A vegetable lover’s take on a classic pot pie, filled with roasted root vegetables, butternut squash, zucchini, carrots, peas and mushrooms in a savoury herb gravy, topped with golden, flaky pastry. Comforting, wholesome, and completely plant-based.
FROM FROZEN: If cooking from frozen - preheat oven to 350F. Bake for 30-40 mins until pastry top is golden brown and pie is heated through. FROM THAWED: Thaw overnight in the refrigerator - preheat oven to 350F. Bake for 10-15 mins until pastry top is golden brown and pie is heated through.
