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–+ servings

Vegan Pot Pie

Kidney-Friendly, Vegan Pot Pie Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 176kcal
Author Anthony Valentine, Kidney-Friendly Chef

Equipment

  • 1 Shallow and wide pot
  • 1 Rubber spatula or whisk
  • 1 Oven
  • 1 Cutting Board
  • 1 Chef or chopping knife
  • 1 Pastry Brush

Ingredients

  • 1 Vegan pie crust
  • 3 cups Frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 Onion, small, chopped
  • 1 Russet potato, small diced
  • 3 Garlic cloves, minced
  • 2 cups Vegetable stock/broth
  • 1 cup Almond milk, unsweetened You can use Oat Milk
  • 2 tbsp Olive oil
  • ½ Teaspoon salt, or to taste
  • 1 tsp Fresh rosemary
  • 1 tsp Fresh thyme

Slurry

  • 3 tbsp cornstarch
  • 6 tbsp water

Instructions

  • Add oil to pot and bring to heat. Cook onions on medium for 2-3 minutes. Add garlic and cook for an additional 2 minutes.
  • Add in mixed vegetables, diced potatoes, vegetable broth, and almond milk. Bring to a boil, reduce to a simmer and cook for 10 minutes.
    Adding Broth, Milk, and Herbs to Pot Pie Filling
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Add slurry to pot and whisk to incorporate.
  • Simmer until thickened, pot pie sauce consistency is reached.
    Demonstrating Pot Pie sauce Consistency
  • Roll our pie crust on a clean surface. Using the ramekins, punch out 4 circles to use as covers for your pot pie.
    Cutting Out Pot Pie Covers
  • Brush oil onto the pie crust covers to help achieve a golden brown color and crunchy texture during cooking.
  • Fill ramekins with the filling and cover with pie crust. Since this is a kind-friendly recipe, we won’t have a traditional thick crust you’re used to seeing on pot-pies. Instead, we will push the pie crust covers inside the lip of the ramekins.
    Putting covers on vegan pot pie
  • Bake in a preheated 425 degree oven for 30 minutes or until golden brown.
    Putting pot Pie's in oven
  • Enjoy!

Nutrition

Serving: 1Ramekin | Calories: 176kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 172mg | Potassium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin B1: 0.1mg | Vitamin B2: 0.03mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.2mg | Vitamin C: 7mg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 129mg | Copper: 0.1mg | Folate: 13µg | Iron: 1mg | Manganese: 0.2mg | Magnesium: 16mg | Phosphorus: 59mg | Selenium: 1µg | Zinc: 0.2mg
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