Veggie pot pie is peak cold-weather food. Flaky crust on top, creamy veggie filling underneath — it’s the kind of dinner that makes you forget you ever wanted takeout.

Some versions are quick and easy, others take a little more time. I put both here: the weeknight pies you can throw together without thinking, and the weekend ones that are worth the extra effort.

Cozy Veggie Pot Pie Recipes You’ll Actually Want to Make

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Easy Weeknight Veggie Pot Pies

Sweet Potato & Kale Pot Pie

Sweet potato and kale don’t sound exciting… until you bake them under a golden crust with a creamy sauce. Cozy and filling without being heavy.

Ingredients:

• 2 medium sweet potatoes, diced
• 3 cups kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp flour
• 2 cups veggie broth
• ½ cup milk or cream
• 1 sheet puff pastry
• Olive oil, salt, pepper

Steps:

1. Roast sweet potatoes until tender.
2. Sauté onion and garlic, add kale to wilt.
3. Sprinkle flour, whisk in broth + milk until thick.
4. Stir in sweet potatoes.
5. Pour into dish, cover with pastry, bake at 400°F (200°C) for 20–25 minutes.

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Broccoli Cheddar Pot Pie

Basically broccoli cheddar soup with a crust. Cheesy, creamy, and exactly what you want on a cold night.

Ingredients:

• 2 cups broccoli florets
• 1 carrot, diced
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1½ cups shredded cheddar
• 1 sheet puff pastry
• Salt, pepper

Steps:

1. Steam broccoli + carrots.
2. Make a quick cheese sauce (butter, flour, milk, cheddar).
3. Mix with veggies.
4. Pour into dish, top with pastry, bake at 375°F (190°C) for 25 minutes.

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Spinach & Artichoke Pot Pie

If you love spinach-artichoke dip, this is the glow-up. Same creamy, cheesy flavor — just baked into dinner form.

Ingredients:

• 1 can artichoke hearts, chopped
• 1 package frozen spinach, thawed + drained
• 1 onion, chopped
• 2 garlic cloves
• ½ cup cream cheese
• ½ cup mozzarella
• ½ cup milk
• 1 sheet puff pastry
• Olive oil, salt, pepper

Steps:

1. Sauté onion + garlic.
2. Add spinach + artichokes.
3. Stir in cream cheese, milk, mozzarella until creamy.
4. Pour into dish, top with pastry, bake at 375°F (190°C) for 25 minutes.

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Worth the Extra Time Veggie Pot Pies

Mushroom & Caramelized Onion Pot Pie

Caramelized onions take time, but that flavor with mushrooms under a crust? Totally worth it.

Ingredients:

• 3 onions, thinly sliced
• 2 cups mushrooms
• 2 tbsp butter
• 2 tbsp flour
• 2 cups veggie broth
• 1 sheet puff pastry
• Salt, pepper, thyme

Steps:

1. Caramelize onions slowly (30 min).
2. Add mushrooms, cook down.
3. Sprinkle flour, stir in broth until thick.
4. Pour into dish, cover with pastry, bake at 375°F (190°C) for 25 minutes.

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Wild Rice & Mushroom Pot Pie

The rice takes a while, but this one’s hearty enough to be the main event. Cozy weekend cooking at its best.

Ingredients:

• 1 cup wild rice
• 2 cups mushrooms, chopped
• 2 carrots, diced
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• 2 cups veggie broth
• ½ cup cream
• 1 sheet puff pastry
• Salt, pepper

Steps:

1. Cook rice (40 minutes).
2. Sauté onion, carrots, mushrooms.
3. Stir in butter, flour, broth, cream until thick.
4. Mix in rice.
5. Pour into dish, top with pastry, bake at 375°F (190°C) for 25 minutes.