This Vegetarian Pot Pie will warm up your soul and fill up your belly!
Want all the comfort of pot pie without the meat? This hearty vegetarian pot pie delivers all the deliciousness you crave. This pot pie is packed with a medley of veggies, including potatoes, celery, carrots, mushrooms, and peas, all smothered in a creamy, savory sauce, and topped with a flaky puff pastry crust that bakes to golden brown perfection. What more could you ask for?
Last weekend, the weather was absolutely crazy here in Italy, with storms rolling in on Friday and continuing into Sunday night. There’s nothing better to do on a rainy weekend than make a delicious and comforting recipe like this vegetarian pot pie. I love every step of this recipe, from softening the veggies in butter to sealing down the puff pastry on the pie dish—it’s just so therapeutic! Don’t even get me started about the smell of the pot pie bubbling away in your oven. Try making this recipe the next time you’re stuck at home on a rainy day. With its creamy, decadent sauce and scrumptious veggie filling, I promise it’ll transform your whole weekend.
How can I make this recipe vegan?
You can easily make this recipe vegan by replacing the butter with vegan butter, switching the half-and-half for a plant-based cream (like oat, soy, or cashew cream), and using a vegan puff pastry. You can find vegan puff pastry at most supermarkets and healthy food stores. For egg wash, simply brush the puff pastry with a mixture of plant-based milk and cornstarch instead of the egg and milk mixture.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months in a freezer-safe container. To defrost, I recommend leaving it in your refrigerator for around 6-8 hours until it’s completely thawed. You can reheat it in an oven set to 375°F for around 10-15 minutes until it’s heated throughout or in the microwave for 3-4 minutes.
Serving suggestions
This vegetarian pot pie would be lovely served alongside this refreshing House Salad and this Parmesan-Roasted Asparagus Recipe. You could also serve it with some Roasted Carrots And Parsnips and this tasty Healthy Brussels Sprout Salad. For dessert, you can whip up this delectable Pumpkin Chocolate Chip Bread or a batch of these Butter Pecan Cookies!
Vegetarian Pot Pie
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 medium potato diced small
- 1/3 cup celery diced
- 2 medium carrots sliced
- 1 1/2 cups mushrooms button or cremini, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 3/4 cup half-and-half
- 3/4 cup frozen peas
- 1 tablespoon fresh parsley chopped (plus more for garnish)
- Salt and pepper to taste
- 1 roll frozen puff pastry sheet thawed
- 1 large egg
- 1 tablespoon milk for egg wash
Instructions
- Melt the butter in a large skillet over medium heat. Add the diced onion, potato, celery, and carrots. Sauté for about 10 minutes until the vegetables start to soften.
- Stir in the sliced mushrooms and cook for another 2 minutes. Sprinkle in the flour and stir for 1 minute to coat all the vegetables evenly.
- Slowly pour in the vegetable broth and half-and-half, stirring constantly until the mixture thickens to a creamy consistency. Add the frozen peas and chopped parsley, then season with salt and pepper.
- Preheat the oven to 400°F. Spoon the vegetable filling into a large baking dish or pie dish. Unroll the puff pastry over the filling, trimming any excess and pressing the edges down to seal. Cut a few small slits in the top for steam to escape.
- In a small bowl, whisk together the egg and milk to make an egg wash, then brush it over the pastry. Bake for 25-35 minutes until the pastry is golden brown. Let cool slightly before serving. Garnish with parsley.
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