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Whip up a rustic veggie pot pie with carrots, peas, potatoes, and celery, all smothered in a creamy sauce made from butter substitute, flour, and plant-based milk.
Start by boiling the veggies, then create a rich sauce, assemble your pie with two eggless crusts, and bake until golden brown.
Let it cool to enhance the flavors and achieve a crispy crust, then serve warm for a comforting, plant-based treat.

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Try this rustic veggie pot pie recipe at home

By Anujj Trehaan

Apr 15, 2024

03:30 pm

What's the story

The rustic veggie pot pie is a heartwarming dish perfect for any season. Its origins trace back to the humble beginnings of pot pie as a means to stretch ingredients and feed families. Over time, it has evolved into a beloved vegetarian classic, known for its versatility and comforting qualities. This eggless version ensures everyone can enjoy this delightful meal. So, let's get cooking.

Ingredients list

Gather the following ingredients

For the pot pie, you'll need one cup each of carrots, peas, and potatoes, half a cup of celery, one-third cup butter substitute, and flour. Season with half a teaspoon salt, and a quarter teaspoon each of black pepper and celery seed. Also have one and three-quarters cups vegetable broth, two-thirds cup plant-based milk, and two eggless pie crusts ready.

Step 1

Prepare the vegetables

Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). In a saucepan, mix carrots, peas, potatoes, and celery with enough water to cover them. Bring to a boil and cook for 15 minutes. Once done, remove from the heat, drain the vegetables well, and set them aside. This pre-cooking step ensures they will be tender when baked in the pie.

Step 2

Make the filling

Melt the butter substitute in the saucepan on a medium heat. Stir in flour, salt, pepper, and celery seed until they're well mixed. Gradually pour in vegetable broth and plant-based milk, stirring constantly. Continue to simmer the mixture over medium-low heat until it becomes thick. This process will yield a creamy sauce that's ready to blanket your vegetables with its rich flavor profile.

Step 3

Assemble your pie

Lay one unbaked crust in your pie pan, then spoon in the drained vegetables. Evenly pour the thick sauce over the veggies, ensuring it's well distributed. Top with the second crust, seal the edges, and trim any excess dough. Cut small slits in the top crust to allow steam to escape while baking. This is key for a golden, flaky finish.

Step 4

Bake to perfection

Bake the pie at 425 degrees Fahrenheit for 30-35 minutes until the crust is golden brown. Once done, let it cool for 10 minutes. This cooling time allows the flavors to meld and the crust to become perfectly crispy, offering a classic pot pie texture. Serve warm to fully enjoy the melded flavors and crispiness.