Vegetarian Pot Pie Recipe (Pennsylvania Dutch Pot Pie)
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A vegetarian pot pie recipe inspired by traditional PA Dutch-style chicken pot pie. Tofu stands in for chicken in this easy, meat-free adaptation of a Pennsylvania staple. This hearty vegetarian pot pie comes together in about an hour, and the leftovers will keep for up to five days. Homemade Pennsylvania Dutch pot pie also freezes beautifully, so it’s great for portioning and thawing for a quick lunch or an easy weeknight meal.
What Inspired This Vegetarian Pot Pie Recipe?
I grew up in central Pennsylvania, where pot pie always remained in regular rotation in our family dinner repertoire. Unlike the (perhaps better-known) type of pot pie which includes a meat and/or vegetable filling baked inside a pastry crust, Pennsylvania Dutch pot pie is more like a stew, or a thick soup. The standard version features chicken, pasta, potatoes, carrots, celery, and onions, all swimming in a starchy chicken broth.
In my vegetarian take on this PA Dutch staple, I’ve replaced the chicken with ready-to-eat tofu, and used vegetable broth and bouillon instead of chicken stock. For a simple shortcut, farfalle (bowtie pasta) stands in for the homemade potpie squares. (See my notes, below.) I developed this recipe in a style similar to another veggie-friendly favorite, my popular no-chicken noodle soup recipe.
What is Pennsylvania Dutch Pot Pie?
In Pennsylvania Dutch country, we place emphasis on the “pot,” rather than the “pie.” Most PA Dutch pot pies include chicken, along with a pasta component (usually either store-bought or homemade pot pie squares, or sometimes rivels, which are pieces of dough similar to dumplings, and are frequently found in Amish and Pennsylvania Dutch recipes, such as chicken corn soup). As the pot pie simmers, the starchy elements—potatoes and pasta, along with flour—create the signature thickened texture and cloudy appearance. For a Pennsylvanian like me, it truly is comfort food at its best.
Ingredients for Making Vegetarian PA Dutch Pot Pie
- Vegetables – Celery, carrots, and white onion build a flavorful base for this vegetarian pot pie, while diced potatoes add a starchy element and a hearty, filling texture.
- All Purpose Flour – Along with pasta and potatoes, flour thickens the pot pie broth.
- Vegetable Broth and Vegetable Bouillon – I’ve used a combination of water, broth, and bouillon. Feel free to replace the water with additional homemade or store bought vegetable stock for an additional flavor boost. And choose a flavorful brand of veggie bouillon, not a “low sodium” (a.k.a. low taste!) variety.
- Spices – You’ll need garlic powder, bay leaf, dried thyme, kosher salt, and ground black pepper. I like to keep some extra spices on hand so I can adjust the seasoning to taste.
- Tofu – Unlike standard extra firm tofu, ready-to-use-tofu (a.k.a. “quick and tasty” tofu or “ready to cook” tofu) already has a chewy, chicken-like texture, without the need for pressing or freezing. I used Cauldron Quick and Tasty Tofu.
- Pasta – Our family shortcut has always been to use bowtie pasta rather than making the dough from scratch. If you want to be absolutely authentic, you can make homemade pot pie squares, or purchase the store-bought kind from Amazon. In central Pennsylvania, most grocery stores also carry pot pie squares.
- Fresh Parsley – Fresh parsley adds color and flavor. Don’t substitute dried parsley; simply omit if you don’t have fresh.
Can I Make Vegan Pot Pie?
You can. This recipe is not vegan as written, because it contains butter. However, feel free to substitute a vegan butter, or use olive oil to cook the vegetable base. Be sure to double-check the bouillon cubes and bowtie pasta to make sure that these ingredients do not contain any animal products.
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Vegetarian Pennsylvania Dutch Pot Pie
- Total Time1 hour
- Yield4-6 servings 1x
A vegetarian pot pie recipe based on traditional Pennsylvania Dutch-style chicken pot pie. In this meatless adaptation, tofu stands in for chicken, and fafalle for the homemade noodles.
Ingredients
60 grams unsalted. butter (4 tablespoons)
375 grams chopped carrots (3 large carrots, or 2 1/2 – 3 cups)
150 grams chopped celery (about 1 1/2 cups)
80 grams chopped white onion (about 3/4 cup)
32 grams flour (1/4 cup)
520 milliliters water (2 1/4 cups)
900 milliliters vegetable broth (3 3/4 cups; 32-ounce box)
1 vegetable bouillon cube, or equivalent amount of vegetable base
1 teaspoon garlic powder
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
800 grams diced potatoes (3 medium potatoes; about 6 cups diced)
140 grams ready-to-use tofu, crumbled (1 cup; 5 ounces)
85 grams farfalle pasta (1 cup dry pasta)
10 grams chopped fresh parsley (1/3 cup), plus more to garnish
Instructions
In a large stock pot, melt the butter over medium-high heat.
Add the carrots, celery, and onion and cook until soft and translucent, about 5 minutes.
Add the flour. Toss with a spatula and cook until flour smells nutty, about 1-2 minutes.
Add the water and stir until thickened.
Stir in the vegetable broth, boullion cube, garlic powder, bay leaf, thyme, kosher salt, and ground black pepper.
Bring to a boil. Add the diced potatoes and boil fork-tender, about 12-15 minutes.
Stir in the tofu and farfalle pasta.
Cook over medium-high heat, stirring occasionally, for 10-12 minutes or until sauce thickens and pasta is just barely tender.
Remove the bay leaf. Stir in the fresh parsley. Season with additional salt and pepper, to taste.
Ladle into bowls. Serve hot.
Store leftover PA Dutch pot pie in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- Category: Savory
- Method: Stovetop
- Cuisine: Pennsylvania Dutch
How to Serve PA Dutch Pot Pie
This Pennsylvania Dutch pot pie is one of my go-to recipes for a simple dinner, especially if it’s a busy week and I want to have leftovers for work lunches. (This pot pie tastes good on the day it’s made, and even better after a night in the fridge!) To serve, ladle big helpings of hot veggie pot pie into bowls, accompanied by sliced olive cheese bread or homemade rosemary focaccia; puff pastry cheese sticks or vegetarian sausage rolls; homemade blue cheese dinner rolls; a fresh citrus salad, feta and watermelon salad, or a tossed green salad; or classic PA Dutch side dishes, like Amish macaroni salad or corn relish. And in true Pennsylvania Dutch fashion, don’t forget to save room for a whoopie pie for dessert!
Make-Ahead and Storage Suggestions
Store leftover PA Dutch pot pie in an airtight container in the refrigerator for up to five days.
To freeze: Portion into individual food storage containers for a quick lunch or dinner option. Freeze for up to three months. Reheat in the microwave, or in a pot on the stovetop.
Other Vegetarian Recipes You Might Enjoy
Vegetarian Chicken Noodle Soup
Baked Veggie Nuggets
Vegetarian Sausage Rolls
Taco Sweet Potato
Pennsylvania Dutch Corn Relish
Vegetarian PA Dutch Chicken Corn Soup
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
