Vegetarian Pot Pie

Despite recent evidence to the contrary, this is not a cooking blog. But I like to cook and when I stumble on something as delicious as this pot pie, I like to share. Even if my ungrateful brats lovely children thought it was “weird” and wouldn’t eat it.

I made up the recipe from a combination of other recipes, including Moosewood Restaurant New Classics, and Deborah Madison’s Vegetarian Cooking for Everyone, but the final outcome was mostly influenced by what I happened to have on hand in the kitchen. I think you could make the filling out of just about any vegetable combination. If I make it again, I’ll try cubes of frozen tofu in place of the beans.



One Trader Joe’s Pie Shell, defrosted and placed in pie pan according to directions

olive oil for sauteeing

one onion, diced

3 cloves garlic, minced

one stalk of celery, diced

one large carrot, diced

1 tsp fresh thyme

2 cups of sliced mushrooms

1 c cannellini beans, drained

1.5 – 2 cups of vegetable stock

1 T Tamari

2 T cornstarch dissolved in water

1 c frozen peas

1 c frozen corn

2 T nutritional yeast

salt and pepper to taste

Sautee onion and garlic in oilve oil until soft. Add mushroons, carrots, and celery and continue cooking for about 10 minutes. Add thyme, stock and beans and simmer until vegetables are soft. Stir in frozen vegetables and bring back to a simmer. Add tamari and corn starch mixture and stir until thickened. Remove from heat. Season w/salt, pepper and nutritional yeast to taste. Cool to room temperature before pouring into pie crust.


Cobbler Topping

1 c flour

1/2 c finely grated cheese (I used a mexican blend)

1 1/2 t baking powder

1/4 tsp salt

3 T  butter, cut into small pieces

1/2 cup milk

1 egg beaten to brush the top

Combine dry ingredients (including cheese) and work with fingers until it makes a coarse meal. Add the milk and stir. Add more flour or milk until you can roll out the dough without it sticking to the cutting board or falling apart. Roll out into a circle and lay over the top of the pie. Cut 8 slits to allow steam to escape.

Brush with beaten egg if desired. Bake at 375 for 30-35 minutes.

Comments read comments(7)
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Uncle Tom

posted December 19, 2010 at 8:43 am

Boy, that looks amazing. Bet it was delicious too.

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Jennifer in MamaLand

posted December 19, 2010 at 11:33 am

That looks great, and I can’t wait to try the topping!
I’ve been experimenting with various veggie stews. One of my favourite things, if there’s time, is to roast assorted veggies right along with tofu cubes (frozen or not; they turn out meaty and delightful). You could turn that mixture into a pie crust, or top it with mashed potatoes for an easy veggie shepherd’s pie.
Another super-easy topping for veggie chilis and stews: beer bread. This recipe ( is so fast to mix up – and you can mix it in advance for a 2-minute “bread” or biscuit-type topping.
There is nothing more Jewish than food… don’t be ashamed to brag about your successes!

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posted December 19, 2010 at 8:16 pm

We’ve been happily making a version of the pot pie in Sundays at the Moosewood cookbook for years, but I’ve gotta say, that cheesy cobbler top looks fantastic! Yum!

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posted December 21, 2010 at 7:56 pm

My favorite veggie pot pie is easy – take a whole bunch of root veggies, onions, garlic cloves, etc., chop to about 1″-2″ pieces, toss with olive oil, rosemary, thyme, etc and roast for half an hour.
Put them in a big pyrex baking dish.
Make “gravy” out of roux and veggie stock, pour over veggies, and then make a single pie crust of your choice and put on top. (Note: for killer sauce, add some vermouth. YUMM) – if you want it pareve, you can use cornstarch instead of roux, but it loses some of the richness)
The more roasted garlic you have, the better. Especially if some is smooshed up and whisked into the sauce.

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posted December 22, 2010 at 11:48 am

That looks very yummy :-)

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Jennifer in MamaLand

posted December 28, 2010 at 12:03 am

My vegan “tribute version”, inspired by this pot pie – forgot to blog about it, but it was scrumptious! (scroll to the bottom)
(we’re not vegan, but I do one meal a week animal-product-free, just for fun!)

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posted October 10, 2011 at 5:56 pm

looks great, I wonder if I could convince my children to eat it. Calling it pie might help.

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