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.
Vegetarian Pot Pie
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.
Ingredients
Cooking Instructions
- Preheat oven to 400°F (205°C). Lightly grease a pie dish or baking dish.
- Heat butter or olive oil in a large skillet over medium heat.
- Add onion and carrots; cook for 5-6 minutes until softened.
- Add garlic, mushrooms, and potatoes. Cook for another 5 minutes.
- Stir in flour and cook for 1 minute.
- Slowly whisk in vegetable broth and milk.
- Add thyme, rosemary, salt, and pepper. Simmer until thickened, 5-7 minutes.
- Stir in peas and corn. Remove from heat.
- Transfer filling to prepared baking dish.
- Top with pie crust or puff pastry, sealing edges. Cut small slits on top.
- Bake for 30-35 minutes until crust is golden and filling is bubbly.
- Let rest 10 minutes before serving.
Nutrition
Notes
Use puff pastry for a lighter, flaky crust
Make it vegan with plant-based milk and vegan pastry
Freezes well before baking