Easy Vegetarian Pot Pie Recipe

baked vegetarian pot pie in a white plate

5 from 1 vote

Wild rice and mushroom pot pies are a hearty, satisfying, and 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 a perfect vegetarian dinner for meatless Monday.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 384kcal

Author: Cara Lanz

Ingredients

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

Instructions

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.

Notes

Make Ahead: Prepare filling a day in advance store it in the refrigerator. To bake, let the filling come to room temperature; assemble and bake the pot pies as directed.

Freeze & Reheat -- Baked: Let them cool, wrap in plastic and foil. Freeze for up to 3 months. To bake, remove from the freezer for 30 minutes. Cover with foil and place on a baking sheet in the oven while it preheats to 375. Bake for 35-40 minutes or until internal temperature is 165 degrees. Remove foil the last 5-10 minutes to crisp up the pie crust.

Freeze & Bake -- Unbaked: Assemble the pot pie but do not add the egg wash. Wrap in plastic wrap and foil and freeze for up to 3 months. To bake, remove from freezer for 30 minutes. Brush the tops with egg wash and cover with foil. Place on a baking sheet in the oven while it preheats to 375. Bake for 30 minutes with the foil on. Remove foil and bake for 30-40 more minutes, or until the filling is hot, pie crust is golden brown, and the internal temperature is 165.

*Nutrition calculation is based on 1.5 dough rounds. The exact amount you need will depend on the size and quantity of ramekins you use and decorative cut-outs you make.

**I use (6) 10 ounce ramekins filled with about 1 cup of filling and a little more than one pie dough round.

Nutrition