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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! Pot pies are so irresistible! Turkey pot pie, chicken pot pie, and Cornish pasties are all scrumptious meals you’ll want in your dinner lineup this week!
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.
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.
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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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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram I made several modifications – replaced dried herbs with fresh chopped herbs. I used parsley, thyme, rosemary and also put a bay leaf in the pot as the veggies were cooking. Skipped the mushrooms and used frozen corn and chopped sweet red pepper in addition to the recipe ingredients. I was delicious this way and very colorful. Because my husband is a “meat and potatos” guy, I got a rotisserie chicken at the store and added pulled chicken. Thanks to Covid supply chain disruptions, there was no frozen puff pastry within a 50 mile radius of my house, so I subbed phyllo dough and it was really good that way. Honestly, I think this would be good with any type of topping such as puff pastry, pie dough, drop biscuits, phyllo. I highly recommend this dish. I made two at the same time and took one to a friend who had just come home from the hospital and it traveled really well and made a lovely presentation. Comment * Name * Email * Website
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