Easy Vegetable Pot Pie
This Easy Vegetarian Pot Pie with puff pastry crust is filled with veggies and lentils for a comforting and healthy meal. Make this recipe into mini pot pies or, if you prefer, one large Vegetable Pot Pie!
Vegetable pot pie with puff pastry crust
I love recipes for veggie pies! and today it’s all about having an easy veggie pot pie recipe that’s quick and simple to make and doesn’t involve having to make pie crust. (Because who really has time for that these days?)
These pot pies are loaded with veggies like sweet potatoes, peas and lentils so they’re still packed with protein! They are then topped off with a puff pastry crust, which makes them feel a little more *special* and indulgent, without the fuss of having to go and make a crust.
This recipe can be made into individual mini pot pies or one large pot pie. The recipe will stay exactly the same, so the choice is up to you!
How to Make this Veggie Pot Pie Recipe:
- Chop up all your veggies.
- Sautee them in a pan with seasoning and liquid.
- Add the veggie mixture to small ramekins (or a large dish, your choice!)
- Cover with puff pastry and bake.
It’s really a pretty simple process, but definitely, a dish that will be sure to impress any guests you might be having over for dinner!
Is this Vegetable Pot Pie Recipe healthy?
Some pot pies can be relatively unhealthy depending on the ingredients used. Many can be filled with butter, cream and a rich pie crust, making them not the healthiest dinner option.
These Easy Veggie Pot Pies are much healthier than your average pot pie! The most “unhealthy” part of the recipe is the puff pastry crust, though we don’t use that much in this recipe per serving, so I don’t consider unhealthy. If you wanted to make this recipe lower carb, you can skip out on the puff pastry entirely, you use a couple of sheets of phyllo dough.
Vegetable Pot Pie Recipe Ingredients & Substitutions
- Swap green lentils for any type of lentils, chickpeas, or white beans
- Swap squash for the potatoes
- Add in any of your favourite vegetables like cauliflower, green beans or spinach
- Season the pot pies with any herbs or spices you like. Fresh or dried herbs both work well.
How to make this recipe as one large pot pie
To make this as one larger pot pie rather than individual pot pies, use a 9-inch pie dish and add the entire filling to the dish. Roll out the puff pastry and use a knife to cut the pastry in a 10-inch circle so it will fit nicely over the top of the pie dish.
Bake at 375 degrees F for 35-40 minutes or until golden brown on top.
Tips for a Perfect Pot Pie (Vegetarian Style)
One thing I love about this recipe is how versatile it is! The veggies can be changed up to whatever you like. Broccoli, turnips, chickpeas…you can add anything!
- I use chickpea flour as the thickener for these pot pies to keep them extra healthy, but if you don’t have chickpea flour on hand you can use any other type of flour to thicken up the dish. If you prefer not to use flour, you can also use some cornstarch as a thickener. (Just add 2 tsp mixed in 4 tsp of cold water)
- Give the pot pie filling a taste before adding it into the ramekins. Sometimes some batches of veggies are more flavourful, or the broth you use may have less sodium than others, so taste and adjust seasoning if needed.
- Use a round cutter to cut the puff pastry into a circular shape. You can also use the top of a glass and press it down into the puff pastry. This is optional, and you can also just cut the pastry into squares and drape it on top of the ramekins.
Can vegetarian pot pie be made ahead of time?
Yes! This vegetarian pot pie recipe is a great make-ahead or meal prep recipe.
To make this recipe ahead of time, make the filling and add to the ramekins, then cut out the puff pastry and add the crusts on top. Place the pot pies in the fridge (not yet baked) then place in the oven at 375 degrees for 30-35 minutes until the crust is golden brown.
Storing and Reheating Vegetable Pot Pie
Store any leftovers of this pot pie in the fridge for up to 4 days. Reheat by placing in the oven at 350 degrees for 5-10 minutes until warmed through.
You can freeze these pot pies either with the crust unbaked or with the crust unbaked.
To freeze with the crust unbaked, place the pot pies in the freezer sealed in plastic wrap for up to 3 months. To reheat remove from the freezer and let thaw on the countertop, then place in the oven at 375 degrees for 30-35 minutes until golden brown on top.
To freeze with the crust baked, place the pot pies in the freezer sealed in plastic wrap for up to 3 months. To reheat remove from the freezer and let thaw on the countertop. Warm in the oven at 350 degrees for 10 minutes.
Does this recipe freeze well?
This recipe is freezer-friendly! You can store any leftover pot pies in the freezer after they’ve been baked, or place the pot pies in the freezer before baking the crust. I personally find it best to freeze them before baking the crust.
Other comforting recipes to try
If you tried these easy Veggie Pot Pies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
These Veggie Pot Pies are easy to make and topped off with a delicious puff pastry crust!
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 tbsp chickpea flour (can sub regular flour)
- 3/4 cup almond milk
- 1 cup vegetable broth
- 1 potato, peeled and chopped into cubes
- 1 sweet potato, peeled and chopped into cubes
- 1/2 cup frozen peas
- 1 cup cooked lentils
- 1 tsp dried thyme
- 2 tsp herbs de Provence
- salt & pepper to taste
- 1 sheet of puff pastry (vegan if needed)
- Heat the olive oil in a large skillet on medium-high heat, then add the onions and let cook for 2 minutes until translucent.
- Next, add the garlic, carrot and celery and cook for another 3-4 minutes.
- Reduce heat to medium and add the chickpea flour and milk, mixing until everything is combined.
- Add the vegetable broth, potatoes, peas, lentils and seasoning and mix everything together.
- Cover and let simmer on medium-low for 10 minutes.
- Preheat the oven to 375 degrees.
- Cut the puff pastry into circles large enough to cover the top of the ramekins. (You can use a knife, a round cutter, or the rim of a glass to cut the pastry)
- Fill little ramekins, or a big baking dish 3/4 of the way full with the filling, and then top with puff pastry.
- Bake for 30-35 until golden brown.
If you want to make your puff pastry nice and shiny, use an egg wash or aquafaba (the liquid from the can of chickpeas) wash on top of it.
Give the pot pie filling a taste before adding it into the ramekins. Sometimes some batches of veggies are more flavourful, or the broth you use may have less sodium than others, so taste and adjust seasoning if needed.
Use a round cutter to cut the puff pastry into a circular shape. You can also use the top of a glass and press it down into the puff pastry. This is optional, and you can also just cut the pastry into squares and drape it on top of the ramekins.
You can make this recipe into a large pot pie if you prefer. Just cover a round pie dish (8-10 inches) with puff pastry and make until golden brown on top.
- Serving Size: 1/4 of recipe
- Calories: 356
- Sugar: 6g
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 15g
- Protein: 14g
Keywords: How to make vegetarian pot pies, pot pies with puff pastry, vegetable pot pie, veggie pot pie