Vegetarian Pot Pie

Vegetarian pot pie is the kind of meal that feels like home. A bubbling vegetable filling, a creamy sauce, and a golden crust come together into something deeply satisfying. It’s slow food made for sharing, meant to be set in the center of the table and enjoyed without hurry.

This is comfort cooking, the Let’s Veg way.

Olivia

Vegetarian Pot Pie

No ratings yet

Vegetarian pot pie filled with vegetables in a creamy sauce and baked until golden. A warm, comforting Let’s Veg recipe perfect for family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 -6

Course: Main Course

Cuisine: American

Calories: 127

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 tbsp butter or olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 2 carrots diced
• 1 cup potatoes diced
• 1 cup green peas
• 1 cup mushrooms chopped
• ½ cup corn
• 2 tbsp all-purpose flour
• 1½ cups vegetable broth
• ½ cup milk or plant-based milk
• ½ tsp dried thyme
• ½ tsp dried rosemary
• Salt to taste
• Black pepper to taste
• Crust
• 1 prepared pie crust or puff pastry sheet

Cooking Instructions

 

1. Preheat oven to 400°F (205°C). Lightly grease a pie dish or baking dish.
2. Heat butter or olive oil in a large skillet over medium heat.
3. Add onion and carrots; cook for 5-6 minutes until softened.
4. Add garlic, mushrooms, and potatoes. Cook for another 5 minutes.
5. Stir in flour and cook for 1 minute.
6. Slowly whisk in vegetable broth and milk.
7. Add thyme, rosemary, salt, and pepper. Simmer until thickened, 5-7 minutes.
8. Stir in peas and corn. Remove from heat.
9. Transfer filling to prepared baking dish.
10. Top with pie crust or puff pastry, sealing edges. Cut small slits on top.
11. Bake for 30-35 minutes until crust is golden and filling is bubbly.
12. Let rest 10 minutes before serving.

Nutrition

Calories: 127kcalCarbohydrates: 27gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 380mgPotassium: 537mgFiber: 5gSugar: 6gVitamin A: 5617IUVitamin C: 29mgCalcium: 33mgIron: 2mg

Notes

Use puff pastry for a lighter, flaky crust

Make it vegan with plant-based milk and vegan pastry

Freezes well before baking

Tried this recipe?

Let us know how it was!