The Best Vegetarian Pot Pie Recipe

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A delicious and easy homemade vegetarian pot pie that will please even the pickiest of eaters. Serve with a salad for dinner tonight.

vegetarian pot pie  with a slice taken out

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The Best Vegetarian Pot Pie Recipe

One of two things probably come to mind when you think about pot pies.

If you’re a millennial like I am, you probably remember those frozen single-serve chicken pot pies that basically burned the entire roof of your mouth with the first bite. That was their plan, so you couldn’t taste the remaining bites and realize how terrible they really were.

The other thing that may come to mind is just how time consuming pot pies are to make from scratch. Homemade filling. Homemade pie crust. Ain’t nobody got time for that these days, am I right?!

So really there doesn’t seem to be an option for enjoying a creamy tasty pot pie, does there?

Wrong.

With this recipe, while it may appear time consuming at first glance, I give you a few options that cut the time down by half! Plus the majority of the time is cook time, so you have plenty of time to get something else done while it’s cooking.

You (and your family) will not be sorry that you took the time to make a veggie-loaded, creamy, homemade vegetarian pot pie that warms that soul from the inside out.

Let me show you how it’s done!

Ingredient Spotlight

This vegetarian pot pie comes together with some of the most basic pantry ingredients. And the few items you’ll be buying fresh are very budget friendly and are found at your basic grocery store.

As always, I do everything I can to make it so you don’t have to step foot in an overwhelming health-food store just to get dinner on the table.

ingredients needed for vegetarian pot pie in separate bowls

This is what you’ll need:

Olive Oil

Butter – Earth Balance dairy-free butter is what I’ve used here.

Mushrooms – my favorite mushrooms to use are baby bella mushrooms, but you can use any variety. White button mushrooms or any variety you love.

Yellow Onion – yellow or white onion works well here.

Garlic Cloves – as a shortcut, I often keep pre-minced garlic on hand and just add spoonfuls rather than taking the time to mince garlic for each recipe.

Fresh Thyme Leaves – if you don’t have fresh on hand, feel free to use 1/2 teaspoon of dried thyme.

All-Purpose Flour – gluten free flour works here if necessary

Vegetable Broth

Unsweetened Almond Milk – unsweetened soy milk would work as well

Frozen Mixed Vegetables – Alternatively, you could swap sauteed butternut squash and sweet potatoes for a more fall-influenced pot pie. Or asparagus, broccoli, and peas for a spring-time comfort food. The possibilities really are endless when it comes the veggies you use here.

Green Lentils – you can cook the lentils from scratch for this recipe, or cut down your prep time and use canned green lentils instead. This is usually what I do. Just keep a few cans on hand for recipes like these. They’re also great for adding to veggie bowls and salads to amp up the protein factor.

Overhead view of vegetarian pot pie with a slice missing

Look how easy it is to make this vegetarian pot pie recipe! 

Step-by-Step Instructions for Vegan Pot Pies

Step 1 – Heat oil and butter in a large skillet over medium heat. Then add the mushrooms, onions, and garlic to the pan. Cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent.

Step 2 – Add in the thyme and flour.

Step 3 – Mix into the butter and pour in the vegetable broth and milk. Bring to a boil until thickened.

Step 4 – Add in the mixed vegetables, potato, and lentils. Season with salt and pepper

Step 5 – Pour mixture into a deep pie dish or casserole dish and set aside.

Step 6 – In a large bowl, mix together the flour, salt, butter, and ice water until a dough forms. Being careful not to overwork, roll out to the width of your pie plate.

Step 7 – Carefully transfer the crust to the plate, crimping edges down. Make a few slits in the top for air to escape.

Step 8 – Transfer to the oven and bake for 45 minutes or until the top is golden brown. Let rest for 5-10 minutes before serving.

This Vegetarian Pot Pie Recipe has all the comfort you’ve ever needed in a meal:

  • Savory as can be
  • Thick and oh so creamy
  • Loaded up with veggies
  • Topped with the flakiest of crusts
  • Super comforting and warming from the inside out

Insider Pro Tips

Take a shortcut with the crust

If you don’t have time or patience to make a homemade crust, go with a store bought pie crust or even use puff pastry. A quick glance of the ingredients, and you’ll see that many store-bought options don’t even use dairy like you may have once thought.

Use already cooked lentils

If you don’t have time to cook lentils from scratch, feel free to sub with already-cooked canned lentils. These are a life-saver, and I always keep a few cans on hand for when I’m short on time or just want to add some extra protein to a dish.

Use any casserole dish

If you don’t have a deep-dish pie pan like the recipe calls for, feel free to use any casserole dish you may have. Just roll out the top crust into the shape of your dish. And if the crust doesn’t fit perfectly, you can always just tuck the edges under or trim them away.

Make clean-up a breeze

Of course, there’s always a chance the creamy filling will bubble over and onto your oven. No one likes the smell of burnt food that doesn’t go away for months. Save yourself the trouble and place a baking sheet under your dish to catch any messes that may ooze over.

vegan pot pie with slice cut out

Vegan Pot Pie Recipe FAQs

Can I make this vegan pot pie ahead of time?

You can make the filling ahead of time, up to 3 days (or frozen 3 months) before assembling and baking the pie. If frozen, thaw the filling the night before you want to bake. Add the crust immediately before baking to avoid a soggy crust.

How do I store leftovers?

Enjoying this meal the day it’s made is best to keep the integrity of the crisp crust, but you are welcome to store leftovers for up to 4 days in an air-tight container in the refrigerator. Reheat in the microwave or in the oven until warm. The oven will result in a better crust, but either will work.

What can you serve with pot pies?

Pot pies are already quite rich and hearty, so I like to go lighter with the sides. A salad like my Spiced Chickpea Kale Salad would be perfect. Or a light Green Bean Salad Recipe would compliment the pot pie as well.

How can I avoid a soupy filling?

All pot pies should include some sort of thickener – flour or cornstarch usually. In this case, we’re using flour. Also be sure to let your pie rest for 5-10 minutes after removing it from the oven. This will ensure the filling will thicken up just a bit before serving.

closeup of vegetarian pot pie with a serving taken out

Looking for more Vegan Main Dish Recipes?

Vegetarian Sloppy Joes
Black Bean Enchilada Casserole
Vegan Black Bean Burger
Vegan Lentil Shepherd’s Pie
Vegan Mac and Cheese Recipe
Vegan Mushroom Stroganoff
Vegan Crockpot Minestrone Soup
Vegan Lobster Rolls
Meatless Meatballs

Now that you know how to easy it is to make this vegetarian pot pie recipe, please give it a star rating below and comment letting me know how it turned out for you.

Vegetarian Pot Pie

vegetarian pot pie recipe
A delicious and easy homemade vegetarian pot pie that will please even the pickiest of eaters. Serve with a salad for dinner tonight.
Louisa
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 2 Tablespoons olive oil
  • 2 Tablespoons vegan butter
  • 4 ounces mushrooms, diced
  • 1 small yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/3 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 1/2 cups unsweetened almond milk
  • 3 cups frozen mixed vegetables (carrots, corn, green beans, peas)
  • 1 large russet potato, cubed
  • 1 cup cooked green lentils
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

Crust

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 6 Tablespoons cold vegan butter
  • 6 Tablespoons ice water

Instructions

  • Preheat oven to 400° F.
  • Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the mushrooms, onion, and garlic to the pan. Cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent.
  • Add in the thyme leaves and flour. Mix the flour into the butter then pour in the vegetable broth and almond milk. Bring to a boil until thickened.
  • Add in the mixed vegetables, potato, and lentils. Season with salt and pepper
  • Pour the mixture into a deep pie dish or casserole dish and set aside.
  • Ina large bowl, mix together the flour, salt, butter, and ice water until a dough forms. Being careful not to overwork, place the dough between two sheets of parchment paper or a silicone baking sheet and roll out to the width of the pie plate. Carefully transfer the crust to the plate, crimping the edges down. Make a few slits in the top for air to escape.
  • Transfer to the oven and bake for 45 minutes or until the top is golden brown. Serve immediately.

Notes

Can I make this vegan pot pie ahead of time?
You can make the filling ahead of time, up to 3 days (or frozen 3 months) before assembling and baking the pie. If frozen, thaw the filling the night before you want to bake. Add the crust immediately before baking to avoid a soggy crust.
How do I store leftovers?
Enjoying this meal the day it’s made is best to keep the integrity of the crisp crust, but you are welcome to store leftovers for up to 4 days in an air-tight container in the refrigerator. Reheat in the microwave or in the oven until warm. The oven will result in a better crust, but either will work.
How can I avoid a soupy filling?
All pot pies should include some sort of thickener – flour or cornstarch usually. In this case, we’re using flour. Also be sure to let your pie rest for 5-10 minutes after removing it from the oven. This will ensure the filling will thicken up just a bit before serving.
Take a shortcut with the crust
If you don’t have time or patience to make a homemade crust, go with a store bought pie crust or even use puff pastry. A quick glance of the ingredients, and you’ll see that many store-bought options don’t even use dairy like you may have once thought.
Use already cooked lentils
If you don’t have time to cook lentils from scratch, feel free to sub with already-cooked canned lentils. These are a life-saver, and I always keep a few cans on hand for when I’m short on time or just want to add some extra protein to a dish.
Make cleanup a breeze
Of course, there’s always a chance the creamy filling will bubble over and onto your oven. No one likes the smell of burnt food that doesn’t go away for months. Save yourself the trouble and place a baking sheet under your dish to catch any messes that may ooze over.
 
 

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