This Vegetarian Pot Pie packs the same soul-soothing comfort as classic Chicken Pot Pie, but holds the meat! Hearty mushrooms and a creamy, protein-rich filling make it just as satisfying.
No matter what is happening outside in the rest of our lives, we all need to eat.
This easy veggie pot pie is here to make dinnertime easier (and more enjoyable!).
It uses mostly pantry and freezer staples, like frozen veggies and white beans, so you can pull it together with whatever you have on hand.
5 Star Review
“Amazing!! So good, we all had seconds. Can’t wait to make it again!”— Hannah —
How to Make Vegetarian Pot Pie
When thinking through how to make a vegetarian chicken pot pie, it was important to me that it be just as satisfying as its traditional counterparts, like chicken pot pie and Turkey Pot Pie.
This recipe uses basic ingredients, is highly adaptable, and despite its lean calorie count, it has all of the warm comfort you crave.
- White Beans. My swap for chicken to make this pot pie vegetarian. White beans are high in protein and fiber (this vegetarian pot pie has 19 grams of protein and 11 grams of fiber per serving). They taste rich and creamy, and they’re probably in your pantry right now. This pot pie tastes indulgent (in a good way) as you are eating it, and it will actually keep you full.
- Frozen Vegetables. To keep the recipe as pantry/freezer-ingredient-friendly as possible, I used frozen peas, carrots, and frozen pearl onions. Not only do frozen vegetables mean that you can keep the ingredients you need to make this pot pie around for longer, but they also save you from chopping. Win!
- Mushrooms. The fresh ingredient that gives this pot pie a deep, savory flavor. If you don’t love mushrooms, you can leave them out. (Mushroom fans, you’ll adore both this Vegan Mushroom Stroganoff and Vegetarian Shepherd’s Pie.)
- Celery. For the most classic pot pie flavor.
- Balsamic Vinegar. The secret ingredient that makes the filling pop. Try it before and after. You’ll be amazed by the difference this ingredient makes.
- Pie Crust. I love my easy whole wheat pie crust if you are feeling inclined to make the crust from scratch or want the pot pie to be as healthy as possible.
- Melt the butter in a Dutch oven on the stove. Add the mushrooms, celery, and spices, cooking until browned and softened.
- Sprinkle flour over the vegetables, and cook until it disappears. Stir in the almond milk and simmer until thickened. Stir in the beans, remaining vegetables, thyme, and balsamic vinegar.
- Scoop everything into the prepared pie dish.
- Roll and place the pie dough on top of the dish, using an eggwash to seal it and brush the top. Cut a few slits to let steam escape.
- Bake vegetarian pot pit at 425 degrees F for 20 to 25 minutes, until hot and bubbly. Let sit a few minutes, then ENJOY!
Why Make Pot Pie with One Crust?
As you may have noticed from the recipe directions above, I make my pot pies (both the vegetarian ones and the ones with meat) with just one crust on top and no bottom crust.
- I find only placing a crust on the top yields the ideal ratio of crust to filling.
- Pie crust, while absolutely delicious, is quite indulgent. Using one crust saves calories so you can spend them elsewhere as you like.
- The bottom crust of pot pie is usually soggy anyway. I’m happy to skip it.
If you prefer, you can, of course, make this vegetarian pot pie with a bottom crust also. To do so, prepare another circle of pie dough that is 12 inches in diameter, and place it into the bottom of your pie dish. Be sure to press it in around the sides until it’s smooth. Trim and discard any overhang from around the edges of the pie dish. Add your filling on top of the pie crust, and finish preparing as directed.
- To Store. This recipe tastes best the day it is made because the crust is the crispest, but you can store leftovers in the refrigerator for up to 4 days.
- To Reheat. Reheat leftovers gently in the microwave or oven at 350 degrees F until hot. I like the oven method because it does a better job of crisping the crust.
- To Freeze. Cover and freeze baked pot pie for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator before reheating). Add the crust just before baking.
Recommended Tools to Make this Recipe
- Pie Dish. The perfect choice for baking this pot pie.
- Dutch Oven. An investment piece you’ll use for a lifetime.
- Wooden Spoon. Great for stirring and scraping the bottom of the pan.
Please scoop yourself an extra big slice of this vegetarian pot pie from me tonight.
Sending you all a virtual hug and encouragement to go in for a real-life second helping!♥
Vegetarian Pot Pie
- 3 tablespoons unsalted butter
- 10 ounces cremini baby bella mushrooms
- 2 medium stalks celery diced (about a slightly heaping 1/2 cup)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour swap 1:1 gluten free flour to make GF
- 2 cups unsweetened almond milk or milk of choice
- 1 (15-ounce) can reduced sodium white beans rinsed and drained (or 1 ½ cups cooked white beans)
- 1 (12-ounce) bag mixed peas and carrots or mixed frozen vegetables of choice (no need to thaw)
- 1/2 cup frozen pearl onions no need to thaw
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
- 1 prepared pie crust dairy free if needed; I used my favorite whole wheat pie crust
- 1 egg lightly beaten with 1 tablespoon water to create an egg wash
- Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar.
- Spoon the mixture into the prepared pie dish. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.
- Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.
- TO MAKE AHEAD: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator before reheating). Add the crust just before baking.
- TO STORE: This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or oven at 350 degrees F until hot.
- TO MAKE GLUTEN FREE: Use your favorite gluten free pie crust.
- TO MAKE VEGAN: Use olive oil in place of the butter and a dairy-free pie crust.
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