1-Hour Masala Vegetable Pot Pie TRH

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This vegetable pot pie is bursting with flavor from a creamy white masala sauce seasoned with garam masala and other Indian spices. Topped with crispy puff pastry rounds, it's the ultimate comfort food casserole. (options for soy-free, nut-free, and gluten-free) originally published May 23, 2017




close-up of masala vegetable pot pie in the baking dish


This veggie pot pie has everything I love: a creamy, spiced sauce, plenty of veggies and greens, and a flaky puff pastry topping.



It's easy to make, with the sauce coming together quickly in a blender. You can use fresh or frozen vegetables for an even simpler version. Just top with your favorite biscuit dough or puff pastry sheets cut into rounds.



The hardest part is waiting for this pot pie to bake and fill your house with delicious aromas!




masala vegetable pot pie, plated


The masala cream sauce is a versatile blender sauce made with cashews, non-dairy milk, and spices. It can be used to make a variety of dishes, from curries to casseroles.



You can also make individual portions of this casserole in small ramekins, each topped with a biscuit. Just adjust the baking time accordingly.



However you make it, this pot pie is a simple, crowd-pleasing dish that's perfect for any occasion. Enjoy the holiday season!




masala vegetable pot pie in the baking dish


Why You’ll Love Masala Veggie Pot Pie




  • Easy blender sauce full of flavor

  • One-dish baking

  • Creamy sauce, tender veggies, and crispy puff pastry

  • Soy-free, nut-free, and gluten-free options




close-up of masala vegetable pot pie, plated


"Indian-inspired Masala Vegetable Pot Pie with soy-free, nut-free, and gluten-free options"
  • For a different presentation, cut the puff pastry into circles or other shapes before placing them on top of the casserole.




  • If you prefer biscuit dough, pat it down into a rectangle and use a cookie cutter to cut out biscuits. Place them on top of the veggies in the casserole.




  • For a nut-free option, use flour instead of cashews in the sauce, and ensure your non-dairy milk is nut-free. For soy-free, use soy-free non-dairy milk and puff pastry or biscuit dough. To make it gluten-free, use rice flour and choose gluten-free biscuits or omit them altogether.




  • If you want to bake it without the biscuit topping, bake for 40 minutes, remove the foil, let it cool for 5 minutes, and then serve.



    • How to Make Masala Vegetable Pot Pie



    Pre-heat the oven to 425° F (220º C).



    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.



    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″ larger than what it originally was. Cut it into circles or whatever shapes you like.



    If using puff pastry, arrange the puff pastry cutouts over the top of the casserole. Optionally Mix the maple syrup and non-dairy milk, and brush it onto the tops of the puff pastry(do this step quickly so that the pastry doesn’t get too warm) Immediately Put dish back in the oven, Bake for 17 to 19 minutes until golden. If using biscuit dough, place the dough in the casserole over the veggies. Mix the maple syrup and non-dairy milk, and brush it onto the tops of the biscuit dough. 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.



    masala vegetable pot pie in the baking dish

    What to Serve with Veggie Pot Pie



    This is great as an entree on its own or part of a larger spread. Masala pot pie goes really well with garlic bread to sop up the sauce. It’s also delicious with biryani, like my Lucknowi biryani.



    1 Hour Masala Vegetable Pot Pie. This Vegan Pot Pie is amped up with garam masala and spices. Use up seasonal veggies to make this vegetarian pot pie. Top with biscuits, puff pastry or serve as is with garlic bread or rice. Vegan Soy-free Recipe, Gluten-free option | veganricha.com


    Frequently Asked Questions




    Is this recipe allergy friendly?

    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 to thicken and either omit the biscuits or use gluten-free biscuits. To bake it without biscuit topping, bake for 40 minutes. Remove foil, let cool for 5 minutes, and serve.





    Can I make this on the stovetop instead?

    You can! 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 20-25 minutes or until the veggies are tender. Serve with biscuits on the side or just as-is without the biscuits.




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