Now is a great time to experience warm and comforting, plant-based food. This Veggie Pot Pie is super satisfying and is good for you and the planet!  This recipe includes yam, squash, and mushrooms to make it even more flavorful.

Servings: Makes 6-8 servings

  • 1 cup carrots chopped
  • 1 large yam peeled and cubed
  • 1 small butternut squash, peeled and cubed into half-inch pieces
  • 1 small delicata squash, peeled and cubed into half-inch pieces
  • ½ cup celery chopped
  • 1 cup frozen peas
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 medium-size onion, chopped
  • 3 cloves garlic chopped
  • 5-6 portobello mushrooms, sliced
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp celery seed
  • 1¾ cup vegetable broth
  • ⅔ cup unsweetened plain almond milk
  • 2 unbaked pie crusts
French Sorrel
French Sorrel
  1. Prep all your ingredients.
  2. Preheat your oven to 425 F.
  3. Boil a pot of water, add your chopped yam, butternut, and delicata squash, and boil gently for about 15 minutes. When there are 2 minutes left on the timer, add your frozen peas to the mix.
  4. Drain and set aside.
  5. In a large skillet over medium heat, melt butter and olive oil, add onions and garlic, and cook for about 2 minutes. Add carrot and celery and cook for another 3 minutes. Stir in the salt, pepper, and celery seed.
  6. Add the boiled yam, butternut, and delicata squash to the large skillet with vegetables and mix gently.
  7. In a small saucepan, slowly add the almond milk and vegetable broth and bring to a slight boil.  
  8. In a small cup, add cornstarch and about 4-5 tablespoons of the almond milk and vegetable broth mixture, stirring till the corn starch has dissolved. Slowly add this mixture into the small saucepan with liquids and whisk for about 5 minutes until thickened on medium-low heat.
  9. Remove from heat and set aside.
  10. Place your bottom crust into a 1x9x12 baking pan and pre-bake for 5 minutes. Remove from the oven and set aside.
  11. Add sauce to the veggies in the large skillet and mix gently to combine.
  12. Add filling into the bottom pie crust, top with sliced mushrooms, and sprinkle with salt and pepper.
  13. Cover with top pie crust, seal edges, and then cut several small slits into the top of the pie crust to allow steam to escape. Since the bubbly filling may spill over as the pie is baking, make sure to put a larger baking sheet than a baking pan on the bottom rack so that you will not have a mess to clean up.
  14. Bake in the preheated oven for about 30 minutes or until pastry is golden brown and filling is bubbly.
  15. Remove pie from the oven and allow it to cool for 10 minutes before serving.
Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.