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Vegetable Pot Pie with Mushrooms and Potatoes

This vegetarian pot pie fits the comfort-food bill nicely! Try this Vegetable Pot Pie with Mushrooms & Potatoes recipe that’s just brimming with veggies and creamy pot pie filling — all topped with a flaky pie crust.

Psst — wanna see what I made with the other half of my two-pack of pie crusts after the Caprese quiche experiment earlier this week? How about: A comforting & savory Vegetable Pot Pie with Potatoes and Mushrooms! It’s really been that kind of week, and I think we could all use some comfort food in our lives right about now.

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

This vegetarian pot pie recipe fits the comfort-food bill nicely; it’s just brimming with veggies and creamy pot pie filling, all topped with a flaky pie crust. (The mozzarella cheese addition was inspired by the veggie pot pie recipe here; I’d never actually thought of throwing cheese into pot pie, but it makes sense to pump up the protein and flavor in a meatless version. Plus, I again had the mozzarella left over from that earlier quiche recipe!)

A couple of notes on meatlessness and on real food

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

I made this vegetable pot pie recipe for Meatless Monday. While the recipe itself is vegetarian, I didn’t realize until I started cooking that the pie crusts I purchased at ALDI have been reformulated, and that they now contain lard. To keep the recipe completely vegetarian, substitute another refrigerated pie crust or make your own using a recipe like this one (you can substitute canola oil to good effect, too).

Oh, and on the whole refrigerated pie crust thing, that’s part of my whole “real food meets real life” motto here. Are they the best for you? No. But in the grand scheme of things, when all of the other ingredients (and most of the other recipes on the site) are real-food based, the occasional store-bought pie crust just makes life easier sometimes — although I did draw the line at adding a “cream of” soup to thicken the filling. 😉

Vegetable Pot Pie with Mushrooms and Potatoes

Ingredients

– to saute and thicken vegetables

2 Tbsp butter
1/2 a medium yellow onion, chopped
2 medium carrots, chopped
1 stalk celery, chopped
2 garlic cloves, chopped
16 oz white and/or baby bella mushrooms, roughly chopped
3/4 lb (about 2 cups diced) red, Yukon gold, or baby potatoes, diced small
Sea salt, to taste
Black pepper, to taste
2 tsp thyme
1 tsp rosemary
1 tsp parsley
3 Tbsp flour

– to make the filling

1.5 cups vegetable broth
1/2 cup whole milk or half & half
1 cup frozen green peas
1 cup shredded mozzarella

– to cook the pot pie

1 refrigerated pie crust
1 large egg, beaten with 1 tsp water

Directions

Heat butter in a large skillet over medium heat until melted. Saute onion for two minutes, then add garlic, carrots, and celery and saute another four minutes, stirring occasionally. Add mushrooms and diced potatoes to the pan and season with sea salt, pepper, thyme, rosemary, and parsley. Continue cooking veggies over medium heat for another 12 minutes (or until mushrooms are softened and have released their liquid), stirring occasionally.

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

Sprinkle flour over vegetables, stir to coat, and continue sauteing over medium heat for another two minutes.

Add in broth and bring to a boil. Stir in milk and simmer pot pie filling over medium heat, stirring frequently, for about ten minutes or until potatoes are tender and mixture is starting to thicken. Season with a little more sea salt & black pepper to taste, then stir in mozzarella until melted and well incorporated. Stir in peas and turn off heat under the pan.

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

Place your pie dish on a rimmed baking sheet (in case the pot pie filling bubbles over while cooking). Pour your creamy vegetable mixture into the pie dish, then top with the pie crust, pressing it down and crimping around the edges. Beat egg and water together in a separate small bowl, then brush pie crust with egg wash and cut a couple of slits in the top of the crust to vent.

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

Bake your vegetarian pot pie at 400 degrees for 30 minutes, until nicely browned. Let it sit for a few minutes before serving.

Note: This recipe requires a good bit of chopping and prep work — it’s not that it’s difficult per se, but it is a little more time-consuming than many of the other recipes I post.

This vegetarian pot pie recipe fits the comfort-food bill nicely as a vegetable pot pie recipe that's just brimming with veggies and creamy pot pie filling -- all topped with a flaky pie crust.

To reduce the prep time on the day you make the pot pie, you might want to pre-shred your cheese and chop all of your veggies (except for the potatoes) the night before.

Vegetarian Comfort Food (for a trying week)

Vegetarian comfort food, check: Vegetable pot pie for the win!

Mr. 10’s first comment: “This is good pot pie, but it needs chicken!” Of course he then proceeded to inhale two large servings without complaint, so we’ll take that non-Meatless-Monday suggestion with a grain of salt. (He also suggested adding corn, which, hey: If you want a little sweetness in your pot pie, go for it.)

The filling potatoes, mushrooms, and cheese here nicely replace the more traditional meat you find in a pot pie recipe, while retaining a lot of the umami flavor. Give this veggie pot pie a try on your next Meatless Monday; if you’re strictly vegetarian, however, be sure to check the ingredients on your refrigerated pie crust.

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Vegetable Pot Pie with Mushrooms and Potatoes, printable recipe

Print Pin
5 from 2 votes

Vegetable Pot Pie with Potatoes and Mushrooms

This vegetarian pot pie recipe fits the comfort-food bill nicely; it’s just brimming with veggies and creamy pot pie filling, all topped with a flaky pie crust.
Course dinner
Total Time 1 hour 20 minutes
Servings 6

Ingredients

– to saute and thicken vegetables

  • 2 Tbsp butter
  • 1/2 a medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 2 garlic cloves, chopped
  • 16 oz white and/or baby bella mushrooms, roughly chopped
  • 3/4 lb about 2 cups diced red, Yukon gold, or baby potatoes, diced small
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1 tsp parsley
  • 3 Tbsp flour

– to make the filling

  • 1.5 cups vegetable broth
  • 1/2 cup whole milk or half & half
  • 1 cup frozen green peas
  • 1 cup shredded mozzarella

– to cook the pot pie

  • 1 refrigerated pie crust
  • 1 large egg, beaten with 1 tsp water

Instructions

  • Heat butter in a large skillet over medium heat until melted. Saute onion for two minutes, then add garlic, carrots, and celery and saute another four minutes, stirring occasionally. 
  • Add mushrooms and diced potatoes to the pan and season with sea salt, pepper, thyme, rosemary, and parsley. Continue cooking veggies over medium heat for another 12 minutes (or until mushrooms are softened and have released their liquid), stirring occasionally.
  • Sprinkle flour over vegetables, stir to coat, and continue sauteing over medium heat for another two minutes.
  • Add in broth and bring to a boil. Stir in milk and simmer pot pie filling over medium heat, stirring frequently, for about ten minutes or until potatoes are tender and mixture is starting to thicken.
  •  Season with a little more sea salt & black pepper to taste, then stir in mozzarella until melted and well incorporated. Stir in peas and turn off heat under the pan.
  • Place your pie dish on a rimmed baking sheet (in case the pot pie filling bubbles over while cooking). Pour your creamy vegetable mixture into the pie dish, then top with the pie crust, pressing it down and crimping around the edges. 
  • Beat egg and water together in a separate small bowl, then brush pie crust with egg wash and cut a couple of slits in the top of the crust to vent.
  • Bake your vegetarian pot pie at 400 degrees for 30 minutes, until nicely browned. Let it sit for a few minutes before serving.

Notes

Note: This recipe requires a good bit of chopping and prep work — it’s not that it’s difficult per se, but it is a little more time-consuming than many of the other recipes I post. To reduce the prep time on the day you make the pot pie, you might want to pre-shred your cheese and chop all of your veggies (except for the potatoes) the night before.

Recipes in the real world

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Recipe Rating




Chris Palma

Tuesday 30th of March 2021

Can this be made and frozen for later use?

rachel

Tuesday 30th of March 2021

I'm sorry, I've never tried -- however, I don't generally like to freeze recipes with potatoes, since the texture changes on thawing (they get grainy).

Sammi

Wednesday 6th of November 2019

Looking forward to making this soon! Perhaps I'm being dumb, but is there only a pie crust on the top of this pot pie and not the bottom? Sounds delicious either way but I wanted to confirm before I assumed and messed it up!

rachel

Wednesday 6th of November 2019

Yup! Enjoy. :)

Angela

Wednesday 6th of November 2019

I doubled this and put it in two casserole dishes. I'm a beginner cook so I didn't have pretty looking chopped vegetables but I did try to make the carrots and potato chunks about the same size.

I used chicken broth since my Aldi's was out of vegetable stock. I also had to leave out the thyme as I couldn't find it at Aldi's and forgot to stop at another store.

I will say the egg wash part confused me a bit as I have never done that. I ended up having a little cooked egg on top of my pastry crust where it gathered on top of the crust. Haha. Oh well.

It tastes great!

rachel

Wednesday 6th of November 2019

Awesome -- so glad you enjoyed! The egg wash you just brush lightly on things like pie crust and it makes it brown nicely. And pretty? Is always less important than taste. :)

mike

Sunday 3rd of November 2019

Could this be made ahead or is it best to be made the day of?

rachel

Sunday 3rd of November 2019

I have only made it same day -- it might get soggier on re-heating.

Christine

Sunday 23rd of December 2018

YUM! I make a ton of chicken pot pies. It's a family favorite. I went ahead and tried this meatless version (but with smoked chicken broth) and it was devoured! I didn't tell them it was meatless. About halfway through dinner one of the kids asked if it had meat and I said no. It didn't slow him down at all! :D

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