Vegetable Pot Pies | Vegetarian Recipe | Vegetarian Times Skip to main content

Vegetable Pot Pies

Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.


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1 cup all-purpose flour
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½ cup whole-wheat flour
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¼ tsp. salt
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4 Tbs. cold soy margarine, cut into pieces

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2 Tbs. olive oil
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1 medium leek, white and green parts chopped (1 ½ cups)
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1 ½ cups chopped celery or fennel
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2 large carrots, diced (1 cup)
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8 oz. button mushrooms, thinly sliced
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2 Tbs. all-purpose flour
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2 cloves garlic, minced (2 tsp.)
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4 oz. red-skinned potatoes, peeled and cut into ½-inch cubes (1 ½ cups)
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2 ¼ cups low-sodium vegetable broth
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1 tsp. poultry seasoning
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2 Tbs. creamy cashew butter, optional
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6 asparagus spears, cut into 1-inch pieces
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½ cup fresh or thawed frozen peas
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½ cup fresh or thawed frozen corn kernels


1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

Nutrition Information: 

6 g
Total Fat: 
10 g
Saturated Fat: 
3 g
35 g
0 mg
207 mg
4 g
5 g
Serves 8

Comments on this Recipe

I just made these. The flavors are great. Very comforting and fufilling. The only adjustments I made were including a little salt and using froze pie crust. I highly recommend this recipe.

I know most store bought pie crusts have lard or animal fat in them. Does anyone know of store bought pie crusts without?

Do you freeze before or after you bake it.

This may be a stupid question - which is why it's not covered in the recipe - but I'm never sure at what point in the recipe you stop and freeze it. Before or after cooking? Assembled? With or without the crust? Thanks for all the great recipes.

That is a really good question. I think it is frozen after it is assembled with the crust, and before it is cooked, that way it won't be dry. Kind of like the frozen pot pies you get in the store. Let me know how it turns out if you freeze them.

Hey Suzanne, I was wondering the same thing.

This sounds really good. However, the 244 grams of carbs seem so out of whack for one meal that I hesitate to try it. One could cut back on a few carbs by eliminating the corn, and maybe the flour thats used as thickening (mash up one of the potatoes instead). Maybe use some spelt flour in place of the white for a bit more protein. Any thoughts?

to make a complete protein and add flavor add some kind of legume to the filling. i would love to bite into a delicious legume. the recipe sounds delicious i will try it thank you for a pastry recipe from scratch instead of suggesting frozen prepared pastry dough. i hate frozen pastry dough and pizza dough. i like everything from scratch. a whole wheat pizza dough made from scratch would be awesome if you included it in other recipes. thank you for this wonderfull eye opening email program. i am really enjoying it!

HELLO VT! How about a little help with the steps on freezing...

This may be another stupid question... but how do you keep the crust from crumbling? I just made this and had a super hard time with the crust not sticking together. Any suggestions would be appreciated!

if you mash a little potato you can eliminate the flour in the pie and reduce the carbs. Also, to keep your crust from crumbling, add a little ice water as you are mixing it. I agree about putting in some legumes, how about chick peas or black beans.

This recipe looks fab and I will incorporate some aspects of it into my current Vegetable Pot Pie recipe. My Vegetable Pot Pie has black and pinto beans for a boost of protein. Additionally, instead of pie crust, I use a biscuit (from the refrigerated section of store) as the top. Bake with the biscuit on top, cool thoroughly and then freeze. I bake in a 16-ounce corningware dish that has it's own plastic cover for freezing.

Just add enough cold water to make the dough stick together. I didn't use soy margarine, but butter or coconut oil work well. My family thought this tasted like vegetables boiled in water. I was disappointed in the bland taste after using all those yummy ingredients :(

i made this with my daughter and she loved it. she ate every bite! my crust came out great after leaving it in fridge for about 1/2 hour before rolling it out. I did modify the liquid I added for more richness: 1/2 c. buttermilk, 1/2 cup half-n-half, 1 1/4 c. vegi broth. Not AS healthy, but much better flavor without adding a ton of salt. I did use soy margarine, but honestly, don't love the flavor. Since I'm not vegan, I'd likely go for the real butter in the future.

These are so good! I made this without the asparagus or peas because I didn't have them. I just added extra 'shrooms. Turned out perfect! Add the cashew butter. It makes a difference. You can make it at home by blending cashews and a little water in the food processor. My son loved these too and he is very picky.

I made this for my family and they loved it, although with some modifications. I did not do the asparagus or the cashew butter, and used blue potatos. I have not ever had success with whole wheat crusts so I used the old school Betty crocker crisco crust recipe to make one big pot pie with a top and bottom crust. I made it again this week at my families request- super good with extra leeks and fennel!

Is there a good way to make this recipe wheat/gluten free and keep the crust flaky? I'd love to try it but every time I try to substitute other types of flour in these types of recipes it turns out disaster.

vegetarian times calls for poultry seasoning?

Poultry seasoning does not contain poultry. It contains thyme, sage, rosemary, marjoram, pepper and nutmeg.

To Diane, You misread the nutrition info. It says 244 calories, not carbs. It has 35 grams of carbs which is much, much better.

Made these for Thanksgiving ( for myself, since I am the only vegetarian) and I was pleased with them. I did have to add salt. Maybe next time I won't use low sodium broth. Loved the mushrooms and I also added a can of garbanzo beans for protein. I didn't have any cashew butter. I also used ready made roll out pie crust which worked just fine. Will make again.

Hi Diane, it looks like they fixed the mistake that had the carb count as 244. The calories are 244, and the carbs are 35g.

Yay. I make pot pies all the time, but I'm excited to try a meatless one. I've always frozen them before baking. This way the crust stays nice and does not overcook. Also Michelle, have you tried Bette Hagman's pastry recipe. It's one of my favourite GF pastries. It's nice and flakey. Although, don't add all the flour she asks for right away, save some for rolling or it will get too dry and fall apart.

Just want to point out that peas are a legume. So it already contains a complete protein, although I'm sure adding more legumes would be tasty. I also really like tofu in pot pies, like Amy's. It soaks up the gravy and has a nice meaty texture, especially if you use firm tofu and squeeze or press the extra water or even fry it first. I think you could sub peanut butter for the cashew if you don't have cashew on hand. I have had success with that in other savory recipes; doesn't taste too peanutty.

I made this and it was tasty. Thanks VT!

I love the dialogue about this recipe. I have been trying to cut down on fats and love the suggestion to top with biscuit instead of pastry... had not thought of that. I have also used a European style raised pastry rather than short crust in pies... very good sub.

This was an awesome dinner. We aren't actually vegetarian so I have to admit I did add chicken; but this worked as a wonderful way to get veggies into my ridiculously picky husband! I used a biscuit for the top and found that it needs to be baked without it for 25 minutes (also means extra veggie broth needed to be added after the garlic) and then baked with it for 13 minutes. Thanks!

Help...I am all out of soy margarine!?! What other dairy free options do I have to serve as a substitute

Great flavor and easy to make! I think I'll add some chickpeas next time.

you can buy store brought crusts at trader joes and the fresh market that do not contain lard.

Made this for the family, we all liked it. I thought it was quite hearty. My teenaged daughter even asked today if we could go ahead and have the leftovers. I will definitely make it again, and might add some thyme or a little shredded cheese under the crust. FYI - to save time, I used a frozen Trader Joe's pie crust. It thawed while I did my prep and one crust is perfect for the number of ramekins we used.

I have used coconut oil instead of lard/crisco in pie crusts and it works great even in pies that are dinner and not desert.

I definitely need to try this. Always looking for great tastes!

Very hearty and filling! I typically have this on cold winter days. Its very popular even with my meat-eating friends and family.

I made these tonight for me and my husband. They were delicious! I will definitely make them again. I used mushroom stock and earth balance and substituted broccoli for the asparagus. Yummmm

i think i will sub the pie crust for mashed potato and call it shepherd's pie.

This worked out great! Realizing too late that we didn't have any ramekins or tiny containers, we just made one giant pot pie. It still tasted amazing. I'm a 16 year old Vegan in a house full of Omnivores and my whole family loved it as well.

Making the dough with the limited to no instruction above is impossible. Save yourself the frustration and buy it.

I have used a yeast dough as pie crust - works out great. Vegan friendly too

Veg pot pie

I just made this THANK YOU and YUM!!! so easy...this is a keepeer

people, not sure why you'd bother to use a low sodium broth in the receipe - then add chicken seasoning which is practically all sodium. Just saying.......

Melissa, poultry seasoning is simply a blend of herbs and contains zero sodium. There are probably other chicken seasonings that contain sodium, but that is not what is called for in this recipe.

I LOVE this recipe!! I used to be able to buy a vegetarian "chicken" pot pie (tofu cubes instead of chicken) in the grocery store. Haven't seen them for several years now. NOW, I can make my own!!! YAAAAAY! And thanks!

Try this

Made this for my vegan xmas dinner and it was fabulous! Used Better than Bouillon vegetarian base in place of the veggie broth and added a wee bit of cornstarch for additional thickening. The flavors were wonderful.

This is delicious!!!! I made a few changes...did not include asparagus because it is out of season and added an additional carrot. Also, I don't like to make crust, so I used the generic (or Pillsbury) refrigerated crust from the grocery store. My husband and I both thought it would be good with a layer of mashed potatoes in the pot pie. My toddler loves this too! So good and would be good to freeze for later.

I adopted a vegetarian way of living a few years ago but have always missed chicken pot pies in the Winter.Then I found this recipe......perfect! I omitted the cashew butter, also did not use asparagus as it is out of season, added some cauliflower in place of asparagus. And, to anyone who has tried pot pies at White Spot restaurants you know that a puff pastry topping is the best....once in awhile:). Thanks for a great recipe VT

Do you freeze them before or after baking?