Turn up the cozy vibes with a simple, almost from-scratch Vegetarian Pot Pie recipe. A creamy, rich, veggie-packed, and incredibly filling dish that’s sure to please even the most dedicated carnivores in your family. This easy vegetarian dinner is ready in under an hour, and I know you are going to love it!
This Veggie Pot Pie has quickly become a family favorite in my home, and I am sure it will be in yours too! It’s a brilliant meatless meal that manages to be wholesome and delicious at the same time. The beauty of this recipe lies in the clever shortcuts – like using frozen veggies and a ready-made puff pastry sheet. This makes the prep work a breeze while ensuring the pie is packed full of diverse flavors.
The Ingredients
Here’s what we’ll need to bring this delicious pot pie to life:
- Butter: A base for sautéing our veggies, it also adds a rich depth of flavor. If you don’t want to use butter, substitute it with olive oil.
- Veggies: We’re using carrots, celery, peas, corn, mushrooms, and onions. They add color, texture, and a load of nutrients. Feel free to use your favorites or what you have on hand.
- Flour: This will help us thicken the sauce to the perfect, creamy consistency.
- Milk and Heavy Cream: The combination of milk and cream adds a luxurious richness to our pot pie.
- Salt and Pepper: To season our pot pie. As always, adjust to taste.
- Puff Pastry Sheet: The puff pastry sheet forms the crust of our pot pie, providing a flaky, buttery finish.
- Egg: Beaten for an egg wash, this gives our pastry a beautiful golden hue.
How to Make Vegetarian Pot Pie
This is a very easy pie to make. I used a skillet and a deep pie dish, but if you have an oven-proof skillet then that’s even more convenient as you can add the puff pastry on top of the creamy veggies and bake it using just one pan.
- Saute: Start by melting your butter in a pan over medium heat, adding your onion, celery, carrot, and mushrooms, and sauté. Once they’re tender, it’s time to introduce the peas and let them get acquainted with the rest of the veggies.
- Make the Creamy Sauce: Sprinkle in your flour, letting it cook for another minute, then whisk in your milk, cream, and vegetable stock. Let this simmer away until your sauce starts to thicken up, then season with salt and pepper.
- Add Puff Pastry and Bake! Now, transfer this creamy, veggie goodness into your baking dish and top it with your puff pastry sheet. Brush on your beaten egg to give it a nice, golden glow, score it with a knife to allow steam to escape then let it bake away in the oven. After about 40 minutes, or when your pastry is a perfect golden color, take it out and let it cool a bit before slicing and serving.
Tips for the Perfect Vegetarian Pot Pie
- For the best flavor, sauté your vegetables until they’re tender before adding in the flour and liquid ingredients.
- Don’t skip the egg wash! It helps to give the puff pastry a beautiful golden hue and a delightful crunch.
- Serve the pot pie warm. It’s more comforting and brings out the flavors more.
Recipe FAQs
Absolutely! Feel free to experiment with your favorite veggies, bell peppers, green beans and broccoli also work. If you want to add some greens, go for baby spinach leaves or blanched or sauteed kale. Just make sure to dice any veggies small enough so they cook evenly.
Yes, you can! Use a vegan butter substitute, non-dairy milk, and non-dairy cream. Also, make sure the puff pastry sheet you’re using is vegan-friendly.
Certainly. Make sure it is completely cooled before you wrap it up tightly and freeze. It can last for up to 3 months.
Looking for more delicious vegetarian recipes? Check out these crowd-pleasers:
Each of these dishes is perfect for a weeknight meal or when you’re feeding a crowd. Enjoy, and as always, happy cooking!
Vegetarian Pot Pie
Equipment
- Skillet
- spatula
- 9-inch pie pan
Ingredients
- 2 tablespoons unsalted butter
- ½ cup celery diced
- ½ cup carrot peeled and diced
- ½ cup frozen peas
- ½ cup corn fresh, canned or frozen
- 1 cup mushrooms sliced
- ½ medium yellow onion diced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 sheet puff pastry thawed if frozen
- 1 large egg beaten with a fork for the egg wash
Instructions
- Preheat your oven to 350°F/180°C (160°C for a fan oven) and lightly grease a 9-inch baking dish with butter or oil.
- In a medium-sized pan or pot, melt the butter over medium heat. Add the onion, celery, carrot, and mushrooms, sautéing until the vegetables are tender. Following this, incorporate the peas and let them cook for an additional minute.
- Next, sprinkle the flour over the vegetables and let it cook for another minute. This will help thicken the sauce.
- Begin to whisk in the milk, cream, and vegetable stock, allowing the mixture to reach a boil before reducing it to a simmer. Continue to let the mixture simmer over medium heat for approximately 5 minutes or until the sauce starts to thicken. Adjust the heat to low and season with salt and pepper to taste.
- Transfer the creamy vegetable mixture to the prepared baking dish and carefully lay the puff pastry over the top. If you prefer, you can cut the pastry into strips and form a lattice pattern.
- Brush the beaten egg over the top of the pastry to give it a golden-brown finish.
- Bake the pot pie in the preheated oven for about 40 minutes, or until the puff pastry is a beautiful golden color.
- Allow the pie to cool slightly before serving warm.
Notes
-
- Puff Pastry: I’m in the UK and used one 320 gram puff pastry sheet. In the US, a box of puff pastry is 17.3oz and contains 2 sheets. You only need one sheet for this recipe.
- For the best flavor, sauté your vegetables until they’re tender before adding in the flour and liquid ingredients.
- Don’t skip the egg wash! It helps to give the puff pastry a beautiful golden hue and a delightful crunch.
- Serve the pot pie warm. It’s more comforting and brings out the flavors more.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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