Categories: A Colorful Vegan ChristmasCasseroles and other comfort foodsContemporary CasserolesVegan Dinner RecipesVegan RecipesVegan Thanksgiving Recipes

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. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky

Hearty Vegetable Pot Pie
Recipe Type: Savory pie
Cuisine: Vegan / Healthy
Author: Nava
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)
  • 1/4 cup nutritional yeast (optional but highly recommended)
  • 1 1/2 tablespoons all-purpose seasoning blend (such as Frontier 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 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

Nava :

View Comments

  • I made this for Christmas today. It was a fail :( there was way too much potato and there whole thing was too bland and starchy. I would not recommend this recipe.

  • I made this with Christmas dinner! There is NONE left! You will love it! Thank you for the recipe! I did freeze one for another time!

  • Hai Nava,
    Recipe looks beautiful and all ingredients are very healthy. Last night I made it and my granny really like it and its good for her health. Me and my granny wait for your next healthy recipe. Because after eat it, she make a big fan of you. Thanks for sharing this healthy recipes with us.

  • Hi Nava - came across this recipe and made it today. I would like to post on IG and tag you or the recipe on it. Are you on IG

    • Hi — you probably mean Instagram? Yes, I'm on it but rarely use it. I think it's just #navaatlas. Thanks for asking!

  • Has anyone tried freezing these yet? I've made this recipe twice and we absolutely love it! I have to bring it to Thanksgiving dinner in VT (2 1/2 hours drive) for myself (vegan) and my vegan daughter. I am afraid I wont have time to make it the night before...would really love to make and freeze it this weekend...but afraid it wont taste as yummy. Any ideas

    • Hi Michelle — I'm so glad you love this recipe! I haven't tried freezing it because I'm concerned that potatoes get watery when frozen and thawed. I'd welcome any input by other readers who might come to this recipe between now and the weekend.

  • I am excited to try this recipe!! I don't have a microwave so when you say "cook" the potatoes, do you mean boil?

    • Hi Jayde — I guess I should have been more specific. You can simmer them whole in their skins if not large potatoes, or peel, dice and simmer in just enough water to cover, until tender.

  • Thank you!! It turned out beautifully and my non-vegan family LOVED it too. I made a simple vegan gravy (vegan "butter", flour, crushed garlic, nutritional yeast, pepper and veggie stock) and ladled it over the sliced pie. PERFECT!

    • That's an interesting thought, Michelle. I don't see why not, if the pan is lightly oiled. Let us know how it works out!

  • I made this for Thanksgiving last year and it was loved so much that my Vegan mom asked me to make it for Easter. So I made one with Carrots, Peas, Zucchini, Yellow Squash, Mushrooms, and Asparagus for the veggies. (Thanksgiving was Broccoli instead of Asparagus.)

    Only variation was I added some 2 day slow roasted beef to one of the pies for the non-vegans (They're teenage boys as they say "I have to have my meat Auntie!"). The boys also added shredded Monterey Jack cheese on top when it was finished cookie but just for their pie!

    I'm old fashioned in that I don't like to microwave things so I peeled and boiled/par-boiled my potatoes and I only had traditional bread crumbs on hand. I also upped the spices until it was to my/our tastes. Other then that every was exactly as stated! It is a much loved recipe for our family get togethers now.

    Thank you so much for this wonderful recipe!