This Vegetable Pot Pie is the ultimate comfort food. Filled with a creamy vegetable and mushroom filling, and crispy puff pastry on the top. It’s a crowd favorite perfect for gatherings and the holidays.
There's nothing quite like a hearty pie when you need something cozy, and this vegetable pot pie ticks all those boxes. The filling is made with a variety of veggies including mushrooms which give it a meaty texture without any meat. It's then combined with a creamy gravy-like sauce that's so delicious! Even meat eaters will love this dish and they won't miss the meat 😊
I was born and raised in Australia, and one of the most classic Aussie foods we have are pies, specifically meat pies. I must admit, I personally was never a fan of them growing up. However this was before I visited a famous pie factory and tried a vegetable pie. I couldn't believe how much I liked it! Here I've kept the same concept, however instead of making small individual pies, I've made a large pie perfect for a family meal or gatherings. It's become one of our favorite meals in my home, especially as the weather gets colder and all you want is some comfort food.
Now I know traditional pot pies are made with pie crust on the bottom and top, but I've made mine a little different. Instead, I've topped my vegetable pot pie with puff pastry which becomes so crispy and flaky once baked. The golden puff pastry works so well with the creamy filling and tastes incredible. You’ll want to go back for seconds! The filling has the classic ingredients from a chicken pot pie which is always a crowd pleaser, but made into a vegetarian version. Some other meat free versions of classics I've shared are katsu curry, cauliflower steaks and lasagna.
This vegetarian pot pie is easy enough to make for a weeknight dinner, but is also perfect for big family gatherings especially over the holidays. You can serve it as a main dish for Thanksgiving or Christmas and it will be scooped up in seconds! Who can say no to a cozy pie with that crispy golden crust that looks so inviting. It's also a naturally vegan pot pie at the same time. You can also make small individual pies with or without a base, and top them with the same puff pastry as personal pies.
Serve alongside my roasted mashed potatoes and honey glazed carrots for the best comfort meal...YUM 😋
Table of Contents
What makes this recipe special
- Ultimate Comfort Food: Creamy filling, flaky crust, and hearty veggies to warm you up
- Easy Steps: No fancy skills needed with easy steps and store bought pie crust to save time
- Customizable: Swap out or substitute with your favorite vegetables, its also vegan friendly too
- Crowd-Pleaser: Perfect for family dinners or the holidays including Thanksgiving and Christmas
Ingredients and Substitutions
- Pie crust for the bottom and puff pastry sheet for a crispy top and flaky texture. I’ve used store-bought but you can of course use homemade pie dough. If needed, substitute with gluten-free or vegan pie crust
- Cremini mushrooms add a rich, meaty texture and earthy flavor. White button mushroom also work but don't have as much flavor
- Onion, carrots, celery, garlic cloves are the classic vegetables forming the base of the filling
- Potatoes add heartiness and balance to the filling. Sweet potatoes are a great alternative along with pumpkin or butternut squash
- Frozen peas are a classic vegetable adding pops of sweetness and color, green beans would be delicious too
- All-purpose flour thickens the sauce to be a gravy like consistency. Whole wheat or gluten-free flour can be substituted if needed
- Vegetable broth is the base of the creamy filling. I prefer low sodium broth
- Milk adds creaminess without being heavy unlike heavy cream. I prefer dairy free milk and have used soy milk
- Fresh rosemary adds a delicious warmth, fresh thyme leaves and bay leaves works great too
- Soy sauce deepens the umami flavor, I prefer low sodium. Coconut aminos or tamari can replace it
- Extra virgin olive oil is for sautéing the veggies, you can also use butter. The oil can also be used to brush the top before baking if you prefer to keep it vegan and not brush with egg wash
- Sesame seeds for garnish, this is optional but adds a lovely crunch and look
How to make Vegetable Pot Pie
This vegetable pot pie is a crowd favorite for a reason. It's creamy filling and crispy top, makes this the ultimate comfort food. Follow my simple steps below.
Prepare Pie Filling
Dice onion, carrot, potato and celery into similar small cubes. Finely dice garlic and slice the mushrooms
Over medium heat saute onions, carrots and celery in large pan with 1 tablespoon of olive oil and a pinch of salt
After a few minutes, add the garlic and mushrooms. Saute until the mushrooms have browned
Add in the flour, chopped rosemary, 1 tablespoon of olive oil and season. Saute for a few minutes until the flour has dissolved
Add the vegetable stock, potato, soy sauce and milk. Mix then simmer with the lid on for 5 minutes over low heat
Take off the heat and remove the lid. Add the frozen peas and allow the mixture to cool down
Assemble
Whilst mixture is cooling, preheat oven to 350℉ / 180℃. Add the pie crust to a round oven dish (10 inches / 26 cm) and shape it to the dish. Trim any excess crust hanging over the dish with scissors
Once the pie filling has cooled down, pour into the pie dish and level it out with a spatula
Lay the puff pastry on top and using your fingers, tuck the edges behind the pie crust to seal together all the way around
Use a fork to make light indentations around the pie and make 5-6 slits using a knife, this will allow excess steam to release
Brush the top with an egg wash or olive oil and sprinkle with sesame seeds
Bake for 40 minutes on the bottom shelf, remove from the oven and allow to cool for 10 minutes. Now its ready to serve, enjoy!
Tips and Tricks
- Ensure to cool the filling down, before filling the pie to avoid a soggy crust
- Cut small slits into the top pastry sheet to allow steam to escape
- Bake on the bottom shelf to ensure the bottom cooks and the top doesn't burn
- Keep an eye on pie, if the edges are browning too quickly, cover with a piece of aluminum foil with the center cut out. This will protect the edges
- Rest the pie for 10 minutes before serving as it thickens as it cools
Storage Instructions
- Store in an airtight container in the refrigerator for up to 3 - 4 days
- Reheat in the oven or air fryer until heated through
- Freeze unbaked pot pies for up to 1 month. Bake straight from the freezer, adding 10–15 minutes to the cooking time
FAQs
Its made with a variety of vegetables including carrots, celery, peas, potatoes, and I love adding mushrooms too. You then make a thick gravy sauce
The gravy is made from vegetable broth (or chicken if you aren't vegetarian), along with your preferred milk and flour to thicken the sauce into gravy consistency
This is totally optional. You can add pie crust or keep it bottomless and bake with a puff pastry sheet on the top
Pairing
These are my favorite dishes to serve with a Vegetable Pot Pie:
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Vegetable Pot Pie (Classic Comfort Food)
Ingredients
- 1 pie crust
- 1 round puff pastry sheet - or 2nd pie crust
- 11oz / 300g cremini mushrooms
- 1 brown onion
- 5oz / 140g carrots - 1 large carrot
- 5oz / 140g celery - 2 sticks
- 4 garlic cloves
- 9oz / 250g potatoes - 1 large potato
- 2 tablespoons extra virgin olive oil
- ⅓ cup all purpose flour
- 1 ½ cups vegetable broth - I've used low sodium
- ½ cup milk - I've just soy milk
- 1 sprig fresh rosemary - chopped
- 1 tablespoon soy sauce - I've used low sodium
- 1 cup frozen peas
- Salt and black pepper to taste
- 1 egg whisked or olive oil for brushing
- Sesame seeds for garnish
Instructions
Pot Pie Filling
- Prepare the vegetables by dicing the onion, carrot, potato and celery into small cubes, approximately the same size. Also finely dice the garlic and slice the mushrooms
- In a large skillet, saute the onions, carrots and celery in 1 tablespoon of olive oil with a good pinch of salt over medium heat
- After a few minutes, add the garlic and mushrooms and saute until the mushrooms have browned
- Add the 2nd tablespoon of olive oil, flour, chopped rosemary, and season with salt and pepper. Saute together for a few minutes until most of the flour has dissolved
- Add the vegetable stock, potato, soy sauce and milk. Stir together and simmer with the lid on for 5 minutes over low heat
- Remove the lid and take off the heat. Add the frozen peas and allow the mixture to cool down. You can also transfer to a big bowl or plate to cool it down quicker
Assemble
- In the meantime, preheat the oven to 350℉ / 180℃. Add the pie crust to a round oven dish (10 inches / 26 cm) and gently shape it to the dish. If you have a lot of excess crust hanging over the dish, trim with a knife or scissors
- Once the pie filling has cooled down, it should have thickened quite a bit. Pour into the pie dish and level it out with a spatula or back of a spoon
- Lay the puff pastry on top and using your fingers, tuck the edges behind the pie crust to seal together all the way around. Use a fork to make light indentations around the pie which will also help it seal closed
- Make 5-6 slits using a knife which will create a design and allow excess steam to release as being cooked. Brush the top of the pie with the egg wash or olive oil and sprinkle with sesame seeds
- Place the pie dish on the bottom shelf in the oven and bake for 40 minutes until the top is a lovely golden brown color. If the edges are browning too quickly, cover with foil (refer to notes below)Carefully remove from the oven and allow to cool for 10 minutes, then its ready to serve! Slice your delicious vegetable pot pie and enjoy with your favorite sides 🙂
Notes
- If you notice the edges of the pie are browning too quickly, cover with a piece of aluminum foil with the center cut out. This will protect the edges while allowing the middle to bake evenly
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