Delicious Homemade Veggie Pot Pie: The Ultimate Vegetarian Comfort Food Recipe

Indulge in the heartwarming embrace of a truly satisfying dinner with this incredible homemade veggie pot pie. It’s the quintessential vegetarian comfort food, designed to warm you from the inside out and bring a smile to your face.

This homemade veggie pot pie recipe consistently ranks high on my list of favorite cozy, comfort food style dinners. It’s an ideal choice for a satisfying weeknight meal or a comforting weekend treat, offering all the classic flavors of a traditional pot pie without any meat.

What makes this vegetarian pot pie truly special is its rich and creamy vegetable filling, generously studded with savory meatless chick’n strips for added texture and protein. All of this deliciousness is then topped with fluffy, flaky biscuits, baked to golden perfection, providing a delightful contrast to the tender filling below. The result is a dish that is not only hearty and warm but also incredibly cozy and utterly delicious!

Key Ingredients for the Perfect Veggie Pot Pie

Crafting this delightful veggie pot pie requires a selection of simple yet flavorful ingredients. Each component plays a vital role in creating the rich, creamy, and aromatic filling that makes this dish so irresistible.

• Onion & Garlic: The aromatic base that builds the foundational flavor of the pot pie. Diced onion cooked until translucent and minced garlic provide a sweet and pungent depth.
• Frozen Mixed Vegetables: A convenient and versatile option, typically including corn, carrots, peas, and green beans. These offer a medley of textures and essential nutrients. Feel free to use fresh if you prefer!
• Cream of Mushroom Soup: This forms the creamy, rich base of our filling, contributing a savory umami flavor and a wonderfully smooth consistency.
• Vegetable Broth: Used to thin out the soup base and infuse more vegetable goodness into the dish, ensuring a moist and flavorful filling.
• Milk: Adds to the creaminess of the sauce. Any type of milk can be used, but 2% or whole milk will provide the richest texture.
• Freshly Grated Sharp Cheddar Cheese: Incorporates a tangy, savory bite that elevates the entire dish. Freshly grated cheese melts more smoothly and offers superior flavor compared to pre-shredded varieties.
• Sage, Thyme, Oregano, Salt, & Pepper: This classic herb combination provides the signature earthy, aromatic profile characteristic of traditional pot pies. Adjust salt and pepper to your taste.
• Meatless Chick’n Strips: A fantastic plant-based protein alternative that mimics the texture and savory flavor of chicken. These make the pot pie extra hearty and satisfying for vegetarians.
• Ready-to-Bake Biscuits: The perfect flaky topping that eliminates the need for a complicated homemade crust. They puff up beautifully, creating a golden, buttery lid for your pot pie.

Crafting Your Delicious Veggie Pot Pie: A Step-by-Step Guide

Making this hearty vegetarian pot pie is simpler than you might think, especially with ready-to-bake biscuits. Follow these easy steps to bring this comforting meal to your table.

Step 1: Build the Flavor Base. Begin by adding your minced garlic, finely diced onion, and 1 teaspoon of olive oil to a large skillet or a sturdy sauce pan. This initial step is crucial for developing a deep, aromatic flavor profile that will permeate the entire dish.

Step 2: Sauté Until Translucent. Sauté the garlic and onion over medium heat for 10 to 15 minutes, stirring frequently. This slow sautéing process allows the onions to soften and become beautifully translucent, releasing their sweetness, while the garlic mellows and becomes incredibly fragrant. This step is essential for a well-rounded flavor.

Step 3: Combine the Creamy Filling. Once your aromatics are ready, add the frozen mixed vegetables, cream of mushroom soup, vegetable broth, meatless chick’n strips, and milk to the skillet with the garlic and onion. Stir everything together well, ensuring all ingredients are evenly distributed within the creamy liquid base.

Step 4: Simmer and Season. Heat the mixture for about 5 minutes, allowing the frozen vegetables to warm through and the sauce to begin to thicken. Then, stir in the freshly grated sharp cheddar cheese, sage, thyme, oregano, salt, and pepper. Continue to heat for another 5 minutes, or until the cheese has fully melted and the filling is bubbling hot and thoroughly combined. Taste and adjust seasonings as needed to achieve your desired flavor.

Step 5: Prepare for Baking. Preheat your oven to 350 degrees Fahrenheit (175°C). While the oven heats, arrange your ready-to-bake biscuits on a separate baking sheet, ensuring they are spread out enough to bake evenly and get those desirable crispy edges.

We prefer baking our biscuits separately on a cookie sheet, at the same time the filling bakes. This “deconstructed” approach ensures the biscuits achieve perfect crispiness on the outside and a soft, fluffy interior, rather than potentially becoming soggy resting directly on the creamy filling during the initial bake. This method truly elevates the texture of the topping, creating a delightful contrast with the rich filling.

Step 6: Bake to Perfection. Carefully transfer the hot veggie pot pie filling into a casserole dish. Place this casserole dish on the bottom rack of your preheated oven, and the cookie sheet with biscuits on the top rack. Bake for 15 to 20 minutes. Remember to flip the biscuits halfway through the baking time to ensure even browning and crispiness on both sides. The filling will heat through and become beautifully bubbly.

Step 7: Assemble and Serve. Once both the filling and biscuits are golden and heated through, remove them from the oven. Immediately place the warm, flaky biscuits on top of the bubbling vegetable pot pie filling. Serve this hearty and comforting dish without delay to enjoy its full warmth and deliciousness. Each bite offers a perfect balance of creamy, savory filling and a light, crispy biscuit.

Why You’ll Love This Easy Veggie Pot Pie

This veggie pot pie is more than just a meal; it’s an experience. It perfectly embodies the essence of cozy, simple comfort food, making it an instant favorite for many. We love how convenient it is to prepare, especially on busy weeknights, without sacrificing any flavor or heartiness.

One of the best aspects of this recipe is its incredible versatility. While we opted for frozen mixed vegetables for ultimate convenience, you have complete freedom to customize the filling with any vegetables you have on hand or prefer. Imagine adding tender chunks of potatoes or sweet potatoes for extra substance, fresh mushrooms for an earthy depth, or vibrant spinach for a boost of greens. This adaptability means you can enjoy a slightly different version every time, preventing mealtime monotony.

The combination of savory, creamy filling with the flaky, buttery biscuits creates a textural delight that is both satisfying and incredibly delicious. This veggie pot pie is truly so easy to make, and the taste is nothing short of amazing!

Tips for the Perfect Vegetarian Pot Pie

• Freshly Grated Cheese: Always opt for freshly grated sharp cheddar. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, affecting the texture of your creamy filling.
• Don’t Rush the Aromatics: Sautéing the onion and garlic slowly until translucent is key. This step unlocks their full flavor potential, which forms the foundation of your pot pie’s taste.
• Customize Your Veggies: Don’t limit yourself to just frozen mixed vegetables. Feel free to add diced potatoes, sweet potatoes, broccoli florets, sliced mushrooms, or fresh spinach. Just be sure to pre-cook harder vegetables like potatoes until almost tender before adding them to the filling.
• Spice It Up: While sage, thyme, and oregano are classic, consider adding a pinch of smoked paprika for warmth, a dash of nutmeg for a subtle, earthy sweetness, or a pinch of red pepper flakes for a little heat.
• Crispy Biscuits are Key: Baking the biscuits separately is a game-changer for texture. If you prefer a more traditional crust, you could use store-bought puff pastry or pie crust, baking it directly on top of the filling until golden.
• Adjust Consistency: If your filling seems too thick, add a little more vegetable broth or milk, a tablespoon at a time, until it reaches your desired creamy consistency.

Variations & Serving Suggestions

Creative Pot Pie Variations

• Hearty Mushroom Pot Pie: Replace some of the mixed vegetables with a generous amount of sautéed cremini or shiitake mushrooms for an extra umami boost.
• Sweet Potato & Kale Pot Pie: Swap some of the regular potatoes for diced sweet potatoes and stir in fresh kale leaves at the end of cooking the filling, allowing them to wilt.
• Spicy Southwest Veggie Pot Pie: Add a can of drained and rinsed black beans, a diced bell pepper, a can of diced green chilies, and a teaspoon of chili powder or cumin to the filling for a Tex-Mex twist. Serve with a sprinkle of fresh cilantro.
• Cheesy Broccoli Pot Pie: Increase the amount of cheddar cheese and add steamed broccoli florets to the filling for a comforting, cheesy classic.
• Vegan Pot Pie: Substitute the cream of mushroom soup with a vegan cream of mushroom soup or a homemade roux-based sauce, use plant-based milk, vegan cheese shreds, and ensure your biscuits are dairy-free.

What to Serve with Your Veggie Pot Pie

This veggie pot pie is a complete meal on its own, especially with the addition of meatless chick’n and plenty of vegetables. However, if you’re looking to round out your dinner or simply enjoy some complementary sides, here are a few ideas:

• Simple Green Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the rich pot pie.
• Steamed Green Beans or Asparagus: For an extra dose of greens, these simple sides can be quickly prepared while the pot pie bakes.
• Cranberry Sauce: A dollop of cranberry sauce or relish can add a delightful tart and sweet counterpoint, especially if you’ve leaned into the sage and thyme flavors.

Storage and Reheating

One of the best things about comfort food is the potential for delicious leftovers! This veggie pot pie stores and reheats wonderfully, making it perfect for meal prep.

• Storage: Allow any leftover pot pie to cool completely. Transfer the filling to an airtight container. If you have leftover biscuits, store them separately in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. The filling can be stored in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat the pot pie filling gently on the stovetop over medium-low heat until warmed through, stirring occasionally. You can also microwave individual portions. Reheat biscuits in a toaster oven or regular oven at 300°F (150°C) for a few minutes until crisp again. Assemble just before serving.
• Freezing: The cooked pot pie filling can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Freshly baked biscuits generally don’t freeze as well, but you can freeze uncooked biscuit dough if desired.

More Vegetarian Comfort Food Recipes You’ll Love

If you’re a fan of delicious, heartwarming vegetarian meals, be sure to explore these other fantastic recipes:

• Meatless Million Dollar Baked Ziti: A cheesy, layered pasta bake that’s truly a showstopper.
• Healthy Baked Spaghetti: A lighter twist on a classic, perfect for family dinners.
• One Pot Lasagna Soup: All the flavors of lasagna, simplified into a comforting bowl of soup.
• Easy Crockpot Baked Ziti: A hands-off approach to a beloved pasta dish.
• Creamy Vegetable and Rice Casserole: A wholesome and satisfying casserole packed with veggies and creamy goodness.

Veggie Pot Pie

By:
Joy Shull

Easy homemade veggie pot pie recipe with biscuits.

Prep:


20
mins

Cook:


20
mins

Total:


40
mins

Servings:
6

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Ingredients

• 1 onion, diced
• 10 cloves garlic, minced
• 20 oz frozen mixed vegetables (corn, carrot, peas, green beans)
• 10 oz cream of mushroom soup
• 3/4 cup vegetable broth
• 3/4 cup 2% milk
• 1 cup sharp cheddar cheese, freshly grated
• 2 teaspoons sage
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 container, 10 oz refrigerated meatless chick’n strips
• 1 container ready to bake biscuits, 8 count

Instructions

1. Add the garlic, onion, and 1 teaspoon of olive oil to a large skillet.
2. Sauté on medium heat for 10 – 15 minutes stirring often, until onion is translucent.
3. Add frozen veggies, cream of mushroom soup, vegetable broth, chick’n strips, and milk to the skillet.
4. Heat an additional 5 minutes.
5. Add cheese, sage, thyme, oregano, salt, and pepper and heat until hot, around 5 more minutes.
6. Taste and adjust seasonings if necessary.
7. Preheat oven to 350 degrees Fahrenheit (175°C).
8. Place biscuits spread out on a cookie sheet.
9. Transfer skillet mixture to a small casserole dish.
10. Place biscuits on the top rack of the oven and the pot pie filling on the bottom rack.
11. Bake for 15 – 20 minutes, and flip the biscuits half way through.
12. Remove from oven and place biscuits on top of pot pie filling. Serve immediately.

Nutrition

Calories:
422kcal


Carbohydrates:
43g


Protein:
26g


Fat:
18g


Saturated Fat:
6g


Polyunsaturated Fat:
5g


Monounsaturated Fat:
5g


Trans Fat:
0.02g


Cholesterol:
24mg


Sodium:
1626mg


Potassium:
611mg


Fiber:
7g


Sugar:
5g


Vitamin A:
5105IU


Vitamin C:
19mg


Calcium:
243mg


Iron:
10mg

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