Veggie Pot Pie Recipes

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VEGETARIAN POT PIE



Vegetarian Pot Pie image

Provided by Aida Mollenkamp

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in the middle.
  • Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
  • Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
  • Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
  • Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
  • With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

EASY VEGETABLE POT PIE



Easy Vegetable Pot Pie image

This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry.

Provided by KDCG

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 45m

Yield 6

Number Of Ingredients 7

1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
½ cup milk
½ teaspoon dried thyme
½ teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
  • Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.
  • Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 40.8 g, Cholesterol 34.6 mg, Fat 21.1 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3.8 g, Sodium 873 mg, Sugar 1.4 g

VEGETABLE POT PIE



Vegetable Pot Pie image

Make a comforting bowl of savory vegetable pot pie, topped with a flaky crust. This version is loaded with tender vegetables and baked with a puff pastry lid for a hearty, individually portioned meal.

Provided by Jessica Gavin

Categories     Dinner     Comfort Food     Kid-friendly

Time 1h10m

Yield 8

Number Of Ingredients 17

1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed
1/3 cup unsalted butter
1 cup diced red onions, 1/4-inch dice
1 cup diced carrots, 1/4-inch dice
1/2 cup diced celery, 1/4-inch dice
1 tablespoon minced garlic
1/2 teaspoon dried thyme
8 ounces sliced brown mushrooms
1 1/2 pounds russet potatoes, 1/4-inch dice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup flour
1 1/2 cups vegetable stock
1 cup whole milk, plus 1 tablespoon for egg wash
1 cup peas
1 tablespoon chopped parsley
1 large egg, whisked

Steps:

  • Prepare the puff pastry: Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.
  • Preheat the oven and fill the ramekins: Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Nutrition Facts : Calories 584 kcal, Carbohydrate 62 g, Cholesterol 45 mg, Fiber 6 g, Protein 12 g, SaturatedFat 9 g, Sodium 495 mg, Sugar 8 g, Fat 33 g, ServingSize 8 vegetable pot pies (8-ounce sized ramekins), UnsaturatedFat 0 g

VEGETARIAN POT PIE



Vegetarian Pot Pie image

Creamy and filled with hearty seasoned vegetables, this vegetarian pot pie will warm you from the inside out this winter. It's the perfect comfort food!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 16

4 Tablespoons butter
1/2 cup onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 large russet potato, sliced thin and cubed ((about 1 1/2 cups))
12 ounces button mushrooms, chopped or quartered
2 cloves garlic, minced
1 1/4 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1/2 cup all-purpose flour
2 cups vegetable broth
3/4 cup heavy cream or half & half
1 cup frozen green beans or peas
1 sheet puff pastry, thawed

Steps:

  • Preheat oven to 400°F.
  • Spray a 10-12 inch baking dish with non-stick cooking spray and set aside. Remove one puff pastry sheet from the freezer to thaw while you prepare the filling.
  • Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add the onions, carrots, celery, potatoes. Cook for about 5 minutes or until the vegetables are slightly tender.
  • Add the mushrooms, garlic, thyme, parsley, salt, and pepper. Cook and stir for 3 more minutes until the mushrooms are softened.
  • Sprinkle the flour over the cooked vegetables and stir well to combine.
  • Add the vegetable stock and slightly increase the heat. Cook 5-7, minutes, stirring frequently until the mixture reaches a low boil and thickens.
  • Whisk in the heavy cream until the mixture is thick and creamy.
  • Remove from heat and fold in the frozen greens beans.
  • Pour the mixture into the prepared pan. Unfold the puff pastry and carefully place it in the center of the pan on top of the vegetable filling. Drape the pastry over the edges of the pan. Brush the pastry with an egg wash (1 egg whisked with 1 tbsp water).
  • Bake for 25-30 minutes until the crust is golden brown. Let the pie rest for 5 minutes before serving in bowls. Enjoy!

Nutrition Facts : Calories 230 kcal, Carbohydrate 32 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 968 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

VEGETABLE POT PIE



Vegetable Pot Pie image

Provided by Ina Garten

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 24

12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
  • Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
  • For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

VEGGIE POT PIE



Veggie Pot Pie image

A mouthwatering-good vegetable pot pie.

Provided by PATTECAKE

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  • In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  • Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  • Bake in preheated oven for 30 minutes, or until the crust is brown.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g

SKILLET VEGETABLE POTPIE



Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories     dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

  • Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
  • Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
  • On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
  • Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

QUICK AND EASY VEGETABLE POTPIE



Quick and Easy Vegetable Potpie image

This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils in this easy vegetable potpie. We also like using frozen edamame. -Maggie Torsney-Weir, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons butter
3 cups frozen mixed vegetables, thawed
1 can (15 ounces) lentils, drained
2 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1 tablespoon Dijon mustard
1 teaspoon quatre epices (French four spice)
1/2 teaspoon salt
1 sheet refrigerated pie crust
1 tablespoon olive oil
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 356 calories, Fat 17g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 10g protein.

VEGETABLE POTPIE



Vegetable Potpie image

We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. -Mark Sirota, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

1-1/2 cups frozen mixed vegetables (about 8 ounces)
1 large potato, peeled , chopped
2 cups chopped cauliflower
2 tablespoons water
8 ounces extra-firm tofu, cut into 1/2-inch cubes
3 tablespoons cornstarch
1/2 teaspoon onion salt
2 tablespoons canola oil
2 large eggs, lightly beaten
1 can (10-1/2 ounces) condensed cream of potato soup, undiluted
1/2 cup 2% milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Preheat oven to 375°. In a large microwave-safe bowl, combine frozen mixed vegetables, potato, cauliflower and water. Cover and microwave on high for 8-10 minutes or until potato is almost tender; drain. Cut tofu into 1/2-in. cubes; pat dry with paper towels. In a large bowl, combine cornstarch and onion salt. Add tofu and toss to coat. In a large skillet, heat oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, whisk eggs, soup, milk, thyme, pepper and salt until combined. Stir in vegetable mixture and tofu. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake on a lower oven rack until crust is golden brown and filling is bubbly, 45-50 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 679 calories, Fat 40g fat (21g saturated fat), Cholesterol 146mg cholesterol, Sodium 973mg sodium, Carbohydrate 65g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein.

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VEGETARIAN POT PIE - DEL'S COOKING TWIST
2021-11-21 Whisk in the flour, salt, pepper, and nutmeg. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Turn off the heat and add the peas, and stir in the remaining veggies. Roll out the first pie crust into a large circle, about 12-inch (30 cm) in diameter.
From delscookingtwist.com
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VEGETARIAN PIE RECIPES - GREAT BRITISH CHEFS
This collection of vegetarian pie recipes contains some delicious and inspiring ideas for hearty suppers and Sunday lunch centrepieces. Dominic Chapman's cheese pie recipe is topped with crisp filo pastry and packed with mixed beans, vegetables and a combination of cheeses. If you prefer your pies topped with golden puff pastry try Danny ...
From greatbritishchefs.com
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BEST VEGETARIAN POT PIE RECIPE (VIDEO) - A SPICY PERSPECTIVE
2021-04-26 First, preheat the oven to 425 degrees F and set out a 9 inch deep-dish pie pan. Chop all of the fresh produce per the recipe. Next, set a large sauté pan over medium heat. Add the butter, and once it’s melted, add the onion and garlic. Sauté for …
From aspicyperspective.com
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EASY VEGETARIAN POT PIES | PERFECT HOLIDAY RECIPE - OH MY VEGGIES
2019-11-30 Salt and pepper. Cover and cook for 8 to 10 minutes, stirring occasionally. Add the white beans, green peas, and parsley. Stir. Rectify the seasoning as needed. Pour the mixture into four to six ramekins. On a lightly floured surface, roll the dough into four to six circles, 5 inches in diameter.
From ohmyveggies.com
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COZY VEGETARIAN POT PIE – A COUPLE COOKS
2019-02-07 Preheat oven to 450°F. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, baking powder, and sage. Cut the butter into pieces and drop it into the flour mixture. Use a pastry blender to cut it into the flour mixture until a coarse meal texture is obtained.
From acouplecooks.com
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EASY VEGAN POT PIE RECIPE - WOW, IT'S VEGGIE?!
2020-08-01 Top your muffin tins with the pie crust circles and pinch the edges to close. Brush the tops with around 1 Tbsp coconut cream, almond milk, melted vegan butter, aquafaba, or oil and take to the oven. Bake for 35 minutes or until golden brown. Let cool for 10-15 before serving.
From wowitsveggie.com
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BISCUIT & VEGETABLE POT PIE (CASSEROLE) - SALLY'S BAKING ADDICTION
2021-10-05 Cut slits in the top to form steam vents. Crimp or flute the edges to seal. Lightly brush the top of the pie crust with egg wash, which is 1 egg beaten with 1 Tablespoon of milk or water. Bake at 375°F (191°C) for 35-40 minutes or until the top of the crust is golden brown.
From sallysbakingaddiction.com
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VEGGIE POT PIE RECIPE - BUILD YOUR BITE
2021-11-15 How to make veggie pot pie. Step 1: Add garlic, onion, and 1 teaspoon of olive oil to a skillet or sauce pan. Step 2: sauté the garlic and onion on medium heat for 10 – 15 minutes stirring often, until onion is translucent. Step 3: Add the frozen veggies, cream of mushroom soup, vegetable broth, vegetarian chick’n strips, and milk to the ...
From buildyourbite.com
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CREAMY VEGETABLE POT PIE | SOUTHERN LIVING
Heat butter and oil in a 10-inch cast-iron skillet over medium-high until butter is melted and foamy. Add mushrooms in a single layer. Cook, undisturbed, until golden brown and crispy on bottoms, about 5 minutes. Toss mushrooms; cook, stirring occasionally, until liquid releases and evaporates, about 4 minutes.
From southernliving.com
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Top Asked Questions

How to make the best vegetarian pot pie?
But either way, the prep for the best Vegetarian Pot Pie is super easy! First, preheat the oven to 425 degrees F and set out a 9 inch deep-dish pie pan. Chop all of the fresh produce per the recipe. Next, set a large sauté pan over medium heat. Add the butter, and once it’s melted, add the onion and garlic.
How do you make a potato soup pie?
In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
How long do you cook a pot pie in the oven?
Bake the pie on the bottom rack of the hot oven for 25-30 minutes. Check after 15 minutes… If the crust starts looking dark, place a piece of foil loosely over the top, then continue baking. Once fully cooked and golden brown, remove the pie from the oven. Let the Vegetarian Pot Pie cool for 15 minutes before cutting to serve warm.
What are the ingredients in a pot pie?
This savory pot pie is loaded with carrots, potatoes, onions, and mushrooms, then encased in a flaky puff pastry topping. Nothing is more exciting than tapping the tip of a spoon to break through the crispy layers of puff pastry to get a taste of the tender vegetables hiding beneath.

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