This vegetable pot pie recipe is a hearty vegetarian main dish that is flavorful and delicious. From the delicious sauce to the biscuit top, this veggie pot pie is made completely from scratch!
There are a few vegetarian meals that my entire family enjoys, and this vegetable pot pie is one of them.
A vegetable filling sits in a from-scratch sauce (no canned soups here) and is topped with a delicious homemade biscuit topping for a flavorful and hearty main dish.
Vegetable pot pie: Ingredients & Substitutions
Filling Ingredients:
- Yukon gold Potatoes. Any type of potato works well in this recipe. I recommend red potatoes or russet potatoes for substitutes to Yukons. I like to leave the skin on for it’s nutritional value and texture, but if you’d prefer you can peel the potatoes.
- Celery, Carrots, Peas and Corn. I created this recipe with my favorite veggie combination. However, feel free to add/substitute whatever you have in your vegetable drawer: bell peppers, zucchini, broccoli, mushrooms, parsnip, etc. Or, replace the chopped veggies with a bag of frozen mixed vegetables.
Sauce Ingredients:
- Whole Milk. You can use cream, half and half or 2% milk, just remember the higher the fat content the creamier the sauce will be.
- All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
- Vegetable broth. to keep this vegetarian I use vegetable broth/stock. You can substitute chicken stock if you prefer.
Biscuit Ingredients:
- All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
- Sour Cream. I have used both sour cream and plain Greek yogurt with excellent results.
- Whole Milk. You can use cream, half and half or 2% milk, just remember the higher the fat content the creamier the sauce will be.
How to make vegetable pot pie
This vegetable pot pie recipe has a few steps to it, but they are all straightforward and fairly simple. We will walk through the recipe step-by-step, and don’t forget to watch the video.
Make the biscuit crust:
I prefer to being this veggie pot pie recipe by making the biscuit crust. That way it’s finished and ready to go when the filling is done cooking. To do this, combine the dry ingredients in a medium bowl.
Then cut in the butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
Next, add the milk and sour cream and stir until the mixture forms a ball, add up to 2 TBS more flour if necessary.
Next, put the dough on a floured surface and form a rectangle with your hands about ½” thick.
Fold it into thirds (see video) and then press it out gently with a rolling pin until the dough is about 1” thick in the shape of your baking dish (in this case, 9×9” square).
Finally, cut the dough into 6 rectangular pieces, or cut it into round pieces if desired. Transfer to the refrigerator until ready to use.
Make the vegetable pot pie sauce:
The next step in this veggie pot pie recipe is to make the sauce. Again, I like to have this ready to go before I start cooking the vegetables. To do this, whisk together vegetable broth, milk flour, onion powder, garlic powder, salt and pepper in a 5-quart saucepan.
Then cook the mixture over medium heat, whisking constantly, until thick (about 3 minutes).
Remove from heat and set aside.
Make the veggie pot pie filling:
Add the potatoes, 2 tablespoons butter, onion and garlic and water to a large, nonstick saucepan. Cover and cook over medium-high heat for 10 minutes, or until the potatoes are soft, stirring occasionally.
Once the potatoes are soft, add the carrots, celery and additional 2 tablespoons butter. Cover and cook over medium heat until vegetables are soft (about 5-10 minutes), stirring occasionally.
Once the carrots and celery are soft, add peas, corn.
Then add the sauce and stir until combined. Remove from heat and set aside.
Assemble the vegetable pot pie
Evenly spread the filling into the prepare baking dish. Then arrange the 6 biscuits on top of the filling so that they don’t overlap.
Make the egg wash and brush it on the tops of each biscuit.
Bake the vegetable pot pie
Bake the vegetable pot pie on the lower rack of your oven until the biscuits are lightly golden brown and the filling is bubbling.
Remove the baked veggie pot pie from the oven and place it on a wire cooling rack. Cool for at least 10 minutes before serving.
Serve
Serve this veggie pot pie warm. It really is an entire meal all by itself, but I often serve it with a side salad like this kale salad or burrata salad.
Store/freeze
Store leftovers in an airtight container for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or in the oven.
Recipe FAQs
Can I make this recipe dairy-free?
This recipe is vegetarian but not dairy-free/vegan. You could choose dairy-free butter, milk and sour cream but I don’t necessarily recommend it.
How long does vegetable pot pie last?
This recipe lasts for up to 5 days stored in an airtight container in the refrigerator, and up to 1 month in the freezer.
Can I double this recipe?
Yes, if feeding a large crowd you can double this recipe and bake it in a 9×13″ baking dish, two 9×9″ baking dishes or two round pie plates (9-10″).
