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Home » Vegan Recipes » Dinner » Vegan Pot Pie

November 28, 2012

Vegan Pot Pie

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: NOVEMBER 28, 2012 | 8 COMMENTS

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A close-up shot of vegan pot pie.

As the weather gets colder, my craving for something warm, savory and a little carby gets more intense. So when I woke up to an especially chilly morning the other day, the words pot pie were instantly etched into my mind. I never really considered making my own pot pie before, because the crust somehow seemed like a lot of work, and Amy’s prepared frozen pot pies are always an easy, quick and good alternative. However, because I had some vegan phyllo pastry I bought to make this recent Thanksgiving dish, I decided to make a pot pie filling and use the phyllo in place of a handmade crust.

This pot pie filling is packed with hearty portobella mushroom caps, shallots and white wine, as well as some frozen green garbanzo beans which I decided to throw in towards the end for color and texture. I also used Gardein beef skewers here, which I don’t typically buy, but they did give the pot pie filling some bulk and variety, and the texture worked well with the other ingredients.

I used the filling to spoon into two single-serving vessels, which I then draped with some oiled phyllo sheets and baked. It smelled amazing while in the oven, and produced a savory and comforting dish—perfect for dinner on a chilly day. I repeated these steps for the leftover fillings over the following days, which produced the same fresh-baked result as the first time with ease and minimal prep.

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A close-up shot of vegan pot pie.

Vegan Pot Pie


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  • Author: erin wysocarski
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

This vegan pot pie is chock full of veggies, mushrooms, herbs, and vegan beef. It’s perfect for a cold day when you need something warm and hearty!


Ingredients

  • 1 TB Earth Balance
  • 1 1/2 cups shallots, sliced
  • 6–8 cloves garlic, sliced
  • 2 large portobello mushroom caps, thinly sliced
  • one package Gardein BBQ skewers (optional)
  • 1/2 cup frozen green garbanzo beans
  • 1 carrot, sliced
  • 1 tsp dried thyme
  • 1/8 cup white wine
  • 1 cup room-temperature vegetable broth
  • 1 TB vegan Worcestershire sauce
  • 2 TB soy sauce
  • 1 TB arrowroot powder, dissolved into 4 TB cold water
  • vegan phyllo dough, defrosted
  • extra olive oil, for brushing the phyllo

Instructions

to make the stew

  1. Melt the vegan butter in a large saucepan over medium heat. Add in the shallots and saute until the rings start to separate, about 3 minutes.
  2. Add in the garlic and saute for 2 minutes more. Add in the sliced portobellos, then stir and cover. Reduce the heat to medium-low and allow to simmer for about 5 minutes.
  3. Break up the Gardein BBQ skewers and add to the pan, along with the green garbanzos, sliced carrot, and dried thyme. Cover again and allow to simmer for about 4 minutes.
  4. Remove the lid, then turn the heat up to high. Once the mixture starts to bubble, add in the wine and reduce the heat back to medium.
  5. Next, add in the broth, vegan Worcestershire, and soy sauce. Taste the mixture and adjust any seasonings.
  6. Add in the arrowroot/water mixture, stir until thickened, then remove the pan from the heat.

to bake the pot pie

  1. Preheat your oven to 400 degrees. Place the some of the mixture into ramekins or any other small oven-safe vessels.
  2. Cut the phyllo dough to fit the top of the vessel. Place two sheets on the top and brush with oil. Repeat until 8-10 sheets have been placed on the top. Then place the filled vessels onto a baking sheet and bake for 20-25 minutes, or until the tops are golden brown and bubbly.
  3. Place the leftover filling into the refrigerator. To make additional fresh pot pies with the filling in the following days, just repeat the process described in the paragraph above.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Lunch, Dinner
  • Method: Sautéed, Simmered, Baked
  • Cuisine: American

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Vegan Pot Pie with Portobella, Green Garbanzo and Shallots

Filed Under: Dinner, Fall Recipes, Lunch, Mushroom Recipes, Vegan Meal Prep, Vegan Recipes, Vegan Seasonal Recipes, Vegan Winter Recipes

Filed Under: Dinner Fall Recipes Lunch Mushroom Recipes Vegan Meal Prep Vegan Recipes Vegan Seasonal Recipes Vegan Winter Recipes

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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

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Comments

  1. christine says

    November 30, 2012 at 9:10 am

    that looks delicious – really comforting, just what the weather ordered:)

    Reply
  2. erin says

    November 28, 2012 at 6:53 pm

    YUM. Also, green garbanzo beans? That's new to me! Can you say a bit more about them? I've never heard of such a thing. What's the difference between them and the canned ones… I imagine they're more perishable and perhaps fresher tasting because they haven't been dried/reconstituted…?

    Reply
    • erinwyso says

      November 29, 2012 at 12:32 am

      They are pretty much like canned chickpeas, except for the color and the size — they are slightly smaller.

      Reply
  3. LittleMonsterx14 says

    November 28, 2012 at 4:06 pm

    perfection! you always amaze me!

    Reply
  4. Caitlin says

    November 28, 2012 at 2:25 pm

    this looks as sounds absolutely heavenly, erin! pot pie has always had a special place in my heart. i think i may make the filling and top it with mashed potatoes!

    Reply
    • erinwyso says

      November 28, 2012 at 3:19 pm

      Thanks Caitlin! I don't know why I havent made pot pie before — its so easy and tasty! I love your mashed potato idea … I may have to use it next time I make this! ; )

      Reply
  5. Johanna says

    November 28, 2012 at 1:16 pm

    Trader Joe's for about 5 minutes had frozen, green garbanzo beans. I miss them despite the fact that they weren't organic. I'm going to have to look elsewhere.

    Reply
    • erinwyso says

      November 28, 2012 at 3:18 pm

      Peas would work here as well! I just used the garbanzos because it was all I had in my freezer than was roundish and green.

      Reply

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Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

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