Vegetarian Pot Pie Recipe
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This vegetarian pot pie features a hearty and savory veggie filling underneath a flaky, buttery crust! It’s the perfect comfort food for any occasion.
Who needs chicken?
This meatless pot pie proves you can give the classic comfort food a plant based twist that’s good for you and won’t require you to slave away in the kitchen.
With its 1-pan creamy filling that’s packed with savory flavor and a 4-ingredient vegan-friendly buttery golden crust, this is the best vegetarian pot pie to serve during the busy holiday season or even on a weekday when you need a dish that will warm the soul from the inside out.
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So what can you serve with this hearty vegetable pot pie? Mom’s green bean casserole and vegan mashed potatoes are as nourishing and comforting!
Why You’ll Love This Vegetarian Pot Pie Recipe
- This healthy vegetarian pot pie is also vegan-friendly. This makes it an inclusive main dish for the holiday season or any other gathering!
- With hearty veggies in a thick and creamy sauce topped with a flaky, golden brown dairy-free pie crust, this veggie pot pie is comfort food at its finest.
- Anyone can make this vegan lentil pot pie with its 4-ingredient pie crust recipe and savory vegetable filling all made in 1 pan.
Ingredients And Substitutions
Olive oil and vegan butter – For cooking the vegan lentil pot pie’s flavorful base of mushrooms, onion, and garlic.
Mushrooms – You can use any variety, from Baby Bella mushrooms to even white mushrooms, for this vegetarian version of the classic comfort food.
Yellow onion and garlic – White onion also works, and if you want to add depth of flavor, you can also include celery and caramelize it with the onions.
Fresh thyme leaves – Feel free to substitute with 1/2 teaspoon of dried thyme if fresh thyme is unavailable. The savory vegetable filling will also be delicious with the brightness of lemon zest!
All-purpose flour – Gluten-flee flour also works! You’ll need flour to thicken the vegetarian pot pie filling.
Vegetable broth and plain almond milk – For a creamy and flavorful vegetable pot pie gravy. If you need to keep your vegetable pot pie filling nut-free, use unsweetened soy milk.
Frozen mixed vegetables – Besides peas, carrots, and corn, you can also use broccoli and sweet potatoes for a heartier vegan pot pie.
Russet potato – Yukon Gold potatoes will also be delicious.
Green lentils – Want to cut down your prep time? Use canned green lentils to pack protein into this lentil mushroom pot pie!
Kosher salt and black pepper – The best vegetarian pot pie is seasoned to perfection! If you want a deeper umami flavor, add miso paste.
For the crust:
All purpose-flour, sea salt, vegan unsalted butter, and ice-cold water – You only need to make the top crust from scratch for this lentil pot pie! And if you don’t have the time for a homemade pie crust, you can always use a store-bought crust or a store-bought puff pastry.
Tips For Making This Recipe
No Deep Dish Pie Pan? No Problem!
You can use any casserole dish if you don’t have a deep dish pie pan for this vegetarian pot pie recipe. Roll out the top crust into the shape of your casserole dish and trim or tuck the excess dough under if it doesn’t fit perfectly.
Avoid a Soupy Filling
Let your vegan pot pie rest for 5 to 10 minutes before removing it from the oven. This will allow the filling to thicken up!
Make Clean-Up a Breeze
Place a baking sheet under your pie dish to catch the mess in case the filling bubbles over. And of course, don’t forget to slit the top crust of your meatless pot pie!
Vegan Pot Pie Recipe FAQs
Should frozen vegetables be thawed before adding them to the vegetarian pot pie filling?
No. You don’t need to thaw your frozen veggies for veggie pot pie, as they can just make the filling watery.
Can I make this vegan pot pie ahead of time?
You can make the filling ahead of time and just assemble the vegan pot pie before baking to keep the crust from getting soggy. Cool the filling and store it in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.
How do you store leftover vegetable pot pie?
This healthy vegetarian pot pie is best enjoyed immediately, but you can keep the leftovers in an airtight container in the fridge for up to 4 days. To serve, reheat in the oven or microwave.
Why should you cut slits on the top crust?
Don’t forget to make a few slits in your lentil pot pie’s top crust to allow the steam to escape during baking. Otherwise, the bubbly pie filling can spill out.
Why did you not use a bottom crust on this vegetarian pot pie?
This single-crust vegetarian lentil pot pie is easy to make and will give you the best crust-to-filling ratio. Who would want to worry about a soggy bottom crust anyway?
More Delicious Vegan Main Dish Recipes
- Lentil Shepherds Pie
- Vegan Roast
- Vegan Black Bean Burger
- Instant Pot Vegan Mac and Cheese
- Vegan Fried Chicken
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Vegetarian Pot Pie
Ingredients
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 4 oz Baby Bella mushrooms, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp 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, and peas)
- 1 large Russet potato, cubed
- 1 cup green lentils, cooked
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
For the crust:
- 1 1/4 cup all purpose-flour
- 1/4 tsp sea salt
- 6 tbsp cold vegan butter
- 6 tbsp ice water
Instructions
- Preheat the 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 until the onions are translucent and the mushrooms have released moisture, stirring frequently.
- Add in the thyme leaves and flour.
- Mix the flour into the butter and pour in the vegetable broth and almond milk.
- Bring to a boil until it thickens.
- Add in the frozen mixed vegetables, potatoes, and lentils. Season with salt and pepper.
- Pour the vegetable mixture into a pie dish and set aside.
- In a large bowl, combine the flour, salt, vegan butter, and ice water until a dough forms.
- Place the dough between two sheets of parchment paper and roll it out to the width of your pie dish.
- Carefully transfer the dough to the pie dish, crimping the edges down.
- Make a few slits on top of the crust.
- Transfer your vegetarian pot pie to the oven and bake for 45 minutes or until the top is golden brown.
Notes
- You can use any casserole dish if you don’t have a deep dish pie pan for this vegetarian pot pie recipe. Roll out the top crust into the shape of your casserole dish and trim or tuck the excess dough under if it doesn’t fit perfectly.
- Let your vegan pot pie rest for 5 to 10 minutes before removing it from the oven. This will allow the filling to thicken up!
- Place a baking sheet under your pie dish to catch the mess in case the filling bubbles over. And of course, don’t forget to slit the top crust of your meatless pot pie!
PIN FOR LATER!
