Dig into a hearty slice of a veggie-lover’s paradise full of tender vegetables and a tasty plant-based gravy.
When I first went on a vegetarian diet, chicken pot pie was one of the only meat-based dishes I missed. But it wasn’t so much about the chicken—I longed for the smooth gravy, tender veggies, and perfectly flaky crust. This vegetarian pot pie recipe checks all those boxes and more!
You might be skeptical of gravy made without meat or meat juices. But this recipe is unique. Almost like magic, the flour, veggie broth, and almond milk create a creamy plant-based gravy that makes me drool just thinking about it. Not only that, but the pie is stuffed with more vegetables than I’ve ever had in a classic chicken pot pie. Carrots, onions, celery, mushrooms, peas, and corn all harmonize in a savory, flavorful medley that both adults and kids will love. For this reason, vegetable pot pies are a fabulous family dinner when you have the time. I like to make it on Sundays because we can all sit down together and dine at a leisurely pace.
Each bite of pie is golden brown and crispy on the outside and beautifully moist on the inside, providing an instant feeling of comfort. For plant-eaters and meat lovers alike, vegetarian pot pie can give you the feeling of being at home, no matter where you are.
How to make pie crust from scratch
Store-bought pie crusts work fine for this recipe—but it’s actually quite simple to make your own crust from scratch. It might seem intimidating at first, but once you get the hang of it, there’s no going back. All you need is all-purpose (or gluten-free) flour, kosher salt, cold unsalted butter, vegetable shortening, and ice water. The key is to follow each step in this recipe for Perfect Pie Crust—and above all, avoid overworking the dough.
How do I store leftovers?
Once leftover vegetarian pot pie has cooled to room temp, I store mine in an airtight container in the fridge for up to 4 days. For longer storage, place leftovers in a freezer-safe container and freeze them for up to 2 months. Thaw in the fridge overnight. Reheat in the oven at 350°F for 15-20 minutes, until it’s warm all the way through. You can microwave individual portions, but the crust won’t be as crisp.
Serving suggestions
Although vegetarian pot pie can definitely be a whole meal by itself, I also love it with Dairy-Free Mashed Potatoes Without Milk, Thanksgiving Salad, Cornbread With Creamed Corn, or Instant-Pot Sweet Potatoes. I also enjoy this decadent veggie-lover’s meal with a refreshing Wine Spritzer!
Ingredients
- 4 small new potatoes cut into 1/2-inch pieces
- 2 medium carrots diced
- 3 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 3 celery stalks diced
- 8 ounces mushrooms sliced
- 4 garlic cloves minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup all-purpose flour
- 1 1/3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1/4 cup chopped fresh parsley
- 2 pie crusts use whole wheat if available
Instructions
- In a medium pot, add the potatoes, carrots, and enough water to cover them. Bring to a boil and simmer for about 8 minutes until slightly tender. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and diced celery. Sauté for 3 minutes until soft. Then add the sliced mushrooms, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper. Cook for an additional 3 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute to toast off the raw flavor. Gradually whisk in the vegetable broth and almond milk. Continue stirring over medium heat for about 5 minutes until the mixture thickens.
- Add the boiled potatoes and carrots to the skillet, along with the frozen peas, corn, and chopped parsley. Stir to combine well. Remove the skillet from the heat.
- Preheat your oven to 375°F.
- Roll out one pie crust into a greased 9-inch pie dish. Pour in the vegetable filling. Roll out the second crust and place it on top. Press the edges firmly to seal and cut a few slits in the top to allow steam to escape.
- Place the assembled pie on a baking sheet and bake in the preheated oven until the crust is baked through and the filling is bubbly, about 45-55 minutes. If the crust browns too quickly, cover it with foil and continue baking until the filling is ready.
- Let the pot pie cool for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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