Veggie Pot Pie: Cozy Plant-Based Dinner Recipe

If you're looking for a cozy plant-based dinner recipe, this Veggie Pot Pie is just what you need! I remember one chilly evening when my son, Jake, asked for something warm and comforting for dinner. This pot pie quickly became a family favorite, and it’s perfect for those light vegetarian meals we all crave.

Why You’ll Love It

• It’s packed with colorful veggies that make it a feast for the eyes.
• The flaky crust is so satisfying, you won’t believe it’s plant-based.
• It’s a great way to sneak in extra nutrients for picky eaters.

Pure Comfort

This Veggie Pot Pie is pure comfort food. The creamy filling and golden crust will warm you from the inside out, making it ideal for family dinners or cozy nights in.

What You Need

• 1 1 large yellow onion, diced – You can substitute with shallots for a milder flavor.
• 2 2 cloves garlic, minced – Garlic powder can work in a pinch.
• 2 2 medium carrots, diced – Feel free to use frozen carrots if fresh ones aren’t available.
• 2 2 stalks celery, diced – You can skip this if you’re not a fan.
• 1 1 cup green peas, frozen – Fresh peas can also be used.
• 1 1 large potato, peeled and diced – Sweet potatoes make a great alternative.
• 1 1 cup vegetable broth – Low-sodium broth is a healthier option.
• 1 1 cup unsweetened plant-based milk – Almond or oat milk work well.
• 1 1 tsp dried thyme – You can use fresh thyme if you have it.
• 1 1 tsp salt – Adjust to taste.
• 1/2 1/2 tsp black pepper – Add more if you like it spicy.
• 1 1 pre-made pie crust – Look for oil-free options or make your own.

Time to Cook

Prep: 20 minutes | Cook: 40 minutes | Total: 1 hour | Difficulty: Easy | Make-Ahead: You can prepare the filling a day in advance.

Steps to Make It

1. Start by preheating your oven to 400 °F. This ensures your pie crust will bake to a lovely golden brown.
2. In a large skillet, sauté the diced onion and minced garlic over medium heat for about 5 minutes. You’ll know they’re ready when the onion turns translucent and fragrant.
3. Add the diced carrots and celery to the skillet, cooking for another 5 minutes. The veggies should start to soften and brighten in color.
4. Stir in the frozen peas, diced potato, vegetable broth, plant-based milk, thyme, salt, and pepper. Bring everything to a gentle simmer and let it cook for about 10 minutes until the potatoes are tender.
5. Once the filling is thickened and creamy, remove it from heat. It should look inviting and smell delicious, so don’t be afraid to sneak a taste.
6. Pour the filling into a pie dish and cover it with the pre-made pie crust. Crimp the edges to seal in all that goodness. Cut a few slits in the top to let steam escape.
7. Bake in the preheated oven for 25 minutes or until the crust is golden brown. Your kitchen will smell amazing, and you’ll be ready to dig in!
8. Let the pie cool for a few minutes before slicing. This helps the filling set a bit, making it easier to serve.

Make It Perfect

• For a flaky crust, handle the dough as little as possible.
• If you want a richer flavor, add a splash of soy sauce to the filling.
• Serve with a side salad for a complete meal.

Mix It Up

• Add mushrooms for an earthy flavor.
• Try different herbs like rosemary or oregano for a unique twist.

Perfect Partners

• Pair with a fresh green salad.
• Serve alongside crusty whole-grain bread.

💡 For more recipes, follow me on Pinterest.

FAQs

Conclusion

This Veggie Pot Pie is not just a meal; it’s a warm hug on a plate. Perfect for light vegetarian meals, it’s sure to become a staple in your home. Give it a try and enjoy the cozy vibes!

Veggie Pot Pie Cozy Plant Based Dinner Recipe

This Veggie Pot Pie features a creamy filling packed with colorful vegetables and a flaky plant-based crust. It’s a comforting, easy-to-make dish perfect for family dinners or cozy nights, offering a nutritious vegetarian meal that appeals to all ages.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 minute min

Course: Dinner

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 large yellow onion diced, can substitute shallots
• 2 cloves garlic minced, garlic powder can substitute
• 2 medium carrots diced, frozen carrots can substitute
• 2 stalks celery diced, can skip if disliked
• 1 cup green peas frozen or fresh
• 1 large potato peeled and diced, sweet potatoes can substitute
• 1 cup vegetable broth low-sodium preferred
• 1 cup unsweetened plant-based milk almond or oat milk work well
• 1 tsp dried thyme fresh thyme can substitute
• 1 tsp salt adjust to taste
• 1/2 tsp black pepper add more if desired
• 1 pre-made pie crust look for oil-free or homemade options

Equipment

• Oven
• Large skillet
• Pie dish

Method

 

1. Preheat your oven to 400°F to prepare for baking the crust.
2. Sauté the diced onion and minced garlic over medium heat in a large skillet for about 5 minutes until translucent and fragrant.
3. Add diced carrots and celery to the skillet and cook for another 5 minutes until softened.
4. Stir in frozen peas, diced potato, vegetable broth, plant-based milk, thyme, salt, and pepper; simmer gently for 10 minutes until the potatoes are tender.
5. Remove the filling from heat once thickened and creamy.
6. Pour the filling into a pie dish, cover with the pre-made pie crust, crimp the edges to seal, and cut slits in the top to allow steam to escape.
7. Bake the pie in the preheated oven for 25 minutes until the crust is golden brown.
8. Let the pot pie cool for a few minutes before slicing and serving.