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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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.
Snoqualmie Wines
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!).
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.
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.
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!
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
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. 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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Mom’s Vegetarian Pot Pie Recipe
Vegetarian pot pie
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
I DOnt have a microwave. IS there another way to cook them to get the same results?
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).
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?
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.
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!
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!!
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.
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.
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/
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?
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.
DEBI, these recipes look great! It’s awesome to see so many delicious recipes in one place.
It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
would chopped mushrooms be good in this pot pie?
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!
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!
Audrey, that’s a great compliment! I love it! Thanks so much for stopping by and leaving a review! Happy holidays to you and yours!