Vegan Pot Pie with Summer Veggies! A simple delicious pot pie recipe made with flakey puff pastry crust that features vibrant summer veggies and fresh herbs from my patio. Simple, easy, and full of flavor!
This is delicious, flaky, veggie-packed, vegan, and so easy to make! The best part, it uses seasonal veggies and since we are right in the middle of a hot summer, you can bet I kept this light with my yummy veggies from my CSA box.
I knew I had to share all the deets on my blog after my friends asked me for the recipe. It was a big hit!
What I love most about this vegan pot pie is the vegetables! I also traded the heavy pie crust for light, airy, and incredibly delicious, crispy phyllo dough. I promise this vegan pot pie will make your next dinner party guests begging for your recipe too!
Secret Ingredients!
Start by gathering your favorite summer vegetables. I like to use fresh sweet onions, carrots, mushrooms, baby potatoes, petite peas, green onions, and artichoke hearts. There are two ingredients that make this Vegetable Pot Pie recipe extra delicious, fresh herbs, I like parsley and tarragon, and a little dijon mustard for tang. Try not to leave these out- for they will elevate your final dish.
Let’s talk Phyllo
I love using phyllo dough for the obvious reason, it’s lighter than pie crust. Plus it makes this recipe even quicker and easier! Just make sure to take you phyllo out of the freezer the night before or at least 4 hours before you are ready to use it. Also check your label…..most are vegan, but you’ll want to double check. Phyllo bakes up extra crispy and both its texture and appearance is hard to beat!
For the above reasons, I think phyllo is the way to go for this summer pot pie. One bite in and I knew I was spot on ~
- Warm
- Flaky
- Savory
- Thick & creamy
- Loaded with veggies
- Light and crispy topping
- Buttery
- Soul-warming
- & So satisfying
I could eat this all summer long and never ever get tired of it. I am going to try it with leeks and some fennel next. Doesn’t that sound heavenly!
If you like your phyllo extra crispy, you can always slip it under the broiler for about 15 seconds…..It’s delicious!
I’ve always been a sucker for new recipes and I find it fun to try new ones. They don’t always turn out, but most often they are edible😉. I definitely have had my fair share of sourdough bread flops, but it hasn’t stopped me from baking more. Failing is how we get better. The same goes for my running and workouts. Just because I have a bad run or race, and trust me, I have had many, I still show up the next morning to do it all over again.
Recently I got back on my bosu ball to test both my balance and my strength on my left leg verses my right.
Left Leg 
Right Leg
To be perfectly honest, it wasn’t until I watched my video that I realized I did OK. I have some work to do and like most individuals, I have a dominant leg. It’s a good thing I enjoy a challenge. Trying new things keeps life interesting, keeps me motivated, and it helps my mental health too.
So if you are up to it, lets make a delicious vegan pot pie for dinner….OK! Trust me, cooking plant based is not hard, plus it’s incredibly delicious.
VEGAN SUMMER VEGETABLE POT PIE
(adapted from Rabbits and Wolves)
INGREDIENTS:
- 1/3 cup ghee or vegan butter
- 1/3 cup flour, can be gluten free
- 1 cup broth, I used miso
- 3 cups non-dairy milk, I used unsweetened pea milk
- 2 teaspoons Dijon mustard
- 1 cup chopped potatoes
- 1 cup chopped artichoke hearts (or use 2 cups potatoes)
- 1 tablespoon olive oil
- 1 cup diced onion or leeks
- 2 garlic cloves minced
- 4 cups any combination of: diced carrot, green onions, mushrooms, fennel, and asparagus
- generous pinch salt and pepper
- 1 cup fresh peas (raw)
- 1–2 tablespoon fresh tarragon
- 1/4 cup fresh parsley
- Salt and Pepper
- 8 ounces vegan puff pastry dough
DIRECTIONS:
- Preheat the oven to 350 degrees F
- In a large over safe skillet, melt your ghee. Add flour into pot gradually, whisking as you go.
- Next, pout in broth, milk, and dijon. Whisk to combine everything. Make sure there are no lumps. I like to pour my liquid in slowly. Season with salt and pepper.
- Bring to simmer. Add chopped potatoes and artichoke hearts (can be frozen ones). Reduce heat to low simmer and cook until potatoes are soft. The liquid should get nice and thick. Stir occasionally.
- In the mean time, heat olive oil. Sauté carrots, sweet onion or leeks, and mushrooms to your pan. (feel free to use asparagus and fennel if you want) Cook 1 to 2 minutes. Add garlic. Cook another minute. Add in your peas and feel free to throw in a handful or two of fresh greens like spinach. Season with salt and pepper. Turn off heat
- Once the potatoes are soft you can smash them a bit, stir again, add your other veggies from your skillet to your pot, stir again, turn off heat.
- Now stir in your fresh herbs and season to taste.
- Now you can either bake in your pot as it (I used my cast iron skillet) or pour into something you want to bake it in.
- Then take a piece of phyllo and crumble it so it looks like a flower and place it on the filling. Repeat till it’s covered.
- Spray phyllo with olive oil or brush with butter and bake for 20 minutes or until desired brownness.
- You can also place under your broiler for just 15 seconds if you want it crispier.
- ENJOY!
If you have a Bosu, how often do you “play” on it?
Do you have a more dominant leg?
What is your favorite summer recipe you could eat a million times over?
What is the number one thing you do for mental health?
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