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Veggie Pot Pie


"A mouthwatering-good vegetable pot pie."
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1 h 30 m servings 469 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
  3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
  4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
  5. Bake in preheated oven for 30 minutes, or until the crust is brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 469 calories; 25 g fat; 54.4 g carbohydrates; 8.4 g protein; 0 mg cholesterol; 1198 mg sodium. Full nutrition

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Read all reviews 307
  1. 426 Ratings

Most helpful positive review

I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water inst...

Most helpful critical review

The taste of the pie was delicious, no complaints there! The sauce was pretty thick when I made it, but when I put the pie together and cooked it the following day (after refrigerating it) it t...

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Least positive

I have to echo all the other reviews, and say that this recipe is wonderful! The sauce was runny when I first took it out of the oven, but it thickened while it cooled. I used plain water inst...

This recipe is delicious. I would give it more than 5 stars if possible. As a vegetarian who lives in a house full of meat eaters, this recipe was a definite winner with everyone. In addition...

Really good, but the next time I make it, I would make the following changes: 1) cook the pie crust a little first, then add veggies and cook again so that the crust is really done. 2) drain mos...

I don't often write reviews, but this one deserved looking up my password to log on! My picky 3 y/o asked for more!! I did add 1-2 tbl spoons of cornstarch for a thicker sauce as recommended b...

A really tasty and filling recipe--we didn't miss having meat in it. I omitted the cauliflower and used about 1 TBS more cornstarch, because the sauce was not thick enough. You also need two 9" ...

Really good! I made this into 6 mini-pies (see picture) and did use more cornstarch (5 tablespoons). I don't like mushrooms so I substituted with frozen peas which turned out fantastic. I'll def...

I made individual pot-pies by pressing the crust into a big muffin cups tin. The veggies had really good flavor (I added garlic and onion powder, and a little cilantro).

I was looking for some hearty comfort food on a cold autumn evening, and this pot pie was exactly what I was craving. The veggies I used were red skinned potatoes, parsnips, green beans, carrots...

This was excellent! I used pre-made pastry shells instead of making my own, (I don't do pastry) and the veggie filling made a little too much to fill one pie shell. But it was really good and ...