Hearty Vegetable Pot Pie

Hearty vegetable pot pie

Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu. Using prepared whole-grain pie crusts makes pot pies a snap to prepare. Adapted from The Vegetarian Family Cookbook by Nava Atlas. Photo credit: Sang An. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe.

Hearty Vegetable Pot Pie
Recipe type: Savory pie
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 12
Everyone loves the nostalgic classic, vegetable pot pie, whether for everyday meals or as a crowd-pleasing vegan option for Thanksgiving or Christmas menus.
  • 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)
  • ¼ cup nutritional yeast (optional but highly recommended)
  • 1½ tablespoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)
  • 1 teaspoon dried thyme
  • ¼ cup minced fresh parsley
  • Salt and freshly ground pepper to taste
  • Two 9-inch prepared good-quality pie crusts, preferably whole grain
  • 1 cup fine whole grain bread crumbs
  • Paprika for topping
  1. 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.
  2. Preheat the oven to 350º F.
  3. 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. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
  4. 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.
  5. 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.
  6. Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika.
  7. 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.


Nutrition Information:
Per Serving (with broccoli, mushrooms, and carrots): 179 calories;  3.4g fat;  34.5g carbs; 4.8g fiber;  4.5g protein; 107mg sodium

Hearty vegan vegetable pot pie


62 comments on “Hearty Vegetable Pot Pie

  1. Nava Post author

    Deb, I’m so glad your young man enjoyed this; that’s a real vote of confidence! And sorry for the delayed response …

  2. Mahima

    Hi. 5 stars for this recipe!! I wanted to know how to reheat this pie if it was made about 5-6 hours before the meal. Do reply. Thanks a lot!

  3. Nava Post author

    Thank you, Mahima! To reheat it, put it back in a 350 degree F. oven covered in foil for about 15 minutes, more or less, until well heated through. Enjoy!

  4. Kelly

    This was simply delicious! I used mushrooms, broccoli, peas and zucchini, and it was one of the best vegan main dishes I have made since going vegan almost a year ago. I am going to try to freeze the second pie!

  5. Nava Post author

    Brenda, that sounds wonderful. I’m very lazy about making pie crust, so you might look online for a pastry crust using whole wheat pastry flour or spelt flour. I hope these come out well for you!

  6. Chrysla

    Made this tonight. It was wonderful! My veggie combination was celery, purple onion, leaks, broccoli, and mushrooms. I did use the mashed potatoes but I left out the cubed ones as I did not want an overly starchy pot pie. I also used a generous amount of herbs de Provence instead of Mrs. Dash. I used another pie crust to top instead of bread crumbs. I made a little too much for one pie so I was happy to eat this for dinner while the pie cooked. My non-vegan husband kept nibbling out of my bowl until he finally declared that this dish be put in the regular rotation for the boys and himself. Yet another score on my list of vegan tasty dishes for our family. Thank you!

  7. Nava Post author

    Hi Chrysla — so glad this worked so well for you and your family, and I love the tweaks that made this recipe your own!

  8. Heather

    Hi, I wanted to make this for vegan guests for the holidays. I was wondering if you had suggestions on how to make this gluten free?

  9. Nava Post author

    Hi Heather — if you google “gluten-free vegan pie crust recipe” you’ll get some results. If you don’t include the term vegan they’ll be different, they’ll include butter and sometimes even egg. This one looks good, and very easy (scroll way, way down for the crust recipe (and of course, skip the pumpkin pie filling; or on second thought, make that as well!): http://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/ Perhaps you could even find a ready-made one with a deeper search if you’d prefer. And of course, substitute arrowroot or cornstarch for the unbleached four used to thicken the base (use a little less of those, perhaps 1 tablespoon), and use GF breadcrumbs for the topping. Good luck!

  10. Ellen

    I’m thinking you could add some cooked lentils or black beans to up the protein and fiber. Or some tofu or tempeh. Maybe halve the amount of potatoes to make room? Going to have to try this!

  11. Nava Post author

    Ellen, that’s a good idea. Lentils would work well. Somehow with these flavors I’d favor chickpeas or white beans over black beans, but use what you’ve got! Chopped up tempeh, lightly sautéed would be good, too. If you use beans, maybe pulse them in a food processor or mash them lightly, which would help the pies hold together (that’s basically the function of the potatoes!). Enjoy!

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