The coziest, vegan, savory meal you’ll come across! Perfect for Thanksgiving, Christmas, or a chilly snow day!
I don’t know about you, but I grew up eating Marie Callender’s chicken pot pies (I wasn’t vegan until fairly recently), and those pies just made me feel to comfy and cozy inside. If any food could feel like a hug or like a blanket, pot pies would be it! But, of course, those aren’t vegan. So, I decided I would make my own vegan version, and let me tell you: THEY TURNED OUT INCREDIBLY!!
Making these takes a bit of time and effort, but I promise the investment is to worth it! Also, I decided to use a chicken-like substitute in my filling so that it would be nostalgic, but that is totally optional if you’re not a fan of mock meats (btw I used the Morning Star chik’n pieces)! Also, the options for the top-crust designs are ENDLESS. You can do lattice, a full-cover, any kind of fun design, or just leave the top bare.
So, if you’re looking for a:
– cozy
– nostalgic
– savory
– and absolutely scrumptious winter-time meal, this recipe is for you!
Cozy Vegan Vegetable Pot Pie
The ultimate snow-day fuel!
Prep Time: 15 mins – Cook Time: 40 mins (+ 40 mins refrigeration) – Yield: 1 large pie or 4-5 mini pies
Dough Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup cold water
– 1/3 vegan butter or margerine
– pinch of salt
Dough Instructions:
- Add the flour and salt to a large bowl. Mix.
- Then, add the butter and mix with your hands until you have a sand-like consistency.
- Then, add the cold water and continue to mix with your hands until you have a dough. If it is very sticky, add more flour. If it is very dry, add more water.
- Refrigerate the dough for at least 40 mins. While it’s chilling, make the filling.
Filling Ingredients:
– 3 cloves of garlic; minced
– 1/2 yellow onion; diced
– 1 1/2 cups mixed frozen veg (corn, peas, green beans, carrots) (feel free to use fresh veg if you have access)
– 1 cup vegetable stock
– 1 tbsp vegetable oil
– 1/2 cup unsweetened plant milk (I used soy)
– 2 tbsp of flour (can use corn starch if gf)
– 3 small yellow potatoes; cut into 1/2″ cubes
– 3/4 cup vegan protein/chicken replacement (optional); I used the Morning Star chik’n pieces
– 1 tsp salt
– 1 tsp dried thyme
– 1 tsp dried rosemary
– pinch of ground pepper
Filling Instructions:
- Add the onion, garlic, oil, and potatoes to a large pan on medium heat. Cook until onions become transparent.
- While that’s cooking, preheat your oven to 400°.
- Next, add herbs/spices, stir, and cook for another 1-2 mins.
- Then, add all of the rest of the ingredients and mix. Cover and bring to a boil.
- Once boiling, uncover and let simmer for 10-15 mins or until the potatoes begin to soften.
- While that’s cooking, pull the dough out of the refrigerator and use a rolling pin to roll it to a thickness of 1/4″ in the shape of a circle (if you don’t have a rolling pin, feel free to use a jar OR just put the slab of dough in the middle of the pie tin and use your fingers to spread the dough) and then place the dough in your pie tin(s). If you want to use dough to top the pie, be sure to leave some dough aside for that.
- Add the filling to your pie tin once the filling is cooked. Then, if you’re doing a pie-top, make that and place it on top of the pie now.
- Once your pie(s) are filled and topped, place them in the oven for 25-30 mins, or until the crust has browned and the filling is bubbling.
- Let your pie(s) cool for 3-5 mins, cut, serve, and enjoy!
Liked this recipe and want to see more? Check out my most recent posts! And, feel free to leave a comment down below!