Vegetable Pot Pie

A Comforting Classic: Vegetable Pot Pie

There’s something incredibly satisfying about a hearty vegetable pot pie bubbling away in the oven. It brings to mind cozy family dinners and the soothing warmth of a home-cooked meal. This delightful recipe is not just a go-to for chilly evenings but also a fantastic way to incorporate a variety of vegetables into your diet, making it as nutritious as it is delicious. I’ve made this pot pie countless times, and each time, it brings a smile to my family’s faces. Whether you’re preparing for a casual weeknight dinner or hosting a gathering, this dish is sure to impress.

Why You’ll Love Making It

This vegetable pot pie deserves a spot on your table for several compelling reasons. First and foremost, it’s incredibly versatile, allowing you to use whatever mixed vegetables you have on hand, making it a budget-friendly option that reduces waste. It’s also a family favorite, as kids love the creamy filling and flaky crust—it’s a sneaky way to get them to eat their greens!

To sum it up, here’s what one happy cook said:

"This pot pie was the highlight of our week! So easy to make and the flavors were spot on. We will definitely be adding it to our regular dinner rotation!"

Your Easy Cooking Guide

Making vegetable pot pie is straightforward, and I’m here to guide you through each step. You’ll be sautéing aromatic vegetables, making a creamy filling, and baking it all to golden perfection. Here’s what to expect: you’ll prep your ingredients, cook the filling on the stovetop, and then assemble it all into a lovely pie. The entire process takes about an hour, and it’s well worth the time when you taste the finished product!

Gather Your Ingredients

For this delicious vegetable pot pie, you’ll need the following ingredients:

• 1 pie crust
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk or plant-based milk
• 3 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Note: You can easily swap out the mixed vegetables with whatever you have on hand—for instance, zucchini or mushrooms would also work well!

Cooking Steps

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add the chopped onions and minced garlic, and sauté until softened, about 3-4 minutes.
4. Stir in the mixed vegetables and cook for another 5 minutes.
5. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for an additional minute.
6. Slowly whisk in the vegetable broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt, pepper, thyme, and rosemary.
7. Pour the vegetable mixture into the pie crust and cover with a second crust.
8. Cut slits in the top crust to allow steam to escape.
9. Bake for 30-35 minutes or until the crust is golden brown.
10. Let cool for a few minutes before serving.

Perfect Pairings for Vegetable Pot Pie

Vegetable pot pie is wonderfully comforting on its own, but consider elevating the meal with a light, refreshing side salad, perhaps with a citrus vinaigrette to balance the richness. You could also serve it alongside fluffy mashed potatoes or a simple roasted vegetable medley to round out your dinner experience.

Storage Tips

To keep your vegetable pot pie fresh for longer, here are some storage tips:

• Refrigeration: Allow the pie to cool completely, then cover it tightly with plastic wrap or aluminum foil. It will last for about 3-4 days in the fridge.
• Freezing: If you want to store it for a longer period, you can freeze the pie either before or after baking. Just make sure to wrap it well. It can last up to 2-3 months in the freezer. When ready to eat, thaw in the fridge overnight and bake to reheat.

Pro Chef Tips

• For an extra flavorful filling, consider adding a splash of soy sauce or balsamic vinegar while cooking the vegetables.
• If you want a healthier option, opt for whole wheat pie crust or even a cauliflower crust for a gluten-free version.
• Make sure to let the pie cool slightly before serving; this will help the filling set up nicely.

Creative Twists

Don’t hesitate to get creative with your vegetable pot pie! Here are a few ideas:

• Try adding different herbs like dill or parsley for a unique flavor profile.
• For a touch of creaminess, blend in some cream cheese or nutritional yeast if you’re keeping it plant-based.
• Want to spice things up? Add a pinch of red pepper flakes for a hint of heat.

Your Questions Answered

How long do I need to prepare the pot pie?

The total prep and cooking time is around 1 hour, which makes it an ideal option for a weeknight dinner.

Can I use frozen vegetables in the recipe?

Absolutely! Frozen mixed vegetables work great in this recipe. Just add them straight to the skillet without thawing.

What is the best way to reheat leftovers?

To maintain the crispness of the crust, reheat the pot pie in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.

Vegetable Pot Pie

---

• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A comforting vegetable pot pie that brings together mixed vegetables in a creamy filling and a flaky crust, perfect for family dinners.

---

Ingredients

Scale 1x2x3x

• 1 pie crust
• 2 cups mixed vegetables (carrots, peas, corn, green beans)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk or plant-based milk
• 3 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

---

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add the chopped onions and minced garlic, and sauté until softened, about 3-4 minutes.
4. Stir in the mixed vegetables and cook for another 5 minutes.
5. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for an additional minute.
6. Slowly whisk in the vegetable broth and milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt, pepper, thyme, and rosemary.
7. Pour the vegetable mixture into the pie crust and cover with a second crust.
8. Cut slits in the top crust to allow steam to escape.
9. Bake for 30-35 minutes or until the crust is golden brown.
10. Let cool for a few minutes before serving.

Notes

For extra flavor, consider a splash of soy sauce or balsamic vinegar while cooking the vegetables. You can swap the pie crust with whole wheat or cauliflower crust for healthier options.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: vegetable pot pie, comforting meal, vegetarian recipe, family dinner, easy recipe