Heart Healthy Homemade Veggie Pot Pie

(5.0)
By Judy Capodanno
Updated 1/2/2026
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Vegetarian
Heart Healthy Veggie Pot Pie
Photo Credit: Baldwin Publishing Staff Photographer

This heart-healthy homemade veggie pot pie is the ultimate solution for those craving classic comfort food without the high sodium and unhealthy fats found in traditional frozen versions. By using trans-fat-free butter and unsweetened almond milk, we've created a velvety, creamy filling that remains entirely dairy-free and cholesterol-friendly. A savory blend of garlicky potatoes, sweet carrots, and earthy leeks provides a satisfying texture and a wealth of fiber in every bite. It’s the perfect vegetarian centerpiece for a family dinner or a nutritious make-ahead meal.

Find more healthy comfort food inspiration here.

Total Time
60 minutes
Servings
8
Calories
271

What Makes This Heart Healthy Homemade Veggie Pot Pie Healthy

This recipe reinvents the traditional pot pie by swapping heavy creams and animal fats for plant-based, heart-healthy alternatives. We focus on nutrient-dense vegetables and controlled sodium levels to support cardiovascular wellness while maintaining a rich, gourmet taste.

Key Health Highlights

  • Trans-Fat Free: Utilizes healthy butter alternatives to eliminate dangerous trans fats often found in commercial pies.
  • Plant-Based Creaminess: Unsweetened almond milk provides a rich texture without the saturated fat and cholesterol of dairy.
  • High in Fiber: Carrots, peas, and potatoes provide essential fiber to support digestion and heart health.
  • Sodium Controlled: By making it from scratch, we avoid the excessive salt content typical of processed frozen meals.
  • Vegetable-Forward: A diverse range of vegetables provides a variety of phytonutrients and antioxidants.
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More Heart-Healthy Vegetarian Sides & Mains

These simple veggie casserole recipes make a tasty and filling main course, or to serve as a delicious side dish for a larger group.

Mixed Vegetable Casserole
Heart Healthy Squash Casserole

Comforting Meatless Soups

Warm, filling soups are the perfect comfort food on cold days.

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Ingredients

Recipe yields 8 servings

Helpful How-To Video

Directions

  1. Step 1

    Preheat oven to 425°. In a saucepan, boil 6 cups water. Add the potato, leek, carrots and celery and boil for 5 minutes. Add the frozen peas and boil for 2 minutes, or until potato is tender. Drain and set aside.

  2. Step 2

    In a large skillet over medium heat, melt the butter. Add the onion and garlic and sauté until the onion is softened, about 2 minutes. Stir in the flour, salt, pepper, celery seed and thyme. Whisk in the vegetable broth. Add the almond milk. Whisk for 5 minutes, or until thickened. Transfer the sauce to the saucepan with the drained vegetables and stir to combine.

  3. Step 3

    Arrange 1 unbaked crust in an 8-inch pie dish and bake for 5 minutes. Remove from oven.

  4. Step 4

    Pour the vegetable mixture into the partially baked pie crust. Cover with the second uncooked pie crust. Seal the edges and use a knife to cut small slits into the top of the pie crust. Bake for 30 minutes, or until pastry is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Nutrition Facts

Serving Size:
3/4 cup

271
Calories
15
g
Fat
7
mg
Cholesterol
495
mg
Sodium
29
g
Carbs
4
g
Sat. Fat
4
g
Fiber
4
g
Protein

Alternative Cooking Methods

  • For a quicker individual serving, you can bake the filling in small ramekins topped with a single crust or a light layer of breadcrumbs. 
  • If you prefer a "gourmet" texture, try using a heart-healthy puff pastry for the top crust only, to reduce overall fat while maintaining a light, flaky finish.

Serving & Storage Tips

  • Let the pie cool for at least 10 minutes before slicing to allow the filling to set. 
  • This pie freezes beautifully; simply assemble the pie (but do not bake), wrap tightly in foil, and freeze for up to 3 months. 
  • Bake directly from frozen, adding an extra 15–20 minutes to the total cooking time.

What to Serve with Veggie Pot Pie:

  • Pair this rich pot pie with a crisp, green side salad dressed in a light vinaigrette to balance the savory filling.
  • It also pairs exceptionally well with roasted Brussels sprouts or a simple steamed broccoli medley for an extra boost of greens.

Ingredient Substitutions

You can substitute extra white onions or shallots if leeks are unavailable.

Any unsweetened plant-based milk, like soy or oat milk, will work for the creamy base.

Red potatoes or Yukon Gold potatoes can be used for a slightly waxier texture that holds its shape well.

Add a tablespoon of mild curry powder to the onion and garlic sauté for a fragrant, spiced twist.

Swap half of the potatoes for sliced cremini or button mushrooms to add a rich, umami flavor.

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