Wild rice and mushroom pot pies is an easy vegetarian pot pie recipe that will warm you up from the inside out. Flaky crust filled with meaty mushrooms, nutty wild rice, fresh vegetables, and kale in a rich sauce is the perfect vegetarian dinner for meatless Monday.
- Why You’ll Love This Recipe
- What to Do with Leftover Pie Crust
- How to Boil Wild Rice on the Stove
- How to Make Vegetarian Pot Pies: Step-by-Step Instructions
- Storage & Reheating
- Make Ahead
- How to Freeze & Bake Pot Pies
- Expert Tips
- Recipe FAQs
- Recipe Essentials
- More Easy Vegetarian Recipes
- Let's Stay in Touch
- Easy Vegetarian Pot Pie Recipe
Mushroom wild rice vegetarian individual pot pies are so comforting and satisfying. I mean, they’re basically a casserole with a pie crust. Pretty darned comforting, if you ask me.
The vegetable filling is super easy to make with mushrooms, carrots, red pepper, celery, and onion simmered in a rich vegetable broth sauce. Nutty wild rice, earthy kale, a little Parmesan cheese, and store-bought pie dough turns them into a rich, hearty family favorite meatless Monday dinner!
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Why You’ll Love This Recipe
Easy vegetarian weeknight dinner recipe
Hearty vegetable pot pie recipe even meat-eaters will love
Warm and comforting mushroom wild rice filling under a flaky pie crust
Easy to customize with your favorite veggies (or meat)
Please see the recipe card for the full list of ingredients.
Cremini mushrooms. Also known as baby bellas, cremini mushrooms are meaty and beefy and add substance to these veggie pot pies.
Poultry seasoning. Poultry seasoning is a delicious blend of herbs like thyme, sage, marjoram, rosemary, black pepper, and nutmeg. It’s commonly used in stuffing.
Carrots, red pepper, celery, and onion. Delicious veggies cook until they’re soft and tender and add savory flavor to the vegetarian pot pie filling.
Vegetable broth. Veggie broth adds richness to the sauce.
Cooked wild rice. Wild rice is earthy, nutty, and adds chewy texture to these pot pies. Make your own wild rice or use canned (drained and rinsed well) for a shortcut.
Kale. I used curly kale for this recipe because it softens up so nicely when cooked. But you can also use Tuscan kale or Redbor kale.
Fresh parsley. If you can’t get fresh parsley, substitute one teaspoon of dried parsley for every tablespoon of fresh.
Pie dough rounds. Store-bought pie crust is a great shortcut for making your own delicious vegetarian pot pies at home. You can also make your own crust from scratch. I used a little more than one round to make 6 pot pies with decorative crusts. You may need more depending on the size and quantity of ramekins you use.
What to Do with Leftover Pie Crust
If you end up with some leftover pie dough, here are some fun things you can do with it.
Freeze it. Tightly wrap it in plastic, then a freezer bag, label it, and pop it in the freezer for up to 3 months.
Pie Crust Pinwheels. Roll out the dough into a rectangle. Sprinkle it with cinnamon sugar and roll the dough into a log. Cut the log into slices and bake on a parchment lined baking sheet until just done.
Cinnamon Sugar Pie Crust Cookies. Roll out the pie dough and cut it into shapes with a cookie cutter. Brush with egg wash and sprinkle with cinnamon and sugar. Bake until golden brown. Serve with something fun to dip them into like jam or caramel sauce!
Homemade Pop Tarts. Roll out the pie crust and cut it into rectangles. Place half of the rectangles onto a baking sheet lined with parchment. Spread a spoonful of jam onto each cut-out. Place the rest of the rectangles on top of the jam-covered ones and crimp with a fork. Poke holes to allow steam to escape. Bake until golden brown. Glaze with powdered sugar icing.
Click here for more fun ideas, like a great recipe for Dessert Nachos(!).
How to Boil Wild Rice on the Stove
Thoroughly rinse wild rice with cold water in a mesh strainer before cooking.
In a large pot, bring 4 cups of water to a boil. Add 1 cup of wild rice. Cover and reduce heat to a simmer.
Check it at the 30-minute mark and simmer until the rice is tender and some of the grains have split open. It will usually be done in about 45 minutes. I like it at 55 minutes.
Drain any additional water that is left. You should have about 4 cups of wild rice to toss into soups, salads, casseroles, or bake it into your favorite cranberry or banana bread recipe.
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How to Make Vegetarian Pot Pies: Step-by-Step Instructions
Heat olive oil in a Dutch oven or large pot over medium heat. Add the mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes or until the mushrooms have softened and released water.
Add the carrots, peppers, celery, onion, and garlic. Cook for 3-5 more minutes or until the onions are translucent.
Sprinkle flour over the vegetable mixture and stir for another minute or two.
Add the vegetable stock and soy sauce. Bring to a boil and reduce to a simmer until the mixture is thick and bubbly, 5-10 minutes.
Remove the pot from the heat and add the wild rice, kale, and parsley. Stir until combined and the kale has wilted.
Cool the filling to room temperature before assembling the pot pies. Stir the Parmesan cheese into the cooled filling.
Pro Tip: Hot filling will cause the crust to become gummy and soggy. To speed up the cooling process, I pour the filling into a cool bowl and place it in the refrigerator for 30 minutes.
Preheat the oven to 375.
Roll out the pie dough and cut it into circles that are about ½ inch larger than the opening of your ramekins. I use the 4 ¼ inch round cutter from this set of Wilton cookie cutters.
If desired, use a small cookie cutter to cut out shapes in the pie crust to decorate the tops of the mini pot pies.
Place the ramekins on a baking sheet and spray them with cooking spray. Divide the filling evenly among the ramekins. I use 10 oz. ramekins and have enough filling to make 6 pot pies by putting about 1 cup of filling into each one.
Place the pie crust rounds on top of the ramekins.
Flute the edges of the pie crust by pressing it with one index finger between your other index finger and thumb. Or crimp the edges with a fork.
Place the mini cutouts on top of each pie.
Make an egg wash by beating one egg with one tablespoon of water or milk. Brush the egg wash over the tops of each pie crust. Use a sharp knife to cut small slits in the top of the pie crust for venting.
Bake the mini pot pies in the preheated oven for 35-40 minutes or until the tops are dark golden brown. Let them stand for about 10 minutes before serving.
Storage & Reheating
Refrigerate leftover individual vegetarian pot pies in an airtight container or tightly wrapped in plastic wrap for 3-4 days.
To reheat, cover the ramekin with a piece of foil and place it on a baking sheet in a 375 degree oven. Heat until warmed through to an internal temperature of 165 degrees, about 25-30 minutes. You can speed up the baking time by first warming it in the microwave for about a minute.
Prepare the filling a day ahead of time and store it in the refrigerator. Before baking, let the filling come to room temperature. Assemble and bake the pot pies as directed.
How to Freeze & Bake Pot Pies
Pot pie freezes really well -- and this easy veggie pot pie recipe is a great vegetarian freezer meal. You can freeze them baked or unbaked and pop them in the oven anytime you are craving a warm and comforting pot pie.
Freezing Baked Pot Pies
Let the veggie pot pies cool completely then wrap them in plastic and again in foil. Freeze for up to 3 months.
Before baking, remove the pot pie from the freezer for 30 minutes. Cover the ramekin in foil and place it on a baking sheet in the oven. Preheat the oven with the pot pie inside. Bake at 375 for 35-40 minutes or until the center is warmed through to 165 degrees. Remove foil during the last 5-10 minutes to crisp up the pie crust.
Freezing Unbaked Pies
Assemble the pot pie but do not add the egg wash. Wrap the pot pies in plastic wrap and foil and freeze for up to 3 months.
Before baking, remove from the freezer for 30 minutes. Brush the tops of the pie crust with egg wash and cover with foil. Place the frozen ramekin on a baking sheet in the oven while it preheats to 375. Bake for 30 minutes with the foil on. Remove the foil and bake for 30-40 more minutes or until the filling is hot, the pie crust is golden brown, and the internal temperature is 165.
Cool the filling to room temperature before assembling the veggie pies to keep the pie crust from getting soggy or gummy.
Speed up the process of cooling the filling by placing it into a cool bowl in the refrigerator for about 30 minutes.
Customize your pot pies with your favorite vegetables. For meat-lovers, stir in some browned ground beef or turkey or leftover rotisserie chicken.
When baking frozen pot pies, never take a ramekin directly from the freezer to a hot oven. This can cause the ramekins to shatter. Let the frozen pot pies sit out for about 30 minutes, then place them in the oven while it preheats.
If you add your pie crust to the pot pies while the filling is still warm, it can cause the crust to become gummy or soggy. Use cool filling to avoid a gummy pot pie.
You can freeze these mini mushroom pot pies before or after they’ve been baked. Let them cool completely and wrap them in a layer of plastic wrap and again in foil. For unbaked pot pies, do not add the egg wash until right before baking.
No. To bake a frozen unbaked pot pie, remove it from the freezer about 30 minutes in advance, cover it with foil, and place it in the cold oven while it preheats. Bake at 375 until the filling reaches 165 degrees
I made my mini vegetarian pot pies in 10 oz ramekins that are very similar to this set you can pick up at Amazon.
More Easy Vegetarian Recipes
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Easy Vegetarian Pot Pie Recipe
- 2 tablespoon olive oil
- 16 ounces cremini mushrooms, chopped
- 2 teaspoons poultry seasoning
- salt and pepper
- ½ cup carrots, chopped
- ½ cup red pepper, chopped
- ½ cup celery, chopped
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons flour
- 2 cups vegetable stock
- 1 tablespoon soy sauce
- 2 cups wild rice, cooked
- 2 cups kale, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup Parmesan cheese
- 1-2 refrigerated pie dough rounds exact quantity will depend on the number and size of ramekins you use (*see Notes)
- 1 egg, beaten
- 1 tablespoon water or milk
- Heat the olive oil in a pot over medium heat. Add mushrooms, poultry seasoning, and salt and pepper. Sautee for 5-8 minutes until mushrooms cook down and release water.
- Add carrots, peppers, celery, onion, and garlic. Cook for 3-5 minutes more or until the onions are translucent.
- Sprinkle the flour over the mixture. Stir and cook for a minute or two. Add the vegetable broth and soy sauce. Bring to a boil and reduce to simmer until the mixture is thick and bubbly, 5-10 minutes.
- Remove from heat and add the wild rice, kale, and fresh parsley. Stir until combined and kale is wilted.
- Place the filling in the refrigerator for 30 minutes to cool. Stir the Parmesan cheese into the cooled filling.
- Preheat the oven to 375.
- Roll out pie dough and cut it into circles that are about ½" larger than the opening of your ramekins (**see Notes). Cut out additional shapes to decorate the mini pies, if desired.
- Place oven-safe ramekins on a baking sheet and spray them with cooking spray. Divide the wild rice mushroom mixture evenly among the ramekins. Top with pie dough rounds and flute or crimp the edges of the dough. Add the decorative pie dough cut-outs.
- Make an egg wash by beating the egg with 1 tablespoon of water or milk. Brush the egg wash evenly over the pot pies. Cut slits in the pie crusts to vent steam.
- Bake for 35-40 minutes or until the crust is dark golden brown. Let them stand for about 10 minutes before serving. Store leftovers tightly covered in refrigerator for up to 3 days.
**I use (6) 10 ounce ramekins filled with about 1 cup of filling and a little more than one pie dough round.