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. 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

Vegan vegetable pot pie recipe

4.6 from 9 reviews
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

Vegetable pot pie recipe

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  • Reply
    June 21, 2014 at 1:41 pm

    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!

    • Reply
      June 21, 2014 at 1:55 pm

      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!

  • Reply
    December 17, 2014 at 9:18 am

    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!

  • Reply
    Brenda Anderton
    January 7, 2015 at 12:39 pm

    I want to make individual pot pies. What would you recommend for the dough?

    • Reply
      January 7, 2015 at 1:11 pm

      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!

  • Reply
    September 21, 2015 at 2:27 am

    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!

    • Reply
      September 22, 2015 at 9:08 am

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

  • Reply
    November 19, 2015 at 3:24 am

    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?

    • Reply
      November 19, 2015 at 8:19 am

      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!

  • Reply
    November 23, 2015 at 12:12 pm

    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!

    • Reply
      November 23, 2015 at 1:08 pm

      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!

  • Reply
    January 11, 2016 at 11:27 am

    Hi Nava. If using frozen pie crusts, do I need to blind bake them first? TIA!

    • Reply
      January 11, 2016 at 9:50 pm

      Hi Chen — you can thaw them out first, but you need not blind bake them.

  • Reply
    Gwendolyn Lewis
    March 25, 2016 at 10:16 pm

    Hi Nava! These pot pies are always a winner! Thanks again for sharing the recipe.

  • Reply
    August 30, 2016 at 11:39 am

    This was the best vegetable pot pie recipe I have tried.

  • Reply
    Patty church
    October 10, 2016 at 9:09 pm

    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!

    • Reply
      October 10, 2016 at 9:22 pm

      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.

  • Reply
    November 13, 2016 at 12:17 am

    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?

  • Reply
    December 16, 2016 at 10:45 pm

    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?

    • Reply
      December 16, 2016 at 10:49 pm

      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 … 🙂

  • Reply
    December 25, 2016 at 8:20 pm

    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.

  • Reply
    December 26, 2016 at 12:38 pm

    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!

  • Reply
    January 9, 2017 at 12:58 pm

    Wanting to make this for 25 people. Can it be used in large dishes for a single pan?

    • Reply
      January 9, 2017 at 9:31 pm

      Krysta, this would be difficult to make in a large pan, since you do need a crust for each pie. Of course, you could double the recipe and make 4 separate pies, but that would be 24 servings, a bit short of what you need. Or you could make 5 of them. You might also consider a casserole that doesn’t require such precise cutting into wedges, like this this one: http://www.vegkitchen.com/recipes/black-bean-and-zucchini-chilaquiles/ — if you’re making other things, then tripling it should work. If I were feeding a crowd, I’d consider A Big Pot of Really Good Chili (you’d need to double this, or a little more, for your crowd) — http://www.vegkitchen.com/recipes/a-big-pot-of-really-good-chili/ and cornbread. Good luck!!

  • Reply
    August 21, 2017 at 1:54 am

    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.

  • Reply
    October 29, 2017 at 1:46 pm

    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

    • Reply
      October 29, 2017 at 1:54 pm

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

  • Reply
    November 14, 2017 at 8:51 am

    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

    • Reply
      November 14, 2017 at 8:53 am

      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.

  • Reply
    Jayde Lanning
    December 24, 2017 at 12:08 pm

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

    • Reply
      December 24, 2017 at 12:22 pm

      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.

  • Reply
    Jayde Lanning
    December 25, 2017 at 4:07 pm

    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!

  • Reply
    Michelle Giroux
    March 3, 2018 at 8:38 am

    Do you think k it could be baked in a cast iron pan?

    • Reply
      March 3, 2018 at 9:52 am

      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!

  • Reply
    Mimi Dake
    April 2, 2018 at 7:42 am

    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!

  • Reply
    December 17, 2013 at 2:28 pm

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

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