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Creamy Fall Harvest Dairy-Free Veggie Pot Pies

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A hearty and comforting dairy-free veggie pot pie perfect for fall, packed with seasonal vegetables and rich flavors.

Ingredients

olive oil

  • 2-3 tablespoons olive oil

vegetables

  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 2.5 cups cubed butternut squash
  • 1 large russet potato (cubed)
  • 1 cup sliced carrots
  • 2 stalks celery (cut into thick slices)
  • 2 cups broccoli (cut into small pieces)
  • 1 cup frozen peas
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon kosher salt (more to taste)
  • 1 teaspoon ground thyme
  • 1 teaspoon ground sage
  • 1/3 cup all-purpose flour
  • 1 cup Califia Farms unsweetened almond milk
  • 2.5 cups vegetable broth

dough

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 cup oil (not olive oil)
  • 5 tablespoons cold water

Instructions 

  • Sauté onions and garlic in olive oil until fragrant and translucent.
  • Add squash, potato, carrots, celery, broccoli, peas, and spices; cook until vegetables are tender.
  • Stir in flour and almond milk, simmer until thickened.
  • Prepare dough by mixing flour, salt, oil, and cold water; chill briefly.
  • Assemble pot pies with filling and dough, then bake until golden.

Notes

For a crispier crust, brush with plant-based milk before baking.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Vegetables