Oh my gosh, you have to try this Jackfruit Pot Pie. It’s the ultimate cozy meal, I swear! I first made it on a total whim one rainy Sunday when I was craving that classic chicken pot pie comfort but wanted something meatless. My whole family went absolutely nuts for it. The shredded jackfruit has this amazing texture that just soaks up all that rich, herby gravy, and that golden, flaky crust on top? Perfection. It’s become our go-to for chilly nights and it always feels like a big, warm hug in a dish.
Why You’ll Love This Jackfruit Pot Pie
- It’s incredibly savory and satisfying – no one will miss the meat!
- Super easy to throw together, especially if you use a store-bought crust.
- It’s completely vegetarian (and easily made vegan!), making it a crowd-pleaser for everyone.
Ingredients for Jackfruit Pot Pie
Okay, let’s talk ingredients – and trust me, you probably have most of these already! The magic here is in how simple everything comes together. You’ll need:
- 2 cups jackfruit, shredded (I always use canned young jackfruit in brine – just drain and shred it with your fingers!)
- 1 cup carrots, diced (little cubes cook perfectly in the filling)
- 1 cup peas (frozen works great – no need to thaw!)
- 1/2 cup celery, chopped (those tiny crunchy bits add such good texture)
- 1 onion, diced (yellow or white – whatever’s in your pantry)
- 2 cloves garlic, minced (or hey, cheat with a teaspoon of pre-minced – I won’t tell!)
- 3 tbsp butter (swap for olive oil if you’re going vegan)
- 3 tbsp flour (all-purpose works perfectly for thickening)
- 2 cups vegetable broth (low-sodium so you can control the salt)
- 1/2 cup milk (any kind – dairy, almond, oat, whatever floats your boat)
- 1 tsp thyme (dried is fine, but fresh is *chef’s kiss*)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1 pie crust (store-bought or homemade – no judgment here!)
See? Nothing crazy! Just good, simple stuff that makes magic happen in the oven.
How to Make Jackfruit Pot Pie
Alright, let’s get cooking! This part is honestly so much fun. Don’t let the idea of a pot pie intimidate you – it’s basically just making a super simple gravy and then letting the oven do the hard work. Here’s exactly how I do it, step-by-step.
First thing’s first: get that oven preheated to 375°F (190°C). You want it nice and hot and ready for your masterpiece. Now, grab a large skillet or a Dutch oven – something with good sides – and melt your butter (or oil) over medium heat. Toss in your diced onion and let it get all soft and translucent, about 3 minutes. Then add the garlic and give it just 30 seconds until it’s fragrant – careful not to burn it! Now, throw in your jackfruit, carrots, and celery. You’re gonna sauté this for about 5 minutes, just until those veggies start to soften up a bit.
Okay, here’s the most important part for a luscious, not-watery filling: sprinkling in the flour. Dump in those 3 tablespoons and stir, stir, stir! You want to coat every little veggie and jackfruit piece. It’ll look kinda pasty and that’s exactly what you want. Let it cook for a full minute to get rid of that raw flour taste. You can learn more about the importance of cooking flour when making a roux.
Now, slowly pour in your vegetable broth and milk, stirring CONSTANTLY as you go. I use a whisk here to make sure no flour lumps survive. Keep stirring and watch as it magically starts to thicken up into a beautiful, creamy gravy. This usually takes 2-3 minutes. Once it’s nicely thickened, stir in your peas, thyme, salt, and pepper. Give it a taste – is it herby and savory enough? Adjust if you need to!
Pour that glorious filling into your pie dish. Now, carefully lay your pie crust over the top. If you’re using a store-bought one, just unroll it. Crimp the edges with a fork, and don’t forget to cut a few little slits in the top so steam can escape!
Pop it in the oven for 30 minutes. You’re waiting for that top to be a gorgeous, deep golden brown and for the filling to be bubbly around the edges. When it’s done, the hardest part: you HAVE to let it rest for at least 5-10 minutes before you cut into it. I know, it’s torture! But this lets the filling set up so it doesn’t just run everywhere when you serve it. It’s so worth the wait, I promise.
Tips for Perfect Jackfruit Pot Pie
My top secrets? Really let that flour cook out for a full minute before adding liquid. For the crispiest crust, brush it with a little melted butter or plant-based milk before baking. And always, ALWAYS let it rest before serving – it makes all the difference!
Ingredient Notes and Substitutions for Jackfruit Pot Pie
Let’s talk about the star of the show: jackfruit! I always use canned young jackfruit in brine – it’s easy to work with and has that perfect meaty texture. Just drain it, shred it with your hands, and you’re good to go. If you’re feeling adventurous, fresh jackfruit works too, but it’s a bit more labor-intensive to prep. Don’t have jackfruit? No problem! You can swap in crumbled tofu, chopped mushrooms, or even chickpeas for a different twist.
Now, for the vegan crowd: this recipe is super flexible. Swap the butter for olive oil or vegan butter, and use your favorite plant-based milk (I love oat milk here). And hey, if you’re not a fan of peas, try corn or green beans instead. It’s all about making it work for you!
Serving Suggestions for Jackfruit Pot Pie
This pot pie is a total showstopper on its own, but I love pairing it with something fresh and crisp to balance that rich, cozy filling. My go-to? A simple arugula salad with lemon vinaigrette – the peppery greens cut through the richness perfectly. Roasted Brussels sprouts or garlic green beans are also amazing. And don’t even get me started on mashed potatoes – because yes, carbs on carbs is absolutely acceptable when it’s this delicious. For more ideas, check out these delicious side dishes.
Storage and Reheating Instructions for Jackfruit Pot Pie
Okay, confession time – I rarely have leftovers because my family devours this pot pie! But when I do, here’s how I keep it tasting amazing. Store any leftovers in the fridge, tightly covered, for up to 3 days. To reheat, I prefer the oven (350°F for about 15 minutes) to keep that crust crisp. If you’re in a hurry, the microwave works too – just pop it in for 1-2 minutes, but expect the crust to soften. Pro tip: If you know you’ll have leftovers, bake individual portions in ramekins – they reheat like a dream!
Nutritional Information for Jackfruit Pot Pie
Just so you know, these numbers are estimates – your exact counts might vary depending on your ingredients and brands. But generally, one serving of this pot pie (about 1/6th of the pie) has around 320 calories, with 12g fat, 45g carbs, 6g fiber, and 8g protein. It’s a hearty, balanced meal that’ll keep you full and happy!
Frequently Asked Questions About Jackfruit Pot Pie
Can I use fresh jackfruit instead of canned?
Absolutely! Fresh jackfruit works, but it takes a bit more effort. You’ll need to remove the seeds and core, then boil the flesh until tender before shredding. Canned young jackfruit in brine is my go-to for convenience – just drain, shred, and you’re ready to cook!
How can I make this recipe vegan?
It’s super easy! Swap the butter for olive oil or vegan butter, and use your favorite plant-based milk (I love oat milk for its creaminess). Everything else stays the same, and it’s just as delicious.
Can I freeze Jackfruit Pot Pie?
Yes! Bake it as usual, let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for up to 3 months. To reheat, bake from frozen at 350°F until heated through – about 45 minutes to an hour.
What can I use instead of jackfruit?
No jackfruit? No problem! Try crumbled tofu, chopped mushrooms, or even chickpeas. They’ll give you a similar hearty texture and soak up all that amazing gravy.
Why is my filling too runny?
The key is letting the flour cook for a full minute before adding liquid. If it’s still too thin, simmer the filling a bit longer to thicken it up. And remember, it’ll set more as it cools!
Irresistible Jackfruit Pot Pie Recipe for 6 Hungry Hearts
A savory and hearty pot pie made with jackfruit, vegetables, and a flaky crust. Perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups jackfruit, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp flour
- 2 cups vegetable broth
- 1/2 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, melt butter and sauté onion, garlic, carrots, celery, and jackfruit for 5 minutes.
- Add flour and stir to coat the vegetables.
- Pour in vegetable broth and milk, stirring until thickened.
- Add peas, thyme, salt, and pepper. Mix well.
- Transfer the filling to a pie dish and cover with the pie crust.
- Bake for 30 minutes or until the crust is golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use canned jackfruit for convenience.
- For a vegan version, replace butter with oil and milk with plant-based milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
