This veggie pot pie recipe is so homey and comforting. Topped with puff pastry and filled with barley, mushrooms and leeks, it’s rich, creamy and satisfying.
Pot Pies are classic comfort food, and my veggie pot pie is no exception. What’s not to love about a deliciously creamy base of barley and mushrooms all topped off with a flaky puff pastry crust? Everyone will fall in love with this cozy dish that satisfies every nostalgic taste memory. And, no one will ever guess that it’s vegan!
Grab a glass of wine, and let’s get stuck into this humble, but glorious classic. Julia Childs would be proud of you!
Ingredients for Veggie Pot Pie:
- Pot Barley: There are two kinds of barley – pearl barley and pot barley. Pot barley is unhulled and takes longer to cook, while pearl barley has its outermost hull removed. We’re using pot barley in this recipe for it’s texture and nutty taste.
- Mushrooms: Mushrooms give this vegan recipe it’s hefty, deep umami flavor. You can use shitake, porcini or chestnut mushrooms.
- Leeks: Leeks are a milder, sweeter version of their close relative, onions. Clean the leek carefully, as dirt gets trapped beneeth the leaves. Here’s a short video tutorial on how to prep a leek if you need it.
- Garlic: Garlic just belongs in a big, hefty dish like pot pie.
- Whole Grain Mustard: Whole grain mustard is very different from dijon mustard. It’s big, robust taste comes from a variety of mustard seeds being coarsly ground and soaked in wine.
- Thyme: Sweet peppery thyme is at home in casseroles and stews, and no more so in pot pie.
- Single Soya: We’re making a vegan pot pie here, so try to find single soya, the soy replacement for single cream. If you can’t find it, or are in a hurry soy milk will do the trick.
- Vegetable Stock: You can use a prepared veggie stock (ideal) or a stock cube.
- Puff Pastry: Puff pastry is indeed vegan! I know, right??
- Put the pot barley in a small pan and add the water. Bring it to a boil and then reduce the heat to a simmer, put the lid on and cook until all the water is absorbed. This should take about 45 minutes. If you’re using pearl barley it should only take about 20 minutes.
- While the barley is cooking, get on with chopping the veg. Chop the mushrooms into rough pieces. Clean and slice the leek, and mince the garlic.
- Heat the olive in a medium size saute pan, and saute your mushrooms for about 3 minutes. Add the leeks and garlic and carry on sauting for a further three minutes.
- Measure out your single soy, reserving 1 tablespoon for brushing the top of pastry. Pour the rest into the dish and bring it all to a simmer.
- Add 2 tablespoons of flour to your vegetable stock and stir until most of the lumps are gone. Don’t worry if a few lumps remain, they’ll dissolve in the stew.
- Once your mushroom/single soya mixture has been simmering for a bit, add the vegetable stock and let everything simmer until the sauce begins to thicken (about 5-6 minute.)
- Stir in the pot barley and pour the mixture into a greased casserole dish. My dish was 26 cm, but this recipe is very flexible, and I’d advise using any medium sized baking pan.
- Now, put the puff pastry sheet on top of the veggie pot pie mixture, folding any overhang in and crimping it roughly (rustic is good!)
- Brush the top with the reserved single soya and pop it in the oven to cook for about 25 minutes. The crust should be puffed up and golden. Enjoy!
If you liked vegan pot pie, you might also like these recipes:
Creamy Veggie Pot Pie With Mushrooms and Leeks
- ½ cup pot barley (or unhulled barley) *see notes
- 1½ cups water
- 1 tbsp olive oil
- 500 grams (5 cups) mushrooms
- 1 leek topped and tailed, white and light green parts sliced.
- 2 sprigs of thyme sprigs of thyme leaves stripped from stem and finely chopped
- 3 cloves garlic finely minced
- ¼ tsp sea salt
- 245 grams single soy 1 tbsp reserved for glaze
- 2 tbsp whole grain mustard
- 2 cups vegetable broth
- 2 tbsp flour
- 1 sheet puff pastry
- Combine the pot barley and water in a small pan and bring to a boil. Cover and simmer for 45 minutes, or until all the water is absorbed.
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Grease a 26 cm oval casserole pan with olive oil and set aside. You could also use an 8×10 inch casserole pan.
- Clean the leeks, top and tail and chop into thin rounds. Chop the mushrooms roughly, strip the thyme leaves from the stems and mince the garlic.
- Heat oil in a large skillet over medium heat. Add the mushrooms and saute for 3-4 minutes.
- Add the leek, thyme leaves and garlic and season with salt and pepper. Continue cooking over low heat for a further 3 minutes.
- While the mushroom and leeks are cooking mix the flour with the vegetable stock and set aside 1 tablespoon of the single soya in a small dish.
- Add the single soya, mustard and vegetable stock (with flour) and simmer until the mixture starts to thicken a bit, about 5-6 minutes.
- Stir in the barley, and pour everything into the prepared pan.
- Unroll one sheet of puff pastry on the top of the pan, and roughly crimp any bits that are hanging over the edges. Brush the reserved single soya over the top of the pie and bake for 20-25 minutes, or until the crust is puffed a golden. Enjoy!!