Phyllo doughor if gluten free, Gluten free Fillo dough, gluten free vegan pie crust or gluten free puff pastry
Vegan Pot Pies
Preheat oven to 375°F/190°C. Set aside 3 ramekins.
In a pan over medium heat, melt vegan butter.
Add the onion, carrots, celery, mushrooms, garlic and thyme and stir. Allow to sauté until onions are translucent and carrots have softened a bit about 8 minutes.
Add in the flour and mix to coat veggies. I like to set mine set about 2 minutes to brown a bit.
Add the vegetable broth and salt and pepper to taste (just a pinch, taste test later on).
Bring to a boil then lower to a simmer for about 5 minutes to soften the rest of the vegetables. Add in the frozen peas, stir and remove from heat. Taste test and add more salt and pepper if necessary.
Pour mixture into medium sized ramekins and top with filo or dough.
Bake for 30 minutes, watching tops to see if burning. If starting to brown, cover with foil.
Broil on low for a few minutes to brown topping. Remove, allow to cool slightly, serve and enjoy!
You can store these by placing them in the fridge, covered or uncovered with foil. You can reheat by removing topping, microwaving, and them putting on topping and microwaving that for 10-20 seconds. Alternatively, you can reheat in the oven at 350°F/180°C for 10 minutes.
You can make Vegan Pot Pies up to 3 days in advance, then reheat them. For best results, I recommend making the filling and refrigerating it; then when you’re ready to bake the pot pies, you can top them with the pastry.
These pot pies can also be frozen. Once they’ve cooled, wrap them tightly with a layer of plastic wrap, followed by a layer of foil. Pop them in the freezer for up to two months. Thaw the pies in the refrigerator, then bake them at 350ºF for 10 minutes, or until warmed through, or bake them for 40 to 60 minutes if they’re still frozen.