One of my favorite meals before I stopped eating meat was a chicken pot pie. There is something so nostalgic and comforting about digging into a freshly baked pot pie with a homemade crust. Today I’m sharing my vegetarian pot pie recipe with my buttery and flaky homemade crust. This is a labor of love, but one that is SO worth it.
To prepare the pie crust, you will start by slicing the butter into small squares. Optional tip: I like to use my food processor and the shredding function to make it easier.
Add the flour and salt to the butter and combine. 
Slowly add the vegetable oil and then the cold water and mix until the dough is just combined.
Form the dough into a ball and wrap in plastic wrap. Place the dough into the fridge for one hour to allow it to chill.
Dive the dough into two equal pieces.
Roll each piece of dough out into a 10-inch circle. Wrap in plastic wrap again and place into the fridge for another 30 minutes to an hour.
While the dough is chilling, prep the filling. (Hey, that rhymed!)
Dice the potatoes, onion, carrots and celery and mince the garlic.
Melt the butter in a large pan then add the onions, celery and carrots and sauté for 3-4 minutes. Add the garlic and sauté for another minute until fragrant.
Sprinkle the flour in and sauté for another minute. Add in the remaining ingredients and bring to a simmer.
Allow the mixture to cook for 15 minutes before removing from the heat and allowing it to cool for 15-20 minutes.
While the mixture is cooling, Preheat the oven to 375 degrees and grease a pie dish with non-stick spray.
Take one of the pieces of pie dough and lay across the pie dish. Carefully press down and secure around the edges leaving about an inch hanging over the side. Prick the dough in several spots using a fork.
Pour in the filling mixture and make sure it is evenly spread.
Take the second piece of pie dough and lay it across the top of the pie.
Cut off any excess dough, then using your fingers or a fork, crimp the edges of the dough to seal.
Brush the pie dough with an egg white and water mixture.
Bake the pie on the bottom rack for 35 minutes.
Allow the vegetarian pot pie to cool for 10 minutes before serving.
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-Ashton
Vegetarian Pot Pie Recipe
Ingredients
Equipment
Method
- Slice the butter into small squares. Optional tip: I like to use my food processor and the shredding function to make it easier.
- Add the flour and salt to the butter and combine.
- Slowly add the vegetable oil and then the cold water and mix until the dough is just combined.
- Form the dough into a ball and wrap in plastic wrap. Place the dough into the fridge for one hour to allow it to chill.
- Dive the dough into two equal pieces.
- Roll each piece of dough out into a 10-inch circle. Wrap in plastic wrap again and place into the fridge for another 30 minutes to an hour.
- Dice the potatoes, onion, carrots and celery and mince the garlic.
- Melt the butter in a large pan then add the onions, celery and carrots and sauté for 3-4 minutes. Add the garlic and sauté for another minute until fragrant.
- Sprinkle the flour in and sauté for another minute.
- Add in the remaining ingredients and bring to a simmer.
- Allow the mixture to cook for 15 minutes before removing from the heat and allowing it to cool for 15-20 minutes.
- While the mixture is cooling, Preheat the oven to 375 degrees and grease a pie dish with non-stick spray.
- Take one of the pieces of pie dough and lay across the pie dish. Carefully press down and secure around the edges leaving about an inch hanging over the side. Prick the dough in several spots using a fork.
- Pour in the filling mixture and make sure it is evenly spread.
- Take the second piece of pie dough and lay it across the top of the pie.
- Cut off any excess dough, then using your fingers or a fork, crimp the edges of the dough to seal.
- Brush the pie dough with an egg white and water mixture.
- Bake the pie on the bottom rack for 35 minutes.
- Allow the pot pie to cool for 10 minutes before serving.
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Hi, I’m Ashton — a Disney-loving, food-obsessed single mom of two amazing boys! I’m the creator behind The Haunted Foodie and now the proud author of Magical Meals and a Movie: The Cookbook. My e-book combines over 70 original recipes, printable menu cards, crafts, activities, and decorating tips to turn family movie nights into magical memories. Whether I’m in the kitchen, planning festive movie nights, or dreaming of my next Disney trip, I’m all about creating joy through food and storytelling. I’m so excited you’re here to share the magic with me! 💜
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