Jackfruit Pot Pie Vegan Comfort (Print)

Rich jackfruit and veggies nestled under a flaky golden pastry for comforting, dairy-free weeknight dinners.

# Ingredients:

→ Filling

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium potato, peeled and diced
07 - 2 cups mushrooms, sliced
08 - 2 cans young green jackfruit in brine (each 14 ounces), drained and rinsed
09 - 1 cup frozen peas
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried sage
12 - 1/2 teaspoon smoked paprika
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons all-purpose flour
15 - 2 cups vegetable broth
16 - 1 cup unsweetened plant milk (soy, oat, or almond)
17 - 2 tablespoons soy sauce

→ Crust

18 - 1 sheet vegan puff pastry, thawed according to package instructions

# Instructions:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Heat olive oil in large skillet over medium heat. Add onion and garlic, cook 3–4 minutes until translucent.
03 - Add carrots, celery, potato, and mushrooms to skillet. Sauté for 7–8 minutes, stirring occasionally, until vegetables begin to soften.
04 - Shred jackfruit with hands or forks, discarding any tough core and seeds. Stir into skillet and cook 5 minutes.
05 - Combine peas, thyme, sage, smoked paprika, salt, and pepper with mixture. Sprinkle flour and stir thoroughly to coat.
06 - Gradually add vegetable broth and plant milk, stirring constantly to prevent lumps. Stir in soy sauce. Bring mixture to gentle simmer and cook 10–12 minutes, until thickened.
07 - Taste filling and adjust salt and pepper as needed. Remove from heat.
08 - Transfer hot filling to a 9-inch pie dish or baking dish spread evenly.
09 - Place thawed puff pastry sheet over filling. Trim excess and press edges to seal. Cut several small slits in pastry for steam to escape.
10 - Bake for 25–30 minutes until pastry turns golden brown and crisp.
11 - Allow pie to cool for 10 minutes before slicing and serving.

# Pro Tips:

01 -
  • Uses easy-to-find plant-based staples
  • Hearty, filling, and satisfying for both vegans and omnivores
  • Comforting enough for holidays yet simple enough for weeknights
  • Family friendly and great for meal prep
02 -
  • Loaded with fiber and plant-based protein from jackfruit and vegetables
  • Easily adapts to gluten-free and nut-free diets
  • Crisp pastry shell holds up beautifully even after reheating
03 -
  • Be sure to stir the sauce constantly as you pour in the liquids This prevents lumps and creates a silky filling
  • Taste for salt and pepper at the end since vegetable broths can vary widely in sodium content
  • If your pie edges overbrown before the pastry top is finished tent with foil halfway through baking to prevent scorching
Back