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vegetable pot pie

Vegetable Pot Pie


  • Author: Joanna Wearstler
  • Total Time: 1 hr 25 min
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A comforting, creamy vegetable pot pie with a flaky double crust, packed with tender potatoes, carrots, and peas.


Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 cup diced yellow onion
  • 1 cup sliced carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 3/4 cups vegetable broth
  • 2/3 cup heavy cream
  • 1 1/2 cups Yukon Gold potatoes, diced small
  • 2 tsp fresh thyme leaves
  • 1 tsp fresh chopped sage
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 prepared pie crusts (refrigerated or homemade)
  • 1 large egg (for wash)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a 9-inch pie dish with the bottom crust.
  2. Melt butter in a large skillet over medium heat, then sauté onions, carrots, celery, and potatoes for 8-10 minutes.
  3. Add minced garlic, thyme, and sage, cooking for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the roux.
  5. Gradually whisk in the vegetable broth and heavy cream, simmering for 3-5 minutes until thickened.
  6. Remove from heat and stir in the frozen peas and corn, seasoning with salt and pepper.
  7. Pour the filling into the prepared bottom crust and top with the second crust.
  8. Seal and crimp the edges, cut vents in the top, and brush with beaten egg.
  9. Bake for 35-45 minutes until the crust is golden brown and the filling bubbles.
  10. Let the pie rest for 15 minutes before slicing to allow the sauce to set.

Notes

Ensure potatoes are diced small so they cook completely. You can substitute half-and-half for heavy cream for a lighter sauce.

  • Prep Time: 25 min
  • Resting Time: 15 min
  • Cook Time: 45 min
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 65mg

Keywords: vegetable pot pie, veggie pot pie, vegetarian dinner, savory pie, comfort food, easy dinner