Today is Good Friday, and the wrap-up to another year of the Lenten dinner series. It’s a heavy day for Christians made heavier for everyone by the current pandemic. I chose something comforting for today – because I think right now we all need it.

This pot pie is just loaded with veggies so it’s hearty in the best way. The filling is flexible – but I chose veggies with a longer shelf life so this could easily be a “week 2 meal” if you’re trying to space out your grocery trips.

Jump to:

• Ingredients & Swaps
• Directions
• What to serve
• Recipe

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3 Tbsp. ice cold water

For the filling:

• 1 Tbsp. olive oil
• 8 oz. sliced mushrooms
• 1 carrot, coin sliced
• 2 parsnips, coin sliced
• 1 turnip, peeled and diced
• 1 potato, peeled and dice
• 1 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup flour
• 2 cups unsweetened almond milk
• 1/2 cup frozen peas
• 1 Tbsp. chopped fresh thyme

Possible Ingredient Swaps

This meal is amazing because it’s so adaptable. You can make SO many swaps and still get an awesome result!

• Don’t want to make your own pie crust? Refrigerated pie crust works perfectly (and as a bonus, will make this meal vegan!)
• Don’t have all of the veggies? Feel free to swap as you see fit. Frozen carrots, peas, pearl onions, and corn would all work well!
• Don’t have almond milk? You can sub regular milk.
• Don’t have fresh thyme? Use a smaller amount of dried thyme – or any of your favorite spices you happen to have on hand!

Directions

• To make the pie crust: In a large food processor, pulse together the flour, sugar, and salt. Add in the butter and pulse until crumbled. While the food processor runs, drizzle in the water until a dough forms. Remove to a floured surface, form into a ball, wrap in plastic, and refrigerate.
• Preheat the oven to 425 degrees. Spray a 9″ pie dish with nonstick spray.
• In a large Dutch oven, heat oil over medium high heat. Add mushrooms, carrots, parsnips, turnip, potato, garlic powder, salt, and pepper. Cook 3-4 minutes, until the veggies begin to soften.
• Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens.
• Stir in the peas and thyme. Spoon the mixture into the pie dish.
• Remove the dough from the refrigerator and roll out into a circle.
• Top the pie with the dough, trim to fit, and crimp the edges.
• Bake for 30-40 minutes, until crust is golden-brown.
• Let sit for 5 minutes before serving.

This pie can be prepped ahead and frozen, if desired. If you’re cooking from frozen, you’ll need to bake it for closer to an hour.

What to serve with vegetable pot pie

A comforting dish like this begs a nice salad on the side – Blood Orange, Pomegranate and Avocado Salad or Italian Chopped Salad are great accompaniments.

Recipe

Vegetable Pot Pie

Yield: 6-8 Servings

Cozy comfort food filled with veggies.

Print

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 3 Tbsp. ice cold water

For the filling:

• 1 Tbsp. olive oil
• 8 oz. sliced mushrooms
• 1 carrot, coin sliced
• 2 parsnips, coin sliced
• 1 turnip, peeled and diced
• 1 potato, peeled and dice
• 1 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup flour
• 2 cups unsweetened almond milk
• 1/2 cup frozen peas
• 1 Tbsp. chopped fresh thyme

Instructions

1. To make the pie crust: In a large food processor, pulse together the flour, sugar, and salt. Add in the butter and pulse until crumbled. While the food processor runs, drizzle in the water until a dough forms. Remove to a floured surface, form into a ball, wrap in plastic, and refrigerate.
2. Preheat the oven to 425 degrees. Spray a 9″ pie dish with nonstick spray.
3. In a large Dutch oven, heat oil over medium high heat. Add mushrooms, carrots, parsnips, turnip, potato, garlic powder, salt, and pepper. Cook 3-4 minutes, until the veggies begin to soften.
4. Sprinkle the flour over and stir in, cook an additional 2 minutes. Slowly whisk in the almond milk, scraping up any browned bits from the pan. Bring to a boil and cook 3-5 minutes, until it thickens.
5. Stir in the peas and thyme. Spoon the mixture into the pie dish.
6. Remove the dough from the refrigerator and roll out into a circle.
7. Top the pie with the dough, trim to fit, and crimp the edges.
8. Bake for 30-40 minutes, until crust is golden-brown.
9. Let sit for 5 minutes before serving.