Vegetarian Pot Pie Recipe – Ready in Under an Hour

Vegetable Pot PiesWe just came back from London last week where delicious savory pies are quite common. My easy veggie pot pie was one of Wishful Chef’s most popular recipes of 2012 and a recipe staple for us this time of year. See the original recipe with updated images below.

For a quick and delicious weeknight (or any night really) dinner, try this easy vegetarian pot pie recipe. I personally love all kinds of pot pies and think it’s the ultimate comfort food. I love the creamy filling and flaky, buttery crust. Here is one of my favorite versions of a meatless pot pie.

I used store-bought puff pastry which is a life saver, but hopefully one day I’ll be able to make my own using whole wheat flour. For the filling I like to use a variety of vegetables but add in your favorites. During the summer months I use fresh corn and if I want more greens in my pot pie, I throw in some broccoli florets. For this recipe I made individual ramekins (I used 4.5-inch ramekins from Amazon) but feel free to make one whole pot pie, it will still taste delicious!

Stir together garlic, shallot, leeks, carrots & celery, then mix in mushrooms and potatoes.

Stir in flour, then add vegetable broth, cream, peas and herbs. Simmer until somewhat thick.

Line the tips of your ramekins with a strip of puff pastry, then fill with vegetable mixture.

Top ramekins with puff pastry for the lid and seal with a fork.

Prick the tops of the pot pies with holes for ventilation. Bake for 20 minutes.

Vegetable Pot Pies

Cool for a few minutes after baking, then dig in!

Vegetable Pot Pies

Vegetable Pot Pie Recipe

  • olive oil
  • 1-2 garlic cloves, diced
  • 1 large shallot, diced
  • 2 small leeks, sliced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 cup diced potatoes
  • 2 cups diced crimini mushrooms
  • 2 heaping tablespoons flour
  • 1 1/2 cups vegetable broth
  • a splash of cream
  • 2 teaspoons fresh or dried thyme
  • 2 teaspoons fresh or dried parsley
  • 1/2 cup frozen peas
  • salt and pepper, to taste
  • 1 sheet of store-bought puff pastry, defrosted if frozen

Preheat oven to 400°F.

Heat oil in a large pot over medium heat and add garlic, shallots, leeks, carrot, and celery. Cook until shallots are translucent, about 2-3 minutes. Add potatoes and mushrooms, then season with salt and pepper. Cook until mushrooms reduce, about 5-6 minutes.

Sprinkle flour over vegetables. Stir to coat and cook for 2 minutes. Stir in broth and cream and mix until smooth. Bring soup to a simmer and cook for about 5-6 minutes, until slightly thickened. Turn heat off and stir in herbs and frozen peas. Season with salt and pepper, if needed.

To prepare pot pies I used Nigella Lawson’s method: Cut a 1/2-inch strip of puff pastry dough. Dampen edges of 2-3 large ramekins with water and curl pastry strips around the top of the pots. Fill each pot with the vegetable filling. Cut circles bigger than the top of each pie-pot for the lid. Dampen the tops of the pastry strips and top each pie sealing the edges with a fork. Prick with your fork or add slits in the top of each pie to vent. Cook the pot pies for about 20 minutes, until tops are golden brown and puffed. Cool for a few minutes before serving.

Note: If you don’t have ramekins, use an 8×8 baking dish or pie pan for one whole serving of pot pie. Cut puff pastry dough to fit over baking dish.

Total Time: 45-55 minutes
Yield: 4 servings
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    • says

      Thank you Shirley! I’m big into prepping my food first and the rest is easy 🙂 And by the way, your photos are beautiful! Will be following..

  1. says

    Hi there! That looks AMAZING! I was wondering, what size are your ramekins? I have two different sizes and am wondering which to use.


  2. Sorenmc says

    I just made this recipe tonight for myself and my husband. His exact words were, “Oh my gosh. That is awesome!”

    I’m a realtor in Long Beach, CA and have a monthly newsletter in which – just for fun – I feature a monthly new recipe for my readers to try. I’m going to make this the next new recipe for the month of January – all credit given, of course.

  3. katherine says

    Absolutely delicious! Rolled out a simple biscuit recipe and used as the top. Thanks for help with a simple, delicious recipe on a busy night!

  4. Maxim says

    I love your recipes and anything i tried making from you dishes turned out great and tasty! especially the sausage and potatoes 🙂

    • says

      Thank you for your kind words, Maxim, it really means a lot 🙂 I’m so happy you’re enjoying my recipes…this one and the sausage and potatoes are one of my favorites! Hope to see you again soon.

  5. Julie says

    I just wanted to let you know that I make this recipe all the time and it has become a family favorite. I’m a vegetarian but my husband and the rest of our family are not – this is a dish that pleases everyone, and I get frequent requests for it! 🙂 Thanks for providing such a lovely, tasty, no-fuss recipe that’s special enough for guests and simple enough for everyday cooking.

    • says

      Hi Julie – Thank you so much for your nice comment about this recipe, I’m so happy you and your family love it! That’s so great it became a family favorite, as it is one of ours 🙂

  6. Becca says

    I found and tried this recipe for the first time last week. Made a 2nd batch 2 days later and will be bringing it to Thanksgiving too! The store was out of leeks so I substituted them with a half bag of frozen pearl onions. I also doubled the celery, carrot and peas and cooked it in a large baking dish. I am a vegetarian and this was super easy and hearty. Absolutely delicious!

  7. Meghan says

    Is it possible to freeze these? I made them and they are awesome, but it would be great to pop a few in the freezer for a later date!

    • says

      Hi Meghan – Sorry for the late response! For some reason your message was in my spam folder. Sure, I don’t see why these couldn’t be frozen. I would freeze them right after you place the pastry dough on top of the ramekins. Hope that helps!

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