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Home » Mom’s Vegetarian Pot Pie

Mom’s Vegetarian Pot Pie

November 5, 2015 by Debi 77 Comments

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Mom’s Vegetarian Pot Pie is easy to make, delicious, comfort food that everyone loves. This meat-free veggie pot pie version of the classic comfort food is easy, wholesome, and nutritious food that you can cook with mostly pantry and freezer ingredients.

Mom's Vegetarian Pot Pie in the casserole dish with a serving spoon and the title at the bottom

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

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This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Mom's Vegetarian Pot Pie covered in puff pastry in the casserole dish square crop

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!

Chardonnay will add a nice creamy buttery flavor or the 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 in a casserole dish with a serving spoon

Homemade

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 Homemade 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.

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.

Pinterest

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

Repin the most popular pin to your own boards so you can make this great homemade casserole anytime!

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” comments and pictures.

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

Vegetable Lasagna
With lots of healthy vegetables including zucchini, red peppers, mushrooms, carrots, onion, and tomatoes, all topped with a lovely white sauce, this lasagna is flavorful, but not at all heavy. And, you won’t miss the meat.
Check out this recipe
Vegetarian Vegetable Lasagna Recipe With lots of healthy vegetables including zucchini, red peppers, mushrooms, carrots, onion, and tomatoes, all topped with a lovely white sauce, this lasagna is flavorful, but not at all heavy.
Vegetarian Shepherd’s Pie
Vegetarian Shepherd’s Pie is a great healthy veggie loaded comfort food dish.
Check out this recipe
Vegetarian Shepherd’s Pie is a great healthy veggie loaded comfort food dish.
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!
Check out this recipe
square crop of wild rice and broccoli casserole on a plate in front of the casserole dish.
Cream of Mushroom Casserole
This delicious Cream of Mushroom Soup starts with some great Homemade Cream of Mushroom Soup.
Check out this recipe
square crop of a cheesy topped casserole with noodles and mushrooms in a blue casserole dish and a serving spoon next to it.

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 dinner?

I’ve been asked for a crock pot version of this recipe. Well, I’m happy to bring that to you. 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.

Or, maybe you’re looking for a stove top Vegetarian Pot Pie version.

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

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If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
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Tools & equipment you may need

Note: these are affiliate links

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 long pin for pinterest with two images and logo watermarked

Recipe

Vegetarian pot pie

Debi
Perfect comfort food that everyone will love, especially vegetarians! Use the servings slider to easily adjust the ingredient amounts.
4.74 from 30 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 521 kcal

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 dry white wine
  • 3/4 cup frozen peas thawed
  • 1 sheet puff pastry thawed and unfolded

Instructions
 

  • 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 13×9-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.

Video

Nutrition

Calories: 521kcalCarbohydrates: 56gProtein: 10gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 16mgSodium: 1073mgPotassium: 753mgFiber: 6gSugar: 10gVitamin A: 10722IUVitamin C: 29mgCalcium: 120mgIron: 3mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword comfort food, pot pie, vegetarian
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
Mom's Vegetarian Pot Pie long pin for Pinterest with 3 images and a title
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Filed Under: Christmas, Easter, Main Dish, Soups & Stews, Thanksgiving, Vegetarian Tagged With: carrots, comfort food, Cooking, Food, main dish, Meatless Monday, milk, onions, peas, potato, recipe, Thanksgiving, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Debi

    January 27, 2018 at 6:41 am

    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).

  2. Zamanja

    June 3, 2018 at 3:34 pm

    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!

  3. Maria

    June 28, 2018 at 6:40 am

    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!!

  4. Debi

    June 28, 2018 at 6:55 am

    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.

  5. Anaya Gould

    July 9, 2018 at 8:08 am

    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.

  6. Debi

    July 9, 2018 at 8:29 am

    Anaya, Oops, yeah, coconut milk would definitely change it! Try a more neutral plant milk if you want, like unsweetened almond or soy milk.
    We eat this as leftovers all the time. If you want crispy topping each time, Try making the puff pastry separately, like I did in this Tuna pot pie recipe: https://lifecurrentsblog.com/individual-tuna-mushroom-pot-pies/

  7. Amanda

    September 25, 2018 at 5:15 pm

    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?

  8. Debi

    September 26, 2018 at 5:28 am

    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.

  9. Alyssa

    March 24, 2019 at 11:21 pm

    5 stars
    DEBI, this recipe is great! It’s awesome, so easy to make, & so delicious.

  10. Olga

    March 28, 2019 at 10:27 am

    5 stars
    It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!

  11. amber

    November 12, 2019 at 10:39 am

    would chopped mushrooms be good in this pot pie?

  12. Debi

    November 12, 2019 at 4:03 pm

    Amber, I think mushrooms would be great in this pot pie! I love mushrooms. I’d saute them first and add them to the filling. Let me know if you try it!

  13. Audrey

    December 20, 2020 at 6:31 pm

    5 stars
    Just made the pot pie (except with regular pie crust since I didn’t have puff pastry). I loved it! My husband, a die-hard meat eater, said it tasted just like “real” pot pie – a huge compliment from him!

  14. Noelia

    May 2, 2021 at 10:17 pm

    5 stars
    Absolutely amazing!

  15. Magan

    February 13, 2023 at 2:33 pm

    5 stars
    I have made this multiple times and it’s always delicious. I typically add garlic and maybe corn or green beans.

  16. Soulful

    April 10, 2023 at 6:48 am

    5 stars
    This was delicious and easy!

  17. Boz

    August 6, 2023 at 4:27 am

    5 stars
    I added mint and fresh tarragon , basil and garlic, fresh corn on the cob. You can do anything you want with this! The secret is , pre made puff pastry is the way ! Easy peasie! Really good tucker.

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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