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!
FAQs
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.
Puff pastry
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).
Yes, there are a few steps that you’ll do to make this gluten free. The following are affiliate links.
For the flour, I’d suggest a one-to-one GF flour. And for the puff pastry, use a gluten free puff pastry, crescent roll, or pie crust.
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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Tools & equipment you may need
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13×9 casserole dish
hot pad
large pot or dutch oven
knife
long handled wooden spoon
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.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
Video
Nutrition
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.
Debi
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
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!
LoriJ
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
We just had this tonight and it was sooooo good! Thank you for putting the recipe together!
DJ
I tried this recipe without the wine since I have a little one that will be eating it. It was absolutely divine!
KRPL
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
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
Do you have the calorie breakdown per serving size?
Debi
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
I don’t have a microwave. IS there another method to cook the potatoes that will give the same results?
Debi
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).
Zamanja
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!
Maria
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!!
Debi
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.
Anaya Gould
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.
Debi
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/
Amanda
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?
Debi
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.
Alyssa
DEBI, this recipe is great! It’s awesome, so easy to make, & so delicious.
Olga
It’s perfect and tasty! Can’t wait to have this anytime of the day, love it!