Mom’s Vegetarian Pot Pie

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.

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 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!

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.

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 Shepherd’s Pie

Vegetarian Shepherd’s Pie is a great healthy veggie loaded comfort food dish.

Check out this recipe

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

Cream of Mushroom Casserole

This delicious Cream of Mushroom Soup starts with some great Homemade Cream of Mushroom Soup.

Check out this recipe

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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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 Recipe

Vegetarian pot pie

Debi

Perfect comfort food that everyone will love, especially vegetarians! Use the servings slider to easily adjust the ingredient amounts.

4.86 from 7 votes

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

1x2x3x

• 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

Keyword comfort food, pot pie, vegetarian

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