Vegan Pot Pie Casserole
This Vegan Pot Pie Casserole is a plant-based version of the classic dish that’s every bit as satisfying, hearty, and delicious. A feel-good family favorite main dish!
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Servings: servings
Ingredients
For the crust:
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- ¼ cup vegan butter
- ¼ cup vegetable shortening
- ¼ cup ice water
For the filling:
- 3 tablespoons vegan butter
- 1 small onion diced
- 3 cloves garlic minced
- ¼ cup flour
- 2 ½ cups vegetable broth
- 3 cups frozen mixed veggies
- 1 cup chopped potato about one medium potato
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- 2 cups chopped vegan “chicken” optional
Instructions
For the crust:
- In a large bowl, whisk together the flour and salt. Cut in the cold shortening and vegan butter with a pastry cutter or two forks until only pea-sized lumps remain.
- Stir in the ice water, 1 tablespoon at a time, until the dough comes together. Divide the dough evenly into two small discs.
- Roll half the dough out into a 12” circle and press it into the bottom and up the sides of a deep-dish pie plate. Place the pie plate in the fridge.
- Roll the second dough disc into a 10” circle and place in the fridge to chill while you make the filling.
For the filling:
- Preheat the oven to 400F.
- In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent, about 5 minutes.
- Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
- Add the frozen veggies, chopped potato, salt and thyme and bring to a simmer. Cook, stirring frequently, for about 10 minutes, or until the potato is starting to feel tender.
- Stir in the vegan chicken.
- Transfer the hot filling to the pie crust.
- Lay the chilled top crust over the filling and trim away the excess.
- Crimp the edges to seal.
- Cut a few vent slits in the top crust.
- Bake for 60 minutes, or until the filling is bubbly and the crust is golden. If the edges of the crust brown too quickly, cover them with foil for the last 20 minutes of baking.
- Allow to cool for 20 minutes before slicing.
Notes
Make it gluten-free: use a 1:1 gluten-free flour blend in both the crust and the filling.
No shortening? Use all vegan butter (½ cup total for the crust); the crust will be slightly less flaky.
Mini pot pies: divide the filling among four 5-inch pie dishes, top each with crust, and bake for 20-25 minutes.
Storage: refrigerate leftovers for 3-5 days or freeze slices for up to 2 months; reheat in a 350°F oven.
Nutrition (Estimate per Serving)
Calories: 412kcalCarbohydrates: 40gProtein: 10gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 1mgSodium: 1130mgPotassium: 308mgFiber: 5gSugar: 2gVitamin A: 3169IUVitamin C: 12mgCalcium: 41mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
