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Home » Recipes » Creamy vegetarian pot pie

Creamy vegetarian pot pie

October 13, 2021 by Alida Ryder 39 Comments

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This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry, it’s the meatless meal you’ve been dreaming about.

Creamy vegetable pot pie

Pot pie is a comfort food classic. There’s just something about creamy filling topped with golden, flaky pastry. Even though chicken pot pie is a go-to for most, this vegetable pot pie has quickly become our family favorite. It’s made with vegetables most homes have regularly and requires minimal prep. We love it as a warming family dinner but it makes an excellent side dish when feeding a crowd too.

Ingredients

Full vegetarian pot pie recipe with amounts can be found in the recipe card below. 

  • Onions.
  • Leeks. 
  • Carrots.
  • Broccoli. 
  • Frozen peas. 
  • Butter. 
  • Flour. 
  • Milk. Vegetable broth or stock can also be used.
  • Salt & pepper. 
  • Nutmeg. 
  • Cayenne pepper. 
  • Paprika. 
  • Grated cheese. I used a sharp/mature cheddar but any cheese of your choice will work.
  • Puff pastry. Any pie crust can be used.
  • Egg.

How to make vegetarian pot pie

  1. Cook the vegetables: Set a large skillet or pan over medium heat. Saute onion, leeks and carrots in a tablespoon of olive oil until soft and starting to caramelize. Add broccoli florets and frozen peas. Add a splash of water and cover with a lid. Allow to cook until the broccoli is just cooked (pierce the stem with a sharp knife to see if it’s soft). Season with salt and pepper and set aside.
  2. Make the cheese sauce: Melt butter in a saucepan then whisk in flour to make a roux. Pour in milk or chicken stock and whisk until smooth. Reduce the heat and allow to simmer until the sauce is thick and smooth. Season with salt, pepper, nutmeg, cayenne pepper and paprika. Remove from the heat then stir in the grated cheddar cheese. Pour the sauce over the cooked veggies and mix. Transfer the filling to a baking dish or individual dishes if you want to make mini pot pies. Cover with a sheet of thawed puff pastry. Crimp the edges, make a few slits into the surface of the pastry to act as vents then brush with egg wash.
  3. Bake: Place in a preheated oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed. Remove from the oven, allow to rest for 5-10 minutes before serving.

Creamy vegetable pot pie

What other vegetables can I use?

  • Mushrooms.
  • Celery.
  • Cauliflower.
  • Butternut squash.
  • Pumpkin.
  • Potato.
  • Spinach.
  • Kale.
  • Green beans.
  • Peppers.
  • Thyme.
  • Oregano.
  • Sage.

Can you freeze pot pies?

Yes, pot pie freezes very well. Assemble the pot pies in freezer safe containers or foil containers. Place a piece of parchment paper on top of the pastry then cover well with foil. Freeze for up to 3 months and bake directly from frozen (uncovered) for 30-40 minutes or until the pastry is golden and crisp and the filling is hot and bubbling. If the pastry is browning too quickly, loosely cover with foil then continue baking.

Golden brown puff pastry on creamy vegetable filling.

What to serve with pot pie

  1. Garlic Parmesan mashed potatoes
  2. Easy side salad with lemon dressing
  3. Maple butter mashed sweet potatoes
  4. Easy garlic butter dinner rolls

Creamy vegetable pot pie

Pot pie recipes

  1. Steak and mushroom pot pie
  2. Creamy mushroom pot pie
  3. Easy Weekday chicken pot pie
  4. Leftover turkey pot pie
Creamy vegetable pot pie

Creamy vegetarian pot pie

This creamy vegetarian pot pie is the ultimate dinner recipe. Filled with fresh vegetables, creamy cheese sauce and topped with puff pastry.
4.24 from 214 votes
Print Pin Rate
Course: Dinner, Side Dish
Cuisine: American
Keyword: Vegetable pot pie, Vegetable pot pie recipe, Vegetarian pot pie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 264kcal
Author: Alida Ryder

Ingredients

For the vegetables

  • 1 onion finely chopped
  • 2 leeks washed and finely chopped
  • 4 medium carrots peeled, cubed
  • 4 garlic cloves crushed
  • 750 g (1½lbs) broccoli florets halved
  • 1 cup frozen peas
  • ½ cup water
  • salt and pepper to taste

For the bechamel

  • 4 cups bechamel sauce

For the pie

  • 1 roll puff pastry thawed
  • 1 egg beaten

Instructions

  • Preheat the oven to 180°C/350°F.
  • Saute onion, leek, carrot and garlic in a tablespoon of olive oil until soft and starting to caramelize.
  • Add the broccoli, peas and water. Cover with a lid and allow to steam for 5-7 minutes until the broccoli is just cooked. Test by piercing the stem with a sharp knife. If there is a lot of liquid in the pan, drain before combining with the sauce.
  • Prepare the bechamel/cheese sauce as directed. Pour cheese sauce over the cooked vegetable and mix.
  • Transfer the filling to a baking dish.
  • Cover with thawed puff pastry. Crimp the edges then cut a few vents into the surface. Brush with egg wash.
  • Place the pot pie in the oven and allow to bake for 20-30 minutes until the pastry is golden brown and puffed.
  • Remove and allow to rest fof 5-10 minutes before serving.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 373mg | Potassium: 737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6406IU | Vitamin C: 97mg | Calcium: 98mg | Iron: 2mg

 

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Filed Under: Dinner Recipes, Recipes, Vegetarian Tagged With: Easy dinner, pot pie, Vegetable, vegetarian, Vegetarian dinner recipe

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Reader Interactions

Comments

  1. Sydney

    January 10, 2022 at 4:45 AM

    Hi! How many servings does this make based on the nutritional facts provided?

    Reply
    • Alida Ryder

      January 30, 2022 at 3:29 PM

      This serves 8 people.

      Reply
  2. Rqsh

    December 24, 2021 at 4:16 PM

    Can you make this the day before? I have made the poe mix, qnd refrigerated, but wasn’t sure if I can top with puff pastry??

    Reply
    • Alida Ryder

      January 2, 2022 at 8:01 PM

      Yes you can top it with pastry and refrigerate then bake before serving.

      Reply
  3. Rachel

    September 11, 2021 at 3:56 PM

    Can you freeze this?

    Reply
    • Alida Ryder

      September 28, 2021 at 5:13 PM

      Yes, you can.

      Reply
  4. Melissa Gordon

    September 9, 2021 at 9:02 AM

    This was absolutely divine. I replaced 2 of the carrots for a large potato, cut it into cubes, and added it to the pan when I sautéd the carrots. The only thing I’d do different next time is use less nutmeg, and add a bit more mustard powder, and also use a stronger flavored cheese. 10/10 will be making this again every winter!

    Reply
  5. Lynda J

    January 26, 2021 at 3:40 PM

    Delicious!

    Reply
  6. Elaine

    January 8, 2021 at 8:28 PM

    I make this often and add chickpeas. I call it chickpea pot pie ? ?

    Reply
  7. Crissy

    January 2, 2021 at 6:45 AM

    This was pretty good but I prefer recipes with exact quantities of salt. I don’t want to have to keep tasting the vegetables and bechamel and adding more salt. The combination of vegetables was delicious! I used pie crust instead of puff pastry, it came out great that way, just the filling was not seasoned as well as it could have been! The bechamel recipe should call for exact amounts of liquid also, we had to add more than 3 cups, probably because we used half and half. Very good recipe though! I love vegetables!

    Reply
  8. Sharon

    December 29, 2020 at 11:52 AM

    It looks so delicious and I’m gonna make it for New Year’s Eve. Is it possible to put the puff pastry at the bottom, to create a proper pie?

    Reply
    • Alida Ryder

      January 4, 2021 at 3:25 PM

      I would use pie crust or shortcrust pastry instead of puff pastry for a bottom crust.

      Reply
  9. Grace

    December 8, 2020 at 9:20 PM

    Utterly delicious, one of my all time favourite go-to comfort meals… Devine!

    Reply
  10. Kimberly Just

    November 17, 2020 at 2:30 AM

    This was amazing!!! Def will make again & will be getting more recipes from your page

    Reply
  11. Danielle

    November 10, 2020 at 3:28 PM

    Hi do I boil the carrots and broccoli before putting in the pan with the onions and sauce?
    Can’t wait to make this 🙂

    Reply
    • Alida Ryder

      November 29, 2020 at 1:14 PM

      You can give them a quick blanche if you’d prefer them to be softer once baked.

      Reply
  12. Donald Barker

    October 15, 2020 at 2:49 PM

    I love the looks of this pie but was wondering about th elack of protein, Could one add cooked lentils and how would you go about it?

    Reply
    • Alida Ryder

      October 19, 2020 at 11:05 AM

      You could just add cooked lentils to the filling and bake from there.

      Reply
  13. Joe

    September 7, 2020 at 3:58 PM

    I’m making this tonight, can I use frozen broccoli?

    Reply
    • Alida Ryder

      September 9, 2020 at 9:58 AM

      You can, the frozen broccoli might just make the sauce a bit runnier.

      Reply
  14. Lisa

    August 26, 2020 at 9:20 PM

    Do we drain the water that the veggies cook in before adding the sauce?

    Reply
    • Alida Ryder

      August 31, 2020 at 3:13 PM

      Yes, if there is a lot of water in the pan, you can drain the vegetables.

      Reply
  15. Hannah

    July 15, 2020 at 6:28 PM

    Would summer squash go well in this?

    Reply
    • Alida Ryder

      July 19, 2020 at 11:25 AM

      Yes, it will!

      Reply
  16. Jami

    May 17, 2020 at 4:39 AM

    Did you make this in a 9×13 baking dish?

    Reply
    • Alida Ryder

      May 19, 2020 at 3:16 PM

      I’m not 100% sure what size my dish was but 9×13 sounds about right.

      Reply
  17. Rebecca

    May 14, 2020 at 12:20 AM

    Amazing!!!! Loved it and already shared the recipe with multiple friends. Even my 2 year old cleared his plate!

    Reply
  18. Abbie

    May 9, 2020 at 8:27 PM

    Hi, this looks so good! Is this freezer friendly? I’m the only one who eats veggie food in my house so I’d love to make a batch to cook up in the future. Maybe freeze before baking?

    Reply
    • Alida Ryder

      May 10, 2020 at 11:08 AM

      Absolutely! We are not a vegetarian household and my whole family loved this recipe so maybe see what yours thinks about it?

      Reply
  19. Angie

    May 5, 2020 at 12:10 AM

    Thinking about putting a tube of crescent rolls on top instead of the puff pastry. Good idea or bad idea?

    Reply
    • Alida Ryder

      May 6, 2020 at 12:38 PM

      I’m sure it will be delicious!

      Reply
  20. Arlene

    April 30, 2020 at 9:51 PM

    Can you use pastry puff on bottom as well as on top?

    Reply
    • Alida Ryder

      May 1, 2020 at 9:45 AM

      You can, I would suggest blind baking the bottom crust to ensure it cooks through and doesn’t get soggy.

      Reply
  21. Lucy Cheek

    March 29, 2020 at 11:05 AM

    I am an awful cook, but even I managed not to stuff this one up and it turned out beautifully! I added a ton of extra veggies including potato (zapped in microwave first), squash, corn and mushrooms. My vegetarian partner wolfed it down!

    Reply
    • Alida Ryder

      March 30, 2020 at 3:22 PM

      Delicious! 🙂

      Reply
  22. Catie

    December 3, 2019 at 2:10 AM

    This was amazing. My husband and boys (9 and 7) also loved it. I added sliced mushrooms and crushed red pepper flakes to the leek/onion/carrot mix.

    Reply
    • Alida Ryder

      December 3, 2019 at 8:36 AM

      I’m so happy to hear that. 🙂

      Reply
      • ana

        January 14, 2020 at 8:52 PM

        do we need a pastry puff roll under as well as on top before we put it in the oven?

        Reply
        • Alida Ryder

          January 15, 2020 at 3:36 PM

          Nope, just on the top.

          Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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