Turkey and Leek Pot Pie


  • ¾ cup chopped leeks (mostly the white parts)
  • 1 yellow onion, chopped
  • 1 bag frozen diced carrots and peas
  • 3 tbsp minced garlic
  • 2 tbsp each fresh thyme, rosemary, sage, and parsley
  • Salt / black pepper to taste
  • 1 cup vegan-friendly white wine
  • 2-3 cups plain unsweetened plant milk
  • 4 tbsp grapeseed oil
  • 4 tbsp vegan butter
  • 6 tbsp all-purpose flour
  • 2 sheets puff pastry (thawed)
  • 1 bag “chicken strips” tossed with 2 tsp poultry seasoning
  • ½ cup Follow Your Heart Dairy-Free Sour Cream
  • ¼ cup plain unsweetened plant milk + 2 tbsp agave, mixed


  1. In a skillet over medium heat, add your oil, leeks, onions, and garlic. Season with salt & pepper and cook for 3-4 minutes until slightly translucent.
  2. Add in your ‘turkey’ strips, & fresh herbs. Cook until soft then break up the strips into chunks with your spatula.
  3. Add in your vegan butter and mix until melted, then add in your flour and mix well.
  4. Add in your wine, increase the heat to high & let cook until almost all the liquid is removed. Then add in your milk & sour cream, stir to combine, and lower the heat until nice and thick. Season with more salt and pepper to taste.
  5. Roll out your puff pastry and fit it to the size of your skillet. Cover the skillet, add any decorations you want, and cut an X in the center. Brush the top of the puff pastry with your plant milk & agave mixture. Bake according to your puff pastry’s instructions.
  6. Allow to cool for 10 minutes before serving.

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