Pot Pie

  • Yield : 2 pies
  • Servings : 8-16
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 1:40 h

There is nothing more tummy warming than a big slice of vegetable pot pie. This crowd pleaser does take a bit of time, but it is well worth it. I would recommend doubling the recipe and making four pies. You can freeze these for about 6 months!


  • 10-12 medium red potatoes
  • 1 large sweet potato
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped (I like rough chops, you may prefer a fine chop)
  • 2 tbs minced garlic
  • 6 cups diced vegetables of your choice (choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, kale, etc.)
  • ¼ cup tablespoons unbleached white flour
  • 4 cups vegetable stock
  • 1/4 cup nutritional yeast (optional)
  • 1 ½ tbs adobo seasoning (or Mrs. Dash)
  • 1 tsp dried thyme
  • 1 tsp sage
  • 1 tsp Italian seasoning
  • 2 vegetable bouillon cubes
  • 1/4 cup minced fresh parsley
  • Salt and freshly ground pepper to taste
  • Two 9-inch prepared pie crust
  • 1 cup panko bread crumbs
  • Smoked Paprika for topping


Step 1

Cut the potatoes into sixths. Boil until fork tender, mash them coarsely leaving many large potato bites (you want that, trust me). Set aside until needed.

Step 2

Preheat the oven to 350º F.

Step 3

Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the garlic, adobo seasoning, sage, parsley, Italian seasoning and 1 cup vegetable broth. Reduce the broth by half. Add the bouillon cubes and the remaining broth, reduce by half. Sprinkle the flour into the onion/broth mixture. Add the nutritional yeast. Cook for a minute or two, stirring constantly until the liquid thickens.

Step 4

Add the vegetables of your choice, to the potatoes and mix well. Add the parsley.

Step 5

Add the onion/spice/ broth mixture to the potatoes. Mix well.

Step 6

Spoon the finished mixture into 2 frozen 9” (or freshly made if you have the patience, I don’t). The mixture will heap over the top. Sprinkle with smoked paprika, salt and bread crumbs.

Step 7

Bake at 350 for 45 minutes.

Step 8

Allow the pie to sit for 20 minutes before serving.


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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