This meat-free version of my classic Healthy Chicken Pot Pie is easy, wholesome comfort food that you can cook with mostly pantry and freezer ingredients. No matter what is happening outside, we all need to eat. As someone who takes solace in the kitchen, I’m happy to have this recipe to fill my time, and to fill my belly too.
How to Make a Vegetarian Pot Pie
When thinking through how to make a vegetarian chicken pot pie, it was important to me that it be just as satisfying as its traditional counterparts. This recipe uses basic ingredients, is highly adaptable, and despite its lean calorie count, it has all of the warm comfort you crave.
The Ingredients
White Beans. My swap for chicken to make this pot pie vegetarian. White beans are high in protein and fiber (this vegetarian pot pie has 19 grams of protein and 11 grams of fiber per serving). They taste rich and creamy, and they’re probably in your pantry right now. This pot pie tastes indulgent (in a good way) as you are eating it, and it will actually keep you full.Frozen Vegetables. To keep the recipe as pantry/freezer-ingredient friendly as possible, I used frozen peas and carrots and frozen pearl onions. Not only do frozen vegetables mean that you can keep the ingredients you need to make this pot pie around for longer, but they also save you from chopping. Win!Mushrooms. The fresh ingredient that gives this pot pie a deep, savory flavor. If you don’t love mushrooms, you can leave them out. (Mushroom fans, you’ll adore this Vegan Mushroom Stroganoff.)Celery. For the most classic pot pie flavor. If you can’t get a hold of it right now, make this recipe anyway. It will still taste good without it.Balsamic Vinegar. The secret ingredient that makes the filling pop. Try it before and after. You’ll be amazed by the difference this ingredient makes.Pie Crust. I love my easy whole wheat pie crust if you are feeling inclined to make the crust from scratch or want the pot pie to be as healthy as possible. If you prefer, you can use store-bought pie crust, make the vegetarian pot pie with puff pastry, or take a note from my Crock Pot Chicken Pot Pie and use biscuits. Try these Easy Drop Biscuits or embrace Pillsbury. I know I sometimes do.
Ingredient Swaps
This healthy vegetable pot pie is highly adaptable. Open your pantry/refrigerator/freezer and work with what you have.
A fall vegetable pot pie with sautéed butternut squash and sweet potatoes would be divine.A more spring-forward veggie pot pie with steamed broccoli or asparagus sounds mighty tasty too.You also can make this recipe entirely with frozen vegetables, similar to this Chicken and Biscuits.
The Directions
Single Crust for the Best Healthy Vegetable Pot Pie
As you may have noticed from the recipe directions above, I make my pot pies (both the vegetarian ones and the ones with meat) with just one crust on top and no bottom crust.
I find only placing a crust on the top yields the ideal ratio of crust to filling.Pie crust, while absolutely delicious, is quite indulgent. Using one crust saves calories so you can spend them elsewhere as you like.The bottom crust of pot pie is usually soggy anyway. I’m happy to skip it.
If you prefer, you can, of course, make this vegetarian pot pie with a bottom crust also. To do so, prepare another circle of pie dough that is 12 inches in diameter, and place it into the bottom of your pie dish. Be sure to press it in around the sides until it’s smooth. Trim and discard any overhang from around the edges of the pie dish. Add your filling on top of the pie crust, and finish preparing as directed.
What to Serve with Vegetarian Pot Pie
Salad. A simple yet delicious salad like Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons would go well with this pot pie.Vegetables. For even more veggies, serve this pot pie with a side of Roasted Frozen Broccoli. Instant Pot Mashed Potatoes would make for an ultimate comfort meal.
Make-Ahead and Storage Tips
To Make Ahead. The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator before reheating). Add the crust just before baking.To Store. This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days.To Reheat. Reheat leftovers gently in the microwave or oven at 350 degrees F until hot. I like the oven method because it does a better job crisping the crust.
Dietary Adaptations
To Make Gluten Free. Use your favorite gluten free pie crust or swap a 1:1 GF flour in my whole wheat pie crust recipe; use 1:1 GF flour for the filling.To Make Dairy Free (and Vegan!). Use olive oil in place of the butter and a dairy-free pie crust.
Please scoop yourself an extra big slice of this vegetarian pot pie from me tonight. Sending you all a virtual hug and hopes that you will go in for a real-life second helping♥.
Be sure to check back tomorrow. We’ve been hard at work on a post sharing recipes that can be made with pantry and freezer ingredient staples. It’s so important to me that this website be as helpful of a resource as possible for you, now more than ever.
