Simple, easy, and delicious 1-hour vegan pot pie. A rich and creamy filling with butternut squash, parsnips, mushrooms and thyme. Topped with a soft, flaky biscuit.
I kid you not I had a frozen Marie Callender Chicken Pot Pie almost everyday when I was in fifth grade. After a long day of school, I’d grab it from the freezer, pop it in the microwave, cozy up on my couch, turn on Disney Channel, and savor every bite of that pot pie. Not quite the healthiest after school snack, but it definitely was a highlight of my elementary school days.
So, let’s just say this recipe is complete nostalgia for me. However, the taste of this pot pie is definitely better than a microwavable, freezer meal and it tastes of pure comfort.
A rich, flavorful filling with butternut squash, parsnips, mushrooms, and fresh thyme. An addition of tamari (gluten-free soy sauce) adds the perfect umami flavor, along with nutritional yeast to add a slightly cheesy touch.
I could have draped the filling with a crust, but I am all for a flaky biscuit instead. A simple blend of flour, coconut oil, salt, and non-dairy milk made for the perfect, flaky, golden brown biscuit to top off the pot pie.
This Vegan Butternut Squash Pot Pie is…
- Simple
- Takes 1-hour (or less)
- Rich
- Flaky
- Creamy
- Vegan
- Flavorful
Simple, easy, and delicious 1-hour vegan pot pie. A rich and creamy filling with butternut squash, parsnips, mushrooms and thyme.
- 1 tbsp neutral-flavored oil
- ½ white onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 cup mushrooms, finely chopped
- 1 medium parsnip, finely chopped
- 1 cup diced and peeled, butternut squash
- 1 tbsp fresh thyme
- 1 cup frozen peas
- 1 tbsp white wine vinegar
- 1 tbsp tamari or any low-sodium soy sauce
- 2 tbsp nutritional yeast
- 1 ½ cups vegetable broth
- 3 tbsp all-purpose flour
- Salt + pepper
- 1 cup all-purpose flour
- ¼ cup softened coconut oil
- ½ tsp salt
- 1 tbsp olive oil
- 3 tbsp non-dairy milk
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In a heavy-bottomed pot, heat 1 tbsp oil. Add onion, garlic, ginger, mushrooms, and a pinch of salt. Cook for 6-7 min. until onions are fragrant and translucent and mushrooms are slightly reduced. Add parsnips and butternut squash. Cook for an additional 12 min. until butternut squash is fork tender.
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Add fresh thyme, peas, vinegar, tamari, nutritional yeast, and flour. Stir to fully coat vegetables. Stir in vegetable broth. Bring to a low boil, then reduce to simmer over medium heat. Cook for 15 min. until thickened. Season with salt and pepper to taste. Cover and set aside.
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Preheat oven to 375 degrees. In a large bowl, add flour and salt. Cut in coconut oil into the flour with your hands or fork until they resemble pea sized pieces. Add oil and slowly mix in flour until a soft dough forms.
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Break a part dough into large chunks. Slightly flatten dough in your hand to ¼" thick. Scatter biscuit pieces on the filling mixture that is in the pot. Brush on a bit of non-dairy milk over the dough. Bake for 35 min. until golden brown.
