Vegetarian pot pie

looking into the dish of creamy pot pie filling topped with puff pastry and there's a serving spoon.

4.94 from 151 votes

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 comfort food is easy, wholesome, and nutritious food that you can cook with mostly pantry and freezer ingredients.

Course Main Course

Cuisine American

Keyword comfort food, pot pie, vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 521kcal

Author Debi

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 13x9-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

Notes

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).

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.

This is easily made vegan. 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.

For gluten free, 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. Or just leave the crust off.

This works great as individual servings. 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 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.

For longer storage, freeze it up to 3 months. Here’s how:

Make the recipe through the filling step (before baking with puff pastry). Let the filling cool completely. Then transfer to a freezer safe container or keep it in your 13x9 dish if it’s freezer-safe, and cover tightly with plastic wrap and foil or airtight lid.

When you’re ready to cook, thaw it overnight in the fridge. Heat at 375–400°F until hot and bubbly (about 25–40 min depending on temp). Add thawed puff pastry on top, and bake another 10–15 min until golden.

You can also freeze it fully assembled for convenience, but the pastry won’t be quite as crisp. Assemble the entire dish including puff pastry (unbaked). Wrap tightly (plastic and foil). Then pop in the freezer.

When ready to eat, bake it straight from frozen at 375°F. Cover loosely with foil for first 25–30 mins. Remove foil and continue baking until pastry is golden and filling is hot (total about 45–60 min).

Tip: Brush pastry with a little milk or egg wash before baking for better color.

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