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.

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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; 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

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.

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.

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.

Vegetarian Comfort Food (for a trying week)

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

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Vegetable Pot Pie with Potatoes and Mushrooms

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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 hour 20 minutes minutes

Servings 6

Author Rachel Singer

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.

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