Best Vegetarian Pot Pie
Best Vegetarian Pot Pie Recipe – This pot pie is loaded with hearty vegetables for a comforting and delicious dish that happens to be vegetarian-friendly. Our easy veggie pot pie recipe can even be made vegan and gluten-free!
The Best Vegetarian Pot Pie Recipe
I’ll be honest, Chicken Pot Pie is one of my favorite comforting meals. I mean, it has everything you want from comfort food – a buttery crust, tender veggies, and protein, plus a rich and savory gravy.
But let’s be real. The chicken is not what makes pot pie a winner! Nope, not at all. In fact, when you leave it out you’re left with an equally delicious, but slightly healthier, and totally vegetarian-friendly dish.
This Vegetarian Pot Pie is a classic pot pie recipe that skips the chicken and instead features lots of hearty veggies.
Just like other pot pies, you might know and love, our vegetable pot pie has a crispy flaky golden crust, a warm hearty filling, and a creamy sauce. And with just a couple of simple tweaks, this dish can even be made vegan-friendly and gluten-free.
Vegetable Pot Pie is perfect to make for a relaxing weekend dinner. It’s a wonderfully cozy dish that’s sure to be a hit with vegetarians and omnivores alike!
What Ingredients You Need
We’ve developed this rustic Vegetable Pot Pie recipe to include a great combination of both simple fresh ingredients and basic pantry staples. I even use store bought pie crust for the easiest version!
To make this satisfying vegetarian recipe you need:
- Butter – dairy or your preferred plant-based
- Onion – peeled and chopped
- Garlic – minced
- Fresh veggies – chopped carrots, peeled and chopped potatoes, and chopped celery
- All-purpose flour – or your favorite gluten-free cooking flour alternative
- Seasonings – thyme, rosemary, salt and pepper
- Vegetable stock – or broth
- Frozen peas – no need to defrost
- Heavy cream – or plant-based milk
- Pie crusts – pre-made store-bought crust or homemade pie crust
- Eggwash – optional for the most golden and flaky pie crust
How to Make a Vegetable Pot Pie
From start to finish this delicious veggie dish is ready in under an hour. You’ll need a bit more time if making the pie crust from scratch, obviously. But either way, the prep for the best Vegetarian Pot Pie is super easy!
Step #1 – Make the Vegetarian Pot Pie Filling
First, preheat the oven to 425 degrees F and set out a 9 inch deep-dish pie pan. Chop all of the fresh produce per the recipe.
Next, set a large sauté pan over medium heat. Add the butter, and once it’s melted, add the onion and garlic. Sauté for just a couple of minutes, until fragrant.
Then add in the carrots, potatoes, and celery. Sauté another 5 minutes or so to soften the vegetables.
Next stir in the flour and seasonings. Make sure that the flour evenly coats all of the vegetables.
Stir in the veggie broth, and bring to a simmer.
Let the filling simmer for a few minutes to thicken. Then turn off the heat and stir in the peas, parsley, and heavy cream. Set the pan aside.
Step #2 – Assemble the Vegetarian Pot Pie
While the veggie filling is simmering, prep the pie crust. Roll out one round pie crust (11 to 12 inches) so that it fits inside the pie pan, but still comes up the sides and over the edge of the pie pan. Crimp the edges firmly against the pan rim, so the crust doesn’t slump down in the oven.
Now gently prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble when baked. Bake for 5 minutes on the bottom rack of the preheated oven.
Meanwhile, mix the eggwash.
Once the pie crust comes out of the oven, roll out the top crust, just wide enough so that it will cover the top of the pan (approximately 9 inches) and set aside.
Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal, like in the photo below.
Lastly, brush the top of the pot pie crust with egg wash. Then use a small knife to cut 3-4 vent holes in the top crust.
Get the Complete (Printable) Vegetable Pot Pie Recipe Below. Enjoy!
Step #3 – Bake the Vegetable Pot Pie
Bake the pie on the bottom rack of the hot oven for 25-30 minutes. Check after 15 minutes… If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
Once fully cooked and golden brown, remove the pie from the oven.
Let the Vegetarian Pot Pie cool for 15 minutes before cutting to serve warm.
Frequently Asked Questions
Simply swap the butter and cream for your favorite plant-based versions, and leave off the eggwash to easily prepare this as a vegan-friendly dish. (If you are using pre-made pie crust, look for a brand that uses shortening or another plant-based fat.) For the cream, I recommend cashew cream as the tastiest alternative to traditional heavy cream in this recipe.
Absolutely! Look for a GF-friendly readymade pie crust at your grocery store (usually in the freezer section). Also swap the all-purpose flour for your preferred gluten-free flour substitute.
Leftover veggie pot pie is super delicious! Stored in an airtight container or sealed with plastic wrap, Vegetarian Pot Pie will keep well for up to 5 days.
Yes you can! It’s best to freeze the pot pie before fully baking, however. Assemble the pie per the recipe instructions, but instead of baking after layering on the top crust, wrap the entire pie in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months.
Heat from frozen by baking in a 425 degree F preheated oven for 45 minutes to an hour. Check the pie after 30 minutes or so, and loosely cover with foil if needed for the remainder of the baking time.
Looking for More Delicious Vegetarian Dinner Recipes?
- Vegetarian Stuffed Peppers (Broccoli Cheese!)
- Tuscan Lentil Soup Recipe
- Plant-Based (Vegan) Meatballs
- Vegetarian Navy Bean Soup
- Rustic (Vegan) White Bean and Kale Soup
The Best Vegetarian Pot Pie
Ingredients
- ½ cup butter
- 1 medium onion peeled and chopped
- 3-4 cloves garlic minced
- 1 ½ cups chopped carrots
- 1 ½ cups chopped potatoes peeled and cut into ½ inch chunks
- 1 cup chopped celery
- ¼ cup all-purpose flour
- 1 ½ teaspoon fresh thyme ½ tsp dried
- 1 ½ teaspoon fresh rosemary ½ tsp dried
- 2 cups vegetable stock or broth
- 1 cup frozen peas
- 2 tablespoons fresh chopped parsley
- ¼ cup heavy cream
- 2 roll-out pie crusts one box or homemade pie crust
- Salt and pepper
- Eggwash 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
- Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2-3 minutes.
- Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.
- Stir in the flour, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the broth.
- Let the filling simmer for 3-5 minutes to thicken. Then turn off the heat and stir in the peas, parsley, and heavy cream. Set aside.
- Meanwhile, roll out one round pie crust to 11-12 inches, or wide enough to fit down into the pie pan, while still coming up the sides and over the edge.
- Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
- Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for 5 minutes on the bottom rack.
- Mix the eggwash. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.
- Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
- Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
- Bake on the bottom rack for 25-30 minutes. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
- Once fully cooked and golden brown, remove the pie from the oven. Cool for 15 minutes before cutting to serve.
Video
Notes
Heat from frozen by baking in a 425 degree F preheated oven for 45 minutes to an hour. Check the pie after 30 minutes or so, and loosely cover with foil if needed for the remainder of the baking time.
Nutrition
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I want to make mini pot pies. Can they be frozen after baking, and reheated?
Hi Sue,
Sure, you can! Baking time will be determined by their size and whether they are fully frozen when placed in the oven. Approximately 30-45 minutes.
I’m going to agree with you – this is THE BEST veggie pot pie I’ve ever had! Thank you. I didn’t even have the full amount of thyme or any rosemary so I subbed oregano and it still came out delicious with a nice depth of flavor. I had enough filling for two pies so froze half and will make another shortly.
I followed the recipe to the letter. I will definitely make this again..it’s so good. Thank you for the recipe…I’m enjoying it!!!
This is delicious! First time pot pie maker! Truly enjoyed. I did have some extra filling. I saved it , made more pie crust and made a few minis! You gotta try this!
Corinne
Delicious! And I was able to follow the instructions despite not having much experience cooking. 100% recommend.
This was delicious and exactly the comfort food I was looking for. I did microwave the potatoes a little before putting them in the pan because I hate hard potatoes and I think it was good that I did that, otherwise I suspect they would not have been cooked enough for me. Only other thing I did differently was omitted parsley because I didn’t have any. It was super yummy! Thanks for a great recipe!
This turned out great! I’ve tried making pot pie before and been disappointed, so I’m very happy to find a good recipe! I also split the recipe into six small pot pies instead of a large one, and they were perfectly done by 25 minutes. Thanks!
This looks so delicious! Is it something you could make a day ahead of time?
Hi Cami,
Absolutely! You can assemble the pie a day before baking, then cover and refrigerate. When it’s time to bake, you may need to add a few more minutes to the baking time, due to the cold filling. Bake it according the to the recipe, then check, and add 5-10 minutes if needed.
Made as directed and it tasted great. Probably need to let it sit longer if I want it to hold it’s shape as a pie piece triangle…
Made this according to the recipe. Flavors were great, but the carrots and potatoes were still fairly hard. What am I missing?
This recipe is absolutely delicious! We have have made it at least 4 times this year and it is great every time. The only thing we add is a little (1 tablespoon) nutritional yeast.
Thank you for this wonderful recipe!
I’m no baker never really have any great success with pastry made from scratch , made it today and happy to say it came out looking pretty good , need work on the rolling and placing of the pastry but it tasted great and everyone loved it so am claiming the win
It’s freezing here in nyc and was looking for a cozy recipe that wasn’t too unhealthy & so glad I’ve found this recipe. It was absolutely delicious and I was so impressed by how it came out because I am a lousy cook! I will use more cream next time because I do like a thicker gravy!
Did you use basic russet potatoes in this?
Or is there a better type of tater to use?
Hi Shannon,
Good ol’ russets are just fine! They will actually thicken the gravy a little as they cook. If you want to keep the gravy thinner, you can use waxy new potatoes instead. :)
I love everything about this recipe, from the wealth of fresh vegetables included to the warm, delicious result of putting it all together!
This was delicious and easy to make! I will definitely be making this again. Thank you so much for sharing.
this is one of the best vegetarian pot pies that, and the crust is probably my favorite part!