Mom’s Vegetarian Pot Pie is easy to make, delicious, comfort food that everyone loves. This meat-free vegetable pot pie version of the classic main dish is easy, wholesome, and nutritious food that you can cook with mostly pantry and freezer ingredients.
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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.
vegetarian version of a classic
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 bought 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 Veggie Pot Pie.
This is a wonderfully moist pot pie that’s filled with flavor and yummy goodness. All those veggies and that creamy sauce make for a delicious creamy vegetable casserole.
For classic comfort I recommend using whole milk in the pie. The full flavor and creaminess is just perfect.
You’ll love this pot pie with homemade Vegetarian Broth as well!
What to cook for your mom vegetarian
I’ve heard from several of you that you make this for family dinners. Especially for holiday dinners. It makes my heart happy to know that I can contribute to your special events!
This Vegetarian puff pastry pie recipe is a comfort dish that you’ll find yourself craving all the time, and it’ll end up on your regular meal rotation!
Yes, this recipe easily adapts to a vegan pot pie!
I’ve made this 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.
If you want to go the vegan road, I suggest using a neutral flavored plant-based milk like unsweetened soy milk or unsweetened almond milk.
Using coconut milk, though nice and creamy, will change the flavor profile. Though you may really like that flavor!
I’m a white wine girl, so that’s always my first choice, and, Sauvignon Blanc is my favorite white; it adds the right brightness and crispness.
Chardonnay will add a nice creamy buttery 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!
Whichever wine you choose to add to the sauce, that’s the best choice for pairing it to drink.
If you don’t have any wine in the house for whatever the reason, feel free to use the same amount of vegetable broth in place.
The frozen puff pastry is so much fun! Shhh, 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.
If you want to try something other than puff pastry for the topping, some suggestions are pie crust (homemade or store-bought), crescent roll dough, biscuit topping, or just simply leave it off.
Yes, this works great as individual servings. I’ve made it in small ramekins several times.
I’ve also read from several readers that they’ve made it in muffin tins or muffin pans for really small servings.
Check doneness early if making it in smaller portions.
This meatless 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!
While you’re there, check out what people are saying on the “tried it” comments and pictures.
Variations on the recipe
The recipe I’ve shared is such a great classic creamy pot pie. It also makes a great starting point for trying new things.
Many of these suggestions have come from readers who have experimented with this meat free pie.
- Add garlic
- Caramelized onions make a nice savory addition
- Add in some cubes butternut squash for a little fall flavor
- Use pie crust instead of puff pastry
- Try it with canned biscuits or homemade biscuit crust like in my Lentil Potato Pot Pies
- Add fake vegan chicken
- Or add real chicken
- Mix up the herbs to your taste, try basil, rosemary, thyme, lemon thyme, or Italian seasoning
- Add corn
- Toss in some celery
- Add broccoli
- Not a wine drinker, use vegetable or chicken broth instead
- Add some lentils or tofu for extra protein
- Add a spoonful of sour cream
- Toss in some nutritional yeast flakes
Can I cook the potatoes another way?
If you don’t have a microwave or don’t want to use it, yes, the potatoes can be boiled in water on the stovetop. 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).
other vegetarian casseroles
These are some of my favorite vegetarian main dish recipes! You’ll love them!
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 Soup version.
However you like to cook, I’m here to help.
Can I make this ahead?
Yes, this pot pie is great as leftovers. Just cover it with some plastic wrap or place smaller servings in air tight containers in the fridge for up to 5 days. I simply reheat it in the microwave.
If you want to make the filling ahead of time and serve it later, that’ll work well. Keep the cooled filling in the fridge in an air tight container until you’re ready to bake.
Either follow the instructions on the recipe card, or bake the puff pastry separately from the filling, like I did with these Tuna Mushroom Pot Pies.
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Vegetarian pot pie
- 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
- 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.3 medium Yukon gold potatoes
- 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.3 tablespoons olive oil, 1 large onion, 6 medium carrots
- 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, salt, pepper, and thyme into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.3 tablespoons olive oil, 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
- Turn the heat off, and stir the cooked vegetables and the peas into the sauce, until well combined. Taste for salt and pepper.3/4 cup frozen peas
- 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.1 sheet puff pastry
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.