Veggie Pot Pie

This Vegan Veggie Pot Pie is a comforting classic made easy. With a rich, savory vegetable filling and a quick crescent roll topping, it’s the ultimate comfort meal that comes together in just 35 minutes. Perfect for busy weeknights or a satisfying holiday side, this pot pie delivers all the comfort of the original—without the fuss.

Ingredients

• 2 russet potatoes, diced

• 1 cup mushrooms, sliced

• 1 cup carrots, sliced (~4 medium carrots)

• 1 cup frozen peas

• ½ cup celery, sliced (~3 medium celery stalks)

• ½ white onion, diced

• 2 cloves garlic, minced

• ⅓ cup vegan butter

• ⅓ cup flour

• 1 t chives

• ½ t salt

• ½ t celery seed

• ½ t thyme

• ¼ t rosemary 

• ¼ t pepper

• 1 ¾  cups veggie broth

• 1 cup unsweetened soy milk

• 1 can Pillsbury Crescent Rolls 

• Chives for garnish

Directions

1. Preheat the oven to 375° F.

2. Peel potatoes and carrots. Dice potatoes and onion, slice mushrooms, carrots, celery, and mince garlic. 

3. Cover potatoes, carrots, celery, and frozen peas in water in a small pot. Bring to a boil and cook for 7-10 minutes, until veggies are tender. 

4. While the veggies boil, melt the butter in a large pot. Add onion and cook for 5-7 minutes. 

5. Add mushrooms, garlic, and seasonings and continue to cook for about 5 minutes, or until mushrooms and onions are browned.

6. Whisk the flour in and let brown for 1-2 minutes. 

7. Slowly add broth and milk. 

8. Top with crescent rolls and bake for 11-13 minutes, or until rolls are browned. 

9. Serve hot and garnish with more chives.