Cozy Vegan Pot Pie with Filo Crust

There’s something magical about digging into a warm, comforting pot pie on a chilly autumn or winter evening. This vegan version swaps the traditional chicken for a hearty mix of broccoli, carrots, mushrooms, leeks, and peas, all simmered in a creamy, nutty vegan béchamel sauce and wrapped in a beautifully crisp filo crust. It’s the kind of dish that brings warmth to your table—and your soul.

Why You’ll Love This Vegan Pot Pie

This recipe delivers a cozy, satisfying meal that’s perfect for everyday dinners or as a plant-based centerpiece for holidays like Thanksgiving or Easter. The creamy almond béchamel sauce ties everything together, and the crisp filo adds the perfect finishing touch—no need to fuss over homemade crusts.

Filo dough is a game-changer: it’s light, flaky, and widely available in most grocery stores. Plus, it’s naturally vegan and easy to work with when handled gently. Using an olive oil spray helps keep things light while still achieving a golden, crispy finish.

Ingredients

For the filling:

• 1 head broccoli, chopped into small florets

• 1 leek, sliced

• 2 carrots, chopped

• 200g (7 oz) frozen green peas

• 250g (9 oz) crimini mushrooms, sliced

• 2 tsp dried thyme

• 1 tbsp olive oil

• Salt, to taste

For the béchamel sauce:

• ⅓ cup olive oil

• ½ cup all-purpose flour

• ½ cup almond milk (or other plant-based milk)

For assembling:

• 260g (9 oz) filo pastry sheets

• 50g (1.8 oz) coarsely ground almonds

• 1 tbsp Dijon mustard

• Salt & pepper, to taste

• Olive oil spray or brush

How to Make It

1. Prepare the Filling
Heat olive oil in a large pan over medium-high heat. Add the broccoli, carrots, leeks, and mushrooms. Sauté for 5–7 minutes until softened. Stir in the peas and thyme, cooking for one more minute.

2. Make the Béchamel
In the same pan, sprinkle the flour over the veggies and stir to coat. Cook for 1–2 minutes, then gradually add the almond milk while stirring until the mixture thickens into a creamy béchamel (2–4 minutes). Add mustard, ground almonds, salt, and pepper. Remove from heat and set aside.

3. Build the Filo Crust
On a clean work surface, layer 3 filo sheets slightly overlapping to create a base. Spray lightly with olive oil, then add 3 more sheets in the same way. Repeat until all sheets are used, forming about 4 layers.

4. Assemble the Pie
Transfer the filo into a round baking dish (about 30 cm / 12 inches wide) using baking paper for support. Gently press the filo down to fit the shape of the dish. Add the veggie filling and fold the edges of the filo over the top. Give the top a final mist of olive oil and a pinch of salt. Cover loosely with baking paper to prevent burning during baking.

5. Bake
Bake at 180°C (350°F) for 30 minutes or until golden and crisp. Let it cool for 5 minutes before serving.

Tips & Variations

• Storage: Keeps well in the fridge for up to 4 days. Reheat in the oven to maintain crispiness.

• Milk swap: Feel free to use oat, soy, or cashew milk instead of almond.

• Make it your own: Add seasonal veggies like zucchini, spinach, or asparagus.

• No filo? Use puff pastry or a vegan pie crust if preferred.

• Smaller servings: Create mini pies in ramekins for individual portions.

Serving Ideas

Pair this pot pie with a fresh salad or a cozy soup like vegan lentil or minestrone. For a festive touch, serve with roasted Brussels sprouts, sweet potatoes, or a glass of mulled wine.

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