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!
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| Prep Time | 25 Minutes |
| Cook Time | 17 Minutes |
| Servings |
Servings
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Ingredients
- 1 Sheet Vegan puff pastry defrosted
- 1/2 Large yellow onion chopped
- 1 Tablespoon Minced garlic
- 2 Tablespoons olive oil
- 2 1/2 Cups Frozen mixed vegetables
- 1 Cup Low sodium vegetable broth
- 1 Bay leaf
- 13 Tablespoons all purpose flour
- Salt & Pepper to taste
Ingredients
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Instructions
- 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!
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