Easy Veggie Pot Pie Recipe

Easy veggie pot pie recipe that is cozy and healthy. It is brimming with garden-fresh ingredients and enveloped in a flaky, homemade vegan pie crust. No matter where you are, this vegetable pot pie recipe will make you feel at home.

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A slice of vegetable pot pie with a flaky crust, garnished with a sprig of rosemary, served on a wooden plate.

Table of Contents

Why You’ll Love This Recipe

Comforting: From the flaky vegan crust to the savory, hearty filling, every bite offers a taste of nostalgia and warmth.
Family-friendly: Let me tell you, I have one picky eater, and she absolutely loves this pot pie recipe! Woohoo! (This was a huge win for me.)
Nutrient-rich: Every ingredient, from the vibrant vegetables to the wholesome beans, this veggie pot pie is nutrient packed!

Nutrition For Mental Health

This veggie pot pie is packed with healthy plant-based ingredients—one of the primary ingredients being great northern beans. Great northern beans are an excellent source of fiber, protein, phosphorus, and iron. They are also a good source of complex carbohydrates and potassium.

Carrots are another star ingredient in this recipe. They have a good amount of carbohydrates, potassium, fiber, and vitamins C and B6. A cross-sectional study found that increased intake of raw fruits and vegetables (including carrots) resulted in reduced depressive symptoms and a more positive mood, including life satisfaction [1].

When it comes to rosemary, it can improve and even cure inflammation, pain, and anxiety and boost memory [2].

Ingredients + Notes

These hearty vegetable pot pies are packed with…you guessed it, veggies!

Ingredients for a veggie pot pie include white beans, potatoes, carrots, peas, celery, onion, garlic, herbs, bouillon, pie crust, flour, oil, and plant milk.

Crust: This incredible vegan pie crust is the foundation and top of the pot pie.
Oil: A cooking oil with a high smoke point that is perfect for sautéeing veggies.
Herbs: Black pepper, basil, thyme, and rosemary infuse this veggie pot pie recipe with the perfect flavor. (Seriously.)
Vegetable Bouillon: The perfect concentrated flavor in a cube. Alternatively, vegetable broth would work just as well.
Peas: These little green gems offer a pop of sweetness and color.
Beans: Great northern beans add creaminess and protein, making the filling hearty and oh-so-satisfying.
Milk: As a plant-based milk, unsweetened almond milk brings a creamy consistency to the filling without dairy. I always recommend using whatever milk you have on hand. However, I wouldn’t recommend using oat milk.

A full list of ingredients with exact amounts can be found in the recipe card below.

Recipe Variations

This comfort food classic is delicious as is. However, depending on what ingredients you have on hand or allergies you may have, here are some recipe variations to consider.

Vegetable Broth: Swap the water and vegetable bouillon combo for the same quantity of vegetable broth for a similar depth of flavor. It’s a simple change. I would just use whichever one you have on hand.
Herbs: Use fresh herbs instead of the dried herbs called for in this recipe. Remember that when you use fresh herbs in lieu of dried, you most likely want to use 2-3 times the amount called for in the veggie pot pie recipe.
Potatoes: Substitute the regular potatoes with sweet potatoes for a different flavor profile. The natural sweetness of sweet potatoes can add a delightful contrast to the savory filling. Alternatively, you can use russet potatoes or even purple potatoes instead of gold potatoes.
Beans: Great Northern beans have a creamy texture and mild flavor. If you don’t have these on hand, chickpeas or even cooked brown lentils would work just fine.
Milk: I tend to use unsweetened almond milk for my savory recipes, but I always recommend you use whatever you have on hand. Soy milk or cashew milk would all work well.

How To Make An Easy Veggie Pot Pie

Preheat oven to 400°F.
Heat oil in a Dutch oven (or medium pot) over medium-high heat.
Add onion and sauté for 3-5 minutes, until onion softens and becomes translucent. Add garlic, black pepper, basil, thyme, and rosemary, and continue to sauté for another 2-3 minutes.

Diced onions and herbs cooking in a black cast iron pot, viewed from above.

Pour in water, veggie bouillon, potato, carrots, peas, and celery. Cover and let cook for 10 minutes, stirring occasionally.

A pot filled with diced vegetables including carrots, peas, celery, and potatoes, with a focus on vibrant colors and textures.

While the mixture thickens, prepare pie crust, grease your 9″ pie pan, and par-bake bottom crust.

Unbaked pie crust in a dish on a wooden board, ready for filling, with rolling pin and herbs in background on a dark surface.

Stir in the beans, milk, flour, and salt, and simmer for another 5 minutes until the mixture thickens.

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A pot with a mixture of white beans, diced vegetables, and flour, viewed from above.

Top view of a pot containing a vegetable and bean stew, featuring carrots, peas, and potatoes.

Transfer the mixture to prepared pie pan. Add top pie crust, form the edges, and cut a design into the top.

A chicken pot pie with diced vegetables and a creamy sauce, served in a wooden dish on a dark table.

Bake pot pie on the middle rack for 20 minutes. If the crust edges are golden, add a pie shield. (Alternatively, you can use aluminum foil.) Bake for another 10-15 minutes, until the center of the crust is golden brown.
Let cool for 5-10 minutes before serving.

Servings Ideas

This vegetable pot pie is the star of the show. Here are tasty ideas of what to pair it with.

Veggies: For a side, try these easy Roasted Sweet Potato Fries or Oven-Baked Fries.
Squash Soup: This easy Instant Pot Butternut Squash Soup, Pumpkin Ginger Soup, or Pumpkin Curry Soup are so freaking good. You won’t regret making any of these.
Veggie Soup: Pair this pot pie with Classic Potato Soup, Traditional Minestrone, or the Best Lentil Soup.

Storage Tips

To maintain the freshness and flavor of your veggie pot pie, store leftovers in an airtight container. Glass containers can help prevent flavor absorption and keep your pie as delicious as when it was first baked.

Remember to cool the pot pie completely before storing it to prevent condensation inside the container, though.

Fridge: Properly stored, your vegetable pot pie can last in the refrigerator for 3-4 days.
Freezer: This is a great recipe to freeze. Put any leftovers in an airtight container (that’s also freezer-safe) and store it in the freezer for up to a month.

FAQ

What is the crust on a pot pie made of?

Typically, a pot pie crust is made from pastry dough. This can be a traditional pie dough, puff pastry, or even a vegan pie crust using ingredients like coconut oil or vegan butter.

How do you thicken a pot pie filling?

Thickening a pot pie filling usually can be done by adding flour, corn starch, or even arrowroot powder.

What is a vegan substitute for butter in pie?

Vegan butter, coconut oil, and even olive oil can serve as excellent substitutes for butter in pie recipes. For pie crusts, you want to use cold vegan butter or coconut oil.

More Vegan Pie Recipes

If you tried this Veggie Pot Pie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe

Equipment

Ingredients

Vegan Pie Crust
1 tablespoon avocado oil
1 yellow onion, medium diced
3 cloves garlic, minced
1/2 teaspoon black pepper, ground
1 teaspoon basil, dried
1/2 teaspoon thyme, dried
1/2 teaspoon rosemary
1 cup water + vegetable bouillon
1 cup gold potatoes, cubed
2 carrots, medium diced
1/2 cup peas, frozen
2 stalks celery, chopped
1 14 oz great northern beans, can rinsed + drained
1 cup almond milk, unsweetened
1/4 cup all-purpose flour, unbleached
1/2 teaspoon salt

Instructions

Preheat oven to 400°F.
Heat oil in a Dutch oven (or medium pot) over medium-high heat.
Add onion and sauté for 3-5 minutes, until onion softens and becomes translucent. Add garlic, black pepper, basil, thyme, and rosemary, and continue to sauté for another 2-3 minutes.
Pour in water, veggie bouillon, potato, carrots, peas, and celery. Cover and let cook for 10 minutes, stirring occasionally.
Prepare your pie crust while the mixture thickens. Grease your 9" pie pan, and par-bake bottom crust.
Stir in the beans, milk, flour, and salt, and simmer for another 5 minutes until the mixture thickens.
Transfer the mixture to prepared pie pan. Add top pie crust, form the edges, and cut a design into the top.
Bake pot pie for 20 minutes on the middle rack. If the crust edges are golden, add a pie shield. (Alternatively, you can use aluminum foil.) Bake for another 10-15 minutes, until the center of the crust is golden brown.
Let cool for 5-10 minutes before serving.

Video

Notes

Storage Tips

Remember to cool the pot pie completely before storing it to prevent condensation inside the container, though.

Fridge: Properly stored, your vegetable pot pie can last in the refrigerator for 3-4 days.
Freezer: This is a great recipe to freeze. Put any leftovers in an airtight container (that’s also freezer-safe) and store it in the freezer for up to a month.

Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

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References

[1] Brookie, K. L., Best, G. I., & Conner, T. S. (2018). Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables. Frontiers in psychology, 9, 487. https://doi.org/10.3389/fpsyg.2018.00487

[2] Ghasemzadeh Rahbardar, M., & Hosseinzadeh, H. (2020). Therapeutic effects of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders. Iranian journal of basic medical sciences, 23(9), 1100–1112. https://doi.org/10.22038/ijbms.2020.45269.10541