Pot Pie with Vegan Puff Pastry
Pot Pie with Vegan Puff Pastry crust is cozy, warm comfort food at its best! With piping hot filling topped with a perfectly delicate, flaky pastry - it's a true classic!
Ingredients
- 6 med Yukon potatoes, washed and peeled
- 4 med carrots, washed and peeled
- 1 1/2 cup corn, fresh (when in season) frozen or canned
- 1 (15oz) can chickpeas, washed and strained
- 1 1/2 cup peas, fresh (when in season) frozen or canned
- 2 cups vegetable broth, homemade or store-bought
- 1/4 cup flour, as a thickener
- 1 batch vegan puff pastry dough
- 1 bunch fresh herbs - sage, rosemary, and thyme
- 1 tbsp olive oil
Instructions
- Set your oven to 425°
- Line a baking sheet with parchment paper
- Dice Potatoes, bite-sized cubes
- Cut up carrots, bite-sized
- Add potatoes to large pot, stir for one minute on medium heat
- Add carrots, stir for another two minutes on medium heat
- Add corn, peas, and chickpeas, stir for two minutes on medium heat
- Add flour, cover ingredients completely
- Add vegetable broth, and stir on medium heat
- Bring to a rolling boil for 5 minutes, until starting to thicken
- Simmer on low/medium for 15 minutes.
- Let cool for 10 minutes
- Meantime, roll out puff pastry and cut into circles that size of the mini Dutch ovens
- Scoop pot pie filling into mini Dutch ovens, fill to 1/4 from the rim
- Cover with puff pastry circles
- Brush with vegan egg wash
- Bake for 35 minutes or until filling bubbles and puff pastry is brown.
Tried this recipe?Let us know how it was!