This wholesome vegetable pot pie is hearty, flavorful, and full of fresh veggies. Topped with a whole grain crust, this meal is vegetarian/vegan friendly and can easily be made gluten-free using the alternative ingredients.
Spring is just around the corner and although I’m looking forward to warmer weather, I’m surely going to miss the comfort food from fall and winter. Hearty meals, like this vegetable pot pie, are a favorite in our house. Reminiscent of the little pot pies from the freezer section I loved so much as a child, but minus the processed chicken and preservatives. 😝 Although I’m the vegetarian in the family surrounded by a bunch of carnivores, everyone enjoyed this veggie-rich meal. We used a blend of veggies and mushrooms in lieu of chicken, but feel free to substitute any of the veggies for others you may have on hand, like green beans, cauliflower, corn, etc., or add in some cooked chicken, if you’d like. But seriously, it’s delicious as is. 
These kinds of meals may seem time consuming or intimidating, but waiting for it to bake in the oven is the longest part. You can even chop up the veggies or make the filling and the pie dough the night before to cut down on prep time. There’s even store-bought pie crust, if you’re in a real pinch. 
Be sure to let me know if you give it a try! I’ve made this pot pie twice already in the past week, if that tells you anything 🙂 Also, if you’re a fan of leftovers for lunch, it reheats pretty well too! Enjoy!
Vegetable Pot Pie
- Total Time: 1 hour 20 mins
- Yield: 6–8 servings 1x
Description
This wholesome vegetable pot pie is hearty, flavorful, and full of fresh veggies. Topped with a whole grain crust, this meal is vegetarian/vegan friendly and can easily be made gluten-free using the alternative ingredients.
Ingredients
Filling:
- 2 tablespoons avocado oil
or other oil of choice
- 1 medium yellow onion, peeled and chopped
- 2–3 minced garlic cloves
- 2 stalks of celery, chopped
- 3 cups potatoes (russet or sweet) peeled and diced
- 2 cups carrots, peeled and sliced (or other veggie of choice)
- 2 cups small button or portobello mushrooms, whole or sliced (or other veggie of choice)
- 1 cup (5oz) frozen peas
- 3 cups (711ml) low sodium vegetable broth
- 1 teaspoon Herbes de Provence
- few sprigs of fresh thyme, leaves removed from stem, optional
- generous amount of salt & pepper, to taste
- 1/3 (38g) cup tapioca flour/starch
or cornstarch
- 1/2 cup milk of choice (unsweetened and unflavored) or extra broth
- single pie crust, homemade recipes below or store-bought
or other oil of choice
or cornstarchWhole Grain Crust: (gluten-free option below)
- 1 1/4 cup (168g) spelt flour
, sprouted wheat flour
, or unbleached all-purpose
- 1/2 tablespoon pure cane sugar or coconut sugar
, optional
- 1/4 teaspoon salt
- 1/4 cup (40g) all-vegetable shortening
or palm shortening
- 1/4 cup (56g/2oz) cold butter, regular or dairy-free
- 2–4 tablespoons ice cold water, just until dough comes together
, 
, or unbleached all-purpose
, optional
or 
Gluten-Free Crust:
- 1 1/4 cup gluten-free all-purpose flour (I use King Arthur Measure for Measure GF Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
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- 1/2 tablespoon pure cane sugar or coconut sugar
- 1/2 teaspoon xanthan gum
(optional, but does help dough to be more flexible)
- 1/4 teaspoon salt
- 1/4 cup (40g) all-vegetable shortening
- 2 tablespoons (1oz) cold butter, regular or dairy-free
- 1/2 tablespoon distilled white or apple cider vinegar
- 1 egg or extra water
- 2–4 tablespoons ice cold water, may need a little more if you omit the egg
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(optional, but does help dough to be more flexible)Instructions
Prepare the Crust:
- Combine flour, sugar, and salt (and xanthan gum if making gf version) into a large mixing bowl or food processor. Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain. Mix in water a tablespoon at a time (and egg, if using) just until dough holds together.
- Cover and let rest in a cool place until ready to use.
Make the Filling:
- Preheat oven to 375ºF. Wash and prepare the veggies. Place a dutch oven or heavy pot onto the stove over medium-high heat. Drizzle with a little oil and saute the onions, garlic, and celery for 1–2 minutes. Stir in potatoes, carrots, and mushrooms, and season generously with salt and pepper, then add the herbs. Pour in enough vegetable broth to almost cover the veggies. Cover and bring to a light boil.
- Mix together milk/broth and starch to make a slurry. When broth is boiling, stir in the peas and starch slurry, mixing until broth begins to thicken. If by chance your filling is too thick, you can add a bit more broth to thin it out some.
Putting it Together:
- Pour filling into a 2–3 quart casserole dish.
- Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan. Use a little extra flour if it sticks.
- Carefully transfer the crust to the top of the pan (I find it easier to use the parchment to invert it onto the filling.) Tuck under the edges of the crust and crimp with a fork or flute with your fingers.
- Brush with milk or water and sprinkle the top of the crust with coarse salt and pepper (optional.)
- Cut a few slits into the pie for steam to escape and place the casserole dish onto a baking sheet. This keeps the filling from spilling out into your oven.
- Place the baking sheet into the oven on the middle rack and bake for 50–60 minutes, or until the crust is lightly browned and filling is bubbly. Gluten-free crust will remain very light in color. Makes 6–8 servings.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: entree, vegetarian, vegan
You may also enjoy these similar recipes:
Fall Harvest Chicken Pot Pie
Autumn Veggie Shepherd’s Pie
Biscuits and Gravy Breakfast Skillet
