This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017
This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.
It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.
The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!
The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.
You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.
No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole.
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).
Why You’ll Love Masala Veggie Pot Pie
- easy blender sauce is full of flavor!
- everything cooks in one baking dish
- creamy sauce, tender veggies, and crisp, puff pastry crust
- soy-free and nut-free with a gluten-free option
For the Masala Sauce
- 1 3/4 cups non dairy milk , such as unsweetened plain almond milk, oat milk, coconut milk or cashew milk . Use 2 cups for more sauce
- 1 tablespoon flour, unbleached all purpose or use rice flour for gluten-free
- 2 tablespoons cashews , or use 1 tablespoons flour
- 3 cloves of garlic , or 3/4 teaspoons garlic powder
- 1 inch ginger
- 1/2 teaspoon onion powder
- 1/2 hot green Chile such as serrano, or use cayenne to preference
- 1 teaspoon garam masala , or 1/2 tsp each ground cumin and ground coriander, a dash of cinnamon and nutmeg
- 1/4 teaspoon each of ground cinnamon, cardamom, cloves, ground mustard and cayenne
- 3/4 teaspoon salt
- 1/4 teaspoon sugar , or maple syrup, omit if using sweetened milk or coconut milk
- 2 teaspoon oil, optional
For the Pot Pie
- 1 1/2 cup baby greens, or frozen spinach
- 2 cups veggies, such as cauliflower, green beans, carrot, peas, zucchini, broccoli
- salt and black pepper
- 1 sheet puff pastry, rolled out and then cut into 2.5″ circles with a biscuit cutter or cookie cutter, or use vegan biscuit dough
- 2 teaspoons maple syrup, optional
- 1 tablespoon non-dairy milk, optional
Prevent your screen from going dark
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Pre-heat the oven to 425° F (220º C).
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In a blender, add all the masala sauce ingredients. Blend well. Taste and adjust salt and spice, if needed. Do not add too much, as the spices and flavors get stronger while baking.
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Add all of the baby greens and veggies to your baking dish, then pour on the sauce, and mix well to combine. Cover the dish loosely with parchment paper or foil and bake for 25 minutes. Remove the foil or parchment carefully. Meanwhile, roll out your puff pastry, if using, so it’s about 2″ wider than it originally was. Cut it into circles or whatever shapes you like.
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If using puff pastry, arrange the puff pastry cutouts over the top of the casserole. Then quickly Mix the maple syrup and non-dairy milk, and brush it onto the tops of the puff pastry(optional). Immediately Put dish back in the oven, Bake for 17 to 19 minutes until golden. If using biscuit dough that is not already in biscuit shape, pat down into 3/4 inch thick rectangle, use cookie cutter to cut biscuits, place biscuit dough in the casserole over the veggies. Put the dish back in the oven for 18 minutes or until golden. Cool for a few minutes, add a dash of cayenne and serve.
More protein: replace a cup of veggies with cooked chickpeas white bean or chopped tofu or vegan chicken .
To make it on the stove, pour the sauce from Step 2 into a large skillet. Add all the greens and veggies. cover and cook at medium heat for 20to 25 minutes or until the veggies are tender.
To make this nut-free, use the flour option instead of the cashews, and make sure that your non-dairy milk is nut-free. For soy-free, choose soy-free non-dairy milk and soy-free puff pastry or biscuit dough.
To make this gluten-free, use the rice flour option and either omit the biscuits or use gluten-free biscuits such as my jalapeno cheddar biscuits.
To bake it without biscuit topping, bake for 40 minutes. Remove foil, let cool for 5 minutes, and serve.
Calories: 490kcal, Carbohydrates: 49g, Protein: 10g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Sodium: 705mg, Potassium: 322mg</