This Pot Pie recipe was born from the many different recipes that I have tried, and tweaked, from over the years. In 2021 we made our final tweak to the recipe and converted it to be vegetarian. It began when I started off looking for a recipe that didn’t use any canned cream of whatever soups, but a lot of the recipes I found also had me prepping the vegetables from scratch and making my own crust. Even with my love of cooking I have never really been able to get the hang of making pie crusts (though I do still try on occasion) and I didn’t want to spend all afternoon in the kitchen either. So I needed to make a recipe that was quick, easy, didn’t use any canned ingredients, but still tasted like it took all afternoon to make.
In this Vegetarian Pot Pie recipe I use boxed pie crust and frozen vegetables to save time, but also make the gravy from scratch to preserve the best flavor. The end result is a Vegetarian Pot Pie that will win over everyone, including people who say that they do not like pot pie. At least that is what my mom and sister tell me.
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Vegetarian Pot Pie
Ingredients
- 1 Box Pie Crusts Let the pie crusts to sit out for 15 minutes prior to using them.
- ⅓ Cup Unsalted Butter
- ½ Cup Onion Chopped
- ⅓ Cup All Purpose Flour Slightly more may be needed to absorb all of the butter.
- ½ tsp Salt
- ¼ tsp Pepper
- 1¾ Cup Vegetable Broth
- ½ Cup Milk
- 12 oz bag plant based grilled chicken pieces Quron is our favorite brand for this.
- 12 oz bag frozen mixed vegetables
Instructions
- Preheat oven to 425°
- Spray glass pie dish with cooking spray.
- In a preheated cast iron skillet or heavy bottomed pot add the butter and brown the meatless pieces. Add onions about half way through the searing of the pieces.
- Add remaining butter to skillet to melt,stirring often.
- Add the salt, pepper, and flour. You want the flour to absorb all of the butter without leaving butter behind when you put a spatula through it. Let this flour mixture cook for a minute or two.
- Gradually add the milk and broth. Continue to cook and stir often until it is bubbly and it has thickened.
- Stir in mixed vegetables and combine. Then remove the pan from the heat.
- Lay the first pie crust into the pie pan and pour the filling into the bottom pie crust. Top with the second crust and seal the edges. Cut slits into the top crust to permit airflow.
- Put the pie into the oven and bake for 30-40 minutes or until the top crust is golden brown.
- Let the pie stand for 15-20 minutes before serving.
