Hearty Vegetable Pot Pie
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Everyone loves this nostalgic classic, whether served at everyday meals or as holiday fare. Using prepared whole-grain pie crusts makes pot pies a snap to prepare. Photo credit: Sang An.
Makes two pies, 12 or more servings
- 8 medium potatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and finely chopped
- 3 cups diced vegetables of your choice
(choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.) - 2 tablespoons unbleached white flour
- 1 cup vegetable stock (homemade or store bought)
- 1/4 cup nutritional yeast (optional but highly recommended)
- 1 1/2 tablespoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
- 1 teaspoon dried thyme
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
- Two 9-inch prepared good-quality pie crust, preferably whole grain
- 1 cup fine whole grain bread crumbs
- Paprika for topping
Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
Preheat the oven to 350º F.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks (though none of these are terribly long-cooking). Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
- Browse more of VegKitchen’s vegan casserole recipes.
- Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
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This is an excellent, and very delicious savory treat!
[...] Vegetable Cobbler Adapted from Ezra Pound Cake and VegKitchen. [...]
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This was a very good meal. It also makes great leftovers for lunches!
First let me say I’m not a very experienced cook, but here are my thoughts…
This took 2 – 3 hours to prepare and cook. So I prepared all of the veggies and cooked my potatoes one night and then the next night I started on “Heat the oil in a large skillet…”.
In my oven it took 45 minutes to bake and I could have left it in longer.
I used only 6 potatoes, instead of 8.
Next time I plan on doubling the broth and increasing the seasonings.
Hope this helps! Happy cooking!!
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Valeen, it’s likely that if you make this again it won’t take you as much time. Also, ovens are notoriously varied in their temperature accuracy, which is why I say to leave the pie in until the crust is golden. But I’m glad you enjoyed the dish and thank you for your comment!
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I am slightly confused about the nutritional yeast ingredient. I have nutritional yeast and would like to use it in this dish, but the recipe instructions makes no mention of it.
I’m sure it was just forgotten.
Thanks
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Sorry about that; I added it to the instructions. Thanks for the catch!
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This recipe is far to much for my family, but I was wondering if this would freeze well? That way I could put the second pie in the freezer and save ti for a later date.
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Jayme, I double the dish so it could serve as holiday fare, but you can cut the recipe in half. I’ve never tried freezing it, but I don’t think it could hurt!
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Nava,
Thanks for the recipe! I’m trying to introduce more veggies into my step-kids’ diet, and I’m happy to sassy that this one was a hit! I halved the recipe this time, but I plan to try freezing one to see how it works out.
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Umm, this looks so yummy, but I have never baked a pie and it’s been eons before I baked anything. What baking utilities would I need (I know I need the oven, obviously, lol)?
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Charlee, this recipe uses the shortcut of a good-quality whole-grain crust, so you don’t need anything but a skillet and an oven! Just follow the easy directions carefully and you should have no problem. Enjoy!
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Loved this! I have missed pot pies and don’t really care for the frozen veggie ones. This is yummy. Non-veg hubby liked it too. It would be an excellent dish for a holiday meal. Thanks. I would give it 5 stars if I could figure out how.
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Hi Deborah. Glad you and your hubby enjoyed this! If you really do want to give it 5 stars, you just need to click the 5th star up above the post! Otherwise, simply enjoy the dish and happy holidays …
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Hi I am only 12 but I intend to surprise my family with this dish. The only problem is that we don’t have seaoning blend, vegetable stock, thyme, and pie crusts at our house. Any idea on how I could make vegetable stock, seasoning blend, and pie crusts.
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Hareen, that’s so commendable that you’d like to make this for your family. Without these shortcuts, it’s going to be a bit of extra work! But let’s see if we can make this do-able. For the vegetable stock you can substitute a cup of hot water with a dissolved bouillon cube. But if you don’t have that, simply use a cup of nondairy milk like rice milk, or regular milk if you’re family isn’t vegan. For the seasoning blend, just combine a few dried herbs and spices to make up 1 to 1 1/2 tablespoons. Use seasonings whose flavors you enjoy. Taste the whole mixture once everything is stirred together and just make sure it has enough salt and pepper not to be bland.
I have to admit that pie crust is something I’ve never been good at, but there are lots of recipes for pie crust out there, if you’d like to make it from scratch. Google “pie crust recipe.” If your family is vegan, substitute Earth Balance or other nonhydrogenated margarine, used very cold, for butter. Good luck! Please tell me how it goes.
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Thank You Very Very Much because I just know that my family will love this. Thank You Thank You Thank You
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Hi, so I’m vegetarian, but the rest of my family isn’t, so I was wondering if this recipe could be made in smaller individual pies? Would I have to edit the recipe at all to do this?
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Jessica, would you make your own pie crust and put it in some kind of smaller baking dish? I suppose that would work, but maybe better would be to make the pie and see if your family would enjoy it as a side dish with whatever else they are eating (thus introducing them to yummy veg food!), or else just making the whole pie and then freezing half. Half a pie could be good for two night’s dinner for you. I think that would be easier than making individual pies.
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I was curious about the nutritional facts about this dish. Is it pretty low calorie?
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Katie, according to an analysis of a similar recipe in my book, The Vegetarian Family Cookbook, each generous wedge (1/6 of the pie) has about 300 calories.
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Hi! Tommorrow I am going on a school skii day and I was wondering if you had some really easy trail mix recipes consisting of just a few ingredients.
Thank You
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Hareen, go to this post: http://www.vegkitchen.com/kid-friendly-recipes/healthy-snacks –the fourth one down is Trail Mix; you don’t even need a specific recipe. It’s basically half dried fruit and half nuts; be creative and use whatever you have on hand! and be careful on those skis!
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Thanks! I think I missed it or something.
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Actually I just added it for you — I should have had it there to begin with so thanks for giving me the hint that VegKitchen should include a simple formula for making trail mix.