Vegetarian Pot Pie
Lately it feels like the world is changing not just every day but every hour (or every time I refresh Facebook). Maybe it feels that way for you too. This Vegetarian Pot Pie wants to help.
This meat-free version of my classic Healthy Chicken Pot Pie is easy, wholesome comfort food that you can cook with mostly pantry and freezer ingredients. No matter what is happening outside, we all need to eat.
As someone who takes solace in the kitchen, I’m happy to have this recipe to fill my time, and to fill my belly too.
How to Make a 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.
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 and 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.
- Celery. For the most classic pot pie flavor. If you can’t get a hold of it right now, make this recipe anyway. It will still taste good without it.
- 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. If you prefer, you can use store-bought pie crust, make the vegetarian pot pie with puff pastry, or take a note from my Crock Pot Chicken Pot Pie and use biscuits. Try these Easy Drop Biscuits or embrace Pillsbury. I know I sometimes do.
This healthy vegetable pot pie is highly adaptable. Open your pantry/refrigerator/freezer and work with what you have.
- A fall vegetable pot pie with sautéed butternut squash and sweet potatoes would be divine.
- A more spring-forward veggie pot pie with steamed broccoli or asparagus sounds mighty tasty too.
- You also can make this recipe entirely with frozen vegetables, similar to this Chicken and Biscuits.
- 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 the vegetarian pot pit at 425 degrees F for 20 to 25 minutes, until hot and bubbly. Let sit a few minutes, then ENJOY!
Single Crust for the Best Healthy Vegetable Pot Pie
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.
What to Serve with Vegetarian Pot Pie
- Salad. A simple yet delicious salad like Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would go well with this pot pie.
- Vegetables. For even more veggies, serve this pot pie with a side of Roasted Frozen Broccoli. Instant Pot Mashed Potatoes would make for an ultimate comfort meal.
Make-Ahead and Storage Tips
- 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 leftovers gently in the microwave or oven at 350 degrees F until hot. I like the oven method because it does a better job crisping the crust.
- To Make Gluten Free. Use your favorite gluten free pie crust or swap a 1:1 GF flour in my whole wheat pie crust recipe; use 1:1 GF flour for the filling.
- To Make Dairy Free (and Vegan!). Use olive oil in place of the butter and a dairy-free pie crust.
Please scoop yourself an extra big slice of this vegetarian pot pie from me tonight. Sending you all a virtual hug and hopes that you will go in for a real-life second helping♥.
Be sure to check back tomorrow. We’ve been hard at work on a post sharing recipes that can be made with pantry and freezer ingredient staples. It’s so important to me that this website be as helpful of a resource as possible for you, now more than ever.
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.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 536, Fat: 23g, Saturated Fat: 9g, Cholesterol: 63mg, Potassium: 1122mg, Carbohydrates: 67g, Fiber: 11g, Sugar: 4g, Protein: 19g, Vitamin A: 8539%, Vitamin C: 15%, Calcium: 299%, Iron: 6%
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.