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Jackfruit Pot Pie [Vegan]

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We've got the plant-based pot pie of your dreams right here! If you're craving a creamy, warm jackfruit and veggie filling encased in a delicate puff pastry crust, you must make this recipe. Your stomach will be so incredibly happy.

Jackfruit Pot Pie [Vegan]


For the Filling:

  • 1 can of green jackfruit in water (not brine or syrup)
  • 2 1/2 cups unsweetened almond milk, divided
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tablespoon olive oil
  • 3/4 cup potatoes, diced into small chunks
  • 3/4 cup carrots, cut into rings
  • 1/2 cup frozen peas

For the Roux:

  • 3 tablespoons plain flour
  • 3 tablespoons vegan butter
  • Reserved almond milk from the cooked down mixture plus excess to make up half a pint of liquid

For the Pastry:


To Make the Filling:

  1. Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
  2. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some color.
  3. Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
  4. Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
  5. Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
  6. Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid, add extra almond milk.
  7. Preheat the oven to 375°F.
  8. Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
  9. Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
  10. Cook for another two minutes to cook off any raw flour taste.
  11. Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
  12. Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
  13. Remove from the heat and stir in the vegetables.

To Assemble:

  1. Pour the mixture into a deep bottomed casserole dish. Lightly flour a work surface and roll out the puff pastry into a thin disk, around seven inches.
  2. Lay the puff pastry over the dish and press down the sides with a fork.
  3. Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
  4. Cook in the oven for 15-20 minutes or until the top is golden brown.


Total Calories: 1475 | Total Carbs: 149 g | Total Fat: 81 g | Total Protein: 33 g | Total Sodium: 1200 mg | Total Sugar: 18 g





Sarah Pether is a 20  something-year-old from London. When Sarah made the decision overnight to become vegan, her health problems like eczema and chronic headaches had that plagued her for years disappeared. Sarah started a blog, Soy Division, with a good friend and fellow vegan (who has since resigned) in order to share recipes, tips and reviews. Sarah is a big fan of dark chocolate, avocados, using too much garlic and finding the perfect vegan mayonnaise.



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177 comments on “Jackfruit Pot Pie [Vegan]”

Click to add comment
Vanna Rocha
2 Months Ago

Must be delicicious but i would NOT use potatoes but other vegetables instead like brocolis

Jackie Vilmany
2 Months Ago

Lexi Helou

MaryAnne Alther
2 Months Ago

Ingrid Garcia

Kerrie Van Power
2 Months Ago

Karina Giordano

Karina Giordano
26 Dec 2017

New years feast!

Rain Christensen
2 Months Ago

Skyler Christensen

Daniel Lerner
2 Months Ago

Hmmm would really like to try this Maribel Varela

Maribel Varela
26 Dec 2017


Gloria Palacio
2 Months Ago

Myrra Colombres Poti

Laura Land
2 Months Ago

Shayna Orr

Shayna Orr
26 Dec 2017

that looks delicious

Debi Debi
2 Months Ago

Jade Pennington

Craig Taylor
2 Months Ago

Michelle Taylor


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