Both cozy and satisfying, delectable Vegetarian Pot Pie celebrates the fresh produce of spring – asparagus, peas, carrots, leeks and baby spinach. Easy to prepare with frozen puff pastry, this healthier version of the classic pot pie switches out the cream for coconut milk and reduces the butter to a mere tablespoon, while still offering a mix of robust flavors and varied textures. Plus, it’s flexible – vegetables can be varied based on availability, and baked either as individual potpies or in one dish.

Small white dish holding one serving of Vegetarian Pot Pie with part of the crust removed to show filling

Pot pies are the ultimate in comfort food – warm, wholesome, satisfying. I’ve been making various versions for years, including the Chicken Pot Pie recipe in my cookbook Fresh Tastes. Since Robert and I are trying to eat more meatless meals, one day I created this savory version of a pot pie – a lighter and healthier twist on this classic dish.

Two individual Vegetarian Pot Pies in white dishes

What’s in Vegetarian Pot Pie

A medley of fresh seasonal vegetables (asparagus, peas, carrots, leeks and baby spinach) are nestled in a savory gravy-like sauce that’s lightly accented with a bit of curry, white wine and fresh herbs. It’s all topped with an airy, golden, crispy puff pastry crust – light enough in texture and flavor to be the perfect companion for these tender spring vegetables.

You can tailor the vegetables based on what’s in season in your area – and what you like!

One portion of Vegetarian Pot Pie with part of the crust removed to show filling
What size pans do I need?

To make individual pot pies, I recommend using 8 to 10-ounce baking dishes. Any smaller, and the filling can bubble out. And any larger, and the filling gets lost in the dish.

You can also prepare one large pot pie, in a 1 1/2 to 2-quart baking dish (see directions in Notes section at the bottom of the recipe).

Can Vegetarian Pot Pie be made ahead?

Yes! You have a variety of options. It can be prepared the same day, up to 2 months ahead of time. Alternatively you can just make the filling ahead and assemble just before baking. Or, you can assemble but not bake ahead. Lastly, you can make and bake ahead. Detailed directions for each option are included in the Notes section below the recipe.

Vegetarian Pot Pie Serving Suggestions

I like to serve these divine pot pies with a simple salad of torn bibb (Boston) lettuce tossed with sliced red onion, grape tomatoes and Sharp Vinaigrette dressing (the dressing recipe is in my cookbook A Well-Seasoned Kitchen®).

And, one of these light and elegant desserts would be the perfect ending to a scrumptious spring meal:

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One portion of Vegetarian Pot Pie with part of the crust removed to show filling

Vegetarian Pot Pie Recipe

  • Author: Lee Clayton Roper
  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: main dish, vegetarian
  • Method: sauté and bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Vegetarian Pot Pie celebrates the fresh produce of spring – asparagus, peas, carrots, leeks and baby spinach. Easy to prepare with frozen puff pastry, this healthier version of the classic pot pie switches out the cream for coconut milk and reduces the butter to a mere tablespoon, while still offering a mix of robust flavors and varied textures. Plus, it’s flexible – vegetables can be varied based on availability, and baked either as individual potpies or in one dish, served family-style.


Ingredients

Scale

Vegetable filling:

  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • 1 (5 ounce) container fresh baby spinach
  • 1 tablespoon butter
  • 1 1/2 medium to large fresh leeks, chopped – white and light green portion (3/4 to 1 cup)
  • 2 large celery ribs, chopped (1/4-inch pieces) – around 1 cup
  • 2 large peeled and chopped carrots (1/4-inch pieces) – around 1 cup
  • 3/4 pound fresh asparagus spears, tough ends removed and sliced into 1/2-inch pieces (around 1 to 1/2 cups)
  • 2 teaspoons curry powder, divided use
  • 2/3 cup fresh (or frozen) green peas
  • 3 tablespoons chopped fresh chives
  • 2 tablespoon chopped fresh parsley or cilantro
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Vegetable sauce:

  • 1 1/2 cups vegetable broth or stock
  • 3/4 cup light coconut milk
  • 3/4 cup dry white wine
  • 5 tablespoons all-purpose flour

Preparation and baking:

1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water


Instructions

Preheat oven to 400 degrees. Lightly grease 4 (8 to 10 ounce) oven safe individual dishes – ramekins work well.

Vegetable filling:

  1. Spray a large skillet or sauté pan with nonstick cooking spray. Add oil and heat over medium heat. Add spinach and cook, stirring, for around 3 to 4 minutes or until wilted. Remove from pan, cool, and wring out any excess moisture. Roughly chop and set aside.
  2. In the same skillet, melt butter over medium heat. Add the leek, celery and carrots; sauté for 7 to 8 minutes or until soft.
  3. Add the asparagus and 1 teaspoon curry powder and cook for an additional 3 to 4 minutes or until the asparagus is crisp-tender.
  4. Remove from heat and stir in cooked spinach, peas, chives and parsley; season to taste with salt and pepper. Set aside (in skillet).

Vegetable sauce:

  1. In a medium saucepan, stir together the broth, coconut milk and wine. Sift the flour over the top and whisk to blend. Add remaining 1 teaspoon curry powder, whisking until well blended. Bring to a boil, reduce heat and simmer, stirring occasionally, for 5 to 7 minutes or until thickened.
  2. Stir into vegetable mixture in skillet. Taste and adjust seasonings as needed.
  3. Spoon into prepared baking dishes.

Preparation and baking:

  1. Roll puff pastry sheet to size needed in order to cut out 4 rounds, each 1/4-inch larger than the rim of the dishes you are using. Set rounds aside.
  2. In a small bowl, whisk together egg and water. Lightly brush the inside edge of each dish (just above filling) with egg mixture.
  3. Place pastry round over the top of filling; gently press on edges to seal onto dish. Brush with egg mixture. Cut a small “X” in the middle of each circle to vent.
  4. Place pot pies on a large cookie sheet and bake for 25 to 30 minutes, or until top is puffy and golden brown and vegetable mixture is bubbling hot. Let cool for a few minutes before serving.

Notes

Variation in one pan: Place filling in a 1 1/2 to 2-quart baking dish. Cover with one sheet puff pastry, rolled as needed and trimmed to fit your dish; cut several slits in the middle to vent. Increase baking time 5 to 10 minutes

Make ahead – same day: Pot pie filling can be prepared, cooled, covered and refrigerated earlier in the day. Bring to room temperature before placing in baking dishes, covering with pastry, and baking

Make ahead – up to 2 months: Pies can also be prepared but not baked, well wrapped and frozen. No need to thaw; just increase cook time to 45 to 50 minutes. Can also prepare, bake, cool, well wrap, chill and freeze. Bake (unwrapped and still frozen) for 30 to 40 minutes to reheat. When baking frozen pies, if edges start to get overdone, cover with foil

Vegan version: Substitute extra virgin olive oil for the butter, and make sure to use a vegan puff pastry (like Pepperidge Farm brand).

Keywords: make ahead, vegan, puff pastry

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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