In less than an hour, you can make vegan pot pies that are delicious, flaky, and packed with veggies. All you need to do is read on.
Pot pies are perfect for those extra-chilly winter days. These pot pies are warm, rich, and comforting. They’re vegan, made from scratch, and completely vegan. These are my current favorites.
In about 20 minutes, the filling is ready. Make my Best Damn Vegan Cookies while it simmers, thickening to liquid gold. You can also top them with crust or biscuits from the store. It’s just better to make it yourself.
The total prep time for these guys is 35 minutes, and they are ready to bake in 15 minutes.
They probably take a bit less time than I have stated, but they are still referred to as “1-hour pot pie”. It’s more accurate to say that it takes 1 hour but with the time for cleaning up. You’ll feel like an expert pot pie maker when you finish in 45 minutes. You’re welcome.
Once I took a bite, I knew they were perfect. They’re:
WarmFlaky
Savory
Thick & creamy
Loaded with vegetables
The perfect flaky biscuit to top it off
Buttery
Soul-warming
You will find it incredibly satisfying
You are craving this dish in the cold winter months; I can feel it. Enjoy!
Ingredients
- Half a medium onion will yield 3/4 cup of chopped yellow onion
- One large clove of garlic (minced).
- Two cups vegetable stock (or store-bought/vegan friendly, like Orrington Farms).
- Use fresh vegetables in place of the frozen mix (corn, carrots, green beans)
- 1 cup plain unsweetened almond milk
- Use any thickener you prefer in place of the 1/4 cup all-purpose unbleached flour.
- 2 Bay Leaves
- Use one pinch of each black pepper and sea salt
- Make 1 batch of Best Damn Vegetarian Biscuits or substitute store-bought pie crust or puff pastry.
Instructions
- Preheat oven to 425 degrees F (212 C).
- Add 2 Tbsp of olive oil to a large pan over medium heat. (Amount, as written in the original recipe //; adjust if the batch size is different). Add onion, garlic, and a pinch of salt. Stir. Cook for 7 minutes or until soft.
- Add the flour, whisk it with a fork, and then add the broth.
- Stir in the almond milk and bay leaves. Stir until mixture thickens (about 10 minutes). If the mixture still seems too thin, remove 1/2 cup of broth and whisk in 1-2 Tbsp additional flour (amounts are as written on the original recipe // adjust for batch size). Add the flour back to the pot. Wait a few minutes. Repeat if needed.
- Prepare biscuits (if you are using them) while the sauce thickens. Cut out and leave unbaked. Set aside.
- Add the frozen vegetables to the sauce and continue cooking for another 4-5 minutes. Seasonings can be adjusted by adding salt or pepper, if necessary.
- Discard the bay leaf and divide evenly between five or six lightly greased ramekins or an 8×8 baking dish. (Adjust if you are changing the batch size.) Top with vegan biscuits and brush tops with melted vegan butter. Set your 8×8 pan or ramekins onto a baking tray to catch any overflow. Bake until the biscuits turn golden brown and the filling bubbles (about 14-17 mins). Let the mixture cool for five minutes before serving.
- When making ahead, spoon the cooked vegetable mixture into your ramekins or dish. Top with uncooked biscuits and freeze. Preheat the oven to 425 degrees (212 C) when you are ready to cook. Cook the biscuits until they are golden brown and the mixture bubbles – about 20-30 minutes.
