Vegetarian Pot Pie Recipe
User Reviews
5
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Prep Time
8 mins
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Cook Time
43 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
Description
The filling begins by sautéing onion and garlic in butter, then adding chopped carrots, potatoes, and celery to soften. A coating of flour with thyme and rosemary thickens the mixture when combined with vegetable broth. After simmering, peas, fresh parsley, and heavy cream are stirred in for added freshness and richness. This hearty vegetable mixture is poured into a prepared pie crust.
The dish is topped with another pie crust, edges crimped, and pricked to allow steam to escape. Baking at 425°F creates a golden, flaky crust while heating the filling through. The combination of herbs and cream in the filling offers a balanced flavor with tender vegetables and a rich sauce.
This pot pie is suitable for a main meal and can be adapted for vegan and gluten-free diets by substituting plant-based fats, cream, and crust. Leftovers can be refrigerated or frozen before baking, with reheating instructions to preserve texture and flavor.
Ingredients
- ½ cup butter
- 1 medium onion peeled and chopped
- 3-4 cloves garlic minced
- 1 ½ cups carrot chopped
- 1 ½ cups potato peeled and cut into ½ inch chunks, chopped
- 1 cup celery chopped
- ¼ cup all-purpose flour
- 1 ½ teaspoon thyme ½ tsp dried, fresh
- 1 ½ teaspoon rosemary ½ tsp dried, fresh
- 2 cups vegetable stock or broth
- 1 cup peas frozen
- 2 tablespoons parsley fresh chopped
- ¼ cup heavy cream
- 2 pie crust one box or homemade pie crust, roll-out type
- salt
- black pepper
- egg 1 egg + 1 tablespoon water, egg wash
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
- To make the pot pie vegan, substitute butter and cream with plant-based alternatives.
- For gluten-free, use gluten-free crust and substitute all-purpose flour with gluten-free flour in the filling.
- Leftover baked pot pie can be refrigerated up to 5 days covered tightly.
- For freezing, assemble but do not bake; wrap well and freeze up to 3 months.
- Bake from frozen at 425°F for 45-60 minutes, covering with foil if crust browns too quickly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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