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Test Kitchen Approved

Vegan Pot Pie

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

6 servings

Prep Time

15 Minutes

Cooking Time

90 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Recipe Notes

Pie weights help pie crust bake evenly, stay level, and reduces shrinking. If you don't have pie weights, you can use any dry bean.

Ingredients

1 yellow onion, diced

2 Tbsp. vegetable oil

3 cloves garlic, minced

⅓ cup all-purpose flour

1 russet potato, diced


4 cups chopped vegetables of choice (mushrooms, carrots, corn, celery, etc.)

2 cups vegetable broth

¼ cup oat milk



2 (12-inch) pie dough rounds

Savory Spice ingredients in this recipe

Directions

Step 1: Prepare the filling

Preheat oven to 400 degrees. In a Dutch oven, sauté onion in oil for 7 to 8 min. or until transluscent. Add garlic and sauté until fragrant, about 30 seconds. Add flour and stir to coat onions. Stir for 2 min., then add potato, Turkish Bay Leaf, vegetables, vegetable broth, oat milk, Good On You Vegan Chicken Salt, and Premium French Thyme. Stir to combine, bring to a boil, then reduce to a simmer. Simmer for 15 min. until thickened. Remove Turkish Bay Leaf.

Step 2: Prepare the crust

While filling is simmering, gently lower 1 pie dough round into a 10-inch cast iron skillet, making sure edges of dough reach all the way to the top of the skillet. Prick bottom of dough with fork several times. Line with parchment paper, fill with pie weights, and bake for 10 min. or until edges are light golden brown and bottom is no longer translucent. Remove from oven.

Step 3: Bake

Pour filling into crust and cover with second pie dough. Seal edges with a fork and decorate as desired. Return skillet to oven and bake for 30 to 45 min. or until crust is golden brown and crispy. Let cool for 10 min. before slicing and serving.