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Yields:
6 serving(s)
Prep Time:
1 hr 40 mins
Total Time:
2 hrs 15 mins
Cal/Serv:
430
When the temperatures drop and the days get shorter, I can't help but crave something that looks like it came straight out of a Charles Dickens short story. I'm talkin' steaming hot pot pie filled with creamy, flavorful gravy, sweet and tender veggies, and topped with a shatteringly flaky crust. Sure, normally there's meat, a la Chicken Pot Pie, but for an infrequent meat-eater like myself, it's not a necessity.
When I set out to develop this vegan pot pie, I knew I'd be leaning heavily on mushrooms: the magical fungi that brings loads of umami flavor—AKA the perfect stand-in for meat. If mushrooms aren't your jam, I'd keep searching the web for a vegan pot pie better suited to your tastes. This one is decidedly mushroom-y.
Before you start cooking, a couple tips:
- Prep ingredients exactly as you see them listed. For example, your creminis and shiitakes should be prepped before you start cooking, while your onion and celery should be left whole. Because I have figured in prep time for certain ingredients during the active cook time, you can make the most of your ingredients and your time.
- Read through the entire recipe before cooking. This recipe isn't technically complicated, but there are a lot of steps. While it's best practice to read through every recipe before you cook it, it's especially important for long ones like this. Reading through will help you visualize the steps ahead of time, and prepare you for any additional prep or special equipment that may not be immediately apparent. Trust me, you don't want to get to step 10 and realize you haven't defrosted your phyllo dough.
- Don't stress about your broth. If you're the type of person that prefers following recipes go a T and leaving nothing up to chance, the inexactness of the broth procedure might make you nervous. Yes, it's true, no two broths will be exactly the same. But listen to me when I say: That is A-OK! The point is to make a delicious homemade broth using (for the most part) the same ingredients that are going into your pot pie. The pies I tested with this homemade broth tasted 10x better than those I tested with store bought, so I promise it'll all be worth it in the end. Before adding it to your pot pie fillings, taste it. If it's bland, up the salt and pepper until it tastes delicious all on it's own.
Still got questions? I got answers!
What's the deal with dried porcini mushrooms? They're expensive and I've never used them.
I hear you. Dried porcini mushrooms are loaded to the *actual* brim with meaty mushroom flavor, and the half cup in this recipe goes a looong way. These mushrooms provide a TON of flavor to the veggie broth, so unfortunately I wouldn't say they're optional. If available, dried shiitakes are a great wallet-friendly substitute though!
I have a lot of leftover phyllo dough 😑... what can I do with it?
So many things! If you're looking for dessert, our Apple Strudel is never a bad idea. If you'd like to make it vegan, simply sub in olive oil or coconut oil for the butter. Or, if you're craving savory, go with Spanakopita! Or, just use the spanakopita folding method and fill it with whatever you got. I've tried kale and beans, homemade pesto and cheese, and even leftover lentil salad. Wrap it (it = any random leftover) in crispy phyllo, and I promise it'll taste good.
Ok I read your whole thing about the homemade broth but I still don't want to do it. Are you mad?
I'm not, promise! If you don't feel like dealing with a homemade broth, go ahead with store bought. No judgements here.
Can I throw in some other veggies? Or just sub in completely different veggies?
As for additional veggies, I say go for it; just realize that your filling to gravy ratio will shift to more filling than gravy. (Not that that's a bad thing.) This pot pie is a great way to use up that half a red onion or green cabbage in the back of your crisper. If you choose to sub out the carrot/onion/celery for something else, do realize the dish will lose a fair amount of it's classic pot pie flavor. The mirepoix (AKA cooked carrot/onion/celery) gives lots of classically European dishes a unique flavor.
Be honest... do I really need the white wine?
Like the mirepoix, the flavor of wine will really help deliver that classic pot pie flavor. Choose a wine you'd drink, and drink the rest with the pot pie! That said, if you'd prefer to skip wine, subbing in with more broth or water is totally OK.
How about proteins like tofu, seitan, tempeh, or other alt meats?
Definitely! If you typically prefer those proteins seared before serving, sear them off for the pot pie too.
What's the best way to reheat the pot pie, and how long does it keep?
The best way to reheat this pot pie is in your oven. It's the best way to heat the insides and revive the crisp and flaky phyllo crust. If you have a way to safely heat it in your toaster oven, that works too. Just keep it away from the microwave–as liquid escapes from the filling, the crust will become unsatisfyingly limp and chewy.
Kept covered in the refrigerator, this pot pie is best eaten within 4 days.
Made this? Let us know how it went in the comment section below!
Want more vegan recipes? Check out our new vegan dinners cookbook!
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Ingredients
- 1
medium yellow onion
- 2
medium carrots, peeled, divided
- 2
stalks celery, divided
- 3
garlic cloves, divided
- 3
sprigs thyme, divided
- 2
dried bay leaves
- 1/2 cup
dried porcini mushrooms
Kosher salt
- 4 cups
cold water
- 1/2 cup
plus 2 tbsp. extra-virgin olive oil, divided, plus more if needed
- 8 oz.
cremini mushrooms, quartered
- 8 oz.
shiitake mushrooms, sliced
Freshly ground black pepper
- 2 tsp.
freshly chopped rosemary
- 2 tsp.
freshly chopped sage leaves
- 1/3 cup
all-purpose flour
- 1/2 cup
dry white wine
- 1
to 2 tsp low-sodium soy sauce
- 1 1/2 cups
fresh or frozen peas (if frozen, rinsed and drained)
- 1/4 cup
freshly chopped parsley
- 8
14"-x-18" sheets phyllo dough, defrosted if frozen
Flaky sea salt
Directions
- Step 1Start the vegetable broth: Cut the onion, 1 carrot, and 1 stalk of celery in half. Place one half of each in a medium sauce pan. Crush 1 clove of garlic and add to the pan along with 1 sprig of thyme, the bay leaves, and the porcini mushrooms. Add a big pinch of salt, then cover with 4 cups cold water. Bring mixture to a boil, then reduce heat, bring to low simmer, and cover almost completely with a lid. Let simmer while you prep and cook the pot pie filling.
- Step 2Meanwhile, dice the remaining onion, carrot, and celery into small pieces. Peel and thinly slice the remaining garlic cloves and pick the leaves off the remaining thyme sprigs, adding the stems to the broth pan and reserving the leaves. Preheat oven to 400°.
- Step 3Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add the cremini mushrooms, season with salt and pepper, and cook undisturbed for 4 minutes. Stir, and continue to cook, stirring occasionally, until mushrooms are golden on the cut sides and slightly tender, 4 to 5 minutes more. Use a slotted spoon to transfer mushrooms to a plate. Lower the heat to medium, add another tablespoon olive oil, and repeat process with shiitake mushrooms. (You may have to cook the shiitakes in 2 batches to avoid overcrowding the pan.) When shiitakes are cooked, transfer to the same plate as the creminis and wipe the skillet clean.
- Step 4Return skillet to medium heat and add another tablespoon of the oil to the skillet. Add the onions and carrots and season with salt and pepper. Cook, stirring occasionally, until onions are translucent and carrots are slightly tender, 4 to 5 minutes.
- Step 5Add celery, sliced garlic, reserved thyme leaves, rosemary, and sage. Cook until garlic and herbs are fragrant, about 2 minutes, and season with salt and pepper. Turn off heat and remove skillet from burner.
- Step 6Strain broth: Using tongs or a slotted spoon, remove and discard carrot, celery, onion, garlic clove, bay leaves, and thyme sprigs. Strain broth into a large measuring cup, reserving the porcini mushrooms. Transfer porcinis to cutting board and chop into small pieces. You should have around 3 cups of broth; if you have less than 3 cups, add cold water to stretch your broth to 3 cups.
- Step 7Return skillet to medium heat, and when ingredients start to sizzle, add 2 more tablespoons olive oil and the flour. Cook, stirring constantly, until flour has darkened slightly in color and smells nutty, 2 to 3 minutes. (If your skillet is looking dry, add a splash of olive oil.)
- Step 8Add white wine and half the prepared vegetable broth, stirring continuously to avoid lumps. Bring up to a simmer and cook until a thick gravy forms, about 3 minutes. Add the remaining broth slowly, stirring continuously, until all is added and fully incorporated. Bring back up to a boil and simmer until a velvety gravy forms, 8 to 12 minutes. To test the gravy’s thickness, stir it with a wooden spoon, then immediately trace a line on the back of the spoon with your finger, through the gravy. If the line fills in with liquid, the gravy needs to simmer longer. If the line remains visible, the gravy is good to go!
- Step 9Stir prepared cremini, shiitake, and porcini mushrooms into the gravy. Taste for seasoning, then add soy sauce 1 teaspoon at a time, until seasoned to your taste. Remove from heat and stir in peas and parsley. Transfer mixture to a 9”-x-13” baking dish.
- Step 10Pour remaining 6 tablespoons olive oil into a small bowl. On a dry, clean surface, carefully unroll the phyllo dough. Keep the sheets covered with a kitchen towel while working with individual sheets. Place one sheet flat, then use a pastry brush to coat the entire sheet with a thin layer of olive oil. Place another sheet on top and repeat the process.
- Step 11When all 8 sheets are oiled and stacked, carefully transfer to baking dish. Any excess dough can be loosely folded around the edges of the pan. Sprinkle with flaky sea salt and use a sharp knife to cut 3 slits in the crust.
- Step 12Bake pot pie until phyllo is golden, 30 to 35 minutes. Let cool slightly before serving.
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