My hearty vegetable pot pie is the perfect comfort food for a cozy night in. It’s made with a creamy and savory veggie filling and a flaky pie crust for a delicious dinner the whole family will love. It’s as satisfying as the classic chicken pot pie but without the meat!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Packed with fresh vegetables. This pot pie is filled with carrots, potatoes, celery, and other hearty veggies for a healthy meal that’s big on flavor.
- Easy to assemble. This recipe has a fairly easy prep and can be made in under an hour, making it perfect for busy days.
- Vegetarian recipe that you can easily make vegan and gluten-free.
📋 Ingredients and notes
To make this vegetable pot pie recipe, you’ll need carrots, bell pepper, potatoes, celery, frozen peas, onions, garlic, olive oil, vegetable broth, cornstarch, soy sauce, Italian seasoning, salt, ground black pepper, water, and a package of pie pastry.
Variations & Substitutions
- Veggies. You can use other vegetables or whatever you have on hand, like mushrooms, zucchini, or corn.
- Vegetable broth. Use a low-sodium vegetable broth or a homemade vegetable stock.
- Cornstarch. You can also use flour. Arrowroot powder or tapioca starch also works great.
- Soy sauce. You can also use tamari soy sauce for a gluten-free alternative.
- Seasonings. I used Italian seasoning, salt, and pepper to add flavor to the pot pie. You can also add dried thyme or rosemary.
- Pie pastry. You can also use store-bought puff pastry or a biscuit topping of your choice. You can also make this vegan by making your own vegan pie dough.
📖 How to make vegetable pot pie
Step 1:
Preheat the oven to 425°F (220°C).
Step 2:
In a large heavy bottomed pan or skillet, heat the oil. Add the bell peppers, onions and celery; sauté for 3 to 5 minutes, stirring frequently.
Step 3:
Add the garlic, carrots and potatoes. Pour in the vegetable broth, Italian seasoning, peas, and bring to a boil. Lower the heat and let it simmer until the vegetables are just tender approximately 5 minutes. Season with salt and pepper.
Step 4:
In a small bowl, mix the water, cornstarch, and soy sauce until the cornstarch is fully dissolved. Stir this mixture into the vegetables and cook until the sauce thickens, about 3 minutes.
Step 5:
Transfer the filling on a 11 inch round baking dish. Roll out the dough and place it over the filling, sealing and fluting the edges.
Step 6:
Bake in the preheated oven until the top of the pie is golden brown, about 30 minutes.
Shruthi’s Top Tip
Dice the vegetables evenly to ensure they cook at the same rate, preventing some from becoming too soft while others are still undercooked.
- Use a heavy-bottomed pan to evenly distribute heat, which helps prevent the filling from burning and ensures even cooking.
- Stir in the garlic last, cooking for just a minute, to release its aroma without burning, which can turn the flavor bitter.
- When adding the vegetable broth and peas, bring the mixture to a gentle boil before reducing the heat to simmer. This helps the vegetables cook evenly.
- Dissolve the cornstarch completely in water before adding it to avoid lumps and ensure a smooth, thick sauce.
- Roll out the pie pastry to cover the filling completely, crimping the edges to prevent the sauce from leaking during baking. Cut a few small slits in the pastry to allow steam to escape, preventing the crust from becoming soggy.
🍴 How to serve veggie pot pie
What I love about this vegetarian pot pie is that you can pair it with a lot of different sides. I love to serve it with steamed veggies, a crusty bread, and a warm soup for a filling meal. My favorite dishes to serve with it are my homemade dinner rolls, French onion soup, roasted vegetable salad, Din Tai Fung green beans, and stuffed baked potatoes.
🍴Storage and reheating suggestions
Store leftovers in an airtight container and refrigerate it for up to 4 days.
To freeze, wrap the pot pie in plastic wrap and foil, then transfer to a freezer bag. You can keep it frozen for up to two months.
To reheat, reheat it in an oven at 350F or until it is completely heated through. Cover the top with foil to prevent it from burning.
🍴 More hearty vegetarian recipes
If you like this recipe, check out my other delicious vegetarian dishes:
Vegan Shepherd’s Pie
Cast Iron Skillet Cornbread (or Quiche!)
Eggplant Casserole
3 Ingredient Broccoli Cheese Casserole
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Vegetable Pot Pie
Equipment
- 1 11 inch round baking dish
Ingredients
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1 clove garlic, minced
- 2 carrots, medium, diced
- 2 potatoes, medium, peeled and diced
- 2 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 cup frozen peas
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 pie pastry
Instructions
- Preheat the oven to 425°F (220°C).
- In a large heavy bottomed pan or skillet, heat the oil. Add the bell peppers, onions and celery; sauté for 3 to 5 minutes, stirring frequently.
- Add the garlic, carrots and potatoes. Pour in the vegetable broth, Italian seasoning, peas and bring to a boil. Lower the heat and let it simmer until the vegetables are just tender, approximately 5 minutes. Season with salt and pepper.
- In a small bowl, mix the water, cornstarch, and soy sauce until the cornstarch is fully dissolved. Stir this mixture into the vegetables and cook until the sauce thickens, about 3 minutes.
- Transfer the filling on a 11 inch round baking dish. Roll out the dough and place it over the filling, sealing and fluting the edges.
- Bake in the preheated oven until the top of the pie is golden brown, about 30 minutes.
Notes
- Use a heavy-bottomed pan to evenly distribute heat, which helps prevent the filling from burning and ensures even cooking.
- Stir in the garlic last, cooking for just a minute, to release its aroma without burning, which can turn the flavor bitter.
- When adding the vegetable broth and peas, bring the mixture to a gentle boil before reducing the heat to simmer. This helps the vegetables cook evenly.
- Dissolve the cornstarch completely in water before adding it to avoid lumps and ensure a smooth, thick sauce.
- Roll out the pie pastry to cover the filling completely, crimping the edges to prevent the sauce from leaking during baking. Cut a few small slits in the pastry to allow steam to escape, preventing the crust from becoming soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
