Mom’s Vegetarian Pot Pie
This 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 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’!
I’m very excited about working with Snoqualmie Wines. First, in case you aren’t familiar with their name, Snoqualmie is
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!).
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.
A selection of Snoqualmie Vineyard’s white wines: from left to right you’ll see Riesling, Chardonnay, and Gewürztraminer
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!
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.
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 Recipe:
If you like what you see, please click the yum button: Yum
Perfect comfort food that everyone will love, especially vegetarians!
- 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
- Preheat the oven to 400° F.
- 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.
- 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.
- 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.
- Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.
- 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 place the 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.
You’ll love these other vegetarian casseroles. Click on the picture for the recipe:
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Janette@culinaryginger says
Snoqualmie wines sound delicious. I love that you added wine to the pot pie and I do love a puff pastry crust.
Nicole Neverman says
This pot pie sounds wonderful – I love the combination of vegetables and the sound of the lovely sauce. YUM!
justine @ Full Belly SIsters says
Ooh, the wine takes this pot pie up a notch. It sounds really fabulous.
Suzy-The Mediterranean Dish says
This pot pie sounds amazing. And the wine…love it!
Camilla says
This looks so incredibly good I love cooking with wine even though I can’t drink it any more!
April J Harris (@apriljharris) says
Love Washington wines – and I’d love a glass of the Snoqualmie Sauvignon Blanc with your beautiful Vegetarian Pot Pie. Love that it is a family recipe too!
Elizabeth says
Mmmm yum! Proper winter comfort food, this – a glug of wine for the dish leaves the rest to enjoy while cooking! 😀
Heather says
I would also consider substituting edamame for the peas or add a few lentils for protein.
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!
KC the Kitchen Chopper says
Comfort food at it’s best, coupled with “comfort drink” at it’s best. Couldn’t be a more perfect meal!
The Food Hunter says
the wine sounds interesting I would love to try some. I’ll have to see if they sell it in Az.
Kelly Page (@TastingPage) says
This is a great looking night to me – good wine and lovely food!
manilaspoon says
I love cooking with wine as it adds another flavor dimension! This pot pie looks absolutely delicious!
Culinary Flavors says
I love adding wine to my cooking and this casserole looks very hearty and filling even though it doesn’t have meat!
recipesfromapantry says
looking for wines for XMAS so I wonder if I can get my hands on some of these.
Dannii @ Hungry Healthy Happy says
Now this is comfort food! I just love how packed full of veggies it is too.
Loriann Cargill Bustos says
Wine & comfort food is my love language!
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!
fearlessdining says
I am always looking for a good chardonnay. Thanks for the tip.
Divya Prakash says
This pot pie looks so delicious. Must be so comforting!
Bob says
Sounds delicious, will try this winter. Lived in Seattle for 2 years, wonderful place. But isn’t Snoqualmie east of Seattle?
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.
KC the Kitchen Chopper says
I’m salivating once again. I wish I had this for lunch today. Comfort food at it’s best!
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.
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!
Gloria @ Homemade & Yummy says
I LOVE using puff pastry…it’s like play doh in the kitchen!! WINE makes everything better….and I love pot pie. This is an awesome recipe….thanks for sharing.
Everyday Sarah Jane says
Pot pies are the best – I love them! Especially this time of the year! Thanks so much for sharing, looks delicious 🙂
Sue says
This is in the oven now!!
Debi says
It’s one of my favorites!!! I hope you love it!
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
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! 🙂
Katherine says
This is now a family favorite! Yummy!
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! 🙂
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!
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!
Brina says
This recipe is delicious and easy to make! I’m 14 and managed to make it!
Debi says
Brina, that’s awesome! Congrats! I’m so excited that you tried it. 🙂 Thanks for the comment!
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.
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!
Jenna says
Is it possible to make this ahead of time and bake it later?
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.
Madi Kelso says
This was great! As a relatively new vegetarian, I loved finding a good comfort food dish! 🙂
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.
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!
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
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!
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!
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!
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!
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!
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.
JillHebda says
We just had this tonight and it was sooooo good! Thank you for putting the recipe together!
Debi says
Jill, thanks so much for taking the time to comment! I’m so happy you loved it! 🙂
DJ says
I tried this recipe without the wine since I have a little one that will be eating it. It was absolutely divine!
Debi says
DJ, awesome! Thanks! That totally makes my day! 🙂
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!
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!
Jess says
Do you have the calorie breakdown per serving size?
Debi says
Jess, no, I don’t currently have nutrition analysis on my site. I used to have one, but I had to remove it for technical reasons. There are many available on the web if you’d like to try them, http://www.acaloriecounter.com/ and https://www.myfitnesspal.com/ (there’s also an app) are a couple.
Holly says
I don’t have a microwave. IS there another method to cook the potatoes that will give the same results?
Holly says
I DOnt have a microwave. IS there another way to cook them to get the same results?
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).
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?
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.