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!
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