I want pie for every meal!
You’re probably thinking “a vegan vegetable pot pie? In the Spring?” Well, hold on to your hats while I convince you that this is the perfect spring or summer dinner! I traded some of the standard pot pie ingredients for lighter spring and summer appropriate veggies. I also traded heavy pie crust for light, airy and oh so crispy phyllo dough! I promise this herbed vegan vegetable pot pie will make your spring and summer so much better!
This pot pie has it all! Potatoes, carrots, peas, spinach, some lovely herbs and it bit of Dijon to give it a much needed tang! This recipe is pretty much fool-proof, super quick, easy AND probably the best pot pie I’ve ever had! Even my kid loves it, and it is the perfect way to get her to eat some extra veggies!
Let’s talk about phyllo dough. This light and thin dough becomes so crispy and flaky it is hard to beat! Did you know most phyllo dough is vegan? Check the package for ingredients to double check, but all of the brands I have seen are already vegan!
I think for the season, phyllo dough is definitely the way to go! This hearty, healthy meal is soul comforting and just downright incredible. I could eat this pot pie one million times and never get tired of it!
This is the most delicious vegan pot pie ever! With added herbs, spring veggies and phyllo dough, this is the perfect pot pie for spring and summer!
- 1/3 Cup Vegan butter, I used Earth Balance
- 1/3 Cup All purpose flour
- 1 Cup Vegetable broth
- 3 Cups Non-dairy milk, I used Almond
- 2 Teaspoons Dijon mustard
- 2 Cups Chopped potatoes
- 1 Tablespoon Olive oil
- 4 Cloves Garlic, chopped
- 3 Large Carrots, chopped
- 1 Cup Peas
- 1 Cup Frozen spinach, thawed
- 5 Green onions, rough chopped
- 1/4 Cup Parsley, chopped
- Salt and Pepper to taste
- 8 Ounces Phyllo dough, thawed
Preheat the oven to 350 degrees.
Now, in a large oven safe pot, heat the vegan butter on medium high. Stir to melt. Once the butter has melted, sprinkle the flour into the pot. Whisk to combine with the butter to form a paste(roux).
Next, pour the vegetable broth, non-dairy milk and Dijon into the pot. Whisk to combine everything. Making sure the roux is completely incorporated and no lumps are left. Season with a pinch of salt and pepper.
Bring to a simmer, then add the chopped potatoes. Reduce heat to medium low and simmer until the potatoes are soft. About 8-10 minutes. The liquid should get nice and thick. Stir occasionally.
In the meantime, heat the olive oil on medium high in a non stick skillet. Then add the garlic and carrots. Saute reducing heat as needed for 1-2 minutes to soften the carrots.
Next, add the peas and spinach to the carrots, and continue to saute for another 1-2 minutes. Season with a pinch of salt and pepper. Turn the heat off.
Once the potatoes are soft enough that you can smash them with a fork, and the liquid is thick, add the other vegetables from the skillet to the pot. Stir to combine. Turn off the heat.
Season with another pinch of salt and pepper. Then add the green onions and parsley to the pot and stir. Taste and adjust seasoning.
Now, you can either leave everything in the pot and bake it in that, or transfer to something you want to bake it in.
Then, take a piece of phyllo dough and crumple it up so it looks kind of like a flower, then place it on top of the filling. Repeat until the whole top is covered.
I recommend making sure you don't get the phyllo dough too thick, and that it is just laying on top and doesn't go down into the filling or it won't bake all the way.
Now, brush the top of the phyllo with a little bit of olive oil. Then bake at 350 degrees for 15-20 minutes or until the phyllo dough is baked through and brown. Serve immediately.