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Vegetable Pot Pie Recipe

Vegetable Pot Pie

iamwinfred
This vegetable pot pie recipe skips the meat entirely but never skimps on flavor, so even dedicated carnivores tend to ask for seconds. A flaky, golden crust sits on top of a thick, creamy filling loaded with carrots, potatoes, peas, and corn, all simmered together with garlic and fresh herbs. It is comfort food in its purest form, and it happens to be one of the easiest ways to use up whatever vegetables are sitting in your crisper drawer.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or deep skillet Heavy-bottomed for even heat distribution
  • 9-inch deep dish pie plate Ceramic or glass recommended for even baking
  • Whisk
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Pastry brush Silicone brush recommended to avoid tearing the crust
  • Aluminum foil or pie crust shield To prevent over-browning of the crust edges
  • Rimmed baking sheet To catch any drips during baking

Ingredients
  

  • 4 tablespoons unsalted butter 60g
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 2 medium carrots about 1 cup or 130g, peeled and diced
  • 2 celery stalks about 1 cup or 100g, diced
  • 2 medium Yukon Gold potatoes about 2 cups or 340g, peeled and diced
  • 3 garlic cloves minced
  • 1/3 cup all purpose flour 43g
  • 2 cups vegetable broth 480ml
  • 3/4 cup whole milk or heavy cream 180ml
  • 1 cup frozen peas about 150g
  • 3/4 cup frozen corn kernels about 115g
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • Salt and black pepper to taste
  • 2 sheets refrigerated pie crust or homemade double pie dough
  • 1 large egg beaten, for egg wash

Instructions
 

  • Preheat oven to 400°F. Peel and dice carrots, celery, and potatoes into ½-inch pieces. Dice onion and mince garlic.
  • Melt butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook for 6-7 minutes until onion is soft. Add potatoes and garlic and cook for 2 more minutes.
  • Sprinkle flour over vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste. Slowly pour in vegetable broth while whisking to prevent lumps. Stir in milk or cream and bring to a gentle simmer.
  • Simmer for 8-10 minutes until sauce thickens. Stir in frozen peas and corn, thyme, and rosemary. Season with salt and pepper and simmer for 2 more minutes. Remove from heat and let cool for 10 minutes.
  • Fit one pie crust into a 9-inch deep dish pie plate. Pour in the cooled vegetable filling. Top with the second crust, trim excess dough, and crimp edges to seal. Cut 4-5 slits in the top crust for steam to escape.
  • Brush beaten egg over the top crust. Place pie on a rimmed baking sheet and bake for 35-40 minutes, adding a pie crust shield around the 20-minute mark if edges brown too quickly. Bake until crust is golden and filling is bubbling.
  • Let the pot pie rest for 10-15 minutes before slicing. This allows the filling to set so slices hold together. Serve warm.

Notes

  • Dice the vegetables uniformly so everything cooks at the same rate.
  • Cool the filling before adding it to the crust to prevent a soggy bottom.
  • Whisk the broth in slowly to avoid lumps forming in the sauce.
  • Chill the assembled pie for 15 minutes before baking to help the crust hold its shape.
  • Use a glass or ceramic pie plate to check the bottom crust for doneness.
  • To make vegan: swap butter for plant-based alternative, use unsweetened plant milk, and use a vegan pie crust. Skip the egg wash or brush with plant milk for browning.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual slices in the oven at 350°F for about 15 minutes to maintain a crispy crust.
  • Freeze unbaked assembled pot pie, tightly wrapped, for up to 3 months. Bake from frozen at 400°F, adding 20-25 extra minutes to the bake time.
  • Add cooked mushrooms, white beans, or chickpeas for extra heartiness and protein.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 42gProtein: 8gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 480mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 75IUVitamin C: 20mgCalcium: 6mgIron: 10mg
Keyword comfort food, easy pot pie, meatless dinner, vegetable pot pie, vegetarian recipe
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