Mom’s Vegetarian Pot Pie

Name: Vegetarian pot pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
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)

November 5, 2015 by Debi 75 Comments

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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.

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JUST TAKE ME TO THE Pot Pie RECIPE ALREADY!

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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!).

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.

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.

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.

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.

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

You’ll love these other vegetarian casseroles

Broccoli Wild Rice Casserole

Creamy sauce surrounding nutty wild rice and earthy broccoli. Hearty meatballs
nestled in. Oh this casserole is so yummy! Your family will love it!

Cream of Mushroom Casserole

Vegetarian Cream of Mushroom Casserole is chock full of vegetables from homemade mushroom soup to sweet peas, mixed with pasta noodles and cheese, then baked in the oven for a hearty, healthy, make ahead, main dish.

White Bean Gratin Casserole

This White Bean Gratin Casserole makes a great main course for vegetarians, or a wonderful side dish for non-veggies. It’s perfect if you’re having company for dinner, and one person is vegetarian; they’ll be very happy with this as their main course. I could also see this as being a great addition to the Thanksgiving table!

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.

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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!