Make a delicious, vegetarian comfort food meal with this Veggie Pot Pie recipe! It’s filled with tons of vegetables, in a creamy, savory sauce and topped with a crisp, buttery puff pastry crust, for a warm, flavorful vegetarian dinner.

piece of vegetable pot pie on plate with fork

Pot pie is one of my favorite comfort food meals! And if you’re vegetarian, don’t worry, you can still enjoy this classic American dish. I used my traditional Chicken Pot Pie as the base for this recipe, but replaced the chicken with potatoes and mushrooms.

This dish is packed with veggies cooked down in a creamy, savory sauce. The filling is so good on it’s own, but then pour it into a crisp, buttery puff pastry crust and you have yourself a winning recipe!

I always like to double the filling recipe and freeze half of it for another day. This is a great way to make an easy second meal out of your new favorite vegetarian recipe!

Table of contents

ingredients for vegetarian pot pie

Ingredients

  • Puff pastry dough – I like to purchase frozen puff pastry sheets from Pepperidge Farm. They’re readily available in the freezer section of most major grocery stores, and make the crust portion of this recipe super easy! Just remember to set them out to defrost at least 30 minutes before starting the recipe.
  • Unsalted butter – I prefer to use unsalted butter when cooking so that I can adjust the salt to taste in the recipe.
  • Red potatoes – peel the potatoes, or leave the skins on, totally your preference. Other potatoes, such as gold potatoes or russet potatoes can also be used in this recipe, but I prefer the texture of the red potatoes. No matter the type of potato, you’ll want to dice them into small cubes so that they cook evenly in the pot pie.
  • Carrots – peel and dice the carrots into a uniform size, similar to the size of the potatoes, so that they also cook evenly in the pie.
  • Onion – for this recipe I used a yellow onion, but a red onion can also be used in it’s place.
  • Celery – 3-4 diced celery stalks will equal one cup of celery, perfect for this recipe.
  • Portobello mushrooms – remove the gills and stems from underneath whole portobello mushrooms. Gently rinse the mushrooms and pat them completely dry. Dice the mushrooms into small cubes that match the size of the potatoes and carrots.
  • Garlic – I always recommend fresh minced garlic for the best flavor.
  • All-purpose flour – this is used to thicken the sauce that the vegetables will cook in.
  • Vegetable broth – this ingredient will combine with the flour to create a thick, creamy sauce for the pot pie.
  • Dried thyme – fresh thyme can also be used, you’ll just want to double the amount.
  • Salt + black pepper – to season the pot pie filling.
  • Frozen peas
  • Egg – one whisked egg, brushed on top of the puff pastry dough, will help the dough achieve a delicious golden brown color while baking in the oven.
  • puff pastry dough in square baking dish
  • piece of foil in square baking dish
  • diced carrots, celery and onions in large skillet
  • diced mushrooms in pan with onions, carrots and celery
  • diced potatoes in pan with other diced vegetables
  • flour sprinkled over diced vegetables in pan
  • frozen peas and spices in pan of vegetable pot pie filling
  • vegetable pot pie in square dish
  • puff pastry crust woven on top of pot pie in a square dish

Instructions

I’ve included step by step photos above to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

  1. Prepare the bottom puff pastry crust. Unfold one sheet of puff pastry dough onto a floured surface. Use a rolling pin to roll the dough into a 12 inch square. Press the pastry dough into an 8 inch by 8 inch baking dish. Prick the pastry all over with a fork, on the sides and bottom of the dough. Place a piece of aluminum foil over the puff pastry dough in the baking dish. Press down, so that the foil covers the dough in the dish. Place in the oven and bake at 400°F for 25 minutes.
  2. Cook the veggies. Add butter to a large skillet, or dutch oven, on the stove over medium-high heat. Once the butter is melted, add the diced carrots, onions and celery. Cook for 4 minutes, then add the mushrooms and garlic. Cook for an additional minute, then add the potatoes and cook for 7 minutes.
  3. Make the filling creamy. Sprinkle flour evenly over the vegetables in the pan. Cook, while stirring, for 1-2 minutes, or until the flour starts to turn golden brown. Slowly pour the vegetable broth into the pan, while stirring, to combine the flour-coated vegetables with the broth. Turn the heat on the stove up to high, and continue stirring frequently, for 10-12 minutes, while the mixture simmers and thickens.
  4. Season the filling. Once the mixture is thick and creamy, stir in the salt, pepper and thyme, along with the frozen peas.
  5. Assemble the pot pie. Spoon the veggie pot pie filling into the bottom puff pastry crust, as soon as it comes out of the oven.
  6. Add the top layer of puff pastry dough. Roll the other sheet of puff pastry dough out on a floured surface. Cut the dough into six equal strips. Weave the strips of puff pastry dough over the vegetable filling, tucking any excess dough inside the baking dish, or trimming excess dough that overlaps the sides of the baking dish. Whisk an egg in a small bowl, then brush it over the top layer of puff pastry dough. Place the pot pie in the oven and bake for 30 minutes at 400°F.
baked vegetable pot pie in square casserole dish with serving spoon

Pro tips

  • Always make sure to thaw the puff pasty dough before starting the recipe. Remove the box of dough from the freezer, then remove the sheets of dough from the packaging. Allow them to thaw at room temperature for 30-45 minutes before starting the recipe.
  • Make sure to trim any puff pastry dough from the bottom layer that overlaps the edge of the pan. The dough will burn and will have to be removed after the pot pie bakes in the oven, so I recommend removing it before baking, using a sharp knife.
  • Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
  • The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the refrigerator, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
  • If using low-sodium vegetable broth, I recommend adding an additional 1/2 – 1 teaspoon salt to the filling.
  • Add other fresh or dried herbs to the filling. Try adding 1-2 teaspoons oregano, rosemary, parsley or sage for even more flavor!
  • To make gluten free vegetable pot pie, Substitute cornstarch, or gluten free all purpose flour, for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.

Additions and substitutions

The great thing about this veggie pot pie is that you can use almost any vegetables you want to make the filling! Add, or substitute, any of the vegetables below for the vegetables currently in this recipe.

  • Bell peppers – diced up the same size as the onions, feel free to use any color you’d like, and add the peppers with the onions, carrots and celery.
  • Zucchini – add diced zucchini at the same time as the mushrooms.
  • Cauliflower – add diced cauliflower florets with the mushrooms.
  • Broccoli – add diced broccoli florets with the mushrooms.
  • Green beans – add green beans, cut into half inch pieces, with the potatoes.
  • Sweet potatoes – use this instead of, or in addition to, the red potatoes. Add them to the pan at the same time as the other potatoes.
  • White button mushrooms – dice these up instead of using portobello mushrooms, if you prefer.

To spice up this veggie pot pie, add 1 tablespoon old bay seasoning, 1/2 teaspoon red pepper flakes, 1/2 teaspoon cayenne pepper and 1 tablespoon Louisiana-style hot sauce, with the salt and pepper. This is an easy way to make a vegetarian version of my famous Cajun Chicken Pot Pie!

Storage and reheating

  • To store: once the pot pie has cooled in the baking dish, cover it with foil and place it in the refrigerator for up to 5 days. You can also transfer any leftover pot pie to a storage container and place it in the fridge immediately.
  • To reheat: I’ve tried reheating pot pie in the microwave, oven and air fryer. To keep a crispy crust and heat the filling completely, the pot pie must be reheated in the oven. Place the pot pie in an oven-safe dish and cover it with foil. Reheat at 400°F for 45 minutes. If you have a small piece of pot pie, you can reheat it in the air fryer at 400°F for 5 minutes, just know that the filling will probably be warm, instead of piping hot.
  • To freeze: I highly recommend making a double batch of the filling, then freezing half of it for later. I do this every time I make pot pie, and at a later date, I’m so happy that I did! To do this, double all of the ingredients for the filling, then transfer half of the filling to a freezer-safe zipper bag. Once the filling completely cools, date and label the bag, then place it in the freezer. The filling will stay good in the freezer for up to 6 months. When you’re ready to make the pot pie, transfer the filling to the refrigerator to thaw overnight, or defrost it quickly in the microwave.
piece of vegetable pot pie on white plate with fork

More vegetarian recipes

If you’re craving more vegetarian comfort food recipes, look no further than these fan favorites!

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Veggie Pot Pie

Make a delicious, vegetarian comfort food meal with this Veggie Pot Pie recipe! It's filled with tons of vegetables, in a creamy, savory sauce and topped with a crisp, buttery puff pastry crust, for a warm, flavorful vegetarian dinner.
Servings: 4 people
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Whitney Bond
Course: Main Course
Cuisine: American

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • Unfold one puff pastry sheet on a lightly floured surface.
  • Use a rolling pin to roll the pastry sheet into a 12-inch square.
  • Press the pastry into an 8 inch x 8 inch square casserole dish.
  • Prick the pastry thoroughly with a fork on the sides and bottom.
  • Place a piece of aluminum foil over the puff pastry dough in the baking dish and press down so that it covers the dough in the dish.
  • Place in the oven and bake for 25 minutes.
  • Remove from the oven and remove the aluminum foil.
  • While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium-high heat.
  • Once the butter is melted, add the carrots, onions and celery, cook for 4 minutes.
  • Add the mushrooms and garlic, and cook for an additional minute.
  • Add the diced potatoes and continue cooking for 7 minutes.
  • Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
  • Slowly stir in the vegetable broth and turn the heat up on the stove to high, until the broth begins to boil.
  • Cook and stir until the mixture boils and thickens, this will take about 10-12 minutes.
  • Add the peas, thyme, salt and black pepper, stir to combine.
  • Remove from the heat and spoon the vegetable mixture into the already cooked puff pastry in the casserole dish.
  • Unfold the remaining pastry sheet on a lightly floured surface and use a rolling pin to roll it out a little thinner.
  • Cut the pastry sheet into 6 equal strips.
  • Weave the strips of puff pastry over the veggie pot pie filling, tucking the excess dough inside the baking dish, or trimming any excess pastry dough that overlaps the sides of the baking dish.
  • Whisk the egg in a small bowl, then brush the egg over the strips of puff pastry dough.
  • Place in the oven and bake for 30-35 minutes, or until the puff pastry crust is golden brown.

Notes

  • Always make sure to thaw the puff pasty dough before starting the recipe. Remove the box of dough from the freezer, then remove the sheets of dough from the packaging. Allow them to thaw at room temperature for 30-45 minutes before starting the recipe.
  • Make sure to trim any puff pastry dough from the bottom layer that overlaps the edge of the pan. The dough will burn and will have to be removed after the pot pie bakes in the oven, so I recommend removing it before baking, using a sharp knife.
  • Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
  • The pot pie filling can be made up to 5 days in advance and stored in an airtight container, in the refrigerator, until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the puff pastry dough, as it will affect the texture of the baked puff pastry crust.
  • If using low-sodium vegetable broth, I recommend adding an additional 1/2 – 1 teaspoon salt to the filling.
  • To make gluten free vegetable pot pie, Substitute cornstarch, or gluten free all purpose flour, for the flour in the pot pie filling and use gluten-free puff pastry dough to make the crust.

Nutrition Facts

Calories 957kcal (48%)Carbohydrates 90g (30%)Protein 17g (34%)Fat 60g (92%)Saturated Fat 20g (100%)Polyunsaturated Fat 7gMonounsaturated Fat 30gTrans Fat 0.5gCholesterol 71mg (24%)Sodium 1727mg (72%)Potassium 904mg (26%)Fiber 8g (32%)Sugar 10g (11%)Vitamin A 6429mg (129%)Vitamin C 26mg (32%)Calcium 86mg (9%)Iron 6mg (33%)
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