This deeply seasoned vegetable pot pie has this amazing creamy white masala sauce that is flavored with from garam masala and other Indian spices! Topped with crispy, puff pastry rounds, this is a total comfort food casserole. (soy-free with nut-free and gluten-free options) originally published May 23 2017

This veggie pot pie has all things I love: creamy, spiced sauce; loads of veggies and greens; and it’s topped with crisp, flaky biscuity puff pastry.

It is so easy to put together. The sauce comes together really quickly in a blender. Then, chop your veggies or use frozen vegetables for an even easier pot pie. Top with your favorite made-ahead biscuit dough or puff pastry sheets cut into rounds.

The hardest part about making this veggie pot pie is waiting to devour it as it bakes. It makes the house smell so amazing!

The masala cream is a simple blender sauce with cashews, non dairy milk, and spices, and it’s super versatile. You can use it to make a white sauce curry, bring to a boil to thicken, and add roasted veggies, baked tofu, baked veggie balls, chickpeas, cooked soy curls, etc.

You can also make this casserole into individual portions in small ramekins with a biscuit on each. Just bake for less time.

No matter how you make this, it’s an easy, crowd pleasing, fun pot pie casserole. 
Wishing you all an amazing holiday season! If you’re looking for gifts for family and friends, do consider getting one of cookbooks!(some deals right now on some retailers).

Why You’ll Love Masala Veggie Pot Pie

• easy blender sauce is full of flavor!
• everything cooks in one baking dish
• creamy sauce, tender veggies, and crisp, puff pastry crust
• soy-free and nut-free with a gluten-free option

Continue reading: Indian-inspired Masala Vegetable Pot Pie

The post Indian-inspired Masala Vegetable Pot Pie appeared first on Vegan Richa.