Vegan Pot Pie, Three Ways

🥧 Vegan Pot Pie, Three Ways (Classic, Puerto Rican Sofrito & Mini Empanadas)

Total Time: 55–65 mins (pies) | 40 mins (empanadas)
Prep: 15–20 mins | Cook: 20–45 mins | Serves: 6 for pies / 10 empanadas

Pot pie is the kind of dish that just hugs your soul. Creamy filling, hearty veggies, and that golden crust—pure comfort. But here’s the fun part: you don’t have to stick to just one style.

This recipe gives you three delicious ways to enjoy pot pie:
✨ A Classic Plant-Based Pot Pie with herbs and cozy flavors.
✨ A Puerto Rican Sofrito Pot Pie that brings all the sazón and sabor.
✨ And the cutest little Mini Empanadas—perfect for lunches, snacks, or when you need comfort food on-the-go.

Let’s get into it.

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🛒 The Base Filling

Ingredients (for either version):

• 2 tbsp avocado oil (or olive oil)

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 cup mushrooms, sliced

• 2 medium potatoes, peeled & diced

• 1 cup frozen corn

• 1 cup frozen peas

• 1 ½ cups veggie broth

• 1 ½ cups unsweetened plant milk

• ¼ cup all-purpose flour (or GF blend)

• 2 tbsp nutritional yeast

• Salt & pepper to taste

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Option 1: Classic Seasonings

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

Option 2: Puerto Rican Sofrito Seasonings

• ½ cup sofrito

• 1 tsp sazón

• 1 tsp adobo

• 1 bay leaf

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👩‍🍳 Step 1: Make the Filling

1. In a skillet, heat oil. Add onion, carrots, celery, and garlic. Cook 5 mins.

2. Add mushrooms and potatoes. Cook 5 more mins.

3. Stir in flour, coating veggies. Slowly whisk in broth + plant milk until smooth.

4. Now choose your style:

✨ Classic Version: Add thyme, rosemary, bay leaf, nutritional yeast, salt + pepper. Simmer 12–15 mins until thickened and potatoes are tender. Stir in peas + corn. Remove bay leaf.

✨ Puerto Rican Version: Add sofrito, sazón, adobo, nutritional yeast, salt + pepper. Simmer 12–15 mins until thickened and potatoes are tender. Stir in peas + corn. Remove bay leaf.

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🥧 Option 1: Classic Vegan Pot Pie

1. Preheat oven to 400°F (200°C).

2. Transfer filling to a casserole or deep pie dish.

3. Cover with puff pastry or pie crust (try our recipes). Crimp edges, cut steam slits.

4. Bake 25–30 mins, until golden brown and bubbling.

5. Cool 10 mins before serving.

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🥧 Option 2: Puerto Rican Sofrito Pot Pie

Follow the same method as above, but with the sofrito filling.
✨ Pro tip: Add chickpeas or white beans for extra protein and that hearty Boricua touch.

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🥟 Option 3: Mini Vegan Pot Pie Empanadas

Ingredients:

• 1 batch of cooled filling (classic OR sofrito)

• 2 sheets pie crust or puff pastry (or use store bought empanada wrappers)

• 2 tbsp plant milk (for brushing tops)

• Sesame seeds (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a tray with parchment.

2. Roll out dough and cut circles (4–5 inches wide).

3. Place 2–3 tbsp filling in center. Fold over into half-moon, press edges with fork. You can use an emanada press if available.

4. Place on tray, brush with plant milk, sprinkle sesame seeds.

5. Bake 18–22 mins, until golden and flaky. Cool slightly before eating (lava warning 😅).

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🧠 Mom Tips

• 🥦 Add extra veggies like kale, green beans, or zucchini.

• 🎒 Empanadas = perfect for school lunches or snacks.

• ❄️ Freezer hack: assemble unbaked pies/empanadas, freeze, and bake from frozen (just add 10–15 mins).

• 🌽 Protein boost: add chickpeas, lentils, or jackfruit chunks.

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🥣 Why I Love It

The Classic Pot Pie is cozy nostalgia. The Sofrito Pot Pie brings bold Puerto Rican flavor that makes me feel like I’m back in abuelita’s kitchen. And the Empanadas? They’re the fun, portable version that keeps my kids happy and my life easier. Three ways, one recipe, endless comfort.

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