This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
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.
What’s in 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.
This hearty vegetarian pot pie comes together in about an hour, and the leftovers will keep well for up to five days. (This one definitely improves with time. I think it tastes better after a night in the fridge, and the starches make it deliciously thick, too!) Homemade Pennsylvania Dutch pot pie also freezes beautifully, so it’s also a good choice for portioning and thawing for a quick lunch on a busy workday, or an easy weeknight meal.
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 (for a dish somewhat reminiscent to chicken and dumplings). The dish also includes a pasta component, either store bought or homemade pot pie squares (made from a combination of flour, milk, eggs, and butter) or sometimes rivels, which are pieces of dough similar to dumplings, and are also common in other Amish and Pennsylvania Dutch recipes, such as chicken corn soup.
Traditionally, the broth component is chicken stock, often homemade. As the pot pie simmers, the starchy elements—potatoes and pasta, along with flour—create the pot pie’s slightly thickened texture and cloudy appearance.
Hearty and filling on a chilly autumn day, Pennsylvania Dutch pot pie is comfort food at its best.
Ingredients for Making Vegetarian PA Dutch Pot Pie
The best thing about PA Dutch pot pie? You probably have all or most of the ingredients in your fridge or cabinet!
To make this vegetarian pot pie recipe, you’ll need:
- 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 helps to thicken 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.
- 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.
How to Make the Best Vegetarian Pot Pie
I actually find Pennsylvania Dutch-style pot pie less finicky, and much easier to make than the more popular pastry kind.
To prepare your homemade pot pie, start by cooking chopped carrots, celery, and onion in a big stock pot. Toss in some flour (along with the pasta and potatoes, flour helps to thicken the broth). Add vegetable broth, spices, and diced potatoes and boil until the spuds are fork-tender. Toss in crumbled tofu and pot pie squares or bowtie pasta, cook for a few minutes longer, and season with fresh parsley, plus salt and pepper, to taste.
That’s it! This pot pie comes together in less than an hour, and isn’t any more difficult to make than a pot of soup.
Which Noodles to Use for PA Dutch Pot Pie
Pennsylvania Dutch pot pie always includes a pasta component. Traditionally, this is a homemade pot pie dough made from flour, milk, eggs, and butter, then sliced into squares.
Our family shortcut has always been to use bowtie pasta (farfalle) rather than making the pasta from scratch, and that’s what I’ve opted to do here. However, you can of course use homemade pot pie squares, or purchase a store-bought version from Amazon or another online retailer. If you’re in Pennsylvania , many grocery stores also stock pot pie squares.
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.
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, or a tossed green salad
(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, or freeze for up to three months. I like to portion mine into individual food storage containers for a quick lunch or dinner option. Frozen pot pie can be reheated 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
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!
PrintVegetarian Pennsylvania Dutch Pot Pie
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
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 cups)
32 grams flour (1/4 cup)
480 milliliters water (2 cups)
960 milliliters vegetable broth (4 cups)
1 vegetable bouillon cube
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, or about 6 cups)
140 grams ready-to-use tofu, crumbled (1 cup)
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 celery and onions are soft and translucent, about 5 minutes.
Add the flour. Toss with a spatula until vegetables are coated, cooking 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, then add the diced potatoes. Boil until potatoes are fork-tender and broth thickens, about 12-15 minutes.
Stir in the tofu and farfalle pasta.
Cook over medium-high heat, stirring occasionally, for 10-12 minutes or until 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 five days, or freeze for up to three months.
- Category: Savory
- Method: Stovetop
- Cuisine: Pennsylvania Dutch