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Vegan Pot Pie with Fennel, Asparagus, and Fresh Herbs Recipe

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4.2 from 5 reviews

This vegan pot pie features a hearty medley of Yukon gold potatoes, carrots, asparagus, and peas coated in a creamy, flavorful sauce made with cashew milk and fresh herbs. Topped with a flaky vegan puff pastry crust, this comforting dish is perfect for a satisfying vegan main course that’s both elegant and nourishing.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 pound Yukon gold or red potatoes, cut in bite sized chunks
  • 2 cups carrots, cut in half moons
  • 1 onion or leek, chopped small
  • 3 cloves garlic, chopped small
  • 1 medium fennel bulb, cored and diced
  • 1 cup asparagus, cut in 1/2″ pieces (or substitute green beans)
  • 1 cup peas, fresh or frozen

Fats and Seasonings

  • 3 tablespoons vegan butter or olive oil, divided
  • 1 teaspoon vegetable bouillon or substitute ½ cup veggie broth
  • 1/4 cup flour or gluten free flour
  • 2 teaspoons whole grain mustard (or Dijon)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh tarragon (or rosemary), chopped
  • 2 tablespoons fresh chives, minced
  • Olive oil or egg wash for brushing puff pastry

Dairy Alternatives

  • 2 cups cashew milk or almond milk (rich is best)

Pastry

  • 1 vegan puff pastry sheet, thawed overnight (Pepperidge Farms brand is vegan)

Instructions

  1. Thaw Puff Pastry: Thaw the vegan puff pastry dough overnight in the refrigerator to ensure it rolls out smoothly and bakes properly.
  2. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pie.
  3. Blanch Vegetables: Place the potatoes and carrots in a pot with lightly salted water and simmer for about 10 minutes until just fork-tender. Reserve ½ cup of this cooking water and dissolve the vegetable bouillon in it; then drain the vegetables and set aside.
  4. Sauté Aromatics and Asparagus: In a large pan, heat 1 tablespoon of vegan butter or olive oil. Add the chopped leeks (or onion), garlic, and fennel, sautéing gently until translucent. Add the asparagus pieces and cook for a few more minutes until tender.
  5. Combine Vegetables: Add the blanched potatoes and carrots to the sautéed mixture, stirring to combine evenly.
  6. Create Roux: Push the vegetables to the sides of the pan, add the remaining 2 tablespoons of vegan butter to the center, and melt. Sprinkle the flour over the melted butter and whisk together; the mixture will be lumpy at first but will smooth out when liquid is added.
  7. Make Sauce: Slowly add the reserved bouillon broth along with the nut milk while stirring continuously. Switch from whisking to stirring with a spoon as sauce thickens. Add mustard, sea salt, and pepper. Bring to a gentle boil and cook until thickened. Remove from heat.
  8. Add Fresh Herbs and Peas: Stir in the peas, fresh lemon juice, thyme, tarragon (or rosemary), and chives. Taste the filling and adjust salt as needed. Let the filling cool completely before assembling the pie; the filling can be prepared ahead and refrigerated.
  9. Prepare Pastry Top: Roll the puff pastry out to 1/8 inch thickness. Cut it slightly larger than the size of your baking pan to allow for shrinkage during baking. Lay the pastry over the cooled filling. Score the pastry by cutting halfway through to form a vent in the center and create decorative designs while allowing steam to escape. Brush the pastry generously with olive oil or egg wash for a golden finish.
  10. Bake the Pot Pie: Place the assembled pot pie in the middle rack of the oven. Bake first at 400°F (200°C) for 20 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 10-15 minutes until the crust is puffed up and golden brown.

Notes

  • Thaw vegan puff pastry dough in the refrigerator overnight for best results; if short on time, thaw at room temperature but watch carefully to prevent over-softening.
  • Blanching vegetables partially cooks them to ensure tender filling without overcooking during baking.
  • Use a large enough pan for sautéing to avoid overcrowding the veggies for even cooking.
  • The flour can be substituted with gluten free flour to make the pot pie gluten free-friendly.
  • Fennel adds a mild anise flavor but can be omitted if unavailable, substituting with extra onion or celery.
  • If not vegan, an egg wash on the puff pastry will give a shinier, richer crust.
  • The filling can be made a day ahead and refrigerated, helping flavors meld and saving prep time on baking day.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://yourdailycook.com/vegan-pot-pie-with-fennel-asparagus-and-fresh-herbs-recipe/