Vegetarian Pot Pie
A cozy, creamy vegetarian pot pie topped with flaky puff pastry. Easily made vegan with simple swaps and perfect for a comforting weeknight dinner. This hearty dish is packed with protein-rich white beans and a medley of colorful vegetables, all encased in a golden, buttery crust.
Ingredients
Filling
- 2 tbsp butter or plant-based butter
- 1 yellow onion diced
- 2 medium carrots peeled and diced
- 4 cloves garlic minced
- 3 1/2-4 cups frozen mixed vegetables about 450-500g; any blend
- ⅓ cup all-purpose flour
- 1 ½ cups low-sodium vegetable broth
- 1 cup milk or unsweetened plant-based milk
- 1 can (15 oz / 425 g) white beans (cannellini or great northern) drained and rinsed
- 1 tbsp low-sodium soy sauce
- 1 tsp Dijon mustard
- 1 tsp salt plus more to taste
- 1 tsp black pepper
- ½ tsp turmeric
- some to taste chili flakes
- 1 tsp dried thyme or 1 tbsp fresh
- ¼ tsp dried rosemary or 1/2 tsp fresh, finely chopped
Topping
- 1 sheet puff pastry thawed
- 1 egg whisked (optional) or almond milk / plant-based milk for vegan option
Instructions
Prepare the Filling
- Preheat oven to 400°F (205°C).
- In a large skillet over medium heat, melt the butter. Add the onion and carrots and cook for 5–7 minutes, until softened.
- Add the garlic and cook for 30–45 seconds, just until fragrant.
- Stir in the frozen mixed vegetables, salt, pepper, turmeric, thyme, rosemary, and chili flakes. Cook for 2–3 minutes to warm through.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the vegetable broth and milk, stirring constantly until smooth. Add the white beans, soy sauce, and Dijon mustard. Reduce heat and simmer for about 5 minutes, until the mixture thickens.
Assemble and Bake
- Transfer the filling to a 9–9.5 inch round oven-safe glass or ceramic baking dish and spread evenly.
- Cut the puff pastry into rough rectangles or squares and layer over the top, slightly overlapping.
- Brush with egg wash for a deeper golden color, or brush with almond milk to keep the recipe vegan.
- Bake for 20–30 minutes, or until the pastry is deeply golden and the filling is bubbling around the edges.
- Remove from oven and let rest for 10–15 minutes before serving.
Video
Notes
Easily Vegan
Use plant-based butter, dairy-free milk, and brush the pastry with almond milk instead of egg wash. Protein Boost
If your frozen vegetable mix includes edamame or soybeans, that’s a great protein boost but not required. Baking Tips
Glass baking dishes may cook a bit faster; rely on visual cues rather than time alone. If the pastry browns too quickly, loosely tent with foil for the last few minutes. Place a baking sheet on the rack below to catch any bubbling overflow. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Use plant-based butter, dairy-free milk, and brush the pastry with almond milk instead of egg wash. Protein Boost
If your frozen vegetable mix includes edamame or soybeans, that’s a great protein boost but not required. Baking Tips
Glass baking dishes may cook a bit faster; rely on visual cues rather than time alone. If the pastry browns too quickly, loosely tent with foil for the last few minutes. Place a baking sheet on the rack below to catch any bubbling overflow. Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 320g | Calories: 415kcal | Carbohydrates: 48g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 780mg | Potassium: 450mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4200IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3.8mg
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