Recipes Main Dishes Savory Pie Recipes Vegetarian Pie Vegan Veggie Pot Pie 5.0 (1) 1 Review 2 Photos I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans). Submitted by Sarah Stopyra Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray ½ butternut squash, peeled and cut into 1/2-inch cubes 3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste 4 tablespoons olive oil ½ large sweet onion, diced 3 cloves garlic, minced, or more to taste 5 tablespoons all-purpose flour 1 (32 fluid ounce) container vegetable broth 2 tablespoons vegan Worcestershire sauce 1 teaspoon salt, or more to taste 1 teaspoon ground black pepper, or more to taste 1 teaspoon dried oregano 1 teaspoon ground thyme ¾ cup water 1 (10 ounce) package frozen mixed vegetables 1 vegan pie crust Directions Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray. Place squash and potatoes on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Set aside. Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes. Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes. Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape. Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes. Cook's Notes: Make sure to use a pie crust made with vegetable shortening. Fresh vegetables would probably work even better. Just make sure they are cooked thoroughly before incorporating into the pie. I made one 8-inch pie and an additional 2 individual pies with this recipe (to freeze later). I Made It Print Nutrition Facts (per serving) 305 Calories 15g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 305 % Daily Value * Total Fat 15g 19% Saturated Fat 3g 15% Sodium 703mg 31% Total Carbohydrate 39g 14% Dietary Fiber 5g 19% Total Sugars 4g Protein 5g 11% Vitamin C 19mg 21% Calcium 70mg 5% Iron 3mg 14% Potassium 380mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.