Best 4 Vegetarianvegan Pot Pie Recipes

Indulge in the comforting goodness of our delectable Vegetarian and Vegan Pot Pie recipes, a symphony of flavors and textures that will tantalize your taste buds. Our collection features a diverse range of pot pie variations, each bursting with fresh vegetables, savory fillings, and a golden, flaky crust. Whether you prefer classic comfort food or crave a plant-based twist, our recipes cater to every palate and dietary preference. From the hearty and flavorful Vegan Pot Pie with its medley of vegetables and rich gravy, to the unique and satisfying Chickpea and Sweet Potato Pot Pie with its vibrant colors and textures, our pot pie recipes are sure to become your new favorites. Dive into the creamy goodness of our Vegan Spinach and Mushroom Pot Pie, or relish the wholesome goodness of our Lentil and Vegetable Pot Pie, packed with protein and fiber. And for those who appreciate a touch of spice, our Mexican Pot Pie with its zesty filling and colorful toppings will surely hit the spot. With our Vegetarian and Vegan Pot Pie recipes, you can enjoy a comforting and delicious meal that's not only satisfying but also good for you. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you feeling warm and content.

Here are our top 4 tried and tested recipes!

VEGAN VEGGIE POT PIE

Vegan Veggie Pot Pie image

I was craving pot pie one day, so I threw this vegan version together with what I had on hand. It came out more wonderful than I could have imagined and it's even better the second day. I am not a big fan of complicated recipes, so I tried to keep it as simple as possible. I used a bag of organic frozen veggies to cut down on the work (corn, peas, carrots, green beans).

Provided by Sarah Stopyra

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h30m

Yield 8

Number Of Ingredients 16

Ingredients

cooking spray
½ butternut squash, peeled and cut into 1/2-inch cubes
3 Yukon gold potatoes, cut into 1/2-inch cubes, or more to taste
4 tablespoons olive oil
½ large sweet onion, diced
3 cloves garlic, minced, or more to taste
5 tablespoons all-purpose flour
1 (32 fluid ounce) container vegetable broth
2 tablespoons vegan Worcestershire sauce
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon dried oregano
1 teaspoon ground thyme
¾ cup water
1 (10 ounce) package frozen mixed vegetables
1 vegan pie crust

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
Place squash and potatoes on the prepared baking sheet.
Bake in the preheated oven for 15 minutes. Set aside.
Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 39.4 g, Fat 14.9 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.9 g, Sodium 702.9 mg, Sugar 3.8 g

VEGGIE POT PIE

Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

SKILLET VEGETABLE POTPIE

Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

VEGETARIAN POT PIE

Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Tips:

For a richer filling, use a combination of vegetable broth and unsweetened plant-based milk.
Add a touch of smoked paprika or cumin for a smoky flavor.
Use a variety of vegetables to create a colorful and flavorful filling.
If you don't have a pie crust mix, you can make your own using all-purpose flour, salt, and butter or vegan butter.
To make the filling ahead of time, simply cook the vegetables and sauce according to the recipe and then store in an airtight container in the refrigerator for up to 3 days.
When assembling the pot pie, be sure to vent the top crust to allow steam to escape.
Bake the pot pie until the crust is golden brown and the filling is bubbling.

Conclusion:

This vegetarian pot pie is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its flaky crust, creamy filling, and savory vegetables, this pot pie is sure to be a hit with everyone at the table.