A Vegetarian Pot Pie Recipe So Blissfully Delicious, No One Will Miss the Meat
Curls of steam escaping from a heady mixture of garlic-and-thyme scented potatoes and mushrooms, winding their way around Parmesany, herby buttermilk biscuits toward eager, hungry faces—this pot pie is a dinnertime dream. Oh, and it also happens to be vegetarian! With a whole garden’s worth of veggies and potatoes, the vegetarian pot pie filling is plenty well, filling and satisfying—no meat needed. Everything comes together in a thick, fragrant red wine sauce and is then baked until it’s bubbly and the biscuits are absolutely perfect. Are you sold yet? You should be. It’s really, really good.
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If There’s No Chicken, What’s In Vegetarian Pot Pie?
You will not miss the chicken, we promise! This fragrant, herby, super-savory pot pie recipe is rings with big, cozy, wintery flavors. Earthy mushrooms get extra oomph from a (generous) splash of red wine, thyme, and garlic. Tomato paste is every umami-lovers’ secret ingredient, and we use it here to add extra flavor to the pot pie filling. Buttermilk biscuits dot the top of our vegetarian pot pie—enhanced with sweet potato, Parmesan cheese and fresh thyme, they’re truly a treat in their own right. Here are all the ingredients you’ll need to make this delicious, vegetable pot pie recipe:
- Onion
- Garlic
- Fresh thyme
- Red wine
- Tomato paste
- Vegetable broth
- Crimini mushrooms
- Green beans
- New potatoes
- Carrots
- Worcestershire sauce
- Cornstarch
- Sweet potatoes
- Parmesan cheese
- Buttermilk
- Flour
- Baking powder
- Butter
How To Make A Truly Delicious Vegetarian Pot Pie
Is this pot pie recipe super easy? Not exactly. But it’s not really hard, we promise. You’ll be making the filling—that’s actually pretty easy—and some really tender buttermilk biscuits, too. Between those two things, this isn’t really a 30-minute meal. However! It’s not tricky or “advanced”—it just takes a little time. Pot pie is a great recipe for a lazy Sunday, or a weeknight when you find yourself feeling a little extra ambitious—it really only takes about an hour, start-to-finish. Here’s how to pot pie:
- Sauté the onions, garlic, fresh thyme and tomato paste, then pour in the wine and simmer until it has reduced by about half. Your home should already be smelling really, really good.
- Add the broth, carrots, potatoes, mushrooms, green beans and Worcestershire sauce, and simmer.
- Now you’re going to thicken the sauce. Take a cup of the wine-broth sauce and pour it into a bowl. Whisk in some cornstarch, and then mix that back into the pan.
- Mix the biscuit dough.
- Drop the biscuits carefully and evenly on top of the warm vegetable mixture.
- Bake! It’ll need about 25 minutes.
Tools You’ll Need:
- Dutch oven or oven-proof skillet
- Mixing bowls
- Pastry cutter (not a must, but handy)
- Whisk
More Hearty Vegetarian Recipes To Try
Meatless Monday Just Got Tastier: Pot Pie Edition
We hope you try this vegetable pot pie recipe and hope that you love the results! If you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!