Best Vegetarian No Chicken Pot Pie Recipes

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1-HOUR VEGAN POT PIES



1-Hour Vegan Pot Pies image

Easy, 1-hour vegan pot pies loaded with veggies and topped with flaky, from-scratch vegan biscuits!

Provided by Minimalist Baker

Categories     Entree

Time 1h

Number Of Ingredients 9

3/4 cup chopped yellow onion ((1/2 medium onion yields ~3/4 cup chopped))
1 large clove garlic ((minced))
2 cups vegetable broth
2 cups frozen mixed vegetables ((corn, green beans, carrots // or sub fresh))
1/4 cup unsweetened plain almond milk
~1/4 cup unbleached all-purpose flour ((or sub other thickener of choice))
2 bay leaves
1 pinch each sea salt and black pepper
1 batch Best Damn Vegan Biscuits (or sub store-bought, pie crust, or puff pastry)

Steps:

  • Preheat oven to 425 degrees F (218 C).
  • Add 2 Tbsp olive oil to a large saucepan over medium heat (amount as original recipe is written // adjust if altering batch size). Then add onion and garlic and a pinch of salt - stir. Cook until soft - about 7 minutes.
  • Add the flour and stir with a whisk, then slowly whisk in the broth.
  • Add almond milk and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 1-2 Tbsp more flour and whisk (amounts as original recipe is written // adjust if altering batch size). Add back into the pot to thicken. Wait a few minutes. Then repeat if necessary.
  • While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
  • Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed.
  • Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish (as original recipe is written // adjust if altering batch size). Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
  • If making ahead of time, simply spoon the cooked veggie mixture into your ramekins or dish, top with uncooked biscuits, and freeze. When ready to prepare, preheat oven to 425 degrees (218 C) and cook until the biscuits are golden brown and the mixture is bubbly - roughly 20-30 minutes.

Nutrition Facts : ServingSize 1 mini pies, Calories 307 kcal, Carbohydrate 41 g, Protein 8.3 g, Fat 12 g, SaturatedFat 4 g, Sodium 1244 mg, Fiber 4.7 g, Sugar 5.5 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the middle.
  • Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
  • Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
  • Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
  • Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGETARIAN "NO CHICKEN" POT PIE



Vegetarian

Make and share this Vegetarian "no Chicken" Pot Pie recipe from Food.com.

Provided by blonder

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon ground thyme
1 cup potato, diced
1/2 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine or 1/3 cup butter
1/2 cup all-purpose flour
1 1/2 cups onion broth
1 1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
2 pie crusts (either store bought or your own recipe)

Steps:

  • Preheat oven to 400°F.
  • Saute onion, celery, carrots and potatoes in butter for 10 minutes.
  • Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
  • Combine broth and half and half.
  • Gradually stir into vegetable mixture.
  • Cook over medium heat stirring constantly until thickened and bubbly.
  • Stir in salt and pepper and tyme; add tofu and stir well.
  • Pour into shallow 2 quart casserole dish and top with pie shells.
  • Cut slits to allow steam to escape.
  • Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 685.7, Fat 40.8, SaturatedFat 14.1, Cholesterol 33.7, Sodium 1358, Carbohydrate 69.1, Fiber 6.1, Sugar 3.5, Protein 11.5

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