Vegetarian Pot Pie Recipe

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If you are in search of delicious meals for Thanksgiving, check out the new holiday website from Frontier Natural Products Co-op. It’s filled with recipes perfect for the holiday season. Complete with beautiful photos and varying recipes—from appetizers and main dishes to desserts, as well as vegetarian, vegan and gluten-free options—this website is something you will want to bookmark and come back to time and time again.

Frontier was kind enough to share one of their holiday recipes with us. Try this vegetarian pot pie in your home later this week, and check out their beautiful new site for even more delicious recipes.

Vegetarian Pot Pie with Cracked Black Pepper Biscuit


• 1 1/2 pounds butternut squash

• 4 carrots

• 2 small rutabagas

• 2 tablespoons olive oil, divided

• 2 tablespoons unsalted butter

• 4 shallots

• 1/4 cup dry white wine

• 1/2 teaspoon Frontier sea salt

• 1/2 teaspoon Frontier white pepper

• 2 teaspoon Frontier dried rosemary, crumbled
• 1 teaspoon Frontier ground sage

• 2 cups frozen peas

• 1/4 cup, plus 2 tablespoons unbleached all-purpose flour

• 2 cups vegetable broth or 2 cups warm water with 1/4 cup Frontier vegetable broth powder


• 2 cups unbleached all purpose flour or whole wheat pastry flour

• 1 tablespoon baking powder

• 1/2 teaspoon Frontier sea salt

• 2 teaspoons Frontier cracked black pepper

• 1/4 cup, plus 3 tablespoons olive oil

• 2/3 cup 2 percent or whole milk

• 2 cups cheddar cheese, optional

Note: Frontier Co-op has provided this recipe as a suggestion for your use based on commonly available ingredients understood to be “vegetarian,” which we define as not including any meat, fish, seafood or any products derived from them or any other part of an animal. This recipe may include animal byproducts such as eggs, dairy, honey and substances derived from them. Please review the recipe carefully to determine your personal preference.

1. Preheat oven to 375 degrees. Cut butternut squash, carrots and rutabaga into ¼-inch cubes. Toss with 1 tablespoon olive oil and spread onto a baking tray in a single layer. Roast until vegetables are tender, 15 to 20 minutes.

2. In a large pot or skillet with deep sides, heat remaining 1 tablespoon olive oil and butter over medium-low heat. Mince shallot, add to pan and cook for 3 to 4 minutes.

3. To the shallots, add the white wine, sea salt, white pepper, rosemary and sage along with the roasted vegetables. Stir and cook for 4 minutes.

4. Stir in peas and flour. Cook for 1 minute then add the vegetable broth. Continue to cook, stirring often, until the filling has thickened, 6 to 8 minutes. Divide the filling into 4 oven-safe soup bowls.

5. To make the biscuit topping, combine the flour, baking powder, and sea salt in a bowl. Add in olive oil and with your fingers, work the olive oil into the flour until the mixture looks crumbly. Pour in milk and add ½ cup shredded cheese. Stir until dough comes together. Divide dough into 4 pieces and pat into a ½-inch thick circle. Place biscuits on top of the filling and sprinkle with remaining cheese.

6. Bake pot pies at 375 degrees for 20 to 25 minutes until biscuits are golden and the filling is bubbling. Serve while hot.

Note: To make vegan, leave the cheese out of the biscuits and sub in your favorite non-dairy milk.

Don’t forget to check out Frontier’s new holiday website for even more recipes. 

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