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Vegetable Pot Pie

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Calories: 485
Vegetable pot pie with carrots, potatoes in a rich brown gravy topped with buttermilk biscuits.

This savory vegetarian pot pie is full of mushrooms, herbs and potatoes, nestled under fresh, cheesy, sweet potato-and-thyme biscuits. YUM.

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.

vegetables laid out for pot pie. potatoes, green beans, carrots and potatoes
vegetables laid out for pot pie. potatoes, green beans, carrots and potatoes

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
homemade vegetable pot pie with carrots and green beans,  topped with parmesan buttermilk biscuits in a braiser

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:

  1. 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.
  2. Add the broth, carrots, potatoes, mushrooms, green beans and Worcestershire sauce, and simmer.
  3. 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.
  4. Mix the biscuit dough.
  5. Drop the biscuits carefully and evenly on top of the warm vegetable mixture.
  6. Bake! It’ll need about 25 minutes.
vegetable pot pie recipe with a gravy and buttermilk biscuits in a baking dish with a serving spoon

Tools You’ll Need:

More Hearty Vegetarian Recipes To Try

Vegetable pot pie with carrots, potatoes in a rich brown gravy topped with buttermilk biscuits.
Vegetable Pot Pie 5

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!

Vegetable Pot Pie

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Calories: 485

Ingredients

  • 2 tbsp Olive oil
  • 1 Large yellow onion, finely chopped
  • 3 Cloves garlic, minced
  • 1 tbsp Fresh thyme
  • 1 tbsp Tomato paste
  • 2 cups Red wine, such as cabernet sauvignon or pinot noir
  • 3 cups Vegetable broth
  • 2 cups Crimini mushrooms, quartered
  • 2 cups Green beans, cut into 2-inch pieces
  • 3 cups Baby new potatoes, quartered
  • 3 Carrots, cut into 2" pieces
  • 1 tbsp Worcestershire sauce
  • 3 tbsp Cornstarch

Savory Buttermilk Biscuits

  • 3/4 cup Mashed cooked sweet potato, about 1 medium sweet potato
  • 1/2 cup Shredded parmesan cheese
  • 1 tbsp Fresh thyme
  • 1/3-1/2 cup Buttermilk, more as needed
  • 1 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tsp Sea salt
  • 6 tbsp Cold unsalted butter, cut into small bites

Method

  1. Preheat oven to 375°F. Arrange rack in center of the oven.
  2. In a large ovenproof skillet heat the olive oil over medium heat. Add onions and cook until translucent, about 3-5 minutes. Add in garlic and fresh thyme and tomato paste, stirring until fragrant, about 1 minute. Add in wine and cook until it reduces by half, about 5-7 minutes.
  3. To the pot add the veggie broth and bring to a simmer over medium-high heat. Add in vegetables and worcestershire and allow to simmer for 20 minutes. Remove 1 cup of the liquid from the pan into a small bowl and whisk in corn starch. Add cornstarch mixture back into the pan, stirring until everything thickens. Season with salt and pepper.
  4. In a small bowl smash together the sweet potato, shredded parmesan cheese, fresh thyme and ⅓ cup of the buttermilk. Set aside.
  5. In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter using your hands or a pastry cutter until course corn meal texture is achieved. Stir in the sweet potato mixture and add the remaining buttermilk 1 tablespoon at a time until mixture is moistened just enough to hold together.
  6. Using your hands gently form ⅓ cup size biscuits and set on top of the warm vegetable mixture.
  7. Set the pot pie filled skillet on the center rack and bake for 25 minutes or until biscuits are golden brown. Top with freshly ground pepper and parsley. Serve immediately.

Vegetable Pot Pie

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