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    Vegetable Pot Pie

    Updated January 17, 2024 / By Holly Erickson & Natalie Mortimer

    This savory vegetarian pot pie is full of mushrooms, herbs and veggies nestled under a golden puff pastry crust.

    homemade vegetable pot pie being scooped into a bowl
    Photography by Gayle McLeod

    More favorite vegetarian dinners

    Need An Easy Vegetarian Pot Pie Recipe?

    With a whole garden’s worth of veggies, the vegetarian pot pie filling is plenty satisfying—no meat needed. 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. If you’re looking for more delicious pot pie recipes, we have a Turkey Pot Pie and a Skillet Chicken Pot Pie for your recipe box.

    vegetable stock, butter, spices, onion, flour, milk, peas, mushrooms, green beans and pastry dough in prep bowls

    Ingredients For Vegetable Pot Pie With Puff Pastry

    • Onion

    • Herbs–Fresh thyme, celery seed, and garlic powder

    • Vegetable broth

    • Frozen peas

    • Mushrooms

    • Green beans

    • Carrots and celery

    • Whole milk

    • Flour

    • Butter

    • Puff pastry

    milk being added to a skillet with butter, carrots, celery, onion, flour and spices
    vegetable stock being added to a skillet with milk, butter, carrots, celery, onion, flour and spices
    vegetable pot pie filling being whisked in a skillet
    green beans, peas and mushrooms being added to a skillet with vegetable pot pie filling

    How To Make The Best Vegetarian Pot Pie Recipe

    1. Sauté the carrots, celery, and onion in a cast iron skillet. Add the flour, salt, pepper, celery seed, garlic powder, and thyme and cook until you have a thick paste.

    2. Gradually whisk in the milk. Once the milk is fully incorporated, gradually whisk in the vegetable stock.

    3. Add the peas, mushrooms, and green beans to the sauce and stir to incorporate.

    4. Roll out the pastry into a 16-inch square and cut into 3-inch squares.

    5. Place the squares over the vegetable mixture in a single layer, overlapping slightly. Brush the pastry with an egg wash.

    6. Bake! It’ll take about 25 minutes.

    vegetable pot pie filling in a skillet made with peas, mushrooms and green beans
    vegetable pot pie topped with raw puff pastry being brushed with egg wash
    a homemade vegetable pot pie in a skillet made with butter, onion, carrot, celery, spices, green beans, peas and mushrooms
    a homemade vegetable pot pie in a skillet made with green beans, peas and mushrooms being scooped into a bowl

    How to Store + Tips

    • Mushrooms are a lifestyle–try our Mushroom Lasagna, Rigatoni with Mushroom Sauce, and check out our 60 Best Vegetarian Meals.

    • If you’re using frozen vegetables, you can pour them directly into the skillet, no need to thaw frozen vegetables for our vegetable pot pie recipe.

    • Leftovers are good in the fridge for 3-4 days. We recommend reheating leftovers in a warm oven, but the microwave is good too. You can freeze leftovers for up to 3 months.

    • If you’d like to prepare this in advance, you can freeze the vegetable pot pie once it cools completely. It reheats nicely when you’re not in the mood to cook!

    vegetable pot pie filling made with green beans, mushrooms and peas
    a homemade vegetable pot pie in a skillet made with green beans, peas and mushrooms being scooped into a bowl

    More Hearty Vegetarian Recipes From The Modern Proper

    Meatless Monday Recipes + More

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    Vegetable Pot Pie Recipe

    Updated January 17, 2024

    By Holly Erickson & Natalie Mortimer

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  45 min
    • Calories:  514
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    Description

    This savory vegetarian pot pie is full of mushrooms, herbs and veggies nestled under a golden puff pastry crust.

    Ingredients

    • ½ cup salted butter (1 stick)
    • 2 large carrots, ¼ inch sliced
    • 3 celery ribs, ¼ inch sliced
    • 1 cup chopped yellow onion
    • ½ cup flour
    • 1 teaspoon sea salt
    • ½ teaspoon freshly cracked black pepper
    • ½ teaspoon celery seed
    • 1 teaspoon garlic powder
    • 1 teaspoon minced fresh thyme (optional)
    • 1 cup whole milk
    • 2 cups vegetable stock
    • 2 cups frozen peas
    • 2 cups quartered mushrooms
    • 6 ounces green beans, cut into 1½ inch pieces
    • 1 package frozen puff pastry, thawed
    • 1 egg

    Method

    1. Preheat the oven to 425°F with a rack in the center position.

    2. Melt the butter in a 12 inch cast iron or oven proof skillet over medium heat. Once the butter has melted, add the carrots, celery, and onion; cook, stirring occasionally for 5 minutes, or until the onions are tender and translucent. Add the flour, salt, pepper, celery seed, garlic powder, and thyme; cook, stirring frequently, until a thick paste forms, about 2 minutes.

    3. Gradually whisk in the milk. Once the milk is fully incorporated, gradually whisk in the vegetable stock. Simmer, whisking continuously until mixture has slightly thickened, about 2-3 minutes. Add the peas, mushrooms, and green beans to the sauce and stir to incorporate.

    4. On a lightly floured surface, roll out the pastry into a 16-inch square. Cut the sheet into 26 (3-inch) squares. Place the squares over the vegetable mixture in a single layer, overlapping slightly.

    5. In a small bowl, beat the egg with 1 tablespoon of water. Brush the puff pastry with the egg wash, then bake until the pastry is golden and the filling is bubbling at the edges, about 25 minutes.

    6. Allow the pot pie to cool for at least 10 minutes before serving.


    Note: If the pastry is browning too quickly, cover it with foil and continue baking.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 514
    • Protein 11 g
    • Carbohydrates 62 g
    • Total Fat 19 g
    • Dietary Fiber 6 g
    • Cholesterol 38 mg
    • Sodium 1277 mg
    • Total Sugars 10 g

    Vegetable Pot Pie

    Questions & Reviews

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    • Andrea

      Could I add biscuits dough to the top instead of puff pastry?

      We think that would work ok! We haven't tested it to confirm bake time however.

    • Jessica

      You guys used to have a recipe for a vegetable pot pie made with red wine and topped with sweet potato biscuits. Is that no longer available?

      We changed our recipe. Sorry Jessica!

    • Jackie

      Hello! Was just wondering if not including the mushrooms would still work with this recipe? I wasn’t sure if they add to the consistency at all

      It does add to the bulk of the recipe you could just sub more of another one of the vegetables (or a mixture) listed.

    • Francesca

      Could you add chicken?

      Sure! We also have a skillet chicken pot pie if you'd like to take a look at that recipe.

    • Lauren

      Can you sub the red wine for anything?

      Hi Lauren, you could replace it with additional vegetable broth.

    • Britne

      It was great BUT their was too much broth/milk and it flooded my pastry while cooking.

      Sorry about that. Hopefully it thickened up and that the pastry still puffed!

    • Debra

      Just, wow! It was fantastic as the recipe calls!! However, I will add sage and wee bit more salt next round and BAM! it's an A+!! Honestly, this recipe rocks so much! Thank you for posting!

      Thanks Debra, we are so glad you loved it!

    • Jonathan

      Really delicious. I had chicken broth on hand, not vegetable broth, and it turned out great, even if it wasn't 100% vegetarian.

      That's great Jonathan! So glad you enjoyed it!

    • Jenn

      This was so hearty. I love that it's topped with delicious biscuits instead of a crust!

      Thank you Jenn, we love the biscuit topping too!