Vegetable Pot Pie
by Sommer Collier — last updated on Apr 25, 2025 
This Vegetable Pot Pie Recipe is loaded with hearty veggies for a comforting and delicious dish that happens to be vegetarian-friendly.
This Best Vegetarian Pot Pie Recipe Hits The Spot
I’ll be honest, Chicken Pot Pie is one of my favorite comforting meals. I mean, it has everything you want from comfort food – a buttery crust, tender veggies, and protein, plus a rich and savory gravy.
But let’s be real. The chicken is not what makes pot pie a winner! In fact, when you leave it out, you’re left with an equally delicious, but slightly healthier, and totally vegetarian-friendly dish.
So today, I’m sharing with you my recipe for this scrumptious Vegetarian Pot Pie, that even your meat-eating friends will love!
Sommer’s Recipe Notes
This Vegetarian Pot Pie is a classic pot pie recipe that skips the chicken and instead features lots of hearty veggies.
Just like other pot pies, you might know and love, our vegetable pot pie has a crispy flaky golden crust, a warm hearty filling, and a creamy sauce. And with just a couple of simple tweaks, this dish can even be made vegan-friendly and gluten-free.
Why You’ll Love This Vegetarian Pot Pie
- Family Friendly – Even the pickiest eaters will love this decadent pot pie loaded with hearty veggies.
- Simple – I know this recipe might look intimidating, but trust me, it’s incredibly easy to make!
- Total Comfort – Loaded with a creamy filling and topped with a buttery, flaky pie crust, this veggie pot pie is the ultimate comfort food!
Vegetable Pot Pie is perfect to make for a relaxing weekend dinner. It’s a wonderfully cozy dish that’s sure to be a hit with both vegetarians and omnivores!
Ingredients and Tips
- Pie crust – If you’re in a time crunch, go for a store-bought pie crust. Otherwise make my homemade pie crust recipe!
- Fresh veggies – You’ll need chopped carrots, potatoes, celery, onions and minced garlic.
- Seasonings – For that herby filling you’ll need fresh or dried thyme, rosemary, salt, and pepper.
- Peas – Use frozen peas for this recipe, and avoid thawing them before cooking!
- Heavy cream – Use a high-quality heavy cream to make that rich, creamy mixture.
- Egg wash – This is totally optional, but it will give you that golden, flaky crust.
Recipe Variations and Dietary Swaps
- Puff pastry – Instead of using pie crust, top off this veggie pot pie with store-bought puff pastry for an even fluffier and flaky finish.
- Cheesy broccoli – Add some chopped broccoli florets and shredded cheddar cheese for a cheesy upgrade.
- Mushrooms – Mix in some of your favorite mushroom variety into the filling.
- Vegan – Use vegan butter, swap the heavy cream for coconut milk and omit the egg wash for a vegan version of this dish.
- Gluten-free – Use a gluten-free pie crust and flour alternative to make this recipe entirely gluten-free.
- Low-carb – To make this dish low-carb, replace the potatoes with cauliflower or broccoli.
How To Make Vegetarian Pot Pie
We’ve developed this rustic Vegetable Pot Pie Recipe to include a great combination of both simple fresh ingredients and basic pantry staples. From start to finish, this delicious veggie dish is ready in under an hour!
Find the full Vegetarian Pot Pie recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftovers in an airtight container and refrigerate for up to 5 days.
- Freezing Uncooked Pie – Assemble the pie per the recipe instructions, but instead of baking after layering on the top crust, wrap the entire pie in plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months.
- Reheating Leftovers – Reheat from frozen by baking in a 425 degree F preheated oven for 45 minutes to an hour. Check the pie after 30 minutes or so, and loosely cover with foil if needed for the remainder of the baking time.
Serving Suggestions
This veggie pot pie can be enjoyed on its own, or you can serve it with additional comforting sides if feeding a crowd!
Pair it with these delicious Mashed Potatoes, Potato Pancakes or these yummy Lemon Butter Roasted Asparagus.
I also love to serve them with some Biscuits or Yeast Rolls and use that bread to soak up all the leftover creamy pie filling!
Frequently Asked Questions
I recommend baking the pie crust for about 5 minutes before adding the filling. Also make sure that your filling isn’t too watery.
Yep! Just make sure that you drain them of any excess water after thawing them.
You can make this pie in a square or rectangular baking dish, or for an even more creative twist, bake individual pot pies in small ramekins!
Yeah! If you don’t want to top off this pie with a pie crust, you can use mashed potatoes instead.
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Video
Ingredients
- ½ cup butter
- 1 medium onion peeled and chopped
- 3-4 cloves garlic minced
- 1 ½ cups chopped carrots
- 1 ½ cups chopped potatoes peeled and cut into ½ inch chunks
- 1 cup chopped celery
- ¼ cup all-purpose flour
- 1 ½ teaspoon fresh thyme ½ tsp dried
- 1 ½ teaspoon fresh rosemary ½ tsp dried
- 2 cups vegetable stock or broth
- 1 cup frozen peas
- 2 tablespoons fresh chopped parsley
- ¼ cup heavy cream
- 2 roll-out pie crusts one box or homemade pie crust
- Salt and pepper
- Eggwash 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F. Set out a 9 inch deep-dish pie pan. Chop all the fresh produce.
- Set a large sauté pan over medium heat. Add the butter. Once melted, add the onion and garlic. Sauté for 2-3 minutes.
- Then add in the carrots, potatoes, and celery. Sauté another 5 minutes to soften and vegetables.
- Stir in the flour, thyme, rosemary, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Make sure the flour is evenly coating all the vegetables. Then stir in the broth.
- Let the filling simmer for 3-5 minutes to thicken. Then turn off the heat and stir in the peas, parsley, and heavy cream. Set aside.
- Meanwhile, roll out one round pie crust to 11-12 inches, or wide enough to fit down into the pie pan, while still coming up the sides and over the edge.
- Gently move the crust into the pie pan and crimp the edges firmly against the rim, so the crust doesn’t slump down in the oven.
- Prick the bottom of the crust with a fork multiple times, so that the crust doesn’t bubble. Then bake for 5 minutes on the bottom rack.
- Mix the eggwash. Once out of the oven, roll out the top crust, just wide enough to cover the top of the pan, approximately 9 inches.
- Scoop the vegetable filling into the pie pan. Brush the edges of the bottom crust with eggwash. Then gently move the top crust over the filling. Use a fork to crimp the edges of the top crust to the bottom crust to seal.
- Brush the top crust with eggwash. Then use a small knife to cut 3-4 vent holes in the top crust.
- Bake on the bottom rack for 25-30 minutes. Check the pot pie after 15 minutes. If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking.
- Once fully cooked and golden brown, remove the pie from the oven. Cool for 15 minutes before cutting to serve.
Notes
Heat from frozen by baking in a 425 degree F preheated oven for 45 minutes to an hour. Check the pie after 30 minutes or so, and loosely cover with foil if needed for the remainder of the baking time.
This this pot pie recipe is a winner! I have made it often and it always comes out perfect. No need to make any changes, perfect as is. YUM,!
This is the best vegetable pot pie ever! I make it several times a month and everyone loves it!!
This was delicious. Followed the recipe exactly. I think next time I will add some cheese.
Made the pie as outlined except I had no carrots so used mushrooms instead. It turned out great!! The gravy is thick enough to hold the pie together when you cut it. It’s a hearty meal where no one misses not having meat in it. Will make it again and again!
Absolutely delicious recipe! Made it for my vegetarian mother-in-law and she loved it! I pre-made the filling the morning before, then when it was ready to start dinner, I blind baked the crust, added the (refrigerated) filling, and finished cooking. Even as a meat eater I loved this!
So far I’ve made this 3 times. It’s so good! The only changes I made is that I didn’t use garlic or rosemary. I also cook the vegetables on the stove until they’re completely soft and I cut the carrots pretty small because they take a bit longer than the potatoes to get soft. Definitely use fresh herbs if possible. I think next time I’m gonna try making my own crust instead of the store bought. I highly recommend this recipe. It disappears so quickly because of how good it is.
Delicious! Followed recipe exactly. Will keep it in rotation!
I want to make mini pot pies. Can they be frozen after baking, and reheated?
Hi Sue,
Sure, you can! Baking time will be determined by their size and whether they are fully frozen when placed in the oven. Approximately 30-45 minutes.
I’m going to agree with you – this is THE BEST veggie pot pie I’ve ever had! Thank you. I didn’t even have the full amount of thyme or any rosemary so I subbed oregano and it still came out delicious with a nice depth of flavor. I had enough filling for two pies so froze half and will make another shortly.
I followed the recipe to the letter. I will definitely make this again..it’s so good. Thank you for the recipe…I’m enjoying it!!!
This is delicious! First time pot pie maker! Truly enjoyed. I did have some extra filling. I saved it , made more pie crust and made a few minis! You gotta try this!
Corinne
Delicious! And I was able to follow the instructions despite not having much experience cooking. 100% recommend.