Vegetarian Pot Pie Recipe
User Reviews
5.0
57 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
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Total Time
51 mins
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Servings
8 servings
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Calories
402 kcal
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Course
Main Course, Dinner
Vegetarian Pot Pie Recipe
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This classic pot pie recipe is loaded with veggies for a delicious dish that can easily be made vegan and gluten-free.
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Ingredients
- ½ cup butter
- 1 medium onion peeled and chopped
- 3-4 cloves garlic minced
- 1 ½ cups chopped carrots
- 1 ½ cups chopped potatoes peeled and cut into ½ inch chunks
- 1 cup chopped celery
- ¼ cup all-purpose flour
- 1 ½ teaspoon fresh thyme ½ tsp dried
- 1 ½ teaspoon fresh Rosemary ½ tsp dried
- 2 cups vegetable stock or broth
- 1 cup frozen peas
- 2 tablespoons fresh chopped parsley
- ¼ cup heavy cream
- 2 roll-out pie crusts one box or homemade pie crust
- salt and pepper
- eggwash 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
- Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2-3 minutes.
- Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.
- Stir in the flour, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the broth.
- Let the filling simmer for 3-5 minutes to thicken. Then turn off the heat and stir in the peas, parsley, and heavy cream. Set aside.
- Meanwhile, roll out one round pie crust to 11-12 inches, or wide enough to fit down into the pie pan, while still coming up the sides and over the edge.
- Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
- Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for 5 minutes on the bottom rack.
- Mix the eggwash. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.
- Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
- Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
- Bake on the bottom rack for 25-30 minutes. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
- Once fully cooked and golden brown, remove the pie from the oven. Cool for 15 minutes before cutting to serve.
Notes
- This can be made into a vegan pot pie by swapping the butter and cream with plant-based products.
- This can be made into a vegan pot pie by swapping the butter and cream with plant-based products.
- For a gluten-free vegetable pot pie, simply buy GF vegan crust and swap the flour in the filling for GF flour if desired.
- For a gluten-free vegetable pot pie, simply buy GF vegan crust and swap the flour in the filling for GF flour if desired.
- Leftovers will keep well stored covered in the refrigerator for up to 5 days.
- To freeze: Assemble the pie per the recipe instructions, but instead of baking after layering on the top crust, wrap the entire pie in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months.Heat from frozen by baking in a 425 degree F preheated oven for 45 minutes to an hour. Check the pie after 30 minutes or so, and loosely cover with foil if needed for the remainder of the baking time.
Nutrition Information
Show Details
Serving
1slice
Calories
402kcal
(20%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
544mg
(23%)
Potassium
402mg
(11%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
4898IU
(98%)
Vitamin C
20mg
(22%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 402kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 544mg | 23% |
| Potassium | 402mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 4898IU | 98% |
| Vitamin C | 20mg | 22% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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