veggie pot pie recipe

Written ByJenny Smyth Posted on
veggie pot pie recipe
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The Best veggie pot pie recipe

I’ve been making veggie pot pie for years, and it’s a staple in our household. My kids love helping me prepare the filling, and my husband always requests it for his birthday dinner.

I love how versatile this recipe is – it’s perfect for a weeknight dinner or a special occasion. The combination of tender vegetables, flaky crust, and rich broth makes it a comforting and satisfying meal.

Plus, it’s incredibly easy to make ahead and reheat, making it a great option for busy families. I’ve experimented with various fillings over the years, but this classic combination of carrots, peas, and onions remains my favorite.

It’s also a great way to use up leftover vegetables from the fridge. The key to a great pot pie is using high-quality ingredients and taking the time to properly prepare the filling.

A little patience upfront yields big rewards when it comes to flavor and texture.

Veggie Pot Pie

Veggie Pot Pie

4.6 from 615 votes

A comforting and hearty veggie pot pie filled with a medley of vegetables in a rich sauce, topped with a golden flaky crust. Perfect for a cozy dinner, this dish is both satisfying and nutritious.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
1 cup diced potatoes
1 cup green beans, trimmed and cut
1 cup corn
1 cup diced bell peppers
1 tsp dried thyme
1 tsp dried rosemary
1 cup vegetable broth
1 cup milk
2 tbsp all-purpose flour
1 cup frozen peas
Salt and pepper to taste

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water
1 large egg, beaten

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
4Gradually add the ice-cold water and beaten egg, mixing until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for 30 minutes.
6While the dough is chilling, prepare the filling.
7Heat olive oil in a large skillet over medium heat.
8Add the diced onion, carrots, and garlic.
9Cook for 5 minutes until the vegetables start to soften.
10Stir in the potatoes, green beans, corn, bell peppers, thyme, and rosemary.
11Cook for an additional 5 minutes, stirring occasionally.
12Sprinkle the flour over the vegetable mixture and stir to coat.
13Gradually pour in the vegetable broth and milk, stirring continuously until the sauce thickens.
14Add the frozen peas and season with salt and pepper to taste.
15Cook for 2 more minutes until the peas are heated through.
16Remove from heat and set aside.
17On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
18Press the dough into the pie dish, ensuring it covers the bottom and sides.
19Spoon the vegetable filling into the pie crust, spreading it evenly.
20Roll out the remaining dough and place it over the filling.
21Crimp the edges to seal and cut slits in the top to allow steam to escape.
22Brush the top with a beaten egg for a golden crust.
23Bake the pot pie in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
24If the crust begins to brown too quickly, cover the edges with aluminum foil.
25Remove from the oven and let it rest for 10 minutes before serving.
26This allows the filling to settle and makes it easier to cut and serve.

🔧Equipment

Mixing bowl
Baking sheet
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add your favorite vegetables to customize the filling. For a vegan version, use a plant-based milk and omit the egg wash.

This veggie pot pie recipe is always a good idea for any occasion. It’s a comforting and hearty dish that’s perfect for family gatherings. You can make it ahead of time and freeze it for later, which makes it a great option for busy nights.

It’s also versatile and can be made with a variety of vegetables, so you can customize it to your family’s tastes. I have made this recipe for years and it always turns out great. My family loves it and I love that it’s a healthy and delicious option for us.

I hope you’ll give it a try and love it too. I have served it to friends and family and have always received rave reviews. It’s a dish that brings people together and creates lasting memories.

Plus, it’s a great way to use up any leftover vegetables you have in the fridge, which makes it a budget-friendly option as well. I have found that this recipe is a great way to get my kids to eat more vegetables, which is always a win in my book.

❓ Frequently Asked Questions About Veggie Pot Pie

1. Can I use frozen vegetables in the veggie pot pie?

Yes, you can use frozen vegetables in this recipe. Just make sure to thaw and drain them completely before adding them to the filling. This will help prevent excess moisture from making the pie soggy. I have used frozen vegetables many times when I am in a pinch and they taste just as good as fresh. The only time I advise against using frozen vegetables is when the veggies are not in season and have been frozen for a long time.

2. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using a gluten-free pie crust and ensuring all other ingredients are certified gluten-free. I have made this recipe gluten-free for my gluten intolerant friends and family and it has turned out great every time. Just be sure to check the labels on all ingredients to avoid cross-contamination.

3. How can I make the veggie pot pie ahead of time?

You can prepare the filling and the crust ahead of time and store them separately in the refrigerator for up to 24 hours. When you’re ready to bake, assemble the pie and bake according to the instructions. This is a great way to save time on busy days. I often make the filling and crust the night before and then assemble and bake it in the morning. This way, I have a hot and ready meal for my family when they get home from school and work.

4. Can I freeze the veggie pot pie?

Yes, you can freeze the veggie pot pie before or after baking. If you freeze it before baking, assemble the pie and wrap it tightly in plastic wrap and foil before freezing. When you’re ready to bake, thaw it in the refrigerator overnight and bake as directed. If you freeze it after baking, let it cool completely before wrapping it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before reheating in the oven. Freezing this dish is a great way to have a meal ready to go for a busy night.

5. How do I know when the veggie pot pie is done baking?

The veggie pot pie is done baking when the crust is golden brown and the filling is bubbling around the edges. You can also gently shake the pie to see if the filling is set. If it jiggles too much, it needs more time in the oven. I have found that the best way to tell if the pie is done is to look for these signs and then remove it from the oven. I have had some pies that were done before the crust was golden brown and some that were overcooked. The best way to know is to check for these signs and then you can be sure that your pie is perfectly baked.

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