This easy vegetarian pot pie is filled with vegetables and topped with a flaky crust. It’s simple to assemble and it’s perfect when you’re craving comfort food!

vegetarian pot pie
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This vegetarian pot pie recipe is easy to make, filled with veggies, and great for a night when you’re craving something comforting and cozy! I filled mine with potatoes, corn, peas, and carrots. If you wanted to add a little extra protein, you could add some white beans or chickpeas.

The Best Pie Crust for Pot Pie

I often use crescent roll dough for this pie because it’s easy to find and affordable. Plus, it makes a delicious pot pie crust! I also like using Kroger’s Simple Truth Organic or Trader Joe’s pre-made pie crusts, but any fresh or frozen pie crust should work just fine! Be aware that some store-bought pie crust brands use lard, which is not vegetarian. Be sure to check the ingredients list to be sure!

I was actually kind of proud of this pot pie. March was such a busy month that I rarely made anything that took more than 10 minutes to pull together. It actually felt kind of refreshing to spend a few extra minutes in the kitchen making something that felt a little fancy!

You could certainly switch up the filling if you wanted to add in other vegetables. Try it with mushrooms or green beans for extra veggies.

How to Make Vegetarian Pot Pie

In a large skillet, melt the butter over medium heat. Add the onion and carrot and cook for 4 minutes.
Add the potatoes and salt, then continue cooking for 10 min. Add the garlic, flour, parsley, paprika, and thyme over the vegetables, and cook for one minute.
Add the broth and cream and continue stirring until smooth.
Add the peas and corn, bring to a gentle simmer, and cook for an additional 5 minutes, or until the liquid has started to thicken.
Remove from heat and carefully transfer the mixture into an 8×8 baking dish and cover with puff pastry.
Slice a few slits in the pastry to help it vent.
Cover with foil and bake for 20-25 minutes. Remove the foil and continue to bake for 5-10 minutes until the crust is golden brown.

Side Dish Ideas

If you’re looking for something to pair with this pot pie, try it with my Shredded Brussels Sprout Salad, Farro and Asparagus Salad or Easy Kale Salad. All of those are a great way to add some extra veggies and fiber to this meal.

If you enjoy this recipe, try my vegan shepherd’s pie or cornbread skillet! Both of these are one-pan meals that are filling and loaded with veggies.

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pot pie

Easy Vegetable Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Vegetarian
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Description

This easy vegetarian pot pie is filled with vegetables and topped with a flaky crust. It’s simple to assemble and it’s perfect when you’re craving comfort food!

Ingredients

Units Scale
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1lb russet potatoes, peeled and chopped into 1/4″ pieces
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground thyme
  • 1/4 cup all-purpose flour
  • 1 3/4 cups vegetable broth
  • 1/4 cup heavy cream (or 1 cup of broth and 1 cup of whole milk)
  • 1 1/2 cup peas (frozen is fine)
  • 1 cup corn (frozen is fine)
  • 1 frozen sheet of puff pastry or 1 package of crescent roll rough

Instructions

  1. Preheat the oven to 400 degrees.
  2. If you’re using frozen puff pastry, remove from the freezer to let it begin to thaw.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the onion and carrot and cook for 4 minutes.
  5. Add the potatoes and salt, and continue to cook for 10 minutes.
  6. Add the garlic, flour, parsley, paprika, and thyme over the vegetables, stir to coat and continue cooking for one minute.
  7. Add the broth and cream and continue stirring until smooth.
  8. Add the peas and corn, bring to a gentle simmer, and cook for an additional 5 minutes, or until the liquid has started to thicken.
  9. Remove from heat and carefully transfer the mixture into an 8×8 baking dish and cover with puff pastry.
  10. Slice a few slits in the pastry to help it vent.
  11. Cover with foil and bake for 20-25 minutes. Remove the foil and continue to bake for 5-10 minutes until the crust is golden brown.
  12. Remove from the oven and let it sit for a few minutes before serving.