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January 17, 2024

Vegetable Pot Pie

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

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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

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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

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Vegetable Pot Pie

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

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
  • Calories514
  • Protein11 g
  • Carbohydrates62 g
  • Total Fat19 g
  • Dietary Fiber6 g
  • Cholesterol38 mg
  • sodium1277 mg
  • Total Sugars10 g

Vegetable Pot Pie

Questions & Reviews

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  • 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.

  • 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!