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    Home » Recipes » Holiday Recipes » Holiday Mains

    December 8, 2013 15 Comments

    Veggie Pot Pie with Phyllo Crust

    681 shares

    Veggie-Pot-Pie-with-Phyllo-Crust

    Chicken Pot Pie, shmicken pot pie. We all know the reason they say everything "tastes like chicken" is because chicken is boooorinnggg and just takes on the flavours of whats around it… Ok, I admit tofu does the same thing, but this isn't a tofu recipe! So back to where we were… The best flavour from a chicken pot pie, is all the glorious tastes provided by the veggies. So lets get to the good stuff and make a Veggie Pot Pie, and I guarantee, it definitely doesn't taste like chicken.

    This pie is delicious, and simple, full of hearty veggies, with a light flakey crust. I admit there are several steps, but I broke it down for you in easy steps so that you see just how simple it is to make these cute little pies. I skipped the fussy crust, and instead used phyllo. Not only is is super easy to work with, but it looks pretty, and is flakey and delicious.

    This is a great dish to serve at dinner parties. It's fun to get your own little pie, and you can make the filling ahead, then just layer the phyllo when your guests are arriving to look all impressive and stuff. I made this recipe in individual servings, because I think it is fun that way, but if you want to do one big dish, that will totally work too.

    Makes about 5 or 6 servings.

    The Veggies:

    1 medium Onion

    3 Carrots

    1 Turnip

    1 Box (or a couple of handfuls) Mushrooms

    ¼ - ½ a Cauliflower Head

    1 Sweet Potato

    Handful or two of Frozen Peas

    Glug of Olive Oil

    Small Bunch of Rosemary

    Couple Pinches of Chili Flakes

    2 Cloves Garlic

    Salt and Pepper

    The Sauce:

    2 Big Spoon of Vegan Butter (or olive oil)

    2 Big Spoon of Flour

    About 4 Cups Veggie Broth

    A Big Spoon of Nutritional Yeast

    Pinch of Chili Powder

    Grind of Pepper

    Phyllo Crust:

    1 Package of Thawed Vegan Phyllo… Is it just me or is "thawed" a funny word… I thawed I thaw a pussy cat… anyways for the dough, most phyllo is vegan, just be sure to check the ingredients

    A couple spoons of Vegan Butter

    1 Clove Crushed Garlic (optional)

    chop-veggies

    If you are going to make this recipe all in one go, preheat the recipe to 375F. If you are going to prepare the filling ahead, I will remind you later when to preheat the oven. Prepare all your veggies! Peel the carrots, turnip and sweet potato, and chop all the veggies into nice sized chunks. All roughly the same size.sautee-veggies

    Heat a glug of olive oil in a big 'ol pot. Toss in the onion, carrots, turnip, cauliflower, and sweet potato. Give it a stir, and put a lid on it. Let it cook for about 10 minutes giving it a stir every now and then.

    veggie-pot-pie-spices

    The veggies should be starting to soften, but not cooked all the way through. Toss in the mushrooms, garlic, rosemary, chill flakes, salt and pepper. Leave the lid off and give it a stir, every now and then sautéing for an extra 5-10mins until the veggies are mostly cooked, but still a little bit firm in the center.

    make-a-rouxIn the meantime, make the sauce. In a sauce pan, melt your big blob of vegan butter. Then whisk in the flour. The ratio of flour to butter should be roughly the same. This will form a paste. Let that cook for about 2-3 mins. This is how you make a roux, that will thicken your sauce. Now add the veggie broth, nutritional yeast, and pinch of chili powder, and a grind of pepper.

    thicken-sauce-veggie-pot-pie

    Whisk it up, and bring to a simmer. Cook for about 5 minutes so the sauce thickens. It should leave a thick coat on a spoon as seen in the picture. If it isn't thick enough, whisk in a bit more flour, and cook a little longer, until you have the desired consistency. If it is too thick, thin with some more broth, or a bit of water.

    veggie-pot-pie-filling2Once your sauce is complete, pour it into the veggie mixture. Now you can add your peas and stir it all up. Taste. This is your filling so add more seasonings now if needed. Remove from heat. At this point you can store the filling for later use. Just heat before continuing to the next step.

    veggie-pot-pie-fillingWith your heated filling and your oven preheating to 375F, melt your vegan butter for the phyllo crust. I just tossed in a crushed clove of garlic when I melted the butter, so it would have an awesome garlic-y flavour. Cut your phyllo into squares that are bigger than your dish. You want them big enough so they drape over the sides of the dish. If you are using a big pie dish, the same rule applies. Fill your dish of choice with your veggie mixture.

    brush-phyllo-veggie-pot-pieNow pick up one sheet of phyllo, place on top of the bowl, and lightly brush with your melted butter. If you get a rip in the phyllo, don't even worry about it, just keep going. Add another layer of phyllo, then brush with the butter. Do this again until you have about 5-6 layers, brushing the top when done. Poke a few holes in the top with a knife, to let steam out. Do the same with all the pies. Bake for about 20 minutes in the oven, keeping a close eye, until the phyllo is golden brown and delicious looking.

    vegan-veggie-pot-pieRemove from oven, garnish with a small sprig of rosemary for extra umph, and devour! …Well it will probably be really hot, so carefully devour.

    Bon Appetegan!

    « Vegan Coconut Whipped Cream
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    Reader Interactions

    Comments

    1. Eden Iris says

      September 10, 2017 at 11:00 pm

      Tried this out tonight, My first veggie pie! It was delicious. I added a little bit of cumin too. It's my first month being vegan, so thank you for these great recipes, they really help!

      Reply
      • Sam Turnbull says

        September 11, 2017 at 9:44 am

        You're most welcome, Eden. Congrats on your new veganism, and welcome! 🙂

        Reply
    2. jackie says

      October 12, 2016 at 10:33 pm

      This looks really yummy! We eat whole food plant base foods ,(WFPB) so we don't use vegan butter, is there anything else that can replace it? For the oil Im just going to use homemade veggie broth.

      Reply
      • Sam Turnbull says

        October 13, 2016 at 2:51 pm

        Hmmm... thats a tough one! I did a bit of research and it looks as though the Fat Free Vegan even uses a little oil when she uses phyllo dough. You can see that in this recipe of hers. Perhaps you could try this whole wheat oil free pie crust, and just omit the cinnamon and sugar to make it savoury instead? Sorry I can't be of more help!

        Reply
    3. laurie says

      February 15, 2015 at 4:18 pm

      Is the tart or ramekin bowl lined with the phyllo also...and can they be frozen ??

      Reply
      • Sam says

        February 16, 2015 at 10:27 am

        Hi Laurie,
        No you don't want to line the bowl with the phyllo because it will just get soggy, it just goes on top. As I only have a very little freezer that barely fits an ice cube tray, I have never tried freezing them. I know the stew would freeze well, but not sure about the phyllo topping. Hope that helps!

        Reply
    4. FoulMouthGandhi says

      March 24, 2014 at 3:45 pm

      This looks so delicious I cannot wait to try it!

      Reply
      • itdoesnttastelikechicken says

        March 24, 2014 at 6:30 pm

        Haha! Yay! I’m excited to hear how it turns out for you 🙂

        Reply
        • FoulMouthGandhi says

          March 24, 2014 at 6:46 pm

          Thanks for the recipe. I will definitely let you know!

        • itdoesnttastelikechicken says

          March 24, 2014 at 6:47 pm

          You’re very welcome! Enjoy!

        • FoulMouthGandhi says

          April 08, 2014 at 9:26 pm

          I made it as one large pot pie and it was fantastic! I much prefer the flavor of cauliflower & those spices to using tofu & you’re typical spices in the vegan chicken pot pie recipe. It had a hearty herbaceous flavor, thanks for sharing! 🙂

        • itdoesnttastelikechicken says

          April 08, 2014 at 9:49 pm

          Oh that's awesome! I'm so glad you enjoyed it so much! Yeah, I'm not much of a fan of tofu in a pot pie, so glad you didn't miss it either. Thanks for posting your review 🙂

        • FoulMouthGandhi says

          April 08, 2014 at 9:52 pm

          You’re welcome. 🙂

    5. Samantha Turnbull says

      December 18, 2013 at 6:33 pm

      Thanks Katie! It is pretty devourable. Non- vegans dig this too!

      Reply
    6. Katie says

      December 17, 2013 at 6:40 pm

      This looks awesome! So excited to give it a try :)))

      Reply

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