Vegetarian Pot Pie

This Vegetarian Pot Pie is truly the ultimate comfort food. The creamy filling is loaded with tender veggies, all wrapped in a buttery, flaky puff pastry crust. It's easy to make using store-bought puff pastry, so don't let your pastry skills hold you back. It's a hearty, satisfying entree for a cold night in and makes a stand-out vegetarian centerpiece for any occasion!

When the temperatures drop, there's nothing quite as comforting as pot pie. The flaky crust and creamy vegetable filling hit the spot, and the aroma fills the whole house! This vegetarian pot pie recipe is very similar to my chicken pot pie, except we ditch the chicken and add creamy coconut milk for extra richness. This makes it easier and faster to prepare, too. Enjoy it on its own or with a simple side salad for a little extra freshness. It doesn't need anything else!

Why You'll Love This Vegetarian Pot Pie

• Buttery, flaky crust. This recipe uses a double-crust made out of puff pastry, the flakiest, butteriest crust of all time. It's significantly better than regular pie crust and makes this dish extra special and indulgent. 
• Classic comfort food. No one should have to live a life without pot pie, but it is hard to find vegetarian versions in stores. This homemade version has the same warm, cozy flavor you love without compromising on your dietary preferences. 
• Complete meal in one. With the flaky puff pastry dough, tender vegetables, and creamy sauce, you really need nothing else. It's surprisingly filling, too, and will keep you going for hours.

Ingredient Notes

To make this delicious Vegetarian Pot Pie, you will need the following ingredients (full measurements in recipe card below):

• vegetables - this recipe uses garlic, onion, celery, carrots, potatoes, and peas. The potatoes need to be boiled separately and can be cooked ahead of time. 
• avocado oil 
• all-purpose flour - to thicken the pot pie filling. 
• vegetable broth 
• coconut milk - or coconut cream, for a rich, creamy texture without dairy.
• salt + pepper 
• egg - beaten well and brushed over the crust before baking. 
• puff pastry double pie crust - if using store-bought puff pastry, thaw it completely. Homemade pie crust can be used instead, like this rough puff pastry, for an extra flaky crust.

You will also need measuring cups and spoons, a large pot, a large skillet, a stirring spoon, a 9-inch pie plate, a rolling pin, a sharp knife, a small bowl, and a pastry brush for egg wash.

How to Make the Best Vegetarian Pot Pie

First, prepare the creamy veggie filling.

1. Boil potatoes. Place potatoes in a large pot and fill with salted water to cover the potatoes by about one inch. Bring to a boil over high heat. Then turn the heat down to low, cover, and simmer for 15 minutes, until potatoes are tender. Drain well and set aside to cool off.

2. Sauté veggies. In the meantime, heat oil in a large skillet over medium-high heat for 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 2 minutes.

3. Thicken. Add flour and stir well until thickened into a paste, about 1 minute.

4. Add broth and simmer. Slowly add vegetable broth and coconut milk. Stir constantly until smooth and bring the mixture to a simmer over medium heat. Simmer until thickened to a desired consistency (similar to gravy), about 2-3 minutes. Turn off heat.

5. Add potatoes. Stir in cooked potato and peas and season with salt and pepper. Set the filling aside, allowing it to cool off, about 10 minutes.

Then, assemble the pot pie and bake.

1. Prep. Grease a 9-inch pie plate with cooking oil spray or butter.
2. Roll dough. Lightly flour your work surface and rolling pin. Roll the pie dough out into a 12-inch round. Carefully transfer it to the prepared pie dish and fit it in. Trim any excess dough if needed. Place in the fridge while you roll out the second piece of dough (top crust) to a 10 inch round.

3. Add filling. Remove the chilled pie crust from the fridge and fill with the veggie mixture.
4. Add top crust. Carefully place the top crust over the filling to form a lid (It should completely cover the edge of the bowl).

5. Seal. Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty).

6. Vent. Cut out a few small vents on the top crust with a knife. 

7. Add egg wash. Apply egg wash over the top pie crust and season with a little bit of salt and pepper.

8. Bake. Bake on the middle rack of a 400F preheated oven for 20 minutes, then lower the heat to 350F and bake for 10 more minutes until the top turns golden brown and dough is flaky. Let it rest for 15 minutes, then slice and serve.

How to Serve

This Vegetarian Pot Pie is delicious served on its own, or paired with some of my favorite sides including:

• Balsamic Brussels Sprouts
• Spinach Salad
• Garlic Parmesan Roasted Carrots
• Curried Butternut Squash Soup
• Sweet Kale Salad
• Blistered Green Beans

For more recipes, see our 50 Best Fall Side Dishes.

Storing and Freezing Instructions

How to Store

Allow the pot pie to cool completely, then store it in an airtight container in the fridge for 3-4 days. 

How to Reheat

Microwaving is the quickest option, but you'll get the flakiest puff pastry crust by popping the leftovers back in the oven or air fryer at 350 F until fully heated through. 

How to Freeze

You can either freeze leftovers or the entire unbaked pot pie. The leftovers should be placed in a freezer-safe container or wrapped in several sheets of plastic wrap and then frozen for up to 3 months. For the unbaked pot pie, use a freezer-safe pie pan and freeze the whole thing on a sheet pan until frozen solid. Then, wrap it in plastic wrap and freeze for several months. Thaw completely in the fridge overnight before baking like normal. 

FAQ

More Vegetarian Entree Recipes

• 60 Easy Vegetarian Dinner Recipes
• Vegetarian Shepherd's Pie
• Vegetable Pasta Bake
• Pumpkin Curry with Chickpeas
• Eggplant Lasagna
• Vegetarian Burrito Bowl

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