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!
Herbed Vegan Vegetable Pot Pie
Ingredients
- 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
Instructions
- 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.
Nutrition
This looks amazing! I think I’ll try leeks in place of the onions because I love potatoes and leeks together. I’ll let you know how it goes!
That sounds amazing!! Great idea!
Thinking the same thing with leeks and maybe a dash of Worcestershire
This was incredibly delicious and easy to prepare ahead of time. I served mine in individual ramekins. Thanks for the recipe!! xo
The phyllo was a great idea because I love pot pie but dislike the pie part, like the crust so I’m going to use this idea but non vegan
There is vegan puff pastry available too… my fave!
Found this recipe on the “Vegan Cooking” twitter feed.
Store was out of phyllo but I made the recipe anyway and used some pre-made rolls (just tossed them on top of individual bowls).
This was a really delicious recipe, and I’m glad I’ve discovered your site. Thank you for this.
This was absolutely delicious! I love so many of your recipes! I used a leek in place of green onion and added mushrooms.
Cheers!
This was so freaking good! Definitely going into the rotation. I love the ramekin idea. Thanks for sharing this recipe! I’m so glad I found your site.
This recipe is Amazing!!!
I made this tonight and it was SO. FREAKING. GOOD. My carnivorous husband loved it and I had to remind him that I’M the one who’s vegan and that he has to leave the leftovers for me. 🙂
I made this tonight and it was delicious! I love flavorful it was for so few ingredients (compared to other recipes, that is)! I added mushrooms and a little bit of frozen corn that I needed to get rid of. Thanks for the great recipe! I’ll definitely be making this again!
This recipe was delicious! Thank you. Made it exact except couldn’t find phyllo dough so we topped with buiscuits. Still delicious.
Did you look in the frozen pie crust/bread section of your grocery store? It’s always in the frozen food section. You’ll need to thaw out the phyllo for a couple of hours before using. It’s a little tricky to use but with this recipe, you don’t need to worry about keeping the sheets whole. The pastry crumbles if you don’t keep it moist as the tips on the box tell you. The crumbly bits are still delicious baked especially if there’s a little melted butter dabbed on the bits before baking.
Hey Lauren,
is there anything you’d recommend to use in place of vegan butter? I don’t even know if its possible to make a roux using oil or something instead. I just have this weird thing about vegan butter I don’t like to use it but I want to make this ASAP. thanks!
You can use oil to make a roux, it may not be as thick of a roux, but when using oil, I just reduce the amount slightly from what is recommended for the vegan butter. It should work out just fine!
Awesome – will be trying it out this week!
You really should try Miyoko’s Butter!! It’s REALLY good and Vegan!!!
Where did you find Vegan Phyllo? I would love to use that.
I usually get mine at Publix or Whole Foods. Most phyllo is actually accidentally vegan. I would just check the package.:)
Hi!
Do the leftovers keep? If so how long?
How would you recommend reheating? Just wondering because of the phyllo…
This site is fantastic. Amazing recipes and so inventive. Thanks!
I have kept leftovers for a few days. After that the phyllo gets pretty soggy. I recommend reheating in the oven with foil on top so the phyllo doesn’t get burnt since it’s already brown. I works well and still tastes delicious!
This is an absolutely lovely pie! Easy to make and so very adaptable! It’s what I refer to as ’empy-the-fridge pie’ :D. Instead of just putting in potatoes, carrots, peas and green onions, you can replace the onions with leek, add pan-browned mushrooms, french, green or string beans, sweet corn, … Just chuck in whatever you have at hand and voila, dinner! Good stuff!
You are a culinary goddess my dear! Everything I try of yours is amazing. Made this tonight and it’s delicious! I had to hunt for the phyllo dough. My usual store only had puff pastry but I was unsure if it would work. Have you used it in place of phyllo? What’s the difference?
Thanks!
I followed the recipe to a T and it was outstanding. I think the filling would translate well into other recipes- thin it out a bit with more broth and it could be a soup, or toss it with some bow tie pasta, top with bread crumbs, bake, and voila, mac and cheese. This one’s a keeper.
I’ve made this recipe several times and love it every time! If you’re not cooking for vegans, you can sub milk products for the non-dairy products and it turns out well (although obviously not vegan). I also often put this filling in a more traditional pie crust (the phyllo dough thing didn’t really work for me). I’ve made it for friends and it’s always been well-received. Truly a great recipe!
Ive easily made this 5 times over the course of two months. Its delicious !! Thank you sooo much,
This was fantastic. We added more veggies to get rid of leftovers. Some broccoli, mushrooms, and fresh green beans. The gravy went well with them all. Had a tube of croissant dough in the fridge and used that on top. Wonderful! I will definitely make this again, like next week.
Hands down the most awesome vegan pot pie ever! I’m not even vegan my gf is on a plant based diet for health reasons and I wanted her to have something yummy on Thanksgiving so I tested this out on my sons housemate who is vegan just to make sure it wasn’t a fail on Thanksgiving It made 2 pie tins and he ate an entire one! I substituted leek for green onion and 5oz fresh spinach for frozen. Magnificent!! Thank you so much for this recipe!! Keeper!!
Oh yeah and he was especially grateful for no nutritional yeast! And i used olive oil spray because my son’s house didn’t have a brush so it was the only way to get olive oil on the phyllo.
So good! I can’t wait to try more of these recipes. Is there a hard copy book available for purchase? My friends and I would love copies.
This keeps well in the freezer! I just reheated it in the oven and added more phyllo on top before baking. 10/10 reviews from everyone who had some. : )
I made this last night and not only was it excellent for dinner, it has been great leftovers since then! My only change was that the store was out of parsley, so I used fresh basil. Totally delicious!
Made this for my family and they haven’t stopped asking for it since. I had some zucchini and green beans that I needed to get rid of so I threw them them in the mix! I also added a little extra mustard for a stronger flavour. 10/10 recommend. Can’t wait to make more of your recipes, thanks for sharing 🙂
I made this recipe for Christmas Eve and it worked out so well. Every grocery stores I checked were out of the phyllo dough, so instead I covered the dish using a regular vegan pie crust. I had to cook it a little longer because of the modification I did so the crust could be cooked through, but still worked out very well. Will make again and I’ll try with phyllo next time. Thank you for the recipe!
Thank you for this outstanding recipe! I did make multiple modifications in an effort to “winterize” as were just hit with over a foot of snow here in VA and I wanted the dish to be a bit more hearty. I sautéed sliced brown mushrooms in olive oil and white wine first, then set those aside while cooking the roux, then added them back into the final mixture before roasting the pot pie in a 9×13 baking dish. I also made my own stock with onions, carrots, parsley, green onion, celery, Parmesan rind (I am more low-waste plant based rather than strictly vegan) and I think the homemade stock helped layer amazing flavor into the dish. Also included chopped shallots with the carrots and garlic, and finally added lots of chopped fresh dill because I think it goes so well with potatoes. Lots of high quality kosher salt and fresh cracked pepper, and this was easily one of the best dishes I have ever made. My husband had 3(!) plates. Thank you for a beautiful recipe that is also adaptable and approachable. The phyllo really makes this elegant but homey at the same time. Really outstanding, thank you!
Amazing!! 5 stars. I am not vegan- so the only difference is that I used regular butter and cows milk- also a bit more salt and pepper. It was outstanding and can be transformed into so many things! Thank you- you rock.
Absolutely Amazing! Family loved it! Added to our rotation ❤️
Absolutely amazing! Hands down 5 stars. Family loved it. Added it to our Rotation.
Hi. Can this vegetable mixture be frozen beforehand and only top it with the phyllo dough before baking?
made this for the hundredth time last night and just finished two bowls of leftovers. it is just always so freaking good. thank you for your excellent, soul filling recipes!
This was really yummy. A few things: I had to add a good amount of salt then what was called for. Like, a lot. This is a great Sunday clean out your fridge recipe- I added both mushrooms and celery I needed to use up. I didn’t use butter as so many brands have palm oil – instead I did 5 TBSP olive oil + 1/3 c flour and it was perfect. In the future I think I’ll make the same filling but do more of a traditional biscuit topping.