Easy Vegan Pot Pies- a healthy take on a comfort food classic!
There’s something about a pot pie on a cold, winter day that just hits the spot. These Easy Vegan Pot Pies are hearty, delicious and they take less than an hour to make! Store-bought vegan puff pastry is a shortcut that minimizes prep time without sacrificing flavor. You can use any kind of frozen vegetable mix for the filling or even substitute in fresh veggies.
I used these 4 inch mini casserole dishes which are not only cute and rustic, they’re deceptively large! They’re ideal for a generous serving of pot pie. Enjoy!
Looking for more Vegan Recipes?
Vegan Butternut Squash Pizza
Vegan Butternut Squash Soup
Easy Vegan Enchiladas
Easy Vegan Pot Pies
Preheat oven to 425 degrees. Add oil to a pan and cook the garlic and onions and cook over medium heat for 5-7 minutes or until soft.
Whisk in the flour and then add the vegetable broth, bay leaf, salt, and pepper. Cook over low-medium heat until mixture thickens (8-12 minutes). Add the frozen vegetables and cook for 5 additional minutes.
Roll out puff pastry and using the top of the casserole dish as a guide, cut out a circle. Lightly grease the 4-inch casserole dishes, discard the bay leaf and scoop in the vegetable mixture. Top with the puff pastry circle.
Place dishes on a baking sheet and cook for 15-17 minutes, or until the inside is bubbling. Let cool and enjoy!