Vegan Pot Pie with Puff Pastry Crust

Vegan Pot Pie with Puff Pastry Crust

Vegan Pot Pie with Puff Pastry Crust
Course Main Course
Cuisine vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 pies
Author Living Vegan Staff


  • 1/2 sheet Puff Pastry Defrosted 30-40 minutes. Make sure yours is vegan
  • 2 tbsp Flour
  • 2 c Vegetable Broth
  • 1 tbsp Better Than Bouillon Vegan Vegetable Base
  • 1 tsp Oil of your choosing
  • 1/4 c Fresh or Frozen Pearl Onions defrosted
  • 1/4 c Fresh or Frozen Diced Carrots
  • 1/2 c Fresh or Frozen Peas
  • 8 oz Fresh Button Mushrooms sliced
  • 1 c Dried TVP Chunks rehydrated in broth
  • 1/2 c Non-Dairy Milk
  • 1/4 c Chopped Parsley
  • 1/2 tsp Salt plus more to taste
  • 1/4 tsp Pepper plus more to taste
  • OPTIONAL HERBS such as thyme, parsley, etc.
  • OPTIONAL: Diced Potatoes


  • In a small amount of oil, add the frozen pearl onions and carrots. Saute until tender.  Add peas.
  • In hot broth rehydrate the TVP chunks for about 15 minutes.  Drain (reserving the broth) and using paper towels, remove excess moisture.
  • Take puff pastry out of the freezer to thaw for about 30 minutes before using.
  • Add the flour to the cooked vegetables.  Cook for 1 minute.  Whisk the bouillon into the hot broth and add to the pan, stirring constantly. 
  • In a hot saute pan with NO OIL, brown the TVP chunks and add to the vegetable mixture.  Add them to the vegetable mixture and in the same pan, saute the mushrooms in a small amount of oil.  Add to vegetable mixture.
  • Finally, add the milk and season with salt and pepper to taste, adding any optional herbs you wish. Cook until slightly thickened. Add chopped parsley.
  • Distribute the filling between oven-safe baking dishes.
  • Cut puff pastry to fit and overlap your dish by about a 1/2" to an inch.  Bake at 350 (or 400 if your dish is able to withstand the heat) until puffed and golden.