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5 from 2 votes
Spoon Scooping Out a Bite of French Onion Pot Pie in a Ramekin
Vegan French Onion Pot Pies
Prep Time
20 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 55 mins
These vegan French onion pot pies are made with a hearty seitan and caramelized onion stew topped with a layer of flaky olive oil pie crust.
Course: Entree
Cuisine: American, French
Servings: 4 -6
Author: Alissa
For the French Onion Filling
  • 2 lbs. yellow onions thinly sliced
  • ¼ cup olive oil
  • 2 bay leaves
  • 2 tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 16 oz. seitan* cut into very thin strips (about 4 cups)
  • ¼ cup all purpose flour
  • 1 cup dry white wine
  • 4 cups vegetable broth
For the Crust
  • 2 cups whole wheat pastry flour could sub all purpose
  • ½ tsp. salt
  • 7 tbsp. olive oil 1 tablespoon less than ½ cup
  • 4-6 tbsp. cold water
Make the French Onion Filling
  1. Place onions, olive oil, bay leaves, thyme, salt and pepper in large saucepan or Dutch oven. Flip a few times to coat onions with oil. Place over medium-low heat. Allow to cook, uncovered for about 30-45 minutes, flipping occasionally, until onions are brown and caramelized.
  2. Push onions off to the side of pot, making a space in the center. Raise heat to medium and add seitan strips. Sauté until lightly browned in spots, about 5 minutes.
  3. Add flour, a bit at a time, stirring constantly, until seitan and onions are coated.
  4. Add wine and stir well. Raise heat to medium-high. Allow to simmer until reduced by half, about 2 minutes.
  5. Add broth. Stir a few times and allow to simmer, uncovered, for 20 minutes, until broth has thickened to a gravy-like consistency.
Make the Crust
  1. Stir flour and salt together in medium bowl. Stir olive oil and ¼ cup water together in separate bowl. Pour over dry ingredients and mix with a fork, adding a bit more water at a time, until dough holds together.
Make the Pot Pies
  1. Preheat oven to 425°.
  2. Divide French onion filling among 4 to 6 ramekins**.
  3. Sprinkle work surface and rolling pin with flour. Divide pastry dough into 4 to 6 portions (depending on the number of ramekins). Roll each into a circle about 1 inch wider than ramekin. Place over ramekin and fold over sides. Poke a few holes in the top. Repeat with remaining dough and ramekins.
  4. Bake until tops are browned, about 30 minutes. Serve hot.
Recipe Notes

If you're not into seitan, you've got a few options. First, you could simply omit it, though you will end up with less filling and fewer pot pies (so cut back on the pastry as well). You could substitute mushrooms (crimini would be nice), tempeh, or veggies (try root veggies like carrots).
*I used 5.5 inch, 16 oz. ramekins, which yielded 4 pot pies. Use smaller ramekins to get 5 or 6 pot pies.