Ab-Fab Vegetable Pot Pie

Votes: 3
Rating: 4.67
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Prep Time15minutes
Cook Time35minutes
Passive Time15minutes
Nutrition Facts
Ridiculously Delicious Vegetable Pot Pie
Amount Per Serving
Calories 266 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 766mg 32%
Potassium 286mg 8%
Total Carbohydrates 30g 10%
Dietary Fiber 3g 12%
Sugars 2g
Protein 15g 30%
Vitamin A 75%
Vitamin C 97%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

My husband loves pot pies. Any time I had to go out of town and he was left in the kitchen to fend for himself. Marie Callendar’s pot pie was always on his menu of defrost, heat and eat.

Thankfully, we have come a long way and I created this one-dish sensation that is completely satisfying without the chicken or preservatives.

You can substitute any vegetables in place of the squash, green beans and broccoli. It just so happened that these were the ones I had in the refrigerator.


Hardy Veggie Filling


  • 4 Tbl. olive oil
  • 1/2 large onion chopped
  • 1 Tbl. garlic crushed
  • 1/2 cup red bell pepper chopped
  • 1 cup butternut squash cubed into 1/2" pieces
  • 1 cup green beans roughly chopped
  • 1 cup broccoli chopped
  • 4 large basil leaves chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  1. In a large saute pan heat oil and add onions. Cook for 2 minutes.
  2. Stir in garlic and red pepper and continue cooking, stirring often for 2 more minutes.
  3. Add bell pepper, squash, green beans, broccoli, basil, salt and pepper and continue cooking for 8 minutes or until slightly soft but not mushy.

It's All About the Sauce


  • 3/4 cup Ripple Non Dairy Milk unsweetened (you can substitute any non-dairy milk)
  • 1/3 cup flour
  • 2 Tbl. nutritional yeast
  • 2 cups vegetable broth


  1. Whisk flour into Ripple (non dairy milk) until smooth and add to Veggie Filling.
  2. Add nutritional yeast and veggie broth and cook until thickened. About 5 to 8 minutes.

Perfectly Simple Pastry


  • 4 sheets Vegan Puff Pastry
  • 1 tsp. olive oil


  1. Line a large pie dish with vegetable or olive oil spray and place 2 sheets of puff pastry, scrunching into place to cover bottom and sides.
  2. Pour Veggie mixture on top of pastry.
  3. Top with 2 remaining sheets of puff pastry, scrunched into place making sure there is no pastry hanging over sides of pie dish.
  4. Drizzle with olive oil.
  5. Bake in 450 degree oven for 10 to 12 minutes or until pastry is browned.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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