This vegetarian pot pie has a rich filling of mushrooms and vegetables in a savoury, flavourful red wine gravy. It's topped with a golden, flaky puff pastry crust. This easy vegetable pot pie recipe can be made with gluten-free puff pastry, too!
❤️ Why this recipe works
- If you're trying to introduce more meatless meals into your weekly menus, you won't miss the meat in this one! This recipe makes a delicious, hearty vegetable pot pie. It's just as satisfying as a traditional chicken or beef pot pie!
- It has a rich filling chock full of vegetables in a rich herb-infused gravy.
- Lots of mushrooms give this meatless pot pie a deep savoury flavour.
- It's a one-crust pie with a cap of flaky pastry. It's easy to make with either regular or gluten-free pastry!
You can find the full printable recipe, including ingredient quantities, below. But first, here are a few details about the ingredients and steps to help you make this easy vegetable pot pie recipe perfectly every time.
- mushrooms: cremini mushrooms work well in this recipe. You can also use a combination of cremini and thinly sliced shiitake mushrooms.
- veggies and aromatics: onions, celery, carrots, fennel and garlic add lots of flavour and texture to this rich mushroom filling.
- potatoes: yellow potatoes have a creamy texture which helps to thicken the filling. You can either peel and dice a large potato, or slice mini potatoes in half or in quarters.
- red wine: is optional, but it adds a rich robust flavour to this mushroom filling.
- puff pastry: keep this recipe gluten-free by using gluten-free puff pastry, or use regular puff pastry made with wheat flour if gluten is not a problem for you. As I mentioned in this recipe for Seafood Pot Pie with Puff Pastry, more companies are now making gluten-free puff pastry, including Schar, GeeFree (in the US) and Jus-Rol (in the UK). I buy one that is locally made by Bake-My-Day. It's available in many retail outlets on Vancouver Island and in Vancouver.
- mushroom broth: you'll find this in your grocery store next to the vegetable or chicken broth.
You'll find complete instructions in the recipe card below, but here is a quick overview of how to make this vegetable pot pie.
Start by sautéing onions, celery, and fennel. Add minced garlic.
Once the onions are translucent, add mushrooms and cook until they have released their water.
Make a roux, then add mushroom broth, red wine (optional) and herbs.
Add potatoes, carrots, and seasonings.
Once the vegetables are completely cooked and the sauce has thickened, remove from the heat and add frozen peas.
Adjust the seasoning, then transfer to a deep-dish pie pan and top with puff pastry.
Brush the pastry with egg wash, make a slit in the center (or insert a pie bird as a vent) and bake until the pastry is golden brown and the filling is bubbling.
Let stand for 5 minutes to cool slightly, then slice and serve. Be prepared for requests for seconds!
🔁 Possible Variations
Substitute other veggies if you'd like. Try sweet potatoes instead of potatoes or add turnips or green beans or your favourite vegetables.
🥶 Storage and Freezing Instructions
Storing: Store leftover pot pie in the fridge in a covered container. This recipe tastes best the day it is made because the pastry is crisp. You can store leftover pieces of pie for 3 - 4 days.
Reheating: The best way to reheat pot pie to keep the crust crisp is to use the oven. Cover with foil and reheat in the oven at 350°F. for about 20 -25 minutes or until the internal temperature registers 165°F. Reheating in the microwave is possible, of course, but the crust won't be crisp.
Freezing: If you want to freeze leftover pot pie, cool it completely after baking. You may want to chill it in the fridge. Wrap tightly with plastic wrap and overwrap in foil, label and freeze for up to three months.
Make ahead: You can make the filling 3 days ahead of time. Store it in the fridge or freeze it for up to 3 months. Thaw it in the fridge overnight, then add the puff pastry crust just before baking.
🍽 Serving suggestions
🗒 More dinner recipes
When you make this easy vegetarian pot pie recipe, please leave a comment and a rating below. I love hearing how my recipes turned out for you, or what adaptations you made. Thanks in advance! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.
Vegetarian Pot Pie with Puff Pastry
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup yellow onion, finely chopped
- ¼ cup fennel, finely chopped
- 1 cup celery, diced
- 2 cloves garlic, minced
- 12 ounces cremini mushrooms, or a combination of cremini and shittake mushrooms, sliced
- ½ cup flour, or gluten-free flour blend, if necessary
- 1 teaspoon paprika
- salt and pepper
- 4 cups mushroom broth
- ½ cup red wine*
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 large yellow potato, diced, or 1 cup baby potatoes, halved
- 1 cup carrots, peeled and diced
- 1 cup frozen green peas
- ¼ cup parsley, chopped
- 1 sheet puff pastry, gluten-free, or regular puff pastry
- 1 egg, mixed with 2 teaspoons water
- Heat oven to 400°F.
- Heat a 3 or 4-quart Dutch oven or heavy-bottomed large pot. Add oil and butter.
- Once melted, add celery, onions and fennel. Cook until onions are translucent, about 2 minutes. Add the minced garlic and stir for a minute or two.
- Add sliced mushrooms. Cook until mushrooms have released their water and are beginning to brown, about 8 minutes.
- Make a roux. Sprinkle the flour, paprika, salt and pepper over the vegetables and stir to coat. Add the mushroom broth, a little at a time, stirring constantly until smooth. Add red wine, thyme and bay leaf.
- Add potatoes, carrots, and seasonings. Reduce the heat and cook until the vegetables are fork-tender and the mixture has thickened slightly.
- Remove from heat. Add frozen peas and parsley. Stir, then taste and adjust the seasoning, adding more salt and pepper if necessary. Remove the bay leaf.
- Transfer the filling to a 9-inch pie pan. Top with a sheet of puff pastry, trimming to fit. Tuck the edges in. Brush lightly with a small amount of egg wash. Make a slit or two in the center of the pie to vent.
- Place the pie pan on a baking sheet to avoid oven spills. Bake for 30 minutes or until the pastry is puffed and golden brown and the filling is bubbling. Remove from the heat and let stand for 5 minutes to cool slightly before slicing and serving.