Vegetarian Pot Pie Recipe

This Vegetarian Pot Pie is made with frozen vegetables, canned beans, and a premade pie crust, making it the easiest homemade dinner recipe ever! It only takes about 10 minutes to make the filling and then you just have to bake it. It will become a family-favorite meatless meal! 

What are you cooking for dinner these days? I know it’s different depending on where you live and what’s available to you, and how often you’re able to get fresh foods.

I feel like I’m writing some apocalyptic novel right now, but nope. This is real life. And I know that many of us are trying to limit our trips to the grocery store to help flatten the curve of COVID-19, so I’ve been coming up with healthy-ish recipes that require nothing or almost nothing perishable.

This Vegetarian Pot Pie recipe is made with frozen vegetables, canned beans, and a premade pie crust and it couldn’t be easier. It’s so simple that even the person who is least skilled in the kitchen could make this!

Tip: have your kids make this for dinner!

So many moms have told me that they are cooking more than normal during this time and eating more family meals together. What a blessing! I hope this Vegetarian Pot Pie helps you make that a little easier to keep doing.

Vegetarian Pot Pie Ingredients

• 2 tablespoons butter (optional)
• 1 bag frozen mixed vegetables
• 1 bag frozen peas
• 1 bag frozen corn
• 1 can chickpeas (garbanzo beans)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried, crushed rosemary
• 1/4 teaspoon black pepper
• 1/3 cup flour
• 3 cups vegetable broth
• 1 premade refrigerated pie crust dough

The brands I used are what was available at our grocery store. You can be really flexible with that as well as which kind of frozen vegetables you use. I used a bigger bag of corn because my family loves corn and I knew it’d make them love this more, but you can go heavy on whatever your family loves.

How to Make Vegetarian Pot Pie 

The best thing about this Vegetarian Pot Pie recipe is that the hands on time is minimal. Because we are using frozen vegetables, there’s no chopping involved! I know many of you will be excited about that!

Preparing the filling takes less than 15 minutes, and then all you need to do is bake it in the oven. I use a premade crust for extra ease, but of course you can make your own if you are up for it.

1. Preheat the oven to 375 degrees
2. In a large cast iron skillet  (I used a 12 inch) melt 2 tablespoons butter (see notes if not using butter)
3. Add the vegetables, chickpeas, and seasoning and cook until everything is warm, about 5 minutes.
4. Stir in the flour until the vegetables are well coated. Cook until the raw flour taste has cooked off, about 2 minutes.
5. Add the vegetable broth and bring to a simmer. Simmer until the sauce is thickened, about 5 minutes.
6. Add the pie crust directly to the top of the vegetables. I added an egg wash to mine to get a golden finish, but that isn’t necessary at all. My crust just covered my filling on my cast iron skillet. If yours hangs over, trim it to fit. 
7. Bake in the preheated oven for 30 minutes. Allow to sit for 5-10 minutes before serving. Enjoy!

Recipe Tips and Variations

This is a flexible recipe that can be customized based on what you have on hand and your family preferences.

• I love making mine in a 12-inch cast iron skillet because I can make the filling and bake the pie in one pan. Easy clean up! If you don’t have a cast iron or oven safe skillet, simply transfer the filling to a pie plate and then add the crust before baking.
• Chickpeas add fiber, protein, and nutrients. Other beans can be substituted if you don’t have garbanzo beans or your family doesn’t like them. I think cannellini beans would be a good fit here.
• I don’t use any milk or heavy cream because I wanted to keep the recipe with mostly all nonperishable products. If you’d like to use it, reduce the vegetable stock/broth to 2 1/2 cups and use 1/2 cup whole milk or heavy cream. You can also use any unsweetened, non-dairy milk.
• Butter adds nice flavor, but feel free to omit it and use vegetable broth/stock in its place or substitute oil.
• You can use whatever blend of vegetables you prefer.

We love meatless meals that are hearty and comforting. If you do, too, try this Vegetarian Shepherd’s Pie, this Italian Baked Spaghetti Squash, or these Vegan Stuffed Peppers!

If you try this Vegetarian Pot Pie recipe, please leave a star rating below! It’s so helpful for readers to see which recipes are tried and true. Let’s stay in touch. I’d love to connect with you on Instagram or Facebook.

Vegetarian Pot Pie

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Maryea Flaherty of Happy Healthy Mama
• Total Time: 44 minutes
• Yield: serves 6
• Diet: Vegetarian

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Description

Made with all pantry and freezer ingredients, this Vegetarian Pot Pie is an incredibly easy dinner that is filling and healthy.

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Ingredients

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• 2 tablespoons butter (optional)
• 1 bag frozen mixed vegetables
• 1 bag frozen peas
• 1 bag frozen corn
• 1 can chickpeas (garbanzo beans)
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried, crushed rosemary
• 1/4 teaspoon black pepper
• 1/3 cup flour
• 3 cups vegetable broth
• 1 premade refrigerated pie crust dough

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Instructions

1. Preheat the oven to 375 degrees
2. In a large cast iron skillet  (I used a 12 inch) melt 2 tablespoons butter (see notes if not using butter)
3. Add the vegetables, chickpeas, and seasoning and cook until everything is warm, about 5 minutes.
4. Stir in the flour until the vegetables are well coated. Cook until the raw flour taste has cooked off, about 2 minutes.
5. Add the vegetable broth and bring to a simmer. Simmer until the sauce is thickened, about 5 minutes.
6. Add the pie crust directly to the top of the vegetables.
7. Bake in the preheated oven for 30 minutes. Allow to sit for 5-10 minutes before serving. Enjoy!

Notes

• I love making mine in a 12-inch cast iron skillet because I can make the filling and bake the pie in one pan. Easy clean up! If you don’t have a cast iron or oven safe skillet, simply transfer the filling to a pie plate and then add the crust before baking.
• Chickpeas add fiber, protein, and nutrients. Other beans can be substituted if you don’t have garbanzo beans or your family doesn’t like them. I think cannellini beans would be a good fit here.
• I don’t use any milk or heavy cream because I wanted to keep the recipe with mostly all nonperishable products. If you’d like to use it, reduce the vegetable stock/broth to 2 1/2 cups and use 1/2 cup whole milk or heavy cream. You can also use any unsweetened, non-dairy milk.
• Butter adds nice flavor, but feel free to omit it and use vegetable broth/stock in its place or substitute oil.
• You can use whatever blend of vegetables you prefer.

• Prep Time: 2 minutes
• Cook Time: 42 minutes
• Category: dinner recipes
• Method: oven
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 437
• Sugar: 7.5 grams
• Fat: 15.7 grams
• Saturated Fat: 6.4 grams
• Trans Fat: 0 grams
• Carbohydrates: 66.4 grams
• Fiber: 9.9 grams
• Protein: 11.7 grams