Vegetable Pot Pie (Classic Comfort Food)

Name: Vegetable Pot Pie (Classic Comfort Food)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 pie crust - slightly thawed; 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; 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 used 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

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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
Ingredients and Substitutions
How to make Vegetable Pot Pie
Tips and Tricks
Storage Instructions
FAQs
Pairing
More Cozy Recipes
Recipe
Comments

Piece of pie on a plate with pie dish on the side

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

Potatoes, stock and milk added to the pan

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

Puff pastry on top being folded into the pie crust

Lay the puff pastry on top and using your fingers, tuck the edges behind the pie crust to seal together all the way around

Fork making a closure around the edges with 5 silts

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

Final cooked vegetable pot pie out of the oven

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

Piece of pie on a plate with pie dish in the background

FAQs

What is vegetable pie made of?

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

What is pot pie gravy made of?

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

Does a pot pie have a crust?

This is totally optional. You can add pie crust or keep it bottomless and bake with a puff pastry sheet on the top