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Vegetarian pot pie...?

I have made chicken pot pie before, with great success. However, my SO does not eat meat (he eats some fish, but I do not). I was wondering if anyone has any good vegetarian pot pie recipes that they have received good reviews for?

I think he'd enjoy a dish that comforting and I'd like to make it :)

thanks in advance!

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  1. This Bon Appetit recipe for vegetarian pot pie with a polenta crust is starchy, but really good:

    http://www.epicurious.com/recipes/foo...

    I've made it many times. The only thing I don't use is the red bell pepper, because I don't particularly care for stewed bell peppers of any kind. But pretty much anything else substitutes well.

    1. I used all wheat flour, and only one jalapeno:
      http://find.myrecipes.com/recipes/rec...

      I ommitted the spinach as I thought it would be too much with the brussel sprouts. I love brussel sprouts, but if you don't surely you could sub something else. I am not a big sweet potato fan actually and I think I'll try this again this week with reds or yukons on top instead:
      http://find.myrecipes.com/recipes/rec...

      Lastly, I wasn't sure I'd go for the eggplant/potato combo, but I really like this and so do my meat-eating friends:
      http://www.vegetariantimes.com/recipe...

      1. I've made vegetarian chicken pot pie by substituting Morningside Farms vegetarian chicken strips for the chicken. I just winged it, but what I did is I precooked the filling so that I wouldn't have to worry about making sure the vegetables cooked through in the oven. I cook diced potatoes, carrots, peas, and onions in a saucepan with vegetable broth. The Morningside Farms strips are pretty much cooked so I chop them up and add them towards the end. Then I let the filling cool, and I put it in a pie crust and bake it in the oven.

        1. I've been meaning to make this Ina Garten recipe, which looked quite good when she made it on her show.
          http://www.foodnetwork.com/recipes/in...

          4 Replies
          1. re: emily

            Does anyone think using sliced polenta (1/2" thick or so) rounds on top of the veggies would work as a crust?

            1. re: emily

              I'm sure that recipe is good, but this is why I don't own any of Ina Garten's books: I can't countenance almost any of her recipes because of how much fat (especially butterfat) she uses. A stick and a half of butter and three tablespoons of cream in the filling alone, PLUS another quarter-pound of butter and a half cup of shortening in the crust? I just ran the numbers on this recipe. Frightening.

              Sarah, I think the polenta would be very good on this dish, and it would help its nutritional profile greatly.

              1. re: dmd_kc

                I agree on the amount of fat, but I would think the fat could be reduced without any great detriment.

                1. re: emily

                  oh for sure you could healthy this one up! i'm eager to try to redo this one in a healthy way now! thanks!

            2. Well if your SO east some fish, how about a seafood chowder or lobster pot pie?

              1 Reply
              1. re: ipsedixit

                He eats some fish, not seafood...and I don't eat either :)

              2. We made several vegan pot pies over the holidays with great success but never followed a recipe. We cooked the veggies (whatever we had, but mainly brussels sprouts, carrots, garlic, corn, peas, cauliflower and onion), added herbs and salt, and put them in a pie crust. (A vegan crust, in our case.) Then we poured a vegan gravy on top. It is made with nutritional yeast, veggie broth and spices, and is a fantastic gravy. We topped it off with mashed potatoes made with Earth Balance and soy creamer instead of butter and milk or cream. After baking it for about 40 minutes, we served it with extra gravy on the side. Delish. Our meat eating friends had seconds.

                1. Thanks for the suggestions!

                  The only difficulty, i suppose, is ensuring there's SOME protein in the recipe.

                  I've always cut the butter/fat in half in most pot pie recipes, with no major difference.

                  2 Replies
                  1. re: Jeserf

                    I highly recommend a combination of lentils (I usually use green or brown, but I think many kinds would do fine; I cook them alone and then add them to the other ingredients) and mushrooms; my mom started the habit in my family and it's really good.

                    I don't know that the mushrooms add any protein, but they do taste yummy with the lentils.

                    1. re: Jeserf

                      I've put seitan in pot pies before with good results-- I think the key is that if it has enough tasty veggies and a creamy comforting sauce, then the seitan just provides some "chew" and protein (sort of like the role of boiled chicken, actually...) If you have a trader joe's near you, then their "Chicken-less strips" would do even better-- they're actually fairly good, and wouldn't feel like some vegan deprivation. :)

                    2. I've made a vegetarian pot pie for a friend of mine using cream of mushroom soup, potatoes, peas, carrots, celery, onions, spinach leaves and sauteed mushrooms. I thought I was going to have to make a chicken version for myself, but loved the way the vegetarian version turned out.

                      1. I made a veggie pot pie for dinner last night!

                        I'm assuming you don't need a recipe for crust- I just make mine with 2 cups whole wheat pastry flour, 2/3 cups Earth Balance and a couple tablespoons soymilk for a double-crust; halve the recipe for a top crust only.

                        I always use red onion, garlic, a couple of carrots, a couple stalks of celery, a red bell pepper, mushrooms, diced potato, fresh or frozen peas, red lentils (or cooked aduki beans), fresh thyme, oregano and freshly ground black pepper.

                        Other veggies I sometimes add: a leaf or two of chopped greens like kale or collards, zucchini or yellow squash, sweet corn, daikon. I'm also a fan of having mine with seitan, like another_adam mentions.

                        After simmering the veggies but before adding to the baking dish, I stir in a splash of tamari, two teaspoons of miso paste, a tablespoon of soymilk and flour or arrowroot to thicken to a gravy-like consistency.

                        Using a whole-wheat crust, I bake for 20-25 minutes.

                        1. Even though we're meat-eaters, I always make this vegetarian pot pie. It's delicious with a regular crust or a cornbread crust. It's also a one-dish meal, if you have a saute pan that can go in the oven. Also, I usually parboil the carrots and potatoes in the vegetable broth before adding them.

                          Preheat oven to 400. Heat 1T butter and 2T olive oil in large saute pan over medium heat. Saute 1 diced onion until tender. Add 1/4c flour and stir constantly until slightly browned (about 2-3 minutes). Add herbs and spices (I usually use 2T of thyme, oregano, and sage). Add 3-4c vegetable broth slowly, stirring constantly, and simmer until mixture thickens, about 4-5 minutes. Add 2c chopped carrots, 2 diced potatoes, 1/2c cooked lentils, 1c chopped mushrooms, 1c frozen peas, and 1/2c frozen corn. Stir together well and let cook until heated through. Top with crust of your choice and bake 25 minutes.

                          (You can of course add other vegetables as you wish. We add celery with the onions if we have it on hand).

                          1 Reply
                          1. re: RosemaryHoney

                            hm sounds good - will have to try it one weekend before the man comes back.

                            I'm trying to fill my arsenal with recipes before he comes home and I'm completely slacking.

                            Pot pie and veggie matzo ball soup are a must

                            thanks all :)

                          2. I did a really good one over the holidays for my vegetarian Christmas dinner. I roasted a bunch of vegetables first (carrots, red onion, fennel, sweet potato and acorn squash), then made a basic roux with the same types of seasonings that were being used in the stuffing, then I did a really basic pie crust. The pies were delicious and all the non-vegetarians wanted to steal them from me when we had leftovers.