This creamy vegetable pot pie recipe is the ultimate veggie-packed comfort food. It’s loaded with vegetables including mushrooms, peas, broccoli, and carrots and is filled with a wholesome flavour the whole family loves.
Even though turkey and potato pot pie has been a go-to family favourite for years, this vegetable pot pie has quickly been adopted as the next best thing — even for picky teenagers. It’s made with vegetables that are often already on hand and simple pantry ingredients. And, it’s completely adaptable, meaning it’s a great way to use up vegetables — either fresh or frozen.
Subbing out vegetables for the creamy pot pie filling
This creamy vegetable pot pie is made with my own personal favourites. But it’s actually it’s not so crucial to use the exact same vegetables that I use here. You could add sweet potatoes or regular potato, and even parsnips or rutabaga. Though, keep in mind, with these longer cooking vegetables, be sure to dice them quite small and cook them along with the carrot at the start of the recipe so that they have enough time to cook until tender. Quick-cooking vegetables can added near the end.
White beans add protein and keep you satisfied
Using canned white beans keep this recipe quick and easy, but feel free to use freshly cooked dried beans, especially if you have a pressure cooker which speeds up the preparation. As for type, cannellini or butter beans are great choices. Both have a rich and creamy taste and are loaded with fibre and plant-based protein. Plus they have tons of filling power, which keeps you feeling satisfied longer.
Topping your vegetable pot pie
I like to top my vegetable pie with puff pastry — who doesn’t love puff pastry? But it could easily be topped with a simple homemade or store-bought pie dough and a round deep pie dish. Or even a layer of mashed potatoes for that matter.
Looking for other vegetarian casserole recipes?
Try one of the these delicious favourites:
- Vegetable Pot Pie with Sweet Potato & Lentils
- Roasted Leaf Potatoes with Rosemary
- Vegan Shepherd’s Pie
Creamy Vegetable Pot Pie
- 1 tablespoon extra-virgin olive oil
- 2 small yellow onions, finely chopped
- 1 medium leek, white and light green parts only, thinly sliced
- 1 tablespoon butter
- 300 g cremini mushrooms, quartered or thick slices
- 2 medium carrots, peeled and diced
- 2 garlic cloves, minced
- 100 ml dry white wine
- 1 tablespoon arrowroot powder (or other starch or flour)
- 1/2 tablespoon grainy Dijon mustard
- 2 tablespoons crème fraîche
- 1 teaspoon Worcestershire-Sauce (z.B. Sanchon)
- 250 ml vegetable broth
- 1 small head of broccoli, cut into bite-sized florets
- 80 g frozen peas (about 1/2 cup)
- 1 x 400 g can organic white beans (cannellini oder butter beans), rinsed and drained
- 4-5 sprigs of fresh thyme, leaves picked
- 1 x 280 g roll puff pastry (24 x 40cm)
- 1/2 teaspoon coarse sea salt or salt flakes, plus more to taste
- Freshly ground black pepper, to taste
- 1 egg, lightly beaten (for the egg wash)
In a large, deep skillet, heat the olive oil over medium heat.
Add the onion and leek and season with a pinch of salt. Cook until the onion is translucent and leek is soft, 10-15 minutes.
Add the butter to the pan, increase the heat to medium-high and add the mushrooms. Cook for one minute, then add the diced carrots. Cook for 2 minutes, stirring occasionally, then add the garlic. Cook for 1 more minute.
Add the white wine. Stir well and then once the wine has reduced return the heat to medium.
Stir in the starch, Dijon mustard, crème fraîche and Worcestershire sauce until well combined. Then slowly add the broth; stirring the pan constantly. Add the thyme leaves and season with salt and pepper, to taste.
Simmer for a 2-3 minutes and then stir in the white beans, broccoli and peas.
Note: If you prefer a thicker sauce, then sprinkle an additional 1 teaspoon of arrowroot powder (or other starch) and stir well to combine.
Meanwhile, preheat the oven to 400°F / 200°C (180°C fan-assisted).
Transfer the filling to a casserole (I use a 32 x 22 cm / 2litre form). Alternatively, you can also use a large pie dish.
Cover the mixture with the puff pastry, tucking in or crimping the overlapping edges. Cut a few vents into the surface and brush with the egg wash.
Transfer to the preheated oven and bake for 20-30 minutes, until the pastry is golden brown and juices are bubbling.
Remove from the oven and let cool slightly before serving. Enjoy!
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