Vegetable Pot Pie

It’s been years since I’ve eaten chicken, but ages ago when I did, Chicken Pot Pie use to be one of my favorite dishes to eat. So I had to come up with a yummy Vegetable Pot Pie vegetarian version of it. This is one of those stick to your bones kinda recipes, definitely meant for those cold days or a Sunday type of meal.

This dish is very flexible. I’ve added all types of vegetables to it, but I’ve only listed some basic options below. Another alternative is adding a little curry powder to the dish, which adds a different twist to the dish. Feel free to use what whatever types of vegetables and herbs that you like to make it your own. Believe it or not, I am not the biggest fan of peas in my pot pie, so the peas have been omitted in my pictures, but I have included them in the ingredients list if you’d like to include them in your pot pie. 🙂

Lastly, I’ve made this a bit simpler by using a puff pastry dough. You can certainly make your own crust or use store bought, I’ve enjoyed this dish both ways. But I imagine some people don’t have the time to make their own crust, so this is just another alternative. This pot pie can easily be made vegan simply by using a vegan puff pastry and an oil or vegan butter, and a non-dairy milk.

This vegetable pot pie is so mild and creamy and the crust gets so light and flaky. I think it’s a dish you’ll truly enjoy.

If you enjoy this Vegetable Pot Pie, then you may also like my Summer Pie.

Get the Recipe: Vegetable Pot Pie

Yield: 4 servings

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

This vegetable pot pie is so mild and creamy and the crust gets so light and flaky. It's incredibly comforting and I think it's a dish you'll truly enjoy.

5 from 7 reviews

Print Recipe Pin Recipe Leave a Review

Ingredients

For the pie:

• 4 tablespoons unsalted butter, oil or vegan butter can be used as a substitute
• 1 medium yellow onion, diced
• 1 medium potato, diced small
• ½ cup celery, diced
• ¼ cup green peas, frozen/fresh
• 2 medium carrots, thinly sliced
• 2 cups cremini or white mushrooms, sliced
• ¼ cup all-purpose flour
• 1 ½ cup vegetable broth
• 1 cup half and half
• 1 tablespoon fresh herbs, roughly chopped (such as parsley, sage, or tarragon)
• fine sea salt and black pepper, to taste
• 1 frozen puff pastry sheet, thawed

For the Egg Wash (optional or omit if making vegan):

• 1 large egg
• 1 tablespoon milk

Equipment

• baking dish or pie pan

Instructions

Make the filling:

• In a large deep skillet, heat the butter over medium-low heat.  Add in the onion, potato, celery, and carrots. Sauté until onions are translucent and the potatoes and carrots are a little softer, 10 to 15 minutes. Stir in the mushrooms and sauté for a few more minutes.
• Next, add in the flour and stir until all of the vegetables are nicely coated. If your pan is too dry then add a little more butter or oil. Continue to stir for a few more minutes and then slowly stir in the broth.
• Slowly add in the milk and stir until there’s a nice thick consistency, but if it gets too thick then add a little more milk or veggie broth. This sauce should be really creamy because the pastry will absorb some of that sauce and you don't want your pot pie to be too dry. Season with salt and pepper to taste, then stir in the frozen peas and fresh herbs. Pour veggie sauce into a 9x9 baking dish or round dish.

Prepare the pastry:

• Preheat the oven to 400 degrees.
• For the puff pastry, lightly dust a clean surface with a little flour and then run a rolling pin over the dough just a couple of times to thin it out a bit. For this step, I typically cover the small area that I’m working on on my kitchen counter with a few sheets of plastic wrap and then sprinkle it with flour. Once done, simply discard the plastic wrap. This makes the clean up process much easier.
• Use a biscuit cutter to make as many circles as possible. Then starting from the center, carefully place them on top until completely covered.
• For the simplified version, simply place the pastry sheet over your baking dish of vegetables, trim any excess off with a knife, and then neatly tuck the sides inside of the pan.  Cut a few slits on the top of dough with a knife.
• If using egg wash, in a small bowl, whisk the egg and milk together and brush the egg wash mixture over the top of dough evenly.

Bake the pie:

• Place the pan on a baking sheet just in case some of the liquid bubbles over. Bake on the center rack for 25 to 35 minutes or until the top is golden brown and the sauce is bubbling.
• Once your pie is done, let cool slightly and serve and enjoy!

Calories: 652kcal, Carbohydrates: 56g, Protein: 12g, Fat: 43g, Saturated Fat: 18g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.5g, Cholesterol: 98mg, Sodium: 601mg, Potassium: 736mg, Fiber: 5g, Sugar: 8g, Vitamin A: 6133IU, Vitamin C: 20mg, Calcium: 125mg, Iron: 3mg