A good ol’ fashion pot pie might be one of the most dependable comfort meals out there, if you ask me. And while this version keeps the spirit of a classic it also leans into a plant based filling and whole ingredients (even if the pie crust itself is vegetarian, sorry to my vegan and butter/egg free friends). The base is built around a mix of onion, celery, carrot, and mushrooms, giving that unmistakable savory foundation. From there, cubes of pumpkin (or potato if you fancy) bring heartiness, and chickpeas add a mild, satisfying protein that blends right into the creamy filling. Everything bakes under a homemade double crust that turns perfectly golden and flaky, creating that balance of texture that makes pot pie such a reliable favorite.
The process is methodical and both the filling and crust can be made in advance, which is part of why it works so well for weeknights. I myself made the filling the night before and then set it in the fridge until I was ready to assemble everything; something you likely can’t tell in the video I had on socials but its true nevertheless!
Making the crust ahead of time too can make this recipe even smoother. The dough rests in the fridge overnight and rolls out easily when you’re ready to bake. Once assembled, the pie will look like something you’d find on a Sunday table, it’ll be soooo gorgeous! The oven takes care of the rest, and when you pull it out, the bubbling edges and toasted top say everything you need to know about what’s waiting inside. Have fun too with the shapes cut into the pie crust top – I used a witch hat cookie cutter because #October and it just brought me so much joy.
This isn’t a reinvented dish by any means but it is an honest one. Each bite is creamy but balanced, full of “healthy” vegetables, yet wrapped in a crust that feels like a treat. Serve it on its own, or with a simple salad if you like.
Vegetable Pot Pie with Homemade Double Crust
Equipment
- Deep-dish pie dish (9-inch)
- Rolling Pin
- Pastry brush
- Large Pot
- skillet
- Whisk
- Mixing bowls
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup 2 sticks unsalted butter, chilled and cubed (or vegan butter substitute)
- 6 –8 tbsp ice-cold water
Filling
- 2 tbsp olive oil or vegan butter
- 1 small yellow onion diced
- 2 celery stalks chopped
- 2 carrots peeled and diced
- 2 cups baby Bella mushrooms sliced
- 2 cups peeled and cubed fresh pumpkin or substitute 1 large potato
- 1 cup frozen peas
- 1 cup corn kernels
- 1 14 oz can chickpeas
- 3 cloves garlic minced
- 1 tsp thyme fresh or dried
- 1 tsp rosemary chopped
- ½ tsp sage
- ½ tsp smoked paprika
- ½ tsp salt plus more to taste
- Black pepper to taste
- 3 tbsp all-purpose flour
- 2 tbsp Nutritional Yeast
- 2 cups vegetable broth
- 1 cup unsweetened plant milk or regular milk if preferred
- 1 tbsp soy sauce or tamari optional, for depth
For Assembly
- 1 tbsp plant milk or egg wash if not vegan for brushing
- Flaky salt for topping optional
Instructions
- In a large bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water 1 tablespoon at a time, mixing just until dough holds together.
- Divide into two discs, wrap, and chill for at least 30 minutes.
- Heat olive oil or butter in a large skillet over medium heat.
- Add onion, celery, and carrot; sauté until softened, about 5–6 minutes.
- Stir in mushrooms, chickpeas, and pumpkin (or potato) and cook another 8 minutes until tender.
- Add garlic, thyme, rosemary, sage, smoked paprika, salt, and pepper; cook 1 more minute.
- Sprinkle flour over the mixture and stir well for 1–2 minutes to coat.
- Gradually add vegetable broth while whisking, then add milk.
- Simmer until thickened, about 5–7 minutes. Stir in peas and corn. Taste and adjust seasoning. Remove from heat to cool slightly.
- Preheat oven to 400°F (200°C).
- Roll out one chilled dough disc and line the bottom of the deep-dish pie plate, letting edges hang slightly.
- Spoon filling evenly into crust.
- Roll out the second disc and lay it over the top. Trim and crimp edges to seal. Cut a few small slits for steam.
- Brush top crust with milk or egg wash and sprinkle with flaky salt if desired.
- Bake 45–55 minutes until crust is golden and bubbling slightly around edges.
- Let rest 15–20 minutes before slicing.