Vegan Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pot pie loaded with vegetables and topped with flaky puff pastry. Cozy comfort food baked in one skillet until golden. Impressive enough for entertaining, easy enough for weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 sheet puff pastry
- 1/3 cup vegan butter
- 1 medium onion, finely diced
- 2 ribs celery, finely diced
- 1 teaspoon salt
- ½ medium russet potato, peeled and diced
- 4 cloves garlic, finely minced
- 1/2 teaspoon dried thyme
- ¼ teaspoon ground dried sage
- ¼ teaspoon dried rosemary
- ½ cup all-purpose flour
- 2 cups vegan chicken broth
- 1 cup non-dairy milk
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons nutritional yeast
- 1 cup (88g) broccoli, chopped into small pieces
- 1 cup mixed frozen vegetables
- Black pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 55m
- Sodium
- 650mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 650MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.