This page contains affiliate links. At no additional cost to you, I may be compensated for purchases you make using the links on this page. Read my full disclosure. Vegetable pot pie made with an all-butter pie dough is a creamy, warming, and filling answer to any chilly evening. A staple meal in the fall and winter, these pot pies consist of a homemade vegetable stew encased in two layers of crispy, flaky, buttery pie crust.
Due to the popularity the chicken pot pie and the turkey pot pie, vegetable pot pies can be hard to find. When a vegetable pot pie is available, it’s often either dry or encased in a chewy flavorless dough. This can leave vegetarian pot pie lovers left out in the cold. This recipe captures all the yumminess of a chicken or turkey pot pie without the meat!
It’s a lot of work.
It is. Vegetable pot pies are time consuming when they are made completely from scratch. It’s worth it; even if you only do it once a year. You can cut some corners by purchasing a pie dough, but nothing beats a homemade all-butter pie crust. The good news is that you can make pie dough in advance and keep it in your refrigerator for a few days (or even in the freezer for up to 3 months) until you need it.
I recommend making the disk of dough in advance, but not rolling it out until your vegetable filling is already cool. This guarantees that your butter doesn’t melt during the assembly process and your crust will turn out flaky and light. If you want that picture perfect shiny golden brown crust, make a quick egg wash by lightly beating 1/8 tsp of salt into on egg and brushing it on your crust right before you put it in the oven.
The vegetable stew can also be made in advance. Mix the gravy and vegetables together and put in a freezer bag. Freeze for up to 3 months. Let thaw completely before assembling your pies. Technically, if you make both parts in advance, this meal really only takes about 15 minutes to assemble.
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I like this little guy as my go-to baking dish. It’s small enough to fit in my itty-bitty microwave/convection oven. I bake everything in it. All my pies, cakes, brownies… I even used it to roast a (tiny) turkey! Because this is a glass baking dish, it can also be microwaved—that makes reheating leftovers easy. I store mine in a drawer with my extra kitchen towels. It weighs about 3 pounds.
Vegetable Pot Pie Leftovers
Leftover vegetable pot pie reheats okay. I cover mine with foil and bake for 10 minutes in a 425℉ oven. Uncover and bake an additional 10 minutes to make it crispy again. I highly recommend you serve all leftovers with a fresh batch of vegetarian gravy. Fresh gravy just brings the whole thing back to life.
I’ve never experimented with freezing a fully assembled, already baked pot pie, but I assume that it can be done. If you want to give it a try, check back here and let us all know how it worked out by adding to the comments section.
Making Vegetable Pot Pie in a Tiny Kitchen
There will be dishes galore and you will feel like you’ve been standing there forever. I promise.
Clean up will include a medium pot, large spoon, cutting board, large knife, strainer, a measuring cup, a baking dish, and dishes to eat on. The annoyance about the dishes is that it’s not the quantity, it’s the bulk. That’s why I reuse the same pot that I cooked the vegetables in when I make my gravy.