Vegan Pot Pie with Filo Crust
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
204 kcal
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Course
Main Course
Vegan Pot Pie with Filo Crust
Description
Vegan Pot Pie with Filo Crust builds its filling by cooking chopped broccoli, carrots, leeks, cremini mushrooms, and green peas in olive oil with thyme until softened. This vegetable medley forms the hearty base. A vegan béchamel sauce is created in the same skillet by stirring olive oil and flour, then gradually incorporating almond milk until thickened, coating the vegetables in a creamy, smooth sauce.
The filling is seasoned with Dijon mustard, salt, pepper, and coarsely ground almonds, adding subtle tang and texture. This mixture is then enveloped in sheets of filo pastry, carefully layered and baked to achieve a golden and crisp crust that contrasts with the creamy filling. The filo base and topping lend lightness and crunch to the dish.
Best served warm, this pot pie works well on its own or alongside a fresh salad or roasted vegetables. It suits a vegan diet while offering familiar pot pie flavors and richness through the creamy sauce and hearty vegetable filling.
For preparation, frozen filo should be thawed well in advance. Leftovers keep in the refrigerator for several days and heat best in the oven to preserve crust crispness. The recipe allows for vegetable substitutions based on seasonality, and almond milk can be swapped for other nut milks. Baking individual pot pies in ramekins is possible for personal servings.
Ingredients
FOR THE VEGETABLE FILLING:
- 1 tablespoon olive oil
- 1 head broccoli
- 1 leek
- 2 carrot
- 7 oz or 200 grams green peas frozen
- 9 oz or 250 grams cremini mushroom
- 2 teaspoons thyme dried
FOR THE VEGAN BÉCHAMEL SAUCE:
- 1/3 cup or 80 ml olive oil
- 60 grams or 1/2 cup all-purpose flour
- 1/2 cup or 125 ml almond milk see notes
FOR THE PIE:
- 9 oz or 260 grams filo sheets
- 1.8 oz or 50 grams almond coarsely ground
- 1 tablespoon Dijon mustard
- salt
- black pepper
- cooking spray
Instructions
MAKE THE FILLING:
- Take the frozen filo out of the freezer at least an hour before beginning.
- Start by making the filling. Cut the veggies in small pieces and small florets. Make sure they are roughly the same size. Then cook the broccoli, carrots, leeks and mushrooms in a large skillet with a lug of olive oil and salt, over medium-high heat until softened for five to seven minutes. Add the thyme and green peas in the end and cook for one more minute until warm.
MAKE THE BÉCHAMEL SAUCE:
- Make the béchamel (directly over the veggies). Add the oil and the flour over the veggies, mix, let it cook for a minute or two, then add the nut milk and mix until it thickens into a béchamel, about 2-4 minutes. You can add more nut milk to thin it up to your preferred consistency. Once the veggies are set in their creamy béchamel, turn off the heat and add the almonds, the mustard, salt and pepper to taste. Reserve.
MAKE THE FILO BASE:
- Start by having a big piece of baking paper on a large enough working space (easier to move the filo with the paper later on). Add 3 slightly overlapping (lengthside) filo sheets for the base making a big rectangle, then spray with cooking spray or brush a light layer of olive oil and repeat the step with 3 other sheets over the previous ones. Keep going until you have used all the filo. In the end you should have a big rectangle of 4 layers.
ASSEMBLE THE VEGAN POT PIE:
- Add the filo in the center of a baking dish of your choice (I use a 30 cm (12 inch) circular ceramic baking pan about 5 cm (2 inch) high) with the help of the underneath baking paper. Once the filo is well centered and pushed down into the pan, add the filling. Cover it with the sides of the filo until the filling is well covered. Give a last spray of olive oil and salt on top of the pie before closing it up with the baking paper. This step prevents the top of the pie from burning. Add a metal fork or any oven proof element on top of the baking paper to prevent it from going up.
BAKE IT:
- Bake in the oven on the lower level, at 180°C (350F) for 30 minutes or until the filo is lightly golden. Let cool down for 5 minutes before serving. Enjoy!
Notes
- Remove frozen filo pastry from the freezer at least an hour before use for easy handling.
- Serve the pot pie alone or with a salad, soup, or roasted vegetables like brussels sprouts and butternut squash.
- Store leftovers in the fridge for up to 4 days; reheat in the oven to maintain crust crispness.
- Use leftover filling in other dishes such as vegan quinoa fried rice.
- Substitute seasonal vegetables like spinach, asparagus, or zucchini depending on availability.
- For a non-vegan option, use traditional pie crust instead of filo; a homemade vegan crust is also a good alternative.
- Experiment with different herbs or use roasted garlic sauce instead of béchamel for a flavor variation.
- Almond milk can be replaced with oat or other nut milks as preferred.
- For more texture, use slivered almonds or lightly ground almonds in the filling.
- Consider making individual pot pies in ramekins for portion control or presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Sodium | 87mg | 4% |
| Potassium | 520mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3420IU | 68% |
| Vitamin C | 81mg | 90% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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