Go Back
–+ servings
butter sauce pot pie in the baking pan after baking
Print Recipe
5 from 5 votes

Butter Sauce Pot Pie

Pot pie but make it with an Indian twist! Veggies and tofu baked in butter chicken sauce and topped with puff pastry! Everything baked in the same pan. 2 step 15 min active time recipe. Butter Sauce Pot Pie is packed with vegetables and flavor. Nutfree, options for gluten-free and soyfree !
Prep Time10 minutes
Cook Time35 minutes
Cooling time5 minutes
Total Time50 minutes
Course: casserole, Main Course
Cuisine: Indian Fusion
Keyword: butter sauce pot pie, vegan veggie pot pie, veggie pot pie
Servings: 6
Author: Vegan Richa

Equipment

  • 8x10" baking dish

Ingredients

For the veggies and tofu:

  • 1 1/2 cups or more chopped vegetables choice I use a mix of chopped veggies like peppers and carrots and some frozen veggies like peas beans, corn, edamame, etc.
  • 10 ounces firm or extra firm tofu, pressed and cubed. Or you can use soy-free tofu like chickpea tofu or pumpkin seed tofu or use 1.5 cups of cooked or 15oz can chickpeas.

For the sauce.

  • 1 teaspoon oil
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon dried fenugreek leaves or kasuri methi - or you can use half teaspoon ground mustard instead
  • 1/2 teaspoon ground cumin
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 8 ounces of canned tomato puree
  • 1 cup full fat coconut milk you can use the whole can, but add a bit more vegetables and protein so that there's not too much sauce in the pot
  • 1/2 teaspoon salt

To top

  • 1 puff pastry sheet 9x9" sheet

For garnish

  • cilantro and pepper flakes
US Customary - Metric

Instructions

  • In an 8x10” or similar size baking dish, add the oil, tofu, salt and all of the spices and mix well. Then add in all of the vegetables and mix in. Then put the pan into the oven at 400° F (205° C) to bake for 15 minutes to crisp the tofu a little bit and pre-cook the vegetables a little bit.
  • Meanwhile, roll out the thawed puff pastry sheet to a size which will fit the baking dish. I usually like to cut it into strips and stick the edges on the sides so that the pastry sheet is not completely getting submerged in the saucy veggies at the bottom. You can also use the entire puff pastry and just seal it on all of the edges, then use a scissor to snip some holes in the puff pastry sheet.
  • Take the dish out of the oven. Mix in the tomato puree and the coconut milk.
  • Now, put the puff pastry sheet on top. Use a little bit of water to seal the edges to the baking dish, keep it a bit taut so that it doesn't completely fall into the saucy veggies.
  • Bake for 20-25 minutes or until the puff pastry is golden and cooked through. Depending on your oven, you may want to move the pot around after 15 minutes, so the puff pastry cooks evenly.
  • Remove the baking dish from the oven, let it cool for 5 minutes, then slice it up and serve. You can garnish with some cilantro and pepper flakes.

Video

Notes

This super comforting pot pie is best served fresh.
Tomato purée- This is more like passata: slightly thickened pureed tomatoes. You don't want to use tomato paste here. If you are using tomato paste then use 2 tablespoons of tomato paste

Nutrition

Calories: 401kcal | Carbohydrates: 31g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Sodium: 335mg | Potassium: 393mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2507IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 4mg