This vegan “chicken” pot pie is the perfect comfort food on a chilly fall or winter day. Instead of classic chicken, colorful broccoli, leek, mushrooms and carrots are simmered in a smooth and nutty vegan béchamel sauce and enveloped in a flaky phyllo crust.
There is nothing quite like sitting down to a steaming plate of vegetable pot pie straight out of the oven on a rainy day. If you were ever wondering if it was possible to do a vegan pot pie, then you’re in the right place.
Why This Recipe Works
In this recipe, colorful veggies like broccoli, carrots, peas, mushrooms and leek are stewed deliciously in one of my favorite vegan béchamel sauces, complete with the gentle nutty flavor of almonds.
I love how baked vegetables taste wrapped in dough, another favorite of mine is The Best Vegan Quiche! It’s a great way of enjoying broccoli, leek, or even zucchini.
One of the biggest hurdles to making a vegetable pie is the crust. Not many of us have the time to create a flaky crust from scratch. The great news is that in this vegan pot pie recipe we will be using filo pastry.
Filo (or phyllo) pastry is delightfully light, crispy and really easy to find in your local supermarket or on Amazon. It contains only compressed flour and water, so it is vegetarian and vegan friendly. You’ll find it often in the frozen food aisle.
It doesn’t hurt to buy more filo pastry when you’re out because you can always create amazing meals with this simple ingredient. One of my favorite filo recipes is this Turkish Borek.
Is Filo Pastry Healthy?
Contrary to popular belief, filo is not full of calories.
If you use spray olive oil, you’ll cover the sheets perfectly with barely any oil involved. It’s a great trick that I’ve found that helps reduce the fat. By using an olive oil spray every time you layer the filo dough, you’ll use about four tablespoons of olive oil.
However, if you use a brush, you’ll double the amount used.
Can I Use A Normal Pie Crust?
Yes, you could choose to use a “traditional” flaky crust from the supermarket but then you’ll be getting a full stick of butter or more in there (about SEVEN times more fat!). And it would also no longer be vegan friendly.
Filo is a great alternative to butter filled flaky pastry AND it cuts all that extra fat.
Ever since I saw Jamie Oliver use this filo and olive oil technique, I’ve been doing my savory pies with filo ever since. It takes a tad more time but in the end, it’s way healthier.
The result is an extra flaky crust that perfectly holds the filling.
How To Make Vegan Pot Pie
Read more: vegetarian main dish recipes for easter
Though making veggie pies may sound like a daunting task, it’s really very simple. This pie is one of my favorite vegetarian filo pastry recipes that always turns out delicious.
First, grab your frozen filo pastry from the freezer at least an hour before beginning.
Make The Filling
To begin making the filling, you’ll cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a big pan with a bit of olive oil and salt, medium-high heat until softened for five to seven minutes.
Add the thyme and green peas in the end and cook for one more minute until warm.
Make The Béchamel Sauce
Next you’ll make the creamy béchamel sauce directly in the pan with the veggies.
All you have to do is add the oil and the flour over the veggies, mix, let it cook for a minute or two. Then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Read about béchamel to see how thick it should be.
Once the veggies are set in their creamy vegan béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste.
Put this to the side and turn your attention to making the filo base.
Make The Filo Base
To begin with, grab a big piece of baking paper on a large working space. Having space is important as it will be easier to move the filo with the paper later on.
Add three slightly overlapping (length side) filo sheets for the base making a big rectangle.
Then spray or brush a light layer of olive oil and repeat the same process with three other sheets over the previous ones. Keep going until you have used all the filo.
By the end you should have a big rectangle of four layers.
Assemble The Pot Pie
Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic pan about 5 cm (2 inch) high) with the help of the baking paper.
Once the filo is well centered and pushed down into the pan, add the filling.
Read more: Spring Vegetable Fried Rice
Cover the filling with the sides of the filo until it is well covered.
Give a last spray of olive oil and salt on top of the vegetable pie before closing it up with the baking paper. This step prevents the top of the pie from burning.
Check out the video instructions for more details.
Do you have any leftover veggies? This is one of my favorite meal options for a quick vegan meal with colorful vegetables: Vegan Quinoa Fried Rice.
Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.
Let cool for five minutes, and dig in!
You’ll need the following ingredients for creating this amazing vegan pot pie recipe:
For the veggie filling:
- 1 broccoli
- 1 leek
- 2 carrots
- 200 grams or 7 oz frozen green peas
- 250 grams or 9 oz crimini mushrooms
- 2 teaspoons thyme dried
For the vegan béchamel sauce:
- 1/3 cup olive oil
- 1/2 cup flour
- 125 ml or 1/2 cup almond milk
For the vegetarian pot pie:
- 260 grams or 9 oz filo sheets
- 50 grams or 1.8 oz coarsely ground almonds
- 1 tablespoon Dijon mustard
- salt and pepper
- olive oil spray
Vegan chicken pot pie can be served completely on its own, or paired with a simple, refreshing salad.
A great idea is to pair it with a nice comforting soup like this hearty vegan minestrone or creamy sweet potato lentil soup.
If you are making this pie for the holidays, a great side dish would be these roasted Brussels Sprouts and Butternut Squash , quick pan seared balsamic glazed brussels sprouts or sweet potato casserole with black beans, kale and quinoa.
A great festive drink to serve with this healthy vegetable pie is German mulled wine (Gluhwein).
- This pot pie is a vegan version of a comfort food classic chicken pot pie that is hearty and nutrient-dense.
- If you are using frozen filo pastry, take it from the freezer at least an hour before beginning.
- Serve it on its own, with a salad, soup (like this vegan zuppa Toscana) or with roasted brussels sprouts and butternut squash or quick pan seared balsamic glazed brussels sprouts.
- Store leftovers for up to 4 days in the fridge. To reheat, put it in the oven until heated through, for about 15 minutes. You can also microwave it but the bottom can get a bit soggy.
- Use leftover filling for other recipes like this vegan quinoa fried rice.
- If you have some leftover mushrooms, use them for these delicious vegan mushroom crostini.
- Try different vegetables depending on the season, like spinach in the fall, asparagus in the spring, or zucchini in the summer.
- For a non-vegan, more butter option you can use a traditional pie crust. Alternative, consider making this homemade vegan pie crust.
- Experiment with adding other herbs for a subtle change in flavor.
- Substitute oat milk or any nut milk for almond milk.
- Create individual pot pies by using smaller ramekins that you have on hand.
- If you want more of a crunch you can use the slivered type of almonds or even slightly blend them in a processor.
Read more: Vegetarian Stuffed Acorn Squash