This Veggie Pot Pie is just as comforting and delicious as it’s traditional Chicken Pot Pie counterpart. It’s full of flavor and perfect for the vegetarians in your life! 


When my parents went out at night when I was a kid they would leave my brother and I with one of two foods: frozen fish sticks or Chicken Pot Pie. I don’t know if I was more upset about them going out or having to eat these frozen meals that tended to be reheated and mushy. The first time I had a homemade pot pie it was a total revelation. Not only was the crust perfectly crisp, but the filling was piping hot and creamy with tender bite sized pieces of vegetables.

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As much as I love a chicken pot pie, the idea of a Veggie Pot Pie sounded absolutely delicious, especially when I mentioned it to my sweet vegetarian son. There are certain foods like pot pie that tend to be made with meat, so it’s extra special when I make vegetarian versions of a classic.


You can make one great big Veggie Pot Pie to share or make a bunch of individual ones which I find the kids adore. The best part is that you can make them early in the day or even a day ahead and refrigerate them until you’re ready to bake them up. Veggie Pot Pies are one of those recipes that are a little homey, a bit upscale and super scrumptious when you want a special dish to eat.


If you’re looking for more cozy recipes to make this winter (and beyond) check out my Baked ZitiCrock Pot Lentil Veggie Stew and Crock Pot Vegetarian Chili to start. And as always, tag me on social media if you make this recipe!


Veggie Pot Pie

This Veggie Pot Pie is just as comforting and delicious as it's traditional Chicken Pot Pie counterpart. It's full of flavor and perfect for the vegetarians in your life! 
3.34 from 3 votes
Servings: 6
Author: Catherine McCord
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 tablespoons unsalted butter, divided
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, cut in 1/4 in coins
  • 2 sprigs fresh thyme, leaves only
  • 3 tablespoons all purpose flour
  • 1 cup whole milk
  • 2 cups low-sodium vegetable stock
  • 1 russet potato, peeled and diced
  • 1 cup peas
  • 1 cup corn kernels
  • 1 teaspoon kosher salt
  • 1 recipe pie crust store bought or homemade


  • Preheat the oven to 400F.
  • Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft.
  • Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
  • Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
  • Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
  • Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
  • Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 5 stars
    Very tasty and easy. My sister is a vegetarian and I am always looking for new recipes for her to try. She absolutely loved this and wanted it again 2 days later. We are already talking of making it again with some different veggies.

  2. I simmered the vegetable mixture for 15 minutes now, but it is 100% liquid with chunks, not thick and creamy… what did I do wrong?

  3. I love love your recipes! It gave me inspiration when I was dealing with an extreme 8 month picky eater. Thank you!!! If I were to freeze these, would you recommend baking them first then freezing?

  4. I LOVE this recipe! I make it as one big pie and it’s delicious. This last time I used a whole wheat biscuit dough on top instead of the pie crust and it worked great too. Thanks!

  5. We got hooked on veggie pot pies when we became vegetarians and used to buy the “Amy’s” brand pies all the time. Now a family of 5 it is getting too expensive to buy these little pies so I have been trying out different Veggie pot pie recipes. This one is now our favourite! I’m going to try adding lentils next time for a twist. We doubled the recipe last time making 4 in mini pie dishes and one big pie and froze it after baking and it was great from frozen too. Thank you for posting this yummy recipe 🙂

  6. Kenya has been a vegetarian for a year and a half. It’s really important to him. We focus on getting him as much protein as possible like seeds, nuts, tofu, quinoa and so on 🙂

  7. How do you think these would freeze? Freeze unbaked? Cook from frozen? I plan on finding small foil disposable pie pans and making a ton for a friend with terminal cancer. She has teenagers and I’d love to give them easy healthy options.

  8. Your Veggie Pot Pie sounds wonderful, but where is the link for the delicious looking crust? from one who already receives your fun newsletter, and who reads, uses and saves them…Oh, btw, when my kids were little I taught them all to cook nourishing foods, and now – all adults with families – they’re all three great cooks! Helen Pierce

  9. LOL. This cracks me up!! When I was little (40ish years ago), my Mom cooked homemade food almost every night so about the only time we ever got frozen “junk food” was when we had a babysitter. We loved it!!! Our favorite was those junky chicken pot pies baked until the crust was crispy on top, underbaked on the bottom and burned on the edges.. And that’s all we ate – the crust. No mystery chicken meat. No mushy carrots. No shriveled peas. But that crust was yummy. Oh the memories……. 🙂 And all that said, your homemade veggie pot pie recipe does look delicious.

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