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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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!
- 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
to make the stew
- 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.
- 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.
- 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.
- 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.
- Next, add in the broth, vegan Worcestershire, and soy sauce. Taste the mixture and adjust any seasonings.
- Add in the arrowroot/water mixture, stir until thickened, then remove the pan from the heat.
to bake the pot pie
- Preheat your oven to 400 degrees. Place the some of the mixture into ramekins or any other small oven-safe vessels.
- 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.
- 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
Keywords: veggie pot pie, vegetarian pot pie