Veggie Pot Pie

Cozy up with the ultimate comfort food, this incredibly delicious and hearty Veggie Pot Pie! It’s a quick, healthy, and flavorful vegetarian meal packed with a garden of fresh vegetables in a rich, savory sauce, all wrapped in a flaky, golden crust. This is the satisfying, one-dish wonder that will make everyone at your table forget it’s meat-free.

Why You Will Love This Recipe

As someone who loves a hearty meal, I created this veggie pot pie to be just as comforting and satisfying as the traditional version. It quickly became my go-to for potlucks and family dinners, winning over even the most devout meat-eaters with its rich flavor and chunky vegetable filling. It’s the dish that proves comfort food doesn’t need meat to be deeply satisfying.

Ingredients

• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 onion, chopped
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced ¼ inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans, trimmed and snapped into ½ inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ cup water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 (14.1 ounce) package double-crust pie pastry, thawed

Step-by-step instructions for making the recipe

1. Preheat your oven to 425°F (220°C). Gather all ingredients.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook for 3-5 minutes, stirring frequently, until the vegetables have softened.
3. Stir in the diced carrots, potatoes, and celery. Then add the cauliflower florets and green beans.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the vegetables are just tender, about 5-8 minutes. Season with salt and pepper.
5. In a small bowl, whisk together the water, cornstarch, and soy sauce until the cornstarch is completely dissolved.
6. Stir the cornstarch slurry into the simmering vegetable mixture. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
7. Roll out one half of the pie pastry to line the bottom of an 11×7-inch baking dish (or a 9-inch deep-dish pie plate).
8. Pour the hot vegetable filling into the pastry-lined dish.
9. Roll out the second half of the pastry and carefully place it over the filling. Seal the edges by crimping with a fork or your fingers, and cut a few small slits in the top to allow steam to escape.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
11. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Veggie Pot Pie

Cozy up with the ultimate comfort food, this incredibly delicious and hearty Veggie Pot Pie! It’s a quick, healthy, and flavorful vegetarian meal packed with a garden of fresh vegetables in a rich, savory sauce, all wrapped in a flaky, golden crust.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 469

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 8 ounces mushrooms sliced
• 1 onion chopped
• 1 clove garlic minced
• 2 large carrots diced
• 2 potatoes peeled and diced
• 2 stalks celery sliced ¼ inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans trimmed and snapped into ½ inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ cup water
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 (14.1 ounce) package double-crust pie pastry thawed

Equipment

• Large Skillet or Dutch Oven
• 11×7-inch Baking Dish

Method

 

1. Preheat your oven to 425°F (220°C). Gather all ingredients.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook for 3-5 minutes, stirring frequently, until the vegetables have softened.
   2 tablespoons olive oil, 8 ounces mushrooms, 1 onion, 1 clove garlic
3. Stir in the diced carrots, potatoes, and celery. Then add the cauliflower florets and green beans.
   2 large carrots, 2 potatoes, 2 stalks celery, 2 cups cauliflower florets, 1 cup fresh green beans
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the vegetables are just tender, about 5-8 minutes. Season with salt and pepper.
   3 cups vegetable broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
5. In a small bowl, whisk together the water, cornstarch, and soy sauce until the cornstarch is completely dissolved.
   ¼ cup water, 2 tablespoons cornstarch, 2 tablespoons soy sauce
6. Stir the cornstarch slurry into the simmering vegetable mixture. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
7. Roll out one half of the pie pastry to line the bottom of an 11×7-inch baking dish (or a 9-inch deep-dish pie plate).
   1 (14.1 ounce) package double-crust pie pastry
8. Pour the hot vegetable filling into the pastry-lined dish.
9. Roll out the second half of the pastry and carefully place it over the filling. Seal the edges by crimping with a fork or your fingers, and cut a few small slits in the top to allow steam to escape.
   1 (14.1 ounce) package double-crust pie pastry
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
11. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Notes

Customization Tips: This recipe is very flexible. Feel free to use other vegetables like peas, corn, or sweet potatoes. For a richer sauce, you can substitute ½ cup of the broth with cream. If using frozen vegetables, add them directly from frozen—no need to thaw. Letting the pie rest after baking is crucial for a sliceable filling.

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