! Keep an eye on the wine you use, did you know that most wine isn’t vegan? To see a list of PETA approved Vegan wines click here.
If you prefer to cook without wine or can’t find any vegan wine near you, just leave it out and use an extra cup of vegetable stock.
Vegetable Pot Pie
A nourishing, delicious and hearty meal for a cold winter’s night.
2 tablespoon vegan butter
2 tablespoon olive oil
1 large onion, peeled and diced
1 teaspoon kosher salt
3 carrots, peeled and diced
3 sticks celery, diced
1 leek, thoroughly washed and finely chopped
3 cloves garlic, minced
1 cup potatoes, cut into large dice (leave the skins on for extra fiber)
1 cup butternut squash, cut into large dice
1 1/2 large teaspoons Herbes de Provence
1 teaspoon black pepper
1 cup white wine
1/4 cup finely chopped parsley
2 teaspoons Dijon mustard
1 1/2 cups vegetable stock
1 cup unsweetened almond milk
2 heaped tablespoon cornstarch
2 tablespoon vegan butter
1 cup frozen peas
1 package of Pepperidge Farm Puff Pastry UNFROSTED!
Make sure the Puff Pastry is fully unfrosted:
Heat the butter and oil in a Dutch oven until foaming.
Add the onions, sprinkle with salt and cook on medium/low for about 10-15 minutes until just turning golden. Add the carrots, celery, leek, garlic, potato and butternut squash. Combine.
Add the Herbes de Provence and black pepper. Combine. Add the wine if using. Allow the liquid to bubble away for a couple of minutes. Add the parsley and Dijon mustard.
Pour in the vegetable stock and unsweetened almond milk. Bring the mixture to a boil then turn down to a simmer.
In a small bowl mix 2 tablespoons of vegan butter into 2 tablespoons of cornstarch to make a paste. Take a couple of tablespoons of the cooking liquid, add to the cornstarch mixture. Combine, then pour the cornstarch mixture back into the pan. Stir well.
Add the peas. Allow the mixture to simmer for about 5 minutes stirring often, it will thicken from the cornstarch.
Fill individual bowls or one large dish 3/4 quarters full.
Brush the rims of the bowls with a little melted vegan butter.
For the Pastry:
Unfold the puff pastry and cut into a square or circle depending on the shape of your bowls. The pastry should be a little larger than the top of the dish. Lay a layer of the pastry over the top of the dish.
Brush the top of the pastry with some melted butter, sprinkle over black pepper, sea salt and Herbes de Provence. Make a couple of slits in the pastry to allow the steam to escape.
Place in the oven and bake for approximately 35-45 minutes (depending on the size of the dish) or until the pastry is risen and golden and the filling is bubbling hot.
Keywords: Vegetable Pot Pie,
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