Pot pies are one of the best things to eat as the fall nights draw in. They are so warming and comforting, piping hot from the oven with a crisp, flaky pastry lid. My Vegetarian Pot Pie is a delicious replacement for chicken and leek pot pie that doesn’t involve any sacrifice at all. Stick with me to see how to make this best vegetable pot pie recipe.
Why You’ll Love This Recipe
I adore hearty vegetable pot pies, especially when the weather starts cooling down! You’ll love them because:
- Can be made in a big pot for family dinners or individual mini veggie pot pies.
- So hearty and comforting in cold weather, with layers of flavors.
- Vegetarian, and easily made vegan if you want it to be.
- A hefty dose of plant-based protein from the beans.
- Endlessly adaptable to different seasonal, hearty veggies.
- Gorgeously sweet, rich burst of flavor from the leeks.
- Keeps brilliantly for reheating the following day.
Inspiration Behind The Vegetarian Pot Pie Recipe
Traditional chicken pot pie with leeks is a comfort food classic for a reason. Before I went vegetarian, it was one of my favorites, and I’ve been looking for a good chickenless pot pie for a while. I think I’ve finally cracked it!
Leeks are a classic pot pie flavor for the vegetable pot pie filling, and of course we’re keeping them. I’ve replaced the shredded chicken with white beans. These have the dual benefit of being high in protein as well as incredibly delicious. Thyme, sharp cheddar cheese, and of course a golden crust, of a flaky, pastry lid seals the deal — with the perfect ratio of flaky crust to filling.
Ingredient List For Vegetarian Pot Pie
To make homemade pot pie, you’ll need the following ingredients:
Ingredient Substitutes
If you’re missing any of the above ingredients, try one of these instead:
Variations
- Cauliflower pot pie: Make a cauliflower cheese pot pie by using cauliflower instead of leeks and beans. I would add some yellow onions to the mix as well, and perhaps a little more cheese.
- Pumpkin pot pie: Roasted or steamed pumpkin is a good variation for a pot pie. Try using pumpkin with green beans and red onions.
- Roasted vegetable pot pie: Roasting colorful vegetables helps intensify their flavor. Roast mixed vegetables, like bell peppers, sweet potato, eggplant, and zucchini, then add to the pot at the same time you add the beans.
- Creamy vegetable pot pie: For extra luxury, add a splash of heavy cream after the cheese has melted. Especially good if you add hearty mushrooms to the mix!
- If you prefer, you can make a homemade pie crust instead of a store-bought crust to top your delicious veggies for a pie.
How to Make Vegetarian Pot Pie Recipe With Easy Cooking Steps
Cooking Tools
- Chopping board
- Kitchen knife
- Saucepan
- Rolling pin
- 1 large or 4 small casserole dishes or baking dish
Cooking Method
- Simmering
- Baking
Preparation Steps
- Assemble all the tools and ingredients.
- Preheat the oven to 350°F (180°C.)
- Wash and trim the leeks, halve them lengthwise and slice.
- Peel and core the apples and cut into chunks.
Cooking Steps
- Heat the oil in a saucepan and add the leeks with a good pinch of salt. Sauté over medium heat until softened, but not colored, about 5 minutes.
- Add the apples and thyme leaves, and carry on cooking for a further 2 minutes.
- Add the beans and flour, and stir through. Cook until slightly nutty smelling, then pour in the cups vegetable stock.
- Bring to a boil, then turn down the heat to a simmer. Cook just until you see the sauce thicken slightly.
- Stir in the cheese and turn off the heat once melted. Season to taste, then split the filling between 4 small casserole dishes.
- Roll out the pie dough on a surface with flour. Dust with flour and mark the circles. With a sharp knife, cut 4 circles a little larger than the top of your pie.
- Lower the pastry circles on top of the vegetable filling and use a fork to press the sides onto the edges of the casserole dish to seal.
- Bake in the preheated oven for about 20 minutes, until the flaky pie crust is golden brown, and the filling is bubbling up in a few places. Serve hot.
Alternative Method
Instead of making 4 small pot pies, you can make 1 large one. Add all the filling to 1 large casserole dish, and roll the pastry out into a large circle (or square, if your dish is square). Bake until crust is golden, although if you’re making a larger pot pie, it may take a little longer in the oven for the filling to heat all the way through. If the pastry is brown before the filling is heated, cover with a piece of foil.
Best Tips to Ace This Recipe
Leeks often get sandy soil trapped between their layers. Make sure to clean the leeks thoroughly before cooking with them. No one wants a mouthful of grit in their pot pie.
When you cut the pastry circle, use an upturned casserole dish to gently mark a template on the rolled out pastry, then cut the circles a little larger than the mark. If you try to do it just by eyeballing it, you risk cutting the circles too small, and you won’t be able to seal them around the sides.
Try to get hold of a good-tasting vegetable broth. It makes a big difference to the quality.
Time-Saving Tips
You can make the filling in advance and fill the casserole dishes. Roll your pastry out and cut the circles in advance as well. Then all you need to do is to put the pastry lids on, seal, and bake before serving. Be aware that you may need to give them a little longer in the oven to heat through completely, if the filling is cold from the fridge.
What To Serve with Vegetarian Pot Pie?
Pot pie is a meal in itself! However, if you’re looking for something to go with it, I recommend a simple salad. Try one of these!
How To Store Vegetarian Pot Pie?
Vegetarian pot pie stores well in the fridge. Leave it in the casserole dishes, allow to cool to room temperature, then cover tightly with plastic wrap. It should stay good for up to four days.
To reheat it:
- Put the whole dish back in the oven, set at 350°F (180°C) until warmed through, about 15 minutes.
- Alternatively, lift out individual portions from the roasting dish and place on a microwave safe plate. Microwave on full power for about 2 minutes until piping hot. The pastry may go a little soggy in the microwave, but it will still taste good.
Conclusion
My easy Vegetarian Pot Pie will have you warming up from the inside in no time at all! With so many different possible variations, you could make a new pot pie every day of the week — though I keep coming back to this leek and bean version, as my favorite pot pie recipe. What’s your favorite filling for pot pie? Let me know in the comments!
More Healthy Mains Course Recipes
Looking for more favorite recipes for healthy vegetarian main dishes? Try out one of these:
- Red Lentil Coconut Curry
- Cheesy Pumpkin Mac and Cheese
- Curry Veggie Chunks
- Roasted Fall Panzanella Salad
FAQs
The best thickening agent for pot pie depends on the rest of the ingredients. If you’re using potatoes, just crushing a few of them into the sauce may be sufficient. If the liquid is thinner, a spoon of flour or corn flour will thicken the sauce enough.
A regular pie has pastry underneath the filling, lining the pie dish and also on top of the filling to cover it. A pot pie only has a pastry lid covering the filling which is added directly to the pie dish or casserole dish.
Most pie crusts are vegetarian, but some of them contain animal fats like lard that are not vegetarian. Check the ingredients label to be sure.
Onions for pot pie are usually halved, peeled, and then sliced into half moons, very similar to the method described above for leeks.
Vegetarian Pot Pie
Ingredients
- 1 15- ounce can of white beans drained
- ½ pound vegetarian puff pastry
- 3 leeks trimmed, halved lengthwise, and sliced
- 3 small apples peeled, cored, and cut into chunks
- 2 cups vegetable broth
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- Salt and pepper
Instructions
Preparation Steps
- Assemble all the tools and ingredients.
- Preheat the oven to 350°F (180°C.)
- Wash and trim the leeks, halve them lengthwise and slice.
- Peel and core the apples and cut into chunks.
Cooking Steps
- Heat the oil in a saucepan and add the leeks with a good pinch of salt. Sauté over medium heat until softened, but not colored, about 5 minutes.
- Add the apples and thyme leaves, and carry on cooking for a further 2 minutes.
- Add the beans and flour, and stir through. Cook until slightly nutty smelling, then pour in the cups vegetable stock.
- Bring to a boil, then turn down the heat to a simmer. Cook just until you see the sauce thicken slightly.
- Stir in the cheese and turn off the heat once melted. Season to taste, then split the filling between 4 small casserole dishes.
- Roll out the pie dough on a surface with flour. Dust with flour and mark the circles. With a sharp knife, cut 4 circles a little larger than the top of your pie.
- Lower the pastry circles on top of the vegetable filling and use a fork to press the sides onto the edges of the casserole dish to seal.
- Bake in the preheated oven for about 20 minutes, until the flaky pie crust is golden brown, and the filling is bubbling up in a few places. Serve hot.
One Response
This recipe hits the sweet spot between comfort food and clean eating. Feels indulgent but still fits into my lifestyle. Love that balance.