Vegetarian Pot Pie is a creamy, hearty one-pot meal filled with mushrooms, carrots, peas, corn, and more! The rich filling is tucked under a golden crust for the ultimate cozy meal. Make for a weeknight or holiday dinner in just an hour!
This vegetarian pot pie is a delicious alternative to traditional chicken pot pie. This cozy classic dish is easy to customize with your favorite vegetables and comes together in just a few simple steps.
We look forward to fall every year because it is pot pie weather! As soon as the temperature drops, we love to make a pot pie to share. Our recipe is easy to follow, requires minimal effort, and is flavor-packed.
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About Vegetarian Pot Pie
- Taste - The combination of buttery puff pastry and rich vegetable filling are a delicious flavor medley.
- Texture - The puff pastry crust is fluffy and crispy while the inside is creamy with chunks of veggies.
- Effort - This recipe has a couple simple steps. First, you need to cook the filling. Then you need to add the store-bought puff pastry sheet and bake.
- Time - It takes just 15 minutes to prep the pie then 45 minutes to cook the ingredients and bake it.
Ingredients
- Pie crust - We use store-bought pie crust and Pepperidge Farm frozen puff pastry because it has a great loft and comes out golden and crispy.
- Carrots - Carrots are crunchy and sweet.
- Yellow onions - Yellow onions are pungent and lightly sweet.
- Pearl onions - Pearl onions are a little milder than yellow onions and have tender texture.
- Celery - Celery adds a nice crunch.
- Mushrooms - Mushrooms have a unique earthy flavor.
- Corn and Peas - Corn and Peas are sweet and lightly savory.
- Freshly cracked black pepper - Black pepper adds a little spice.
- Butter and flour- Butter and flour combine to create a rich roux that thickens the filling.
- Vegetable stock - Vegetable stock creates a liquid base and adds moisture to the pot pie.
- Thyme - Thyme adds a minty and slightly lemony flavor.
- Dijon mustard - Dijon mustard has a pungent and lightly spicy kick.
- Heavy cream - Heavy cream enriches the filling and is part of the egg wash.
- Egg - The egg is for the egg wash, it makes the puff pastry crust golden brown and shiny.
See recipe card for quantities.
Substitutions
- Pre-cut vegetables - Cut down the prep time even more by using pre-cut frozen vegetables.
- Mustard powder - Use 1 teaspoon of dry mustard powder instead of dijon for a slightly lighter mustard flavor.
- Dairy-free - Make this pie vegan by using dairy-free butter to make the roux, plant-based cream, and dairy-free pie crust.
Variations
- Customize - Customize the filling with your favorite veggies and protein.
- Thanksgiving - Use leftover Thanksgiving sides and chop into bite-sized pieces. You can use brussels sprouts, cranberry sauce, green beans, and more.
- Caramelized onion - Caramelize the onions to give the pot pie a deep, rich flavor.
- Chicken - Try our Puff Pastry Chicken Pot Pie for an extra hearty pot pie.
- Mini pot pies - Make mini pot pies instead of one big shareable pie. Simply divide the filling into ramekins, cut circles in the puff pastry to match the ramekins, and follow the rest of the recipe card instructions.
- Garlic Powder - Garlic powder will add the quintessential aroma to the pot pie.
- Curry powder - Curry powder provides a warm and robust flavor.
- Potatoes - Add cooked potatoes for a hearty addition.
- Cheese - Add shredded cheddar cheese or gruyère for a sharp accent.
Instructions
- Heat stock - In a small saucepan, warm vegetable stock until hot. Then turn off heat and set aside. (Photo 1)
- Heat oven - Preheat the oven to 425°F with the rack positioned in the middle.
- Cook filling - Then, in a large pot or dutch oven, warm olive oil over medium-low heat. Then add carrots, celery, chopped onion, pearl onions, and mushrooms and cook slowly until the vegetables are tender and the onions are translucent. (Photo 2)
- Make roux - Once the mixture is softened, season with kosher salt, pepper, and thyme, and stir in butter. Once the butter is melted, turn up the heat to medium and stir in the flour to make the roux. (Photo 3 and 4)
- Cook down - Then add the broth and dijon mustard and stir until the mixture is thickened. Stir in heavy cream and continue to cook the mixture. (Photo 5 and 6)
- Add frozen vegetables - Finally, stir in the corn and peas and remove from the heat. (Photo 7)
- Transfer -Then, transfer the filling to a pie dish. Roll out the puff pastry sheet and cover the pie dish. Then trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. (Photo 8)
- Brush with egg wash - Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. Brush the puff pastry so it’s lightly coated. (Photo 9 and 10)
- Cut and bake - Then, cut 4-5 slits in the top of the crust to release steam. (Photo 11)
- Bake - Bake for 25-30 minutes or until the puff pastry is golden brown. Then remove from the oven and serve. Wait a few minutes before serving and be careful because the filling will be very hot. (Photo 12)
Pro tip - Make sure all of the ingredients you have to cut are in bite-sized pieces, including the onions, carrots, celery, and chicken.
Recipe FAQs
Puff pastry is easier to make than standard pot pie crust yet maintains its rich flavor.
Yes! Herbs and seasoning like thyme, garlic powder, and curry powder can add a lot of flavor to the pot pie filling.
The puff pastry won't get soggy because there is only a pie crust on top. If you use a pie crust on the bottom, dock the crust by using a fork to prick the crust. Then, blind bake the crust by partially baking or fully baking and brush the bottom crust with egg wash to create a barrier between the bottom crust and the filling.
Yes, you can prepare the chicken pot pie filling up to 3 days in advance, just keep it refrigerated. Before assembling it with the puff pastry, let the filling temper.
Vegetable pot pie pairs well with a ton of different side dishes. We love it with a prosciutto salad, mashed potatoes, or Brussels sprouts.
Storage
This vegetarian puff pastry pie can be refrigerated in an air-tight container or covered in foil for up to 3 days. In order to reheat the pie, let the pie pan temper, separate the crust from the pie pan, heat up the filling alone for about 15 minutes at 300°F, then re-add the crust in the last 5 minutes of heating the filling.
Cooking Tips
- Vegetables can range in size. When you make the mirepoix or soffritto, make sure the mixture is roughly 1 part carrot, 1 part celery, and 2 parts onion.
- Be sure to make slits in the pie so the filling will stay inside and crust won't get soggy.
- Be careful to not overcook the veggies or they will get mushy.
Related Recipes
Did You Like This Recipe?
Love this easy vegetarian pot pie recipe? Please leave a 5-star rating in the recipe card below and leave a comment below. You can also check out these dishes to eat with pot pie.
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📖 Recipe
Vegetarian Pot Pie
Equipment
Ingredients
- 2 cups vegetable stock
- 1 tablespoon olive oil separated
- 2 medium carrots diced
- 2 celery ribs chopped
- 1 medium yellow onion chopped
- 1 cup fresh or frozen pearl onions peeled
- 1 cup mushrooms quartered (4 oz)
- 2 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 tablespoon butter
- 4 tablespoon flour
- 1 tablespoon thyme chopped
- ¼ cup heavy cream, plus 1 tbsp pdivided
- ½ cup fresh or frozen corn
- ½ cup fresh or frozen peas
- 1 teaspoon dijon mustard or more to taste
- 1 egg
- 1 sheet puff pastry or pie crust
Instructions
- Heat stock - In a small saucepan, warm vegetable stock until hot. Turn off heat and set aside.2 cups vegetable stock
- Heat oven - Preheat the oven to 425°F with the rack positioned in the middle.
- Cook filling - In a large pot or dutch oven, warm olive oil over medium-low heat. Add carrots, celery, chopped onion, pearl onions, and mushrooms and cook slowly until the vegetables are tender and the onions are translucent. Once the mixture is softened, season with kosher salt, pepper and thyme, and stir in butter. Once the butter is melted, turn up the heat to medium and stir in the flour to make the roux. Add the broth and dijon mustard and stir until the mixture is thickened. Stir in heavy cream and continue to cook the mixture. Finally, stir in the corn and peas and remove from the heat.1 tablespoon olive oil, 2 medium carrots, 2 celery ribs, 1 medium yellow onion, 1 cup fresh or frozen pearl onions, 1 cup mushrooms, 2 teaspoon kosher salt, 4 tablespoon butter, 4 tablespoon flour, 1 tablespoon thyme, ¼ cup heavy cream, plus 1 tbsp, ½ cup fresh or frozen corn, ½ cup fresh or frozen peas, 1 teaspoon dijon mustard, 1 teaspoon freshly cracked black pepper
- Transfer - Transfer the filling to a pie dish. Roll out the puff pastry sheet and cover the pie dish. Trim or shape the puff pastry edges to make a circle and leave a ½-inch overhang of the rim of the dish. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. Brush the puff pastry so it’s lightly coated. Cut 4-5 slits in the top of the crust to release steam.¼ cup heavy cream, plus 1 tbsp, 1 egg, 1 sheet puff pastry or pie crust
- Bake - Bake for 25-30 minutes or until the puff pastry is golden brown. Remove from the oven and serve. Wait a few minutes before serving and be careful because the filling will be very hot.
Notes
- Refrigerate the pot pie in an air-tight container or cover it in foil for up to 3 days. In order to reheat the pie, let the pie pan temper, separate the crust from the pie pan, heat up the filling alone for about 15 minutes at 300°F, then re-add the crust in the last 5 minutes of heating the filling.
- Make sure all of the ingredients you have to cut are in bite-sized pieces, including the onions, carrots, celery, and chicken.
- Vegetables can range in size. When you make the mirepoix or soffritto, make sure the mixture is roughly 1 part carrot, 1 part celery, and 2 parts onion.
- Be sure to make slits in the pie to keep the filling inside and ensure the crust won't get soggy.
- Be careful to not overcook the veggies or they will get mushy.
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