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  • Prep-time: / Ready In:
  • Makes 9 cups

This eye-popping potpie makes a hearty addition to a holiday menu or an impressive entree any time of year. Note that this recipe calls for whole wheat pizza dough: Make some using our 10-minute recipe or look for oil-free options at the store (Trader Joe’s makes a good one).


  • 3 cups sliced fresh cremini mushrooms
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • 3¼ cups low-sodium vegetable broth
  • 2 cups ½-inch pieces peeled butternut squash
  • 1½ cups frozen whole pearl onions
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tablespoons all-purpose flour
  • Sea salt and freshly ground black pepper, to taste
  • 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
  • 1 tablespoon unsweetened plant milk, such as almond, soy, cashew, or rice


  1. Preheat oven to 425°F. For filling, in a 4-qt. saucepan cook mushrooms, carrots, and celery over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add 3 cups of the broth, the squash, onions, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until vegetables are nearly tender. Stir in chickpeas, peas, and corn.
  2. Whisk together flour and the remaining ¼ cup broth; stir into vegetables. Cook until thick and bubbly, stirring occasionally. Remove from heat. Remove and discard bay leaf. Season filling with salt and pepper. Spread into a 2½- to 3-qt. round or oval baking dish.
  3. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a circle or oval slightly larger than the dish. Cut several slits in dough; place on filling and seal. Brush with milk. Bake 15 minutes or until crust is browned and filling is bubbly.

Comments (6)

(5 from 2 votes)
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Angye11 months ago
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Wondering if the filling would work for mini pot pies. I thought I may try this recipe using muffin tins (or reuse old TV dinner pot pie tins) & freeze them.

Courtney Davison2 months ago
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Hi Angye,
I’m sorry for the delay in our response.

Sure, this should work for mini pot pies. You’ll likely just need to experiment with slightly shorter bake times. Let us know how it goes and how many mini pies you’re able to get out of this recipe!

Thank you,

Editor, Forks Over Knives

Barbara11 months ago
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can this be frozen?? If so, do I top with crust then freeze??

Courtney Davison2 months ago
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Hi Barbara,

Sorry for our delay in responding. Yes, you can freeze this pot pie. Before baking it, let it thaw; then brush the crust with milk and bake until crust is browned and filling is bubbly.

Thank you,

Editor, Forks Over Knives

Rachel May2 years ago
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My family loved this recipe! Will definitely be making again for Thanksgiving

JMac11 months ago
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I would like to know this too!


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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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