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Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It’s the perfect comfort food!
Easy Herb Vegetable Pot Pie Recipe
Pot pies are one of my favorite dishes to make for my family. With their flaky crust and warm, flavorful fillings, you can’t go wrong! This vegetarian pot pie is a great way to showcase all of your favorite vegetables in a delicious herb sauce. Each bite is so savory and delicious! The other great thing about this recipe is that you don’t have to make your own crust. I’m using puff pastry here! (Read: flaky goodness.) It’s a quick and easy dinner that will leave your whole family satisfied.
From start to finish, this vegetarian pot pie only takes 45 minutes. Only 20 minutes of prep time and then it’s hands-off in the oven! A hearty, homecooked meal in a snap. What could be better than that!? This has quickly become one of my family’s favorite dinners, and it’s easy to see why! It’s the perfect combination of creamy, savory, and flaky. Serve it on its own or with a light, refreshing salad. Warm, comforting, and delicious, your family is going to go crazy over this vegetable pot pie!
Vegetarian Pot Pie Ingredients
Despite the long ingredient list, this vegetarian pot pie uses a lot of simple ingredients! The majority are the yummy, fresh vegetables and herbs that are added to the pot pie filling. Each ingredient comes together so well to create the ultimate comfort food! Measurements for each ingredient can be found in the recipe card at the end of the post.
Vegetables and Herbs
- Onion: I like using yellow onions for a hint of sweetness.
- Carrots: Carrots add the perfect crunch!
- Celery Stalks: Chopped celery adds a tender texture to the pot pie when baked.
- Large Russet Potato: When cooked, russet potatoes get nice and soft. Perfect for a pot pie filling! You can subsitute russet potatoes for other soft potatoes like Yukon or petite gold potatoes.
- Button Mushrooms: Button mushrooms are a younger, smaller version of cremini mushrooms. Their smaller size and firm but tender texture makes them perfect for a pot pie filling.
- Garlic: Garlic is a must for the perfect savory pot pie!
- Dried Thyme: Thyme is zesty and minty. Perfect for adding flavor to your vegetables!
- Dried Parsley: Parsley is so peppery and aromatic. A must for enhancing the overall flavor of your pot pie!
- Green Beans or Peas: Use your favorite! I love the pop of color and texture green beans and peas give.
Crust and Filling
- Salt and Pepper: Used to season the vegetables.
- Butter: Used to saute vegetables until tender.
- All-Purpose Flour: I use all-purpose flour to thicken up the vegetarian pot pie filling.
- Vegetable Broth: Adds flavor and moisture to the creamy filling.
- Heavy Cream or Half & Half: Either works! Add to your filling to make it thick and creamy.
- Puff Pastry: Make sure your puff pastry is thawed before use. Using a premade puff pastry is the easiest way to achieve the perfect, flaky pot pie crust!
Let’s Make Pot Pie!
Making vegetarian pot pie is easy and fun! From your veggies smelling amazing while you’re sautéing them, to adding your puff pastry, I love the whole process! This is the perfect recipe to come back to when you want to make a hearty meal for your family.
- Preheat: First, preheat oven to 400°F.
- Prepare Baking Dish, Thaw Puff Pastry: Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
- Saute Vegetables: Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
- Mix in Mushrooms and Herbs: Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
- Flour: Sprinkle the flour over the cooked vegetables and stir well to combine.
- Boil: Next, add the vegetable stock and slightly increase the heat. Cook 5-7 ,minutes, stirring frequently, until the mixture reaches a low boil and thickens.
- Pour in Heavy Cream: Whisk in the heavy cream until the mixture is thick and creamy.
- Add Green Beans: Remove from heat and fold in the frozen greens beans.
- Place Puff Pastry On Top: Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
- Bake: Lastly, bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!
Tips For Making Your Pot Pie
Vegetarian pot pie is so delicious and flavorful even though it doesn’t have any meat in it! You’re going to love how filling and satisfying it is! If you’re looking to switch things up a little bit or just perfect your dish, here are a few tips and variations for you!
- Using Leftovers: Pot pie is a great way to use up leftover vegetables in your fridge. Pot pie is one of my go-to recipes for when I’m cleaning out my fridge because you can throw just about anything in and it will taste good!
- Frozen Vegetables: I use primarily fresh vegetables in this recipe, but you can make your pot pie with frozen vegetables instead! I always have so many frozen vegetables sitting in my freezer, it’s a great way to use them up.
- Variations: Really, you can use any vegetables you like here. No matter what I throw in, it always ends up tasting absolutely delicious in the mix! You can make a version of this vegetarian pot pie with yummy winter vegetables like kale, brussels sprouts, cabbage, and more!
- Make Filling Thicker: If your pot pie filling isn’t thick enough with flour, mix a tablespoon of cornstarch into the mixture.
Because of the liquid content in the filling, vegetarian pot pie is best served fresh. With proper storage and reheating in the oven, however, this hearty meal can still be enjoyed a few days after baking.
- In the Refrigerator: Cover your baking dish with plastic wrap and store for 3-4 days.
- Reheating: I recommend reheating your pot pie in the oven so your puff pastry stays crisp. Cover with aluminum foil and bake at 325 degrees Fahrenheit for about 10-15 minutes or until warmed through.
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Vegetarian Pot Pie
- 4 Tablespoons butter
- 1/2 cup onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 large russet potato, sliced thin and cubed (about 1 1/2 cups)
- 12 ounces button mushrooms, chopped or quartered
- 2 cloves garlic, minced
- 1 1/4 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/2 cup all-purpose flour
- 2 cups vegetable broth
- 3/4 cup heavy cream or half & half
- 1 cup frozen green beans or peas
- 1 sheet puff pastry, thawed
- Preheat oven to 400°F.
- Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
- Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
- Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
- Sprinkle the flour over the cooked vegetables and stir well to combine.
- Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
- Whisk in the heavy cream until the mixture is thick and creamy.
- Remove from heat and fold in the frozen greens beans.
- Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
- Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.