Description
This Vegetarian Pot Pie is truly the ultimate comfort food. The creamy filling is loaded with tender veggies, all wrapped in a buttery, flaky puff pastry crust. It's easy to make using store-bought puff pastry, so don't let your pastry skills hold you back. It's a hearty, satisfying entree for a cold night in and makes a stand-out vegetarian centerpiece for any occasion!
Ingredients
- 2 medium potato, peeled and cut into 1 inch cubes
- 2 tablespoons avocado oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, diced
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- ¼ cup coconut milk or coconut cream
- 1 cup frozen peas
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1 puff pastry double pie crust, thawed if frozen, homemade or store bought
- 1 beaten egg (for egg wash)
Instructions
Prepare the filling:
- Place potatoes in a large pot and fill with salted water to cover the potatoes by about one inch. Bring to a boil over high heat. Then turn the heat down to low, cover, and simmer for 15 minutes, until potatoes are tender. Drain well and set aside to cool off.
- In the meantime, heat oil in a large skillet over medium-high heat for 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 2 minutes.
- Add flour and stir well until thickened into a paste, about 1 minute.
- Slowly add vegetable broth and coconut milk. Stir constantly until smooth and bring the mixture to a simmer over medium heat. Simmer until thickened to a desired consistency (similar to gravy), about 2-3 minutes. Turn off heat.
- Stir in cooked potato and peas and season with salt and pepper. Set the filling aside, allowing it to cool off, about 10 minutes.
Assemble and bake:
- Preheat oven to 400F. Grease a 9-inch pie plate with cooking oil spray or butter.
- Lightly flour your work surface and rolling pin. Roll the pie dough out into a 12-inch round. Carefully transfer it to the prepared pie dish and fit it in. Trim any excess dough if needed. Place in the fridge while you roll out the second piece of dough (top crust) to a 10 inch round.
- Remove the chilled pie crust from the fridge and fill with the veggie mixture.
- Carefully place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)
- Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty).
- Cut out a few small vents on the top crust with a knife.
- Apply egg wash over the top pie crust and season with a little bit of salt and pepper.
- Bake on the middle rack for 20 minutes, then lower the heat to 350F and bake for 10 more minutes until the top turns golden brown and dough is flaky. Let it rest for 15 minutes, then slice and serve.
Notes
How to store: Allow the pot pie to cool completely, then store it in an airtight container in the fridge for 3-4 days.
How to reheat: Microwaving is the quickest option, but you'll get the flakiest puff pastry crust by popping the leftovers back in the oven or air fryer at 350 F until fully heated through.
How to freeze: You can either freeze leftovers or the entire unbaked pot pie. The leftovers should be placed in a freezer-safe container or wrapped in several sheets of plastic wrap and then frozen for up to 3 months. For the unbaked pot pie, use a freezer-safe pie pan and freeze the whole thing on a sheet pan until frozen solid. Then, wrap it in plastic wrap and freeze for several months. Thaw completely in the fridge overnight before baking like normal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Bake
- Cuisine: American