15 Easy Vegan Pot Pie Recipes to Warm Your Heart

Did you know that the average American eats about 75% more processed foods than whole foods? If you’re looking to switch things up and discover delicious, nourishing meals, you’re in the right place! In this blog, we’ll explore 15 easy vegan pot pie recipes that are not only heartwarming and comforting but also packed with wholesome ingredients. Get ready to embrace cozy flavors, create delightful dishes, and enjoy the plant-based goodness that these vibrant pot pies offer!

Comforting Vegetable Pot Pie Delight

This Comforting Vegetable Pot Pie Delight brings together a medley of fresh vegetables and a velvety sauce, all encased in a flaky crust that makes it a heartwarming meal.

Ingredients:

1 tablespoon olive oil
1 cup diced onion
2 cups diced carrots
1 cup diced celery
2 cups diced potatoes
1 cup frozen green peas
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk (or plant-based alternative)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 pre-made pie crust (or homemade)
1 egg, beaten (for egg wash, optional)

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.

3. Add the carrots, celery, and potatoes. Cook for about 5-7 minutes until they start to soften.

4. Stir in the minced garlic and cook for an additional minute.

5. Sprinkle the flour over the vegetables, stirring to combine and cook for 2 minutes.

6. Gradually pour in the vegetable broth and milk, stirring constantly until the mixture thickens.

7. Add the thyme, salt, black pepper, and frozen peas. Mix well and remove from heat.

8. Transfer the vegetable filling into a pie dish and cover with the pie crust, sealing the edges.

9. If desired, brush the crust with the beaten egg for a golden finish.

10. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

11. Allow to cool slightly before serving.

Tips:

Feel free to swap in any vegetables you have on hand, such as mushrooms or zucchini.
If you prefer a thicker filling, add more flour gradually.
Make it ahead of time and freeze before baking for a quick meal later.

Creamy Mushroom and Spinach Vegan Pot Pie

This Creamy Mushroom and Spinach Vegan Pot Pie is special for its rich flavors of sautéed mushrooms and fresh spinach enveloped in a flaky, golden crust.

Ingredients:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
1 cup vegetable broth
1 cup coconut milk
1 tablespoon nutritional yeast
2 teaspoons cornstarch
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 package vegan pie crusts (2 crusts)

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.

3. Add the garlic and mushrooms, cooking until the mushrooms are browned.

4. Stir in the spinach and cook until wilted.

5. In a bowl, whisk together the vegetable broth, coconut milk, nutritional yeast, cornstarch, thyme, salt, pepper, and lemon juice.

6. Pour the mixture into the skillet and cook, stirring continuously, until it thickens.

7. Roll out one pie crust and place it in a pie dish, adding the mushroom and spinach mixture on top.

8. Cover with the second pie crust, sealing the edges and cutting slits for steam to escape.

9. Bake in the preheated oven for 30 minutes or until the crust is golden brown.

10. Allow to cool slightly before serving.

Tips:

Use a mix of mushrooms for added flavor and texture.
For a gluten-free option, substitute with gluten-free pie crusts.
Add your favorite herbs for an extra flavor boost.
Serve with a side salad for a complete meal.

Hearty Lentil and Potato Pot Pie

This Hearty Lentil and Potato Pot Pie features a rich blend of savory flavors and comforting textures, making it a perfect dish for a cozy night in.

Ingredients:

1 cup dried lentils
2 cups vegetable broth
2 medium potatoes, diced
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon soy sauce
1 cup frozen peas
1 package refrigerated pie crusts
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. In a pot, combine the lentils and vegetable broth, bring to a boil, and then simmer for about 20 minutes until tender.

2. In a large skillet, heat the olive oil over medium heat, add the onion, carrots, and celery, and sauté until softened, about 5 minutes.

3. Stir in the garlic, thyme, rosemary, and tomato paste, cooking for another minute until fragrant.

4. Add the diced potatoes and cooked lentils to the skillet, followed by the soy sauce and peas; mix well and season with salt and pepper to taste.

5. Preheat your oven to 425°F (220°C).

6. Roll out one pie crust and place it in a pie pan, then fill it with the lentil and potato mixture.

7. Cover with the second pie crust, seal the edges, and make a few slits in the top to allow steam to escape.

8. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

9. Allow to cool for a few minutes before serving.

Tips:

For a richer flavor, consider adding a splash of red wine to the lentil mix.
Feel free to customize the vegetables based on what you have on hand.
This pot pie can be made ahead and frozen; just bake from frozen but increase the cooking time.

Savory Butternut Squash and Kale Pot Pie

This Savory Butternut Squash and Kale Pot Pie combines the warmth of roasted butternut squash with the earthiness of kale, creating a comforting dish that’s perfect for any season.

Ingredients:

2 cups butternut squash, peeled and diced
1 cup kale, chopped
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 cup vegetable broth
1 tablespoon olive oil
1 tablespoon flour
1 sheet pie crust
1 egg (for egg wash)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a skillet, heat the olive oil over medium heat and add the onion and garlic, sautéing until translucent.

3. Add the diced butternut squash, thyme, and smoked paprika, cooking for about 10 minutes until the squash is tender.

4. Stir in the kale and cook for another 5 minutes until wilted.

5. Sprinkle the flour over the mixture and stir to combine, then slowly add the vegetable broth, mixing well and allowing it to thicken slightly.

6. Transfer the filling to a pie dish and top with the pie crust, trimming any excess and crimping the edges to seal.

7. Brush the top of the crust with the beaten egg for a golden finish.

8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Tips:

For added depth of flavor, consider roasting the butternut squash before adding it to the filling.
Feel free to substitute the kale with spinach or Swiss chard for a different taste.
Serve with a side salad for a complete meal.

Zesty Quinoa and Black Bean Pot Pie

This Zesty Quinoa and Black Bean Pot Pie is a delightful blend of spices, wholesome ingredients, and a flaky crust that brings comfort and flavor to your dinner table.

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can black beans, rinsed and drained
1 cup corn kernels
1 red bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 tablespoon fresh lime juice
1 pie crust (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a pot, combine the quinoa and vegetable broth; bring to a boil and simmer for about 15 minutes until the quinoa is cooked and liquid is absorbed.

3. In a skillet, heat olive oil over medium heat; sauté the onion and garlic until translucent.

4. Add the red bell pepper, corn, cumin, chili powder, smoked paprika, salt, and pepper; cook for 5 minutes.

5. Stir in the black beans, cooked quinoa, and lime juice; mix well and remove from heat.

6. Transfer the mixture into a pie crust and cover with the top crust; seal the edges and cut slits for steam to escape.

7. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

8. Let the pot pie cool for a few minutes before serving.

Tips:

For added flavor, you can sprinkle some cheese on top before baking.
Feel free to customize the vegetables based on what’s in season or your personal preference.
Serve with a side salad for a complete meal.

Classic Chickpea and Carrot Pot Pie

This Classic Chickpea and Carrot Pot Pie is a delightful combination of savory chickpeas, tender carrots, and aromatic herbs, making it a comforting dish perfect for any occasion.

Ingredients:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups carrots, diced
1 cup frozen peas
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
1 package (14 oz) pie crusts
1 egg, beaten (for egg wash)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat and sauté the onion until translucent.

3. Add the garlic and carrots, cooking until the carrots soften, about 5-7 minutes.

4. Stir in the peas, chickpeas, vegetable broth, thyme, rosemary, and soy sauce; bring to a simmer.

5. Add the cornstarch mixture to thicken the filling, stirring until it reaches the desired consistency.

6. Roll out the pie crust and place it in a pie dish.

7. Pour the chickpea and carrot mixture into the crust.

8. Cover with the top crust, sealing the edges, and cut slits for steam to escape.

9. Brush the crust with beaten egg for a golden finish.

10. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

Tips:

Feel free to add other vegetables like spinach or potatoes for additional flavor and nutrition.
For a vegan option, skip the egg wash or use a plant-based alternative.
This pot pie can be made ahead of time and frozen; just bake it from frozen for about an hour.

Rustic Root Vegetable and Thyme Pot Pie

This Rustic Root Vegetable and Thyme Pot Pie brings together earthy flavors from a medley of root vegetables and the aromatic essence of fresh thyme, creating a comforting dish perfect for any occasion.

Ingredients:

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
2 cups diced carrots
2 cups diced potatoes
1 cup diced parsnips
1 cup diced turnips
2 cups vegetable broth
1 teaspoon dried thyme
1 tablespoon fresh thyme, chopped
1 cup frozen peas
1/2 cup heavy cream
1 sheet puff pastry
1 egg, beaten (for egg wash)

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat, then add the onion and garlic, cooking until translucent.

3. Add the diced carrots, potatoes, parsnips, and turnips, cooking for about 10 minutes until they start to soften.

4. Pour in the vegetable broth, and bring the mixture to a simmer. Stir in the dried thyme and fresh thyme.

5. After about 15 minutes, add the frozen peas and heavy cream, and cook for an additional 5 minutes.

6. Transfer the vegetable filling into a baking dish, and cover with the puff pastry, sealing the edges.

7. Brush the top with the beaten egg for a golden finish.

8. Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Tips:

For extra flavor, add a splash of white wine to the filling during cooking.
Feel free to substitute with any root vegetables you have on hand.
Make ahead: Assemble the pie and freeze it before baking for a convenient meal.

Sweet Potato and Pea Vegan Pot Pie

This Sweet Potato and Pea Vegan Pot Pie is a delightful combination of earthy flavors and creamy textures that will warm your soul.

Ingredients:

2 medium sweet potatoes, peeled and diced
1 cup frozen peas
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth
2 tablespoons cornstarch mixed with 2 tablespoons water
1 ready-made vegan pie crust

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until the onion becomes translucent.

3. Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally.

4. Stir in the peas, thyme, rosemary, salt, and black pepper.

5. Pour in the vegetable broth and let the mixture simmer until the sweet potatoes are tender, about 10-15 minutes.

6. Add the cornstarch mixture to the skillet, stirring until the mixture thickens, then remove from heat.

7. Transfer the filling into a pie dish and cover with the vegan pie crust, sealing the edges.

8. Cut a few slits in the top of the crust to allow steam to escape, then bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

9. Allow the pot pie to cool for a few minutes before serving.

Tips:

For extra flavor, add a splash of soy sauce or nutritional yeast to the filling.
You can substitute the sweet potatoes with butternut squash for a different taste.
Feel free to mix in other veggies like carrots or mushrooms for added variety.

Rich Cauliflower and Broccoli Pot Pie

This Rich Cauliflower and Broccoli Pot Pie is special for its creamy filling and flaky crust, bringing together the delightful flavors of fresh vegetables and savory herbs.

Ingredients:

1 head of cauliflower, chopped
1 head of broccoli, chopped
1 cup carrots, diced
1 cup frozen peas
1 onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk (or plant-based alternative)
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package of pie crusts (2 crusts)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large skillet, heat olive oil over medium heat.

3. Add the diced onion and minced garlic, cooking until translucent.

4. Stir in the flour and cook for 1-2 minutes.

5. Gradually whisk in the vegetable broth and milk, stirring until the mixture thickens.

6. Add chopped cauliflower, broccoli, carrots, peas, thyme, rosemary, salt, and pepper. Mix well and remove from heat.

7. Roll out one pie crust and fit it into a pie dish.

8. Pour the vegetable filling into the crust.

9. Cover with the second pie crust, sealing the edges and making slits for steam to escape.

10. Bake for 30-35 minutes, or until the crust is golden brown.

Tips:

For extra creaminess, add a handful of shredded cheese to the filling.
Use frozen vegetables for a quicker preparation.
Let the pie cool for a few minutes before serving to help it set.

Flavorful Moroccan Spiced Vegan Pot Pie

This Flavorful Moroccan Spiced Vegan Pot Pie is special for its vibrant blend of spices and hearty vegetables, making it a comforting and nourishing meal for any occasion.

Ingredients:

1 pre-made vegan pie crust
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups carrots, diced
1 cup peas
1 cup potatoes, diced
1 cup cooked chickpeas
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon lemon juice

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent.

3. Add the carrots, peas, potatoes, and chickpeas to the skillet, stirring well to combine.

4. Sprinkle in the cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook for an additional 2 minutes, allowing the spices to toast.

5. Pour in the vegetable broth, soy sauce, and lemon juice. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

6. Roll out the vegan pie crust and fit it into a pie dish. Pour the filling into the crust, spreading it evenly.

7. Cover with a top crust, sealing the edges, and cut slits in the top for steam to escape.

8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

9. Let cool for a few minutes before slicing and serving.

Tips:

Feel free to substitute any vegetables you have on hand for a personalized touch.
For an extra kick, add some cayenne pepper or chopped chilies.
This pot pie can be made ahead of time and stored in the refrigerator for 2-3 days before baking.
Serve with a side salad for a complete meal.

Spicy Tofu and Bell Pepper Pot Pie

This Spicy Tofu and Bell Pepper Pot Pie is a delightful twist on the classic comfort food, bringing together bold spices and a flaky crust for an unforgettable dish.

Ingredients:

1 tablespoon olive oil
1 block (14 oz) firm tofu, cubed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup vegetable broth
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 package (14 oz) refrigerated pie crusts
1 egg (for egg wash, optional)
Salt and pepper to taste

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large skillet, heat olive oil over medium heat. Add chopped onions and bell peppers, sautéing until softened.

3. Add garlic, smoked paprika, chili powder, cayenne, salt, and pepper, cooking for an additional minute.

4. Stir in cubed tofu and cook for about 5 minutes until slightly golden.

5. Pour in vegetable broth and soy sauce, bringing to a simmer.

6. In a small bowl, mix cornstarch and water to create a slurry, then add it to the skillet, stirring until thickened.

7. Remove from heat and let the filling cool while you roll out the pie crust.

8. Place one pie crust in a pie dish, filling it with the tofu mixture.

9. Cover with the second pie crust, crimping the edges, and make a few slits on top for steam to escape.

10. If desired, brush the top with beaten egg for a golden crust.

11. Bake in the preheated oven for 25-30 minutes or until golden brown.

12. Allow to cool slightly before serving.

Tips:

For a more intense spice level, increase the cayenne pepper.
Feel free to add other vegetables like carrots or peas for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days.

Herb-Infused Green Bean and Corn Pot Pie

This Herb-Infused Green Bean and Corn Pot Pie is a delightful twist on comfort food, showcasing fresh herbs paired with crisp green beans and sweet corn for a scrumptious flavor explosion.

Ingredients:

1 cup green beans, trimmed and cut into 1-inch pieces
1 cup sweet corn, fresh or frozen
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 cup vegetable broth
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 pre-made pie crust
1 tablespoon all-purpose flour (for thickening)

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat the olive oil over medium heat, then add the chopped onion and minced garlic, sautéing until onions are translucent.

3. Stir in the green beans and sweet corn, cooking for about 5 minutes until they are tender.

4. Add the fresh herbs, salt, black pepper, and flour to the veggies, stirring well to combine.

5. Pour in the vegetable broth and heavy cream, bringing the mixture to a simmer while stirring, allowing it to thicken for about 5 minutes.

6. Transfer the mixture into a pie crust lined pie dish, covering it with the second pie crust, sealing the edges.

7. Cut a few slits in the top crust for steam to escape, then bake in the preheated oven for 25-30 minutes until golden brown.

8. Allow to cool for a few minutes before serving.

Tips:

For extra flavor, consider adding a pinch of nutmeg to the filling mixture.
Feel free to customize with your favorite vegetables such as carrots or peas.
This dish pairs well with a fresh salad for a complete meal.

Cozy Mushroom and Leek Vegan Pot Pie

This Cozy Mushroom and Leek Vegan Pot Pie is a delightful comfort food dish, boasting rich umami flavors from the mushrooms and a subtle sweetness from the leeks, all encased in a flaky, golden crust.

Ingredients:

2 cups chopped mushrooms
1 cup sliced leeks
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup vegetable broth
1 tablespoon soy sauce
2 cups frozen mixed vegetables
1 tablespoon cornstarch
2 tablespoons plant-based milk
1 pre-made vegan pie crust
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large skillet, heat the olive oil over medium heat and sauté the leeks for about 5 minutes until they’re soft.

3. Add the garlic and mushrooms to the skillet, cooking for an additional 5-7 minutes until the mushrooms are tender.

4. Stir in the vegetable broth, soy sauce, thyme, rosemary, and mixed vegetables. Bring to a simmer.

5. In a small bowl, mix the cornstarch with plant-based milk to create a slurry, then add it to the skillet, stirring until the mixture thickens.

6. Season with salt and pepper to taste, then remove from heat.

7. Pour the filling into the vegan pie crust and cover with another layer of crust, sealing the edges.

8. Cut slits in the top crust to allow steam to escape and bake in the preheated oven for 25-30 minutes until golden brown.

9. Allow the pot pie to cool slightly before serving.

Tips:

For extra flavor, add nutritional yeast to the filling for a cheesy taste.
You can use any mushrooms you prefer, such as cremini or shiitake.
Feel free to add your favorite vegetables to customize the filling.
Let the pot pie rest for a few minutes before cutting to help set the filling.

Nutty Wild Rice and Cranberry Pot Pie

This Nutty Wild Rice and Cranberry Pot Pie beautifully marries the earthy flavors of wild rice with the sweet tartness of cranberries, creating a comforting dish that’s perfect for any occasion.

Ingredients:

1 cup wild rice
3 cups vegetable broth
1 cup fresh cranberries
1 cup chopped carrots
1 cup chopped celery
1 small onion, diced
2 cloves garlic, minced
1 cup mixed nuts, roughly chopped
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon cornstarch
2 tablespoons water
1 package pre-made pie crust (2 crusts)
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 0 minutes

Instructions:

1. Rinse wild rice under cold water and combine it with vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 40-45 minutes until tender.

2. In a large skillet, heat olive oil over medium heat and sauté onions, garlic, carrots, and celery until softened, about 5-7 minutes.

3. Stir in cranberries, chopped nuts, thyme, rosemary, salt, and pepper, and cook for an additional 3-5 minutes.

4. In a small bowl, mix cornstarch with water to create a slurry. Stir this into the skillet mixture and cook until it thickens, about 2 minutes.

5. Preheat your oven to 400°F (200°C).

6. Roll out one pie crust into a pie dish and fill it with the wild rice and cranberry mixture. Cover with the second pie crust, seal edges, and make a few slits on top for ventilation.

7. Bake in the preheated oven for 25-30 minutes until the crust is golden brown.

Tips:

For extra flavor, add a splash of apple cider or orange juice to the filling.
Make it a day ahead; it can be refrigerated and reheated before serving.
Feel free to substitute nuts with seeds for a nut-free version.

Tangy Tomato and Basil Vegan Pot Pie

This Tangy Tomato and Basil Vegan Pot Pie bursts with vibrant flavors, combining the freshness of basil and the zesty tang of tomatoes for a truly delightful meal.

Ingredients: