Uploaded November 2024 | Updated September 2026, 3 weeks ago

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Pot Pie revisited. 🥧 A comfort food staple, especially during the holiday season for me.

Recipe:
-1/4 cup vegan butter (I like Country Crock)
-small diced onion
-a few stalks of celery, diced
-a few small carrots, diced
-couple cloves of garlic, minced
-1/4 cup flour
-splash of dry white wine (or broth)
-1 1/2 cups broth — more if you like a thinner texture
-1 cup cashew cream or other nondairy cooking cream, -or you can even use a neutral tasting plant milk
-1 tsp poultry seasoning, or sub a few teaspoons of your favorite fresh herbs
-a few cups of chopped vegan chick’n, or sub a can of your favorite beans, or some quartered mushrooms
-1/2 cup frozen peas
-salt and pepper to taste — taste and adjust

To top: 1 sheet of defrosted puff pastry (Pepperidge farm is nondairy), or a double pie crust, or a can of biscuits or crescent dough. (Some of the Pillsbury options are nondairy; just check the ingredients!)

If you need more details, pop on over to my blog. It’s linked in my bio, or just google “Sarah’s vegan kitchen pot pie” and it should pop up!