Easy paleo pot pie in under an hour! This hearty vegan pot pie recipe is packed with veggies, dairy-free creamy sauce, and the perfect vegan pot pie crust on top. It will be a family favorite!
Preheat oven to 375 degrees F.
Bring a large pot of water to a boil and boil diced potatoes for 6 minutes, until tender. Drain and set aside half.
Add the other half of the potatoes to a blender with the coconut milk. Blend until smooth.
Heat the olive oil in a large skillet over medium heat. Saute the onion, carrot, and garlic for 5-7 minutes, until the onion is translucent and soft.
Add in the spices and cook 30 seconds, until fragrant. Pour in the broth and simmer 5 minutes .
Add in the thawed peas and green beans. Pour in the creamy potato mixture and stir to coat. Season with salt and pepper.
In a large bowl, mix together all of the ingredients for the vegan pot pie crust topping. Spread the topping evenly over the vegetables.
Bake for 25-30 minutes, or until the crust is golden brown.
Serving size: 1/8 of the pie