This delicious vegan pie with puff pastry is filled with nutritious vegetables and topped with a moist crust. It’s creamy, comforting and so delicious! Make it easily in one pot and everyone will be asking for more!
One bite of this wholesome beauty will make your taste buds swirl and spark nostalgia! It tastes just like the original pot pie, but completely vegan!
This recipe is very similar to my classic Vegan Pot Pie, but with some fun changes. Here I use just one casserole dish and puff pastry instead of baking it like a traditional pie.
You can’t imagine how easy it is to make a vegan pie with puff pastry! Make it in a flash and watch your family savor every spoonful.
Simply cook the filling on the stove for a few minutes and top it with store-bought puff pastry before putting it in the oven. That’s it!
Not only is it easy to make, but you will have virtually no dishes to clean afterwards! It’s the perfect meal for busy evenings or holidays like Thanksgiving, Christmas or Easter.
I like to use this shallow stewpotbut if you don’t have a baking dish or braising panyou can simply transfer the filling to a casserole dish before cooking it.
For more comforting meals, be sure to check out my Pot Pie Soup, Gnocchi SoupAnd Hamburger helper.
Why this recipe is special
- Lots of vegetables
- So hearty and comforting
- Easy and quick to make
- Ready in less than an hour
- The top crust is flaky and buttery
Get my latest recipes straight to your inbox! Click here to sign up for my mailing list!
Ingredients and Substitutions
- Onion, carrots and garlic – These add so much flavor and texture to the recipe. Feel free to add more!
- Flour – All-purpose flour helps thicken the filling. You can swap it for gluten free.
- Vegetable Milk -I like to use soy, but any type works. Make sure it doesn’t contain added sugar or vanilla.
- Broth – Use either vegetable stock or vegan stock mixed with water.
- seasoning – Add poultry seasoning, rosemary, salt, pepper and thyme. The poultry seasoning is indeed vegan.
- Peas – It is best to use frozen peas and you will need to add them just before putting them in the oven so that they do not become mushy.
- Vegan Chicken – Use your favorite frozen vegan chicken. I like Gardein or Daring. You can also swap them for chickpeas, extra firm (pressed) tofu, vegan turkey, vegan beef, jackfruit, or soy curls.
- Puff pastry – Prepared puff pastry is usually found in most grocery stores in the frozen or refrigerated aisles. Check that the ingredients do not contain butter, milk or lard. Keep the dough chilled until you are ready to use it as it may become sticky at room temperature.
How to make a vegan pie with puff pastry
Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.
- Of vegetables and Preheat oven at 375°F.
- Heat heat a shallow casserole dish over medium heat, then add the oil. Once it gets warm, blow carrots, onions and garlic for 3 to 5 minutes or until onions are softened.
- Coat the vegetables with the flour.
- To incorporate vegetable milk, broth and seasoning.
- Stir from time to time because this filling cooks for about 10 minutes. It will thicken as it comes together.
- Prepare the pastry filling while the filling is cooking. If frozen, follow package directions to thaw. SO, to roll shape it into a large 12 x 12 square, then slice in 1 inch squares. The squares don’t have to be perfect here.
- Gently incorporate frozen peas and vegan chicken pieces when the filling is thick and creamy.
- Smooth the top of the pot pie filling, then high all with the squares of puff pastry. Overlap them slightly while leaving some spaces for steam to escape while cooking.
- Brush a thin layer of vegetable milk on the dough for a golden brown color.
- Cook place the pie in the center of the oven for about 30 minutes or until the puff pastry is golden brown and the filling is bubbling.
- Leave him cool for a few minutes then enjoy!
- Don’t worry if you don’t have a pan that can be used on the stovetop and in the oven. Simply cook the filling on the stove and transfer it to a casserole dish before adding the dough and baking.
- Store the peas and vegan chicken in the freezer until you are ready to add them to prevent them from being overcooked. Also keep the puff pastry chilled as it will become sticky and difficult to work with when it warms to room temperature.
Ideas for variations
- Replace the vegan chicken with tofu, jackfruit, chickpeas, vegan beef, vegan turkey, soy curls, or additional vegetables.
- Other vegetable ideas: celery, green beans, potatoes or corn.
- Rather than cutting the dough into squares, drape the entire sheet over the pot (with air holes) or create a lattice top.
- You can use prepared pie crust instead of puff pastry. If you do, set the oven to 375°F and remove it from the oven when it is golden brown, usually about 25 minutes. You can also follow my classic Pot Pie recipe that uses pie dough.
This pot pie can be made in advance. Prepare the filling and store it in the refrigerator for 2 days. Stir in the vegan chicken and peas, then top with puff pastry just before you’re ready to cook it.
Storage and reheating
The pastry filling will lose some of its crunch, but the pot pie will still taste just as good as the leftovers. Store it in the refrigerator for 3 days or freeze leftovers for 2 months. Reheat individual portions in the microwave until heated through.
More Vegan Holiday Favorites
I hope you like this recipe! Please consider leaving a star rating and commenting below. You can receive my latest recipes straight to your inbox. Click here to sign up for my mailing list!
Vegan pie with puff pastry
This delicious vegan tart is completely irresistible! It features a delicious flaky pastry crust with a thick, creamy filling. Prepare it in a flash on busy evenings or for the holidays!
- 1 teaspoon olive oil
- 1 AVERAGE yellow onion, diced
- 3 AVERAGE carrots, peeled and diced
- 2 big cloves of garlic, diced
- ½ cup all purpose flour
- 1 ½ cup vegetable milk, and more for brushing the crust
- 2 ½ cups vegetables soup, or broth + water
- ½ teaspoon Poultry seasoning
- ½ teaspoon salt
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 cup frozen peas
- 8-12 ounces frozen vegan chicken pieces
- 1 to roll puff pastry
Dice the onion, carrots and garlic. Preheat the oven to 400°F. Keep the puff pastry, peas and vegan chicken chilled until needed.
Heat a shallow casserole dish over medium-high heat on the stove. Pour in the olive oil and let heat up. Add the onions and carrots. Saute for 3 to 5 minutes or until onions are translucent. Add the garlic and continue stirring for another minute.
Reduce heat to medium-low and stir in flour until vegetables are coated. Pour in the vegetable milk, broth and seasoning. Stir occasionally while cooking (and thickening) for about 10 to 15 minutes.
Meanwhile, roll out the puff pastry into a 12×12 square. (Thaw it according to package directions if frozen.) Cut it into 1-inch squares. *See more ideas below.
Once the filling is thick and creamy, stir in the frozen peas and frozen vegan chicken. Smooth the top and place the dough squares on top. Overlap them slightly, leaving some spaces for steam to escape. Brush the dough with a little vegetable milk for a golden color.
Bake it for 30 to 35 minutes or until the dough is golden brown. Remove the tart from the oven and let it cool for a few minutes. Appreciate!
Puff Pastry Arrangement Ideas
- You can keep the dough in one whole sheet. Drape it over the filling and simply cut out air holes before baking.
- Or, cut the dough into long strips and arrange them in a lattice shape.
Calories: 178kilocalories | Carbohydrates: 24.7g | Protein: 5.1g | Fat: 6.8g | Saturated fat: 3.1g | Sodium: 525mg | Potassium: 212mg | Fiber: 2.3g | Sugar: 8.9g | Calcium: 140mg | Iron: 2mg
Nutrition information is estimated and may vary depending on brands and measurements used.