Vegetarian Pot Pie

5 from 1 vote

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!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 379kcal

Author: Kathleen Higashiyama

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

Storage

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.

Top Tips

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.

Nutrition