Vegetarian Pot Pie Recipe
A classic comfort food that brings warmth and joy to any table, this Vegetarian Pot Pie is perfect for cozy weeknights with family or for impressing guests at a dinner party. With its flaky whole wheat crust, packed with the goodness of fresh vegetables, and a creamy filling that melds together savory flavors, this dish is as versatile as it is hearty. You can easily adapt it with whatever seasonal vegetables you have on hand or use leftovers like curries and roasted vegetables to create a wholesome meal that’s both satisfying and sustainable.
Whether you’re a vegetarian or just looking to enjoy a wholesome, plant-based dish, this Vegetarian Pot Pie will surely become a family favorite. The rich, buttery crust and flavorful filling complement each other beautifully, making this a treat everyone can enjoy!
Cuisine: Continental
Course: Dinner
Diet: Vegetarian
Ingredients
For the Flaky Whole Wheat Crust
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/2 cups |
| All Purpose Flour (Maida) | 1/2 cup |
| Salted Butter (cold, cut into small pieces) | 100 grams |
| Salt | 1/2 teaspoon |
| Chilled Water | 3 tablespoons |
| Fresh Thyme Leaves (crushed) | 1 teaspoon |
| Fresh Parsley Leaves (chopped) | 1 teaspoon |
For the Vegetable Filling
| Ingredient | Quantity |
|---|---|
| Carrots (diced) | 2 |
| Green Beans (ends removed, cut into 1″ pieces) | 10 |
| Green Peas | 1/4 cup |
| Corn Kernels | 1/4 cup |
| Button Mushrooms (sliced) | 7 |
| Onion (chopped) | 1 |
| Garlic (crushed) | 3 cloves |
| Broccoli or Cauliflower Florets | 1/2 cup |
| Red Bell Pepper (chopped) | 1 |
| Yellow Bell Pepper (chopped) | 1 |
| Potato (diced) | 1 (or sweet potato) |
| Whole Wheat Flour | 3 tablespoons |
| Vegetable Stock | 1 1/2 cups |
| Bay Leaves | 2 |
| Worcestershire Sauce (optional) | 3 tablespoons |
| Tabasco Original Hot Sauce | 1 tablespoon |
| Red Chilli Powder | 3/4 teaspoon |
| Fresh Cream (or milk) | 1/2 cup |
| Butter (Salted) | 2 teaspoons |
| Oil | 2 teaspoons |
| Fresh Thyme Leaves (chopped) | 3 sprigs |
| Fresh Parsley Leaves (chopped) | 3 sprigs |
| Salt | To taste |
| Whole Egg (whisked, or milk to brush the crust) | 1 |
Preparation Time: 20 minutes
Cooking Time: 90 minutes
Total Time: 1 hour 50 minutes
Serves: 4-6 servings
Instructions
Making the Flaky Whole Wheat Crust
- Prepare the dough: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, fresh thyme, and parsley leaves.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add chilled water, one tablespoon at a time, mixing with your hands until the dough comes together into a ball.
- Once the dough forms, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Vegetable Filling
- Cook the vegetables: In a large wok or skillet, heat the butter and oil over medium heat. Add the onion and garlic, sautรฉing for 1-2 minutes until soft and translucent.
- Add the bay leaves, carrots, green beans, peas, and potatoes. Stir occasionally, cooking for 3-4 minutes.
- Next, add the remaining vegetables (mushrooms, broccoli, bell peppers) and cook for another 4-5 minutes.
- Sprinkle in the whole wheat flour and stir to coat the vegetables evenly.
- Gradually pour in the vegetable stock and stir until the mixture thickens and becomes glossy.
- Stir in the cream, Worcestershire sauce (if using), Tabasco sauce (or red chili powder), and salt. Adjust seasoning to taste and cook for an additional 2-3 minutes.
- Remove the wok from the heat and stir in the fresh thyme and parsley leaves. Set aside to cool slightly.
Assembling the Pot Pie
- Preheat the oven: Set your oven to 190ยฐC (375ยฐF).
- If you’re making a large pot pie, use an 8-inch baking dish or pie plate. For individual servings, use small ramekins or similar dishes.
- Fill your baking dish with the vegetable filling, making sure to pack it tightly and leave a little room at the top for the crust.
- Roll out the dough: Remove the dough from the refrigerator and place it on a well-floured surface. Roll it out into a large sheet, about 1/4 inch thick.
- Cover the pie: If you’re using a large baking dish, drape the dough over the filling, allowing it to hang over the edges. Trim off any excess, leaving a small margin, and crimp the edges to create a decorative border.
- For individual pot pies, cut the dough into smaller pieces and drape over the ramekins, sealing the edges the same way.
- Cut slits: Using a sharp knife, make small slits in the center of the crust to allow steam to escape while baking.
- Brush the crust: Lightly brush the top of the crust with the whisked egg or milk for a golden, glossy finish.
Baking
- Place the baking dish or ramekins on a baking sheet (to catch any drips) and transfer to the oven.
- Bake for 35-40 minutes, or until the crust is golden brown and crisp.
- Remove the pot pies from the oven and let them cool for a few minutes before serving.
Serving Suggestions
Serve your Vegetarian Pot Pie hot, with a side of crispy garlic bread or a fresh green salad. This dish is perfect for family gatherings, weeknight dinners, or special occasions where you want to impress your guests with a wholesome, comforting meal.
Nutritional Information (per serving)
| Nutrient | Value (approx.) |
|---|---|
| Calories | 350-400 kcal |
| Protein | 7g |
| Carbohydrates | 45g |
| Dietary Fiber | 6g |
| Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 30mg |
| Sodium | 550mg |
| Potassium | 400mg |
| Sugars | 6g |
Tips and Variations
- Vegetable Variations: Feel free to swap out vegetables depending on what’s in season or what you have on hand. Sweet potatoes, spinach, or peas make excellent additions.
- Spicy Kick: Adjust the Tabasco sauce or red chili powder to your desired heat level.
- Make-Ahead: The pot pies can be assembled the day before and stored in the fridge. Just pop them in the oven when you’re ready to bake.
- Gluten-Free Option: Use a gluten-free flour blend for the crust and filling to make this recipe suitable for gluten-sensitive guests.
- Vegan Option: Substitute the butter with plant-based butter or oil, and use non-dairy milk or cream for a fully vegan version of this recipe.
This Vegetarian Pot Pie is a comforting and filling dish that’s perfect for any occasion, from casual dinners to more formal dinner parties. Enjoy the rich flavors of the vegetables and the flaky, buttery crust with every bite.
