Easy Vegetable Pot Pie Recipe…Just Like Nana Used to Make!

vegetable pot pie

My Nana made the most awesome pot pie. Granted, it wasn’t a vegetable pot pie but this recipe is so good, you won’t miss a thing!

Packed with plenty of veggies and a delicious sauce, this s a GREAT comfort food for a cold night. It’s also great for special occasions like Thanksgiving or Christmas.

If a traditional pie crust is your cup of tea as well, you can try the one included in this Vegan Chocolate Icebox Pie recipe.  Simply double the recipe for a double crust.  Bake the bottom crust as directed in the chocolate pie recipe.  Allow to cool, then add the filling and top crust. Bake as directed below.

If you like a thicker biscuit crust (like Larissa does!) you can use a biscuit flour mix like Bob’s Red Mill (we LOVE Bob’s products!).  Simply prepare as instructed on the package and place it on top of the pie.

Bob's Red Mill Gluten-Free Biscuit & Baking Mix - 24 oz

Bob's Red Mill Gluten Free Biscuit and Baking Mix is a convenient base for your favorite homemade gluten-free treats

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What’s also great about this recipe is that it reheats well so you can have leftovers for days!

Hope you enjoy!

Vegetable Pot Pie

Prep Time15 minutes
Active Time50 minutes
Total Time1 hour 5 minutes
Course: Main Dishes
Cuisine: Vegan, Vegetarian
Yield: 4 people



  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock or broth
  • 2 medium potatoes peeled and cut into 1-inch cubes
  • 2 medium carrots peeled and sliced into 1/4-inch rounds
  • 1/2 pound green beans washed, trimmed and snapped into 1-inch pieces
  • 1 can green peas drained and rinsed


  • 3 cups vegetable stock or broth (cooking liquid + enough more to make 3 cups)
  • 1/3 cup EarthBalance vegan buttery sticks (or butter/margarine for non-vegan)
  • 1/3 cup flour
  • poultry seasoning, salt & pepper to taste


Cook the Vegetables

  • Heat olive oil in a large pot.
  • Add chopped onions and celery to oil and saute until softened.
  • Add 4 cups of vegetable stock/broth, potatoes, carrots and green beans.
  • Bring to a boil, then reduce heat and simmer until vegetables are tender, 20-30 minutes.
  • Using a slotted spoon, remove vegetables to one bowl and pour the liquid into another.

Make the Sauce

  • Add the Earth Balance (or butter/margarine) to the pot and allow it to melt.
  • To make a roux, add the flour to the melted Earth Balance (or butter/margarine) and whisk until bubbly.
  • To finish the sauce, you will need 3 cups of liquid. Measure the reserved cooking liquid, and if necessary, add additional vegetable broth/stock to make 3 cups.
  • Gradually add liquid to the roux, whisking continuously until smooth.
  • Bring to a low boil and cook until thickened and bubbly.
  • Add poultry seasoning, salt and pepper to taste.
  • Add cooked vegetables and canned green peas to the sauce.

For a biscuit-top crust

  • Pour filling into a baking dish and cover with biscuit dough.
  • Bake at 450 degrees for about 15 minutes, until biscuit crust is golden brown.

For a top-and-bottom traditional pie crust

  • Bake the bottom crust according to your recipe's directions (or package directions, in case of refrigerated pie crust).
  • Add filling and top with remaining crust.
  • Bake at 425 degrees until top crust is browned, approximately 15-20 minutes.

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