Vegan Pot Pie 

the picky eater

This homemade vegan pot pie is comfort food at its finest! Made with wholesome ingredients and tons of good-for-you veggies, it’s a hearty meal that’s every bit as delicious as the meaty versions.

👩‍🍳 Why This Recipe Works

– Comfort food classic  – Family friendly main dish – Super hearty filling – Packed with fresh vegetables


How to make Vegan Pot Pie


Make The Pie Crust: Mix the flour, salt, and butter together with your fingers until crumbly. Slowly add the chilled water until a dough starts to form.


Let The Crust Chill: Cover the puff pastry dough in plastic wrap and let it rest in the fridge for 1 hour.


Sauté The Veggies: Heat the oil over medium heat in a large skillet, and sauté the onions and garlic until they’re translucent. Add the mushrooms and potatoes, sautéing for a few more minutes.


Add The Frozen Veggies: Add the frozen mixed vegetables and spinach to the saucepan and cook until heated through and softened.


Make The Roux: Stir in the all purpose flour and cook for 1-2 minutes. Season with salt and pepper. Add the vegetable stock and almond milk to the pan with the veggies, stirring to make sure there are no lumps of flour. 

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