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vegetarian pot pie recipe
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Vegetarian Pot Pie

A delicious and easy homemade vegetarian pot pie that will please even the pickiest of eaters. Serve with a salad for dinner tonight.
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Keyword vegetarian pot pie
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 446kcal

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.
 
 

Nutrition

Calories: 446kcal | Carbohydrates: 60g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 856mg | Potassium: 723mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5521IU | Vitamin C: 24mg | Calcium: 126mg | Iron: 4mg