Savory Pot Pie


Special Diet Notes: Savory Pot Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free. Optionally vegetarian / vegan.

Savory Pot Pie
  • 4 Tbsp. chicken or vegetable bouillon
  • 2½ cups hot water
  • ½ cup flour
  • ½ cup oil
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • 2 small white potatoes, cooked and cut in small pieces
  • 1½ cups cooked mixed vegetables, like corn kernels, peas, and diced carrots
  • ½ lb. diced turkey or mock turkey (for vegans)
  • ½ cup nutritional yeast flakes
  • 1 box puff pastry sheets for 9"
  1. Mix bouillon with hot water to make a stock. Set aside.
  2. Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted; add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper; add vegetables and turkey, cook for 5- 10 minutes.
  3. Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven at 400°F for 5-10 minutes or until it starts to puff.
  4. Remove pastry from oven, pour filling into it, and place the other sheet of puff pastry on top, cutting and pressing together the edges; make several 1-inch slices on top.
  5. Continue baking for approximately 20 minutes or until the pastry is golden and puffed.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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