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Mom’s Vegetarian Pot Pie

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Mom’s Vegetarian Pot Pie is easy to make, delicious, comfort food that everyone loves.

Take a look at the comments here or on Pinterest and see how much people love this bit of home good cookin’!

 

This Recipe for Mom’s Vegetarian Pot Pie is a sponsored post for Snoqualmie Wines. I’m receiving a fee and product for posting; however, the opinions expressed in this post are my own. I do not earn a commission or percent of sales.

 

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies

 

 

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty yellow background.

 

Snoqualmie Wines

I’m very excited about working with Snoqualmie Wines. First, in case you aren’t familiar with their name, Snoqualmie is a city in the beautiful state of Washington, USA, just a bit east of Seattle.

And their grapes are grown in the Columbia Valley, WA. You know I love everything about the beautiful state of Washington. All the lush green, and beautiful scenery, all the nice people, and well, I could just go on and on. 

 

I’m also excited about them because they have “quality wines through sustainable practices”.

“At Snoqualmie, we believe that extraordinary wines are the product of vineyard stewardship, sustainability, and a relationship with the local community. Our commitment to this philosophy has been the driving force behind our award-winning wines since 1983.” They also recently introduced sustainable packaging for their entire line of wines, and ship their wines nationally.

They sent me an assortment their wonderful wines including their ECO Riesling and Gewürztraminer which are produced from certified organically grown grapes in a certified organic facility (how cool is that!).

 

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies from Life Currents https://lifecurrentsblog.com

White wine adds flavor

The addition of the white wine to this Vegetarian Pot Pie sauce really helps it have lots of flavor; no boring dry vegetarian food here! The Snoqualmie Chardonnay will add a nice creamy buttery flavor or the Snoqualmie Sauvignon Blanc will add just the right brightness and crispness.

Whichever wine you choose to add to the sauce, that’s the best choice for pairing it to drink. I’m a white wine girl, so that’s always my first choice, and, Sauvignon Blanc is my favorite white.

 

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies from Life Currents https://lifecurrentsblog.com

In the photo above: A selection of Snoqualmie Vineyard’s white wines: from left to right you’ll see Riesling, Chardonnay, and Gewürztraminer

Homemade Pot Pie

When I was a kid I loved those little pot pies that you get in the freezer section of the grocery store. I used to eat them all the time. But, alas, once you become vegetarian, those little convenience foods are hard to come by.

And, well, those store bough ones are often not all that great; most of them don’t even come close to the wonderful fresh flavors that are in my Mom’s Vegetarian Pot Pie. This is a wonderfully moist pot pie that’s filled with flavor and yummy goodness. All those veggies and that creamy sauce. This is a comfort dish that you’ll find yourself craving all the time, and it’ll end up on your regular meal rotation!

 

Make it vegan if you’d like

I’ve made this Vegetarian Pot Pie many times using different kinds of milk all the time, from whole dairy milk to lower fat dairy to plant-based milks. It’s always good. But, for classic comfort I recommend using whole milk. The full flavor and creaminess is just perfect for this Vegetarian Pot Pie.

 

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies from Life Currents https://lifecurrentsblog.com

Puff pastry

The puff pastry is so much fun! I like to sneak little pieces of it as I’m serving it up. All flaky and tender. And, it makes the Pot Pie very convenient to make. Just be sure to take the puff pasty sheet out of the freezer while you’re cooking the filling. Then, stretch it over the top of the 13×9-inch pan.

The sides that don’t touch the filling get all big and puffy and fun and impressive. The part that touches the filling stays smaller, so you get lots of visual interest in this as well.

 

Pinterest

Mom’s Vegetarian Pot Pie has been pinned over 110,000 times! Wow!

Find the most popular pins so you can repin them from my Recipe board on Pinterest here and from a great healthy recipes board here.

While you’re there, check out what people are saying on the “tried it”.

 

Pincode

I’m testing Pinterest’s new pincodes.

The circle image you see below is their pincode for my Life Currents Recipes board.

If you open the camera within your Pinterest app on your phone and aim it at the circle, it’ll take you to my board. So, as long as Pinterest supports this technology, it should work. I also made it so you can simply click the image to get the the board.

 

Mom's Vegetarian Pot Pie pincode for Life Currents Recipes on Pinterest

 

Variations on the recipe from readers who have tried it

  • Add garlic
  • Add caramelized onions
  • Use pie crust instead of puff pastry
  • Try it with canned biscuits
  • Add fake chicken
  • Add real chicken
  • Mix up the herbs to your taste, try basil, rosemary, thyme, lemon thyme, Italian seasoning
  • Add corn
  • Toss in some celery
  • Add broccoli
  • Not a wine drinker, use vegetable or chicken broth instead
  • Add some lentils for extra protein
  • Add a spoonful of sour cream
  • Toss in some nutritional yeast flakes

 

 

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies from Life Currents https://lifecurrentsblog.com

You’ll love these other vegetarian casseroles.

Click on the picture for the recipe:

 

Broccoli Wild Rice Casserole

 

Broccoli Wild Rice Casserole - Creamy sauce, nutty wild rice, earthy broccoli, Hearty meatballs - Oh this casserole is so yummy! Your family will love it!

 

Cream of Mushroom Casserole

Cream of Mushroom Casserole by Life Currents is a great comfort food dish that your whole family will love!

 

White Bean Gratin Casserole

White Bean Gratin Casserole | Life Currents https://lifecurrentsblog.com

 

 

 

Snoqualmie Wines

Find Snoqualmie Wines on Facebook and Twitter

Mom's Vegetarian Pot Pie made using Snoqualmie wine is perfect comfort food that's filled with flavor and lots of veggies from Life Currents https://lifecurrentsblog.com

 

Looking for other ways to cook this vegetarian pot pie?

 

I’ve been asked for a crock pot version of this recipe. Well, I’m happy to bring that to you here. My new Slow Cooker Vegetarian Pot Pie is all done completely in the slow cooker. No starting it on the stove and then finishing it in the crock pot. Nope. All of it’s done in the crock pot, even the biscuit topping.

Or, maybe you’re looking for a stove top version. Find that one here. 

However you like to cook, I’m here to help.

 

If you like seeing my recipes, connect with me on
your favorite social media channel
for recipes, photos, and much, much more:

Pinterest, Facebook, Instagram, and Twitter!

 

Tools & equipment you may need

13×9 casserole dish

hot pad

large pot or dutch oven

knife

long handled wooden spoon

Book for hiking around Snoqualmie, you know, in case you visit there!

 

Mom's Vegetarian Pot Pie is perfect comfort food that's filled with flavor and lots of veggies - perfect for any family gathering, or just because you'll LOVE it!

Mom’s Vegetarian Pot Pie Recipe

5 from 2 votes
Print

Vegetarian pot pie

Perfect comfort food that everyone will love, especially vegetarians! Use the servings slider to easily adjust the ingredient amounts.

Course Main Course
Cuisine American
Keyword comfort food, pot pie, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Debi

Ingredients

  • 3 medium Yukon gold potatoes
  • 3 tablespoons olive oil divided use
  • 1 large onion finely chopped
  • 6 medium carrots peeled and sliced ¼-inch thick (about 1 ½ cups)
  • 2 tablespoons unsalted butter
  • ½ cup unbleached all-purpose flour
  • 1 ½ cups milk
  • 2 cups vegetable broth
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup white wine like Snoqualmie Chardonnay or Sauvignon Blanc
  • 3/4 cup frozen peas thawed
  • 1 sheet puff pastry thawed and unfolded

Instructions

  1. Preheat the oven to 400° F.
  2. Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
  3. Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
  4. Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
  5. Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.

  6. Pour the filling into a 13x9-inch baking dish, and bake in 400° F oven for 18 minutes. Remove the dish from the oven (keeping the oven on and close the door behind you), and stretch the defrosted puff pastry over the top of the filling, gently folding some of the pasty over the sides of the pan. Using a sharp knife, cut 3 slits in the top of the puff pasty to allow steam to escape. Return the baking dish to the oven and bake for an additional 10 minutes, until the puff pastry is golden brown and the filling is bubbly. Allow to cool for 5-10 minutes before serving.

Recipe Video


Comments

  9. Debra C. says

    Mmmmm! Comfort food here – this looks so amazing and delicious! I’m from the Pacific Northwest and love that you’ve used Snoqualmie Wines – what a treat!

  18. Homemade Food Junkie says

    I LOVED pot pies from the freezer section as a kid. My mom used to serve them to us(because we begged)everytime she went out at night and couldn’t make us dinner. Your mom’s version looks easy and do able! I have made pot pies from scratch but it’s a load of work. I have never used the puff pastry I see everywhere. I’ll try to remember to check them out next time I shop! We are not wine drinkers but as a former Seattlite I know about Snoqualmie. I didn’t know they grew wine there! Lovely brand!

  21. Bob says

    Sounds delicious, will try this winter. Lived in Seattle for 2 years, wonderful place. But isn’t Snoqualmie east of Seattle?

  22. Debi says

    Bob, I’m glad this sounds good to you. You’ll love it! It’s one of my favorites! And, thanks for the catch on “east” Corrected it.

  24. Julia says

    Great comfort food! And the wines are really interesting. I’m always on the lookout for new wines. I didn’t know that Riesling and Gewürztraminer are also “made” in the US and not only in Germany.

  25. Mark, CompassandFork says

    I love the look of this very comforting pie. I love how pastry gives a big lift to anything its cooked with. I hope you enjoy cooking with the wine but I keep thinking of Julia Child’s yummly quote!

  30. Rob Long says

    This sounds delicious! I’m actually making it as we speak 🙂
    But I wasn’t sure if I should peel the potatoes. So I didn’t. We’ll see how it turns out!

    Thanks!

    Rob

  31. Debi says

    Rob, you’ll love it. It’s one of our favorites. I hardly ever peel potatoes. I’m a lazy cook. But, also, the peel has lots of nutrition, so I leave it on. And, with Yukon Golds the peel is pretty soft, so it shouldn’t have any weird mouth-feel. Thanks for the comment. Enjoy your dinner! 🙂

  33. Debi says

    Katherine, awesome! I’m so glad your family loves it! Mine does too! Thanks so much for taking the time to stop by and leave me a comment; that totally makes my day! 🙂

  34. Hollie Baker says

    Just made this and it was TO DIE FOR! The addition of the wine is perfect and love the puff pastry crust… it’s like heaven!

  35. Debi says

    Hollie, thanks so much! I’m so happy you loved it! And thanks for taking the time to leave a comment!!! 🙂 🙂 🙂 You’ve made my day!

  38. Ina says

    Just made this for my husband and we loved it. The instructions were straight forward and easy to follow. Thank you so much for sharing this great vegetarian recipe.

  39. Debi says

    Ina, thanks so much! It’s one of my favorites, so I’m really happy that you like it!! I appreciate you taking the time. This makes my day!

  41. Debi says

    Jenna, I think it would work well to make the filling ahead of time, like a good stew or soup. Just put the puff pastry on it right before you’re going to bake it.

  43. Susan Gilles says

    Hi! This looks wonderful. I am going to make this today. Do you think I could use a pre-baked pie crust instead of in a casserole dish? Was thinking about trying that and then topping it with the puff pastry.

  44. Debi says

    Susan, I think that the pre-baked pie crust would work just fine. If the edges of the crust start to brown too much you can cover them with foil. Let me know how it works. Thanks!

  45. Susan says

    Ok folks…..this recipe is SERIOUSLY a keeper!!!!! Made it tonite and it was very delcious. The only changes I made was I added celery and peeled the potatoes. It took longer to cook the carrots and celery and seemed to take way longer to brown the puff pastry. No big deal for an outcome like this. I can think of so many people who could use a comfort dish like this….my new go to gift meal

  46. Sylvie says

    Thanks for the recipe, I’m making this tonight, I added mushroom and white kidney beans, and yes the wine makes the difference, a keeper!

  47. Mary Lynn says

    This sounds delicious! I am hoping to make it for a new Momma who also has a toddler. I’m sure the wine would be fine, but in case it makes her nervous, what would you substitute?
    I also love someone’s idea of adding lentils for protein, but vegetarian cooking is new to me & I’ve never used lentils : / Would you happen to have advice of how much & how to add lentils?
    Thank you! Sorry, I know this is asking a lot!

  48. Debi says

    Hi Mary Lynn,
    Not a problem at all! Wine can be easily substituted for veggie broth. My mom always used sprite as a substitute, but I wouldn’t recommend that here as I think it’d be too sweet LOL. I really like Better Than Bouillion brand for my veggie broth (this is my Amazon affiliate link so you can see what it looks like, but any grocery store should carry it http://amzn.to/2kOPGdg ). It might be nice to give her a jar of it as a gift too. I think lentils would be great in it as well. I think 1 cup of cooked lentils would be good. You want to buy the brown ones from the store. The package will have cooking directions on it. Some stores do sell canned cooked lentils, which are fine as an ingredient in something, but they are a little mushy. If your store sells canned ones you could try them in this, but I think cooking your own will be better. I often add some white beans to dishes like this as well, again, I’d probably go with 1 cup to 2 cups (2 cups would be a can’s worth of drained beans). Thanks for the questions. This is one of my favorites, and I’m happy to help anytime!

  49. Tammy says

    This was absolutely delicious! Even the carnivores in the house enjoyed it! I used 2 sweet potatoes and one Yukon gold and I added white northern beans for a little protein! yum!

  50. Debi says

    Tammy, awesome! Thanks for stopping by to let me know. I love comments like this. You’ve totally made my day! 🙂 And, I love the changes you did!

  51. LoriJ says

    This was easy and delicious. I added a few sautéed mushrooms and because I didn’t have enough potatoes I substituted a yam for one. Turned out very well. I plan to make it again and will probably add a teaspoon of curry powder next time.

  52. JillHebda says

    We just had this tonight and it was sooooo good! Thank you for putting the recipe together!

  54. DJ says

    I tried this recipe without the wine since I have a little one that will be eating it. It was absolutely divine!

  56. KRPL says

    Hi Debi!! I’ve made this pot pie before and LOVED it! Even my meat-eating husband thoroughly enjoyed it! I was just curious, could I halve the recipe and make it in a 9 inch pie dish?

    Thank you so much!

  57. Debi says

    KRPL, Thanks so much for the comment. I’m so happy you LOVED this! Yes, I think it would totally work as a smaller dish. Since it’s just the 2 of us in my house I’m often looking for ways to make dishes smaller as well. If the filling is too much for the pie pan, you could even put some filling in small ramekins and make individual servings. Happy Eating!

  60. Holly says

    I don’t have a microwave. IS there another method to cook the potatoes that will give the same results?

  62. Debi says

    Holly, the potatoes can be boiled. Just chop them and drop them into some salted water. Bring to a boil and cook until fork tender. 10-20 minutes. Then drain. (It’s just faster in a microwave, but you’ll get the same results).

  63. Eli Kurtz says

    I was trying to look through your recipes, particularly the Meyer Lemon Brulee Tart and Mom’s Vegetarian Pot Pie here. The webpage kept jiggling up and down the entire time. I have never had a webpage do this, and no other page I had open at the time was doing this, just yours. What the heck is going on?

  64. Debi says

    Eli, I have tried to recreate this issue, and can’t see it. I’ve also contacted my hosting company, ad company, and some helpful friends. No one can recreate this issue, so it may be something on your end. I don’t know. I’m sorry that your experience wasn’t great, as I do wish I could fix that.

  65. Zamanja says

    Delicious! One thing – I didn’t read the directions on the puff pastry box and didn’t know I was supposed to roll it out a bit, which may explain why it didn’t cover the 13 x 9 pan entirely. Next time I’ll roll it out or use a slightly smaller pan. I made one side of the dish as vegetarian and added cubed grilled chicken to the other side for my husband and separated with a piece of foil folded over a few times to make a little wall. We both loved it!

  66. Maria says

    Looking for a slow cooker version. There is a birds nest over my oven vent. I don’t want to hurt the babies. I love to hear them chirp when momma brings their food!!

  67. Debi says

    Maria, awww, that’s so cute! I’ve been asked about cooking this in the slow cooker once before. I need to work up an official recipe for that. I’ll try to do that soon! I do have a stove top version (it’s a soup, but basically the same idea): https://lifecurrentsblog.com/moms-vegetarian-pot-pie-soup/ Serve it with store-bought bread or do dumplings on top using this recipe https://lifecurrentsblog.com/fresh-buttermilk-biscuits/
    As for the slow cooker, if you want to do the whole thing off of the stove, add the roux in the last 30 minutes of cooking. So, toss in the veggies and broth and cook for probably 6 hours on low. Then, in the last 30 minutes of cooking, stir in the roux and the frozen peas. Heat that through. Again, the bread topping would be store bought bread or dumplings (I’ve never done dumplings in the slow cooker so I’m just guessing).
    If you try it, let me know, and I’ll try to work up an official recipe and post it asap.

  68. Anaya Gould says

    I’m thinking of making this at the beginning of the week and eating it over the week. Do you think it would refrigerate and reheat well? Also I tried making this once before and wasn’t really thinking and tried using coconut milk as a milk substitute. In case anyone was wondering I would not recommend haha. It just tasted like coconuts.

  70. Amanda says

    One sheet Frozen puff pastry doesn’t cover a 13×9 inch dish? I am so confused because I have made this before (love the recipe) and this didn’t happen. I used same brand, Pepperidge farm and it only covered about a 10×9 section of the dish. Had this happened to anyone else before?

  71. Debi says

    Amanda, brands do change their products sometimes to make them smaller and they may not say anything on their package. I have always been able to get the puff pastry to stretch out over the whole pan. You can also roll out puff pastry so it’s longer and wider. I do this when I make tarts with puff pastry. Or, you can try using 2 sheets of puff pastry to cover the whole thing.

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