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Jan 18, 2009 03:28 PM

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:

    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:

      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:

      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:

      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.

          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 :)