Vegan Pot Pie Casserole
Hello & Happy Monday!!
I don’t know about you, but I distinctly remember having frozen pot pies throughout my childhood. Whether I liked them, I can’t say, but I loved the crust, which is probably the more unhealthy part of the dish. Fast forward many years later, I have yet to try a vegan pot pie. Whether a frozen option exists I’m unsure of, but I’ve yet to see one on a menu anywhere.
Needless to say, I got the urge to try and make one, but instead cut the calories with using filo dough instead of pastry dough and doubling the content of veggies and scrapping the heavy cream and meat altogether.
While you can make individual portions, I love the ida of making this dish in bulk in a casserole dish as the instructions are easy, the ingredients are accessible and affordable, making it the perfect Sunday meal prep recipe.
What I love about this dish is how it replicates a classic dish, substitute ingredients that are not needed, maximizes the nutritional value without sacrificing flavor, has great presentation, can be easily made for just a handful of dollars!
If you love the classic pot pie concept, but are looking for a lighter version, you’ll love my recipe for vegan Pot Pie Casserole !!
Want to see just how quick & easy this recipe is?!
Watch this clip above!!
Why this recipe rocks:
Easy to make
Can be made in bulk
Less calories with filo dough
Eat Drink Shrink
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1/2 package filio dough
- 4 tablespoons vegan butter
- 2 cloves garlic (minced)
- 1 cup chopped onion
- 1 cup chopped celery
- 1cup chopped carrot
- 1/4 teaspoon salt
- 2 tablespoons flour
- 2 cups almond milk
- 1/2 cup almond milk mixed with 1 tsp apple cider vinegar
- 1 teaspoon "no meat" vegan chicken base
- 1/2 cup frozen peas
- 1/2 teaspoon chopped fresh thyme, plus more for garnish if desired
- 2 cups cooked vegan chicken strips (optional)
- Allow dough to thaw at room temperature and then gently unfold. In a large pot, melt butter over medium high heat. Add onion, celery, carrot, garlic, and salt and sauté until onions are translucent and vegetables start to get tender. Sprinkle flour over vegetables and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream and no meat chicken base, and bring to a slow boil. Simmer gently over medium heat until sauce begins to thicken (5 minutes). Turn heat to low, and add cooked vegan chicken (optional), peas and thyme. Preheat oven to 400 degrees. Pour the mixture into a 9 x 9 baking dish. Place dough over the dish (I used a lot of layers) and cut the sides of so that it fits the dish tucking the ends into the dish.
- Using a pastry brush, brush vegan butter onto the top of the dough. Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
- Cool for 5 minutes before serving.