Vegetarian Pot Pie Recipe

Our Pot Pie recipe is a great hearty dish for Vegetarians or those of you taking a meat break! 

This is one of those dishes where you can add in different vegetables and change up the flavors.  

When I was a kid I was a picky eater.  I had a handful of things that I considered edible and anything else was left behind.  No amount of begging and bargaining would get me to eat my veggies. 

And now I’m a vegetarian!

Vegetarian Pot Pie Recipe

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I remember one evening my Gram had made peas for dinner and she tried everything to get me to eat them.

At last, they tried ” If you don’t eat them, they will cry… “

Cry? Really?

I looked at those tiny green heads on my plate the concept of then putting them in my mouth and squishing their tiny green brains made it even more impossible.

It took me years to get over the idea of eating tiny green heads. My Gram was a great Mom, but that was one trick gone bad.  When my own children became picky eaters, I realized her frustration. But I can’t say I ever told them their food would cry if they didn’t eat it.

vegetarian pot pie recipe

Warm Comfort Food

What I love about this recipe is that I can toss in a few different variations of veggies from the freezer and it always comes out warm, cheesy and comforting.

As a vegetarian, most of us have some go-to comfort foods.  And pot pie is one of mine.  I love the pie crust on the bottom or even the top!

I’ve made this with broccoli and cheddar cheese with frozen potatoes and it comes out amazing too!

Fun Topping Ideas:

  • Cheddar cheese
  • Salsa
  • Imitation Chicken
  • Crispy Onion Straws
  • Corn Relish
  • Fried Tofu
  • Avocado chunks

Easy Swaps

You can use pie crusts, puff pastry, or light fluffy filo dough for the layers.

Add in mushrooms, imitation chicken, or tofu too!

vegan “chicken” pot pie

Vegetarian Pot Pie

CategoryMain DishDifficultyBeginner

Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 2 tbsp grapeseed oil
 1 Medium Onion, diced
 2 Cloves Garlic, minced
 3 Celery Ribs, diced
 6 cups Vegetable Broth
 2 cups corn kernels
 2 cups peas
 1 15 oz can Garbanzo Beans, drained
 2 cups green beans cut into small pieces
 2 tbsp Parsley chopped
 1 tsp Dried rubbed sage
 1 tsp dried Marjoram
 2 Bay Leaves
 ½ cup Sour Cream
 2 tbsp cornstarch
 2 tbsp flour
 1 Vegetarian Pie Crust

1

Heat oil in a Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.

2

Heat oil in a Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.

3

Whisk together cornstarch, flour, and the remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.

4

Preheat oven to 375°F. Place puff pastry or pie crust on top of vegetable mixture in a Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into a large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with a knife to allow steam to escape. Bake 30 to 40 minutes, or until the crust is flaky and brown.

Ingredients

 2 tbsp grapeseed oil
 1 Medium Onion, diced
 2 Cloves Garlic, minced
 3 Celery Ribs, diced
 6 cups Vegetable Broth
 2 cups corn kernels
 2 cups peas
 1 15 oz can Garbanzo Beans, drained
 2 cups green beans cut into small pieces
 2 tbsp Parsley chopped
 1 tsp Dried rubbed sage
 1 tsp dried Marjoram
 2 Bay Leaves
 ½ cup Sour Cream
 2 tbsp cornstarch
 2 tbsp flour
 1 Vegetarian Pie Crust

Directions

1

Heat oil in a Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.

2

Heat oil in a Dutch oven over medium heat. Add onion, and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes.

3

Whisk together cornstarch, flour, and the remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans.

4

Preheat oven to 375°F. Place puff pastry or pie crust on top of vegetable mixture in a Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into a large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with a knife to allow steam to escape. Bake 30 to 40 minutes, or until the crust is flaky and brown.

Vegetarian Pot Pie

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