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 need to freeze and bake another day. Has anyone done this? Do I bake then freeze or freeze it first and then bake? Thanks!

    • Hi Patty, I've never tried freezing this; I'm always leery of freezing potato dishes, because they tend to get watery. You can make this a couple of days before you need it; underbake by a few minutes; then reheat as needed with foil on top.

  • When using frozen vegetables, do i need to precook them on the stove still? Using frozen peas and carrots. Also, using potatoes and broccoli, if i cut them small enough, can i avoid boiling first?

  • Does this recipe make one pie or two pies? My daughter is vegetarian, and I wanted to make this for her for her Christmas dinner. If it makes 2, then I could cut the recipe in half to make one, correct?

    • That's correct, Mary — this makes two pies. It's easy to cut the recipe in half for just one pie.I hope your daughter enjoys it! Perhaps she'll let you have some ... :-)

  • 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.