vegetable pot pie

This comforting pot pie is chocked full of hearty vegetables and is topped with a crumbly, buttermilk cornbread crust!

Cornbread Vegetable Pot Pie

olive oil (extra virgin)

potatoes

8 oz. package sliced baby bella mushrooms (rinsed)

celery

onion

carrots

garlic (minced)

Spice Hunter thyme leaves

½ teaspoon Spice Hunter rubbed sage

garlic powder

onion powder

salt and black pepper (to taste)

all-purpose flour

vegetable broth

cornmeal

baking powder

salt

sugar

extra virgin olive oil butter

¾ cup low fat buttermilk

Preheat oven to 400 degrees F. Spray or grease a 10-inch pie dish or cast iron skillet and set aside.

Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add sweet potatoes, mushrooms, celery, carrots and onion and sauté until veggies soften, about 8-10 minutes. Season vegetables with salt, black pepper, garlic powder, onion powder, Spice Hunter's Thyme and Spice Hunter's Sage. Add minced garlic and cook until fragrant, about another minute.

Add flour to pot and cook for about a minute. Add stock and continue to cook until slightly thickened, about 2-3 minutes, stirring frequently. Add more salt and pepper to taste if desired. Pour vegetable mixture into prepared pie dish or skillet and set aside while you prepare the cornbread batter.

In a large bowl, whisk together cornmeal, flour, baking powder, salt and sugar. Add egg, buttermilk and oil and whisk until just combined.

Using a ladle or large spoon, spoon cornbread batter over vegetable mixture, leaving some of the edges exposed. Bake pot pie for 25-35 minutes or until cornbread is golden brown.

Cornbread Crust

Everyone loves the nostalgic classic, vegetable pot pie, whether for everyday meals or as a crowd-pleasing vegan option for Thanksgiving or Christmas menus.

Hearty Vegetable Pot Pie

olive oil

vegetables

white flour

vegetable stock (homemade

nutritional yeast (optional but highly recommended)

all-purpose seasoning blend (such as Frontier or Mrs. Dash)

thyme

parsley

Salt and pepper

Two 9-inch prepared good-quality pie crusts (preferably whole grain)

bread crumbs

Paprika

Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.

Preheat the oven to 350º F.

Heat the oil in a large skillet. Add the onion and sauté over medium heat until  golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.

Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens.

Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the  mixture into the pie crust and pat in.

Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.

Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.

This Vegan Pot Pie is loaded with vibrant fresh spring veggies and flavorful herbs cooked in a creamy lemon mustard sauce topped with a flakey puff pastry crust.

Vegan Pot Pie with Spring Veggies

carrots,

vegan butter

garlic, chopped small

fennel bulb, chopped

asparagus,

AP flour

bouillon, vegetable

saved water (from the potato/carrot blanching)

milk

whole grain mustard (or dijon)

sea salt

black pepper

peas

lemon juice

lemon

tarragon (or rosemary), roughly chopped

fresh chives, minced

puff pastry dough

Thaw puff pastry dough

Blanch

potatoes and carrots by covering with lightly salted water, and simmering for about 10 minutes or until just fork-tender.  Save 1/2 cup of the water as you drain potatoes and carrots. Dissolve boullion in the 1/2 cup of saved potato carrot water.  Set aside.

Sauté

 leeks, garlic, and fennel in 1 tablespoon vegan butter or olive oil until just translucent.  Add asparagus and sauté a few minutes more.  (See notes about pan size.)

Add blanched veggies to the saute and mix.  Push to the sides and melt remaining 2 tablespoons of butter in the center of the pan, add flour whisking into the butter.  It&#8217;ll be lumpy but that will all smooth out.

Add the boullion (mixed with the reserved potato/carrot water) and the nut milk, stirring all the while, switching from the whisk to stirring with a spoon. Add mustard, salt and pepper.  Let the sauce come to a gentle boil.  Turn off the heat.

Add in peas, lemon juice, lemon thyme, tarragon and chives.  Taste and adjust salt if needed. Let the filling cool while you prepare the puff pastry top crust.

If needed, roll your puff pastry out to 1/8&#8243; thick.  Cut into the shape of your pan and lay over the cooled filling. The pastry will shrink a bit as it bakes, so roll a couple inches bigger for full coverage.  Score the pastry with a sharp knife, cutting halfway into the dough, and leaving a vent whole in the center.  Do any design you like!  This lightens crust, allowing it to lift more and bake evenly.  Brush with olive oil, or if not vegan, use an egg wash.

Place in the middle of the oven, turn down to 400F and bake for 20 minutes, then lower heat to 350F, and bake 10-15 more minutes, crust should be puffy and golden.

Though the calendar says it is Spring time, our recent icy rain and dusting of snow belie the change of season.  As it was a sunny day today, I was inspired to pick up some fresh Spring vegetables and try this recipe for the first time.  What a delicious celebration of Spring!!  From the fresh peas to the tender asparagus, the fresh tarragon, and whole-grain mustard...  So, so good!  Sylvia--Thank you for sharing your recipes, inspiring quotes, and beautiful photography.

I've been making this recipe for YEARS, it's one of my favorites and I'm quite quick with it now since I know the ins and outs of how I like it.  My husband isn't a vegetable fan, but he always looks forward to pot pie night.
Anyways, I'm trying to acknowledge bloggers whose recipes I use more often. You've put so much work into writing this piece and crafting this recipe. I've been quietly using this page for several years and I'm thankful you did this.

For a sturdy (and free standing), toothsome and crispy crust--try hot water crust pastry. You can sub vegetable shortening for butter or lard with excellent results, but increase the seasoning in the  crust--we're using mushroom stock instead of water and adding thyme or savoury.  Works really well in straight sided ramekins--you can just tip out the whole cooked pie onto a plate for a lovely presentation, and we've used this crust in a large springform to make family sized free standing meat pies (but not with a large volume of gravy inside--seems too risky for the avg dinner!).  

Anyway, key is to work with this pastry while it is hot--it is very forgiving and easy to mould:  https://www.kingarthurbaking.com/recipes/hot-water-pastry-recipe

Loved it! Follow recipe exactly. I would probably thicken up the sauce a bit more but the flavors were wonderful!

This pot pie is delicious and easy to make. I wanted to add a little more protein but I didn’t have tofu on hand. I used cooked chicken instead. I know it’s not vegan , but my son was really happy ! He loves chicken !😊 Next time I thought that maybe to add white cannelloni beans could be an alternative to keep it vegan. I must try.

This is the best pot pie I've ever had.  My husband agrees.  Followed the recipe to the letter.   Amazing!  Thank you!

https://content.jwplatform.com/videos/gEbw70bq.mp4

Vegan Pot Pie with Spring Vegetables is loaded with vibrant fresh veggies and flavorful herbs cooked in a delicious creamy lemon mustard sauce and topped with a flakey puff pastry crust.

Vegan Pot Pie

This cozy vegetarian pot pie has a creamy, healthy filling made with white beans, carrots, peas, and mushrooms. Easy, protein-packed, and good for you too!

Vegetarian Pot Pie

unsalted butter

cremini baby bella mushrooms

all-purpose flour (swap 1:1 gluten free flour to make GF)

almond milk

beans

pearl onions (no need to thaw)

thyme (or 1 teaspoon dried thyme)

balsamic vinegar

pie crust

egg (lightly

Preheat

Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.

Cook

Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.

Boil

Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar.

Brush

Spoon the mixture into the prepared pie dish. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.

Bake

Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

https://content.jwplatform.com/videos/g1yjIrl3.mp4

This hearty vegetable pot pie is made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! There are a couple tips you should know to help you take it from good to exceptional.

Vegetable Pot Pie

waxy “new” potatoes (400 grams), cut into 1/2-inch pieces

carrots / 1 cup (120 g), cut into 1/2-inch chunks

/ 60 ml extra-virgin olive oil

onion,

celery, chopped into 1/4-inch pieces (90 grams)

fine grain sea salt

/ 65 g chopped mushrooms

garlic, chopped

dried or fresh thyme (or fresh rosemary, chopped)

/ 40 g unbleached all-purpose flour

/ 415 milliliters good-tasting vegetable broth*

/ 160 ml heavy cream,

/ 125 g frozen peas

chives

butter

pie crusts (top & bottom)

In a medium saucepan, cover the potatoes and carrots with water. Boil for 7-10 minutes, or until tender (but not falling apart). Drain and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the onions, celery, and salt. Cook, stirring regularly until the onions have started to brown and caramelize. I like to go pretty far at this stage for added flavor. Stir in the mushrooms, garlic, and thyme and cook for another 2-3 minutes. Reduce the heat to medium, sprinkle the mixture with the flour and use a whisk to mix it in. Cook for a minute allowing the flour to toast a bit. Combine the broth and heavy cream together and whisk it into the mushroom mixture 1/2 cup at a time. Really go at it with the whisk. Allow the mixture to simmer, stirring frequently, until it thickens (a spatula run through the skillet should leave a trail), 8-10 minutes. Remove from heat and stir in the frozen peas, the cooked potatoes and carrots, half of the chives, and half the lemon zest. Allow to cool completely.

Make the pot pie filling:

When you’re ready to bake your pot pie, heat the oven to 425°F / 220°C with a rack in the center. A good rule of thumb is to heat the oven for at least 30 minutes before baking pies - you want to make sure it’s hot and ready to go. Also, clear a space in the freezer to chill the pie before baking.

Prepare to bake the pie:

If your pie dough has been chilling overnight allow it to sit at room temperature for a bit before rolling out - 15 minutes or so. Butter your 9 (or 10-inch) pie dish and sprinkle with the remaining lemon zest. Lightly flour your work surface and rolling pin. Roll the pie dough out, large enough to relax into your pie dish with extra dough extending a bit beyond the edge. As you’re rolling the dough, you’re going to want to turn the pie dough clockwise after every few passes with the rolling pin to prevent sticking. Flour more as needed.

Transfer the dough for the bottom crust into the pie dish by gently wrapping it around your rolling pin and unrolling it across your pie dish. Coax the bottom pie dough into place, and then press into the pan to anchor it. Trim any excess dough if needed with scissors. Roll out the top pie crust. You want to work relatively quickly so your dough doesn’t warm.

Roll out the pie dough:

Gently pile the cooled pot pie filling into the dough-line pie dish. Drape the other (top) round of pie dough on top and trim so you have about 1-inch of dough hanging beyond the edge of the dish. Press the edges of the pie shell together to seal things, and fold the edge of the crust over or under, and crimp or pinch around the edge using a fork or pressing your thumb and forefinger of one hand into the forefinger of the other hand. Carefully place the entire pie in the freezer for 15 minutes.

When it is time, remove the pie from the freezer, cut a few slits in the top to allow steam to escape while the pie bakes, and gently brush with enough heavy cream to coat all of the top crust.

Assemble the pie:

Put the pie on a baking sheet to catch any drips and place in the oven. Dial back the heat to 375°F / 190°C. You’re going to bake the pie for about an hour, but start checking on it about 45 minutes in. At this point I often spin it 180 degrees in the oven, and make note if the top of the pie is getting too dark. If so, place a sheet of aluminum foil (or pie shield) over it until the bottom catches up. When everything is deeply golden remove the pie from the oven and allow to cool a bit before slicing.  If you have leftovers, you can refrigerate this pie for up to a week.

Bake, cool, and serve the pie:

This was a really tasty pot pie. The lemon zest in the pie crust was a nice touch, and I loved the inclusion of potatoes. For some reason, I've never put potatoes in my pot pies, but I will now. Thanks, Heidi!

I made this!  Delicious!  I used a little spinach since I thought there were greens in the pie, but on closer inspection it was chopped fresh chives (so bright green!).  I used rehydrated mixed mushrooms including morels, but I didn't brush the crust with cream so it was not as lucious looking as Heidi's.  I will definitiely make this one again along with some suggested variations.  I made a small one, but I could eat this for days.

This sounds amazing! I would want to add a protein, like lentils. Thoughts on how much? And would that change the amount of broth added?

Top 5 vegetable pot pie recipes from across the web

The most viewed vegetable pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cornbread Vegetable Pot Pie

Hearty Vegetable Pot Pie

Vegan Pot Pie with Spring Veggies

Vegetarian Pot Pie

Vegetable Pot Pie

Top 5 vegetable pot pie recipes from across the web

The most viewed vegetable pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornbread Vegetable Pot Pie

Hearty Vegetable Pot Pie

Vegan Pot Pie with Spring Veggies

Vegetarian Pot Pie

Vegetable Pot Pie

The most viewed vegetable pot pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine