How do I ensure my vegan fish pot pie has a rich, savory flavor?

The recipe uses dried thyme, pressed garlic, kelp granules, and Old Bay seasoning in the creamy vegetable broth and non-dairy milk base to build a deep, authentic seafood taste.

Can I make this pot pie gluten-free?

Yes, the recipe specifies using a gluten-free pie crust and all-purpose flour for the roux, making it suitable for a gluten-free diet.

What gives this pot pie a 'seafood' texture and taste without actual fish?

Cooked and chopped vegan fish fillets provide the texture, while kelp granules and Old Bay seasoning infuse the dish with a distinctive ocean-like flavor.

How do I get a golden, shiny crust on my vegan pot pie?

Before baking, brush the top pie crust with 1-2 tablespoons of soy milk (or other plant-based milk) to achieve a beautiful golden finish.

How should I store leftover Vegan Seafood Pot Pie?

Once cooled, store any leftover pot pie in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Seafood Pot Pie
[Vegan, Gluten-Free]

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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A slice of golden-crusted vegan seafood pot pie on a white plate, revealing a creamy filling with plant-based fish, sweet potatoes, peas, and leeks.

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Seafood Pot Pie [Vegan, Gluten-Free]

569

Dairy Free

Why have "chicken" pot pie when there are so many other proteins out there? Flaky pie crust, sweet potatoes, leeks, and peas paired with fishless fillets, Old Bay Seasoning, and kelp powder. Serve with a great big salad or whatever sides you like.

Ingredients You Need for Seafood Pot Pie [Vegan, Gluten-Free]

1/2 cup vegan butter
1 sweet potato, cubed (3-4 cups)
2 small leeks, white part, chopped
1 cup celery, chopped
3/4 teaspoon dried thyme
3 garlic cloves, pressed
1/2 cup all-purpose flour
2 cups vegetable broth
1 1/2 cup plain, unsweetened non-dairy milk
3 pieces of vegan fish fillets, cooked and chopped into bite-sized pieces
1 1/2 cups peas
1 teaspoon salt
1/2 teaspoon Old Bay seasoning
1/2 teaspoon kelp granules
1/4 teaspoon ground black pepper
1 pie crust (top and bottom), gluten-free if necessary
1-2 tablespoons soy milk for brushing on pie crust

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How to Prepare Seafood Pot Pie [Vegan, Gluten-Free]

Preheat oven to 400°F.
Melt vegan butter over medium heat in a large pot or dutch oven.
Add the sweet potato, leeks, and celery and cook for about 10 minutes until sweet potatoes start to soften.
Add the dried thyme and pressed garlic and stir to combine.
Sprinkle the flour over the veggies and stir well to combine.
Allow this to cook for about 3-4 minutes.
Slowly add your vegetable broth while stirring continuously. Allow to cook for another 5 minutes.
Slowly whisk in the plant based milk until well incorporated.
Add the cooked, chopped fishless fillets, peas, salt, kelp granules, Old Bay Seasoning, and black pepper.
Ensure the sweet potatoes are fork tender and remove the pot from the heat.
Pour into bottom pie crust and cover with top crust. Pinch edges to seal well.
Using a pastry brush, paint your choice of plant based milk (optional)over the pie crust to get that golden, shiny look once it's cooked.
Cut a few slits in the center of the pie to allow the steam to escape.
Place in the center of the oven and cook for about 20 minutes or until pastry is golden.
Remove from the oven and allow it to cool for 5-10 minutes before cutting and serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.