Vegetarian Pot Pie Recipe
A golden, flaky pie crust envelops a creamy medley of vegetables in this comforting vegetarian pot pie. It’s a hearty, crowd-pleasing meal perfect for cozy evenings.
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Why I Love Making This Vegetarian Pot Pie
There’s just something about cracking through a perfectly golden crust and being greeted by the steam of a thick, creamy medley of vegetables that never gets old for me. It’s like comfort in a dish, no matter the time of year.
I like that this recipe is endlessly customizable: the base delivers that classic creamy, savory flavor, but you can swap in whatever vegetables you have on hand, or even give it a spicy kick with a dash of hot sauce. The joy is in experimentation.
Here’s why this has become a regular in my kitchen:
- It’s easy to make and feels special enough for guests.
- You can use store-bought or homemade pastry (no judgment either way).
- Leftovers reheat beautifully, making lunch the next day a breeze.
However you make it, once you pull this vegetarian pot pie from the oven and catch that rustic aroma, you’ll be glad you did.
Hearty Vegetarian Pot Pie
A golden-crusted vegetarian pot pie with a creamy, savory medley of veggies like carrots, peas, potatoes, and mushrooms.
Ingredients
Instructions
- 1
In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent (about 3-4 minutes).
- 2
Stir in the carrots, peas, mushrooms, and potatoes. Cook for another 5 minutes, stirring occasionally.
- 3
Sprinkle the flour over the vegetables and stir to coat. Gradually add the vegetable broth and milk, stirring constantly until the mixture thickens. Add thyme, salt, pepper, and soy sauce. Cook for an additional 2-3 minutes.
- 4
Preheat the oven to 400°F (200°C). Pour the vegetable filling into a pie dish. Cover with the pie crust or puff pastry, sealing the edges. Cut slits in the top to allow steam to escape. Brush with egg wash if desired.
- 5
Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown.
- 6
Allow to cool slightly before slicing. Serve warm and enjoy your hearty vegetarian pot pie.
Notes
Use any combination of vegetables you prefer; root vegetables, green beans, or spinach work well.
To make it vegan, use plant-based milk, a vegan pie crust, and a vegan egg wash or omit the wash.
Assemble ahead and bake just before serving for best texture.
Nutrition Facts
Serves: 6 slices
Calories Per Serving: 320
Frequently Asked Questions About This Recipe
Yes, you can prepare the filling and assemble the pie up to a day in advance. Refrigerate until ready to bake. Add a few extra minutes to the baking time if baking cold from the fridge.
You can use any combination of carrots, peas, potatoes, mushrooms, green beans, corn, or even leafy greens like spinach or kale. Adjust based on what’s in season or available.
Replace the milk with a plant-based milk and choose a vegan pie crust. Use a plant-based alternative for the egg wash or simply omit it.
Yes, the assembled, unbaked pot pie can be wrapped tightly and frozen. Bake straight from frozen, adding about 10-15 extra minutes to the baking time.
Both pre-made pie crust and puff pastry work well. Puff pastry gives a lighter, flakier top, while pie crust is classic and sturdy.
