This vegetable Pennsylvania Dutch pot pie is a comforting, one-pot hearty dish packed with tender vegetables, pasta, and a rich, flavorful broth. It’s an easy, plant-based version of the traditional recipe, offering all the cozy goodness of classic pot pie without the meat. It is ideal for chilly nights and family dinners, and it's ready in under an hour.
The name Pennsylvania Dutch Pot Pie is a total misnomer—don’t expect a pie. Instead, it's a cozy pot of noodle-filled goodness swimming in a rich, flavorful broth.
With hearty vegetables like potatoes, carrots, and peas in every bite, this cozy stew-style pot pie it is our current favorite comfort food soup—no pie crust needed! It’s a warm, satisfying dish that’s perfect for when you want to serve up tradition, but veganized (and a lot less noodle-making).
I’ve swapped out the traditional homemade squares for bowtie pasta, aka farfalle. Sure, it’s not the classic pot pie squares, but it’s just as tasty - the same comfort with more convenience (and, of course, no eggs in this pasta).
For another delicious dish using farfalle noodles, try Autumn Pasta Salad.
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Why You'll Love This Recipe
- Quick and Easy - No homemade noodles needed! Using bowtie pasta makes this dish easy and less time-consuming without sacrificing flavor.
- One-Pot Meal - Who doesn't love that?!
- Wallet-Friendly - This recipe uses simple and affordable ingredients.
- Hearty and Comforting - Packed with tender veggies and pasta in a rich broth, it’s the perfect cozy meal for chilly days.
- Family-Friendly - Simple, wholesome ingredients that even my picky eaters enjoy.
About Pennsylvania Dutch Pot Pie
I know you’re all about getting straight to the recipe, but this little history nugget is pretty cool, and I thought you’d find it interesting, too.
Pennsylvania Dutch Pot Pie has its roots in the German immigrants who settled in Pennsylvania during the 17th and 18th centuries. These settlers, known as the Pennsylvania Dutch, brought a tradition of simple, hearty, and comforting meals, and this recipe reflects the Germanic love for dumplings, noodles, and hearty broths.
This dish is called “pot pie” because it’s all cooked in one pot, with the dough acting as the hearty base of the meal, soaking up the rich broth. There’s no pastry crust; instead, these 'dough' squares (“pot pie squares”) form the dish's foundation. The name stuck, even though it’s a different kind of “pie”.
Since traditional pot pie squares are typically made with egg and rolling it out can be time-consuming, I wanted something quicker and easier for a weeknight dinner. So, if you’re not into rolling dough after a long day like me, this quick and easy version is perfect.
Recipe Ingredients
Here's what you'll need to make this delicious, comforting one-pot vegetable stew. See the recipe card for details on quantities.
- Pasta: Farfalle will hold its shape and soak up the broth without becoming mushy. Its wide shape helps mimic the traditional squares, so I highly recommend using them.
- Potatoes: When it comes to Pennsylvania Dutch Pot Pie, I use waxy small potatoes like red or yellow potatoes or Yukon Golds. These spuds don’t fall apart under pressure, literally. They hold their shape beautifully during the long simmer in the broth, staying firm and creamy, while giving the noodles a little competition for the best texture in the pot.
- Vegetable Broth: Pot pie relies on a well-seasoned broth for flavor. I highly recommend using Better Than Bouillon Vegetable Base or Better Than Bouillon, No Chicken Base. It's awesome to be able to control the intensity and flavor of the broth, and it is delicious. I use about 2 spoonfuls to make the 7 cups necessary for this recipe.
- Chicken or Poultry Seasoning: While they overlap in some ingredients, poultry seasoning focuses more on herbs and is less spicy or varied than chicken seasoning. You could use them interchangeably in this recipe, but they might bring slightly different flavors. You can also make your own with this Vegan Chicken Seasoning.
- Peas are not traditional, but I love them in this soup. Use frozen or fresh.
Variations
- Add turnips or parsnips for extra earthy sweetness. These root vegetables hold up well in the broth and complement the traditional potatoes and carrots.
- Add ½ box of crumbled tofu or a can of chickpeas to the stew.
How To Make Vegetable Pennsylvania Dutch Pot Pie
Here’s how we turn simple ingredients into something delicious. See the recipe card for full instructions and more recipe details.
Step 1: Heat vegan butter over medium, sauté carrots, celery, and onion for 5-8 minutes. Add garlic and cook for 2 more minutes.
Step 2: Stir in flour and cook 1-2 minutes. Slowly add water and mix until thickened.
Step 3: Pour in broth, bay leaf, seasoning blend, thyme, salt, and pepper. Bring to a boil.
Step 4: Add potatoes and simmer for 8-10 minutes until just tender. Adjust time based on the size of your cut pototoes.
Step 5: Stir in pasta and cook 10 minutes until al dente, stirring often.
Step 6: Add peas during the last 3 minutes to heat through. Remove bay leaf, stir in parsley, adjust seasoning, and serve hot.
Top Tips
- The hallmark of this dish is its hearty, square-cut noodles. But since we are making a quick vegan version, using farfalle/bow-tie pasta comes close to the wide noodles, creating a similar texture and vibe.
- Carrots, celery, and potatoes are traditional. Cut them into larger chunks if you want a rustic feel and extra heartiness, but you may need to adjust the times in the recipe to extend the cooking time for the veggies.
- The times I’ve provided are good guidelines, but you may need to adjust them based on factors like the size of your veggies (as I mentioned above) or the temperature you’re using. Trust your senses—use your nose and eyes to get the timing just right.
- I highly recommend using a high-quality broth like Better Than Bouillon. So much of this soup is delicious broth, and I can intensify the flavor with whatever I want using the base paste.
- When you add the flour to make the roux, be sure to cook it for a couple of minutes to get rid of the raw flour taste. It should toast slightly and give off a nutty aroma.
Serving Suggestions
- Serve with a slice of warm, crusty bread to soak up that rich, flavorful broth. It adds a nice crunch and makes it feel extra cozy.
- Serve with a light, fresh salad with a tangy Classic French Salad Dressing, Easy Lemon Vinaigrette, or other vegan dressings.
- If you like a bit of heat, a dash of hot sauce or a sprinkle of red pepper flakes can give the dish an extra kick.
Storage and Reheating
- Allow the pot pie to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Keep in mind it will thicken.
- For longer storage, you can freeze the pot pie without the pasta. Place it in a freezer-safe container or ziplock bag, and it will keep well for up to 2-3 months. Thaw it overnight in the refrigerator before reheating and add fresh boiled pasta.
- Reheat the pot pie on the stovetop over medium heat, adding a splash of broth or water to maintain the right consistency and bring it back to life. Stir occasionally until heated through. Of course, you can also reheat individual portions in the microwave. Cover the bowl with a microwave-safe cover and heat for 1-2 minutes, stirring halfway through, until warm.
Recipe FAQS
This vegetarian/vegan version leaves out the traditional meat. It also uses a flavorful vegetable broth instead of meat-based broth, keeping the comforting, hearty essence of the dish.
More Recipes You'll Love
Got a minute? I'd love for you to dive into the comments and rate this vegetable Pennsylvania Dutch Pot Pie recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegetable Pennsylvania Dutch Pot Pie
Ingredients
- 4 tablespoons vegan butter
- 1 cup chopped carrots ~150 grams
- ¾ cups chopped celery ~ 85 grams
- 1 medium white onion ~ 2 cups or 285 grams; chopped
- 4 cloves garlic
- 3 tablespoons all-purpose flour
- 1 cup water
- 7 cups veggie broth*
- 1 bay leaf
- 1 tablespoon chicken seasoning blend or poultry seasoning blend*
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper to taste
- 3 cups diced potatoes 485 grams*
- 1 ½ cups farfalle pasta
- ½ cup peas frozen (optional)
- ¼ cup parsley chopped
Instructions
- Sauté the Vegetables: Heat the vegan butter in a large pot over medium. heat. Add the chopped carrots, celery, and onion. Sauté for about 5-8 minutes until softened. Then, add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Make Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly until it is all coated to form a roux. Slowly pour in the water and mix until it has combined and thickened.
- Add Broth and Seasonings: Pour in the vegetable broth, bay leaf, chicken seasoning, thyme, salt, and black pepper and bring to a boil at high heat.
- Simmer the Potatoes: Add the diced potatoes to the pot and let the mixture simmer for 8-10 minutes, or until the potatoes can just be pierced through with a fork. (They should be tender but not fully cooked, as they will continue to soften while simmering with the rest of the ingredients.)
- Cook the Pasta: Reduce the heat to medium heat. Stir in the farfalle pasta and continue to cook for an additional about 10 minutes, or until the pasta is al dente. Stir often so it doesn't stick to the bottom of the pot.
- Add the Peas: If using, add the frozen peas during the last 3 minutes of cooking to heat through.
- Finish and Serve: Remove the bay leaf, stir in the chopped parsley, and adjust the seasoning with more salt and pepper if needed. Serve the pot pie hot and enjoy!
Samantha says
Wow! This was so good! I made it exactly how the directions said and it came out perfect. Definitely going on repeat.
Regi Pearce says
So glad you like it! It is one of our favorites.