veggie pot pie recipe

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The Best veggie pot pie recipe
Veggie Pot Pie
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Veggie Pot Pie Works
❓ Frequently Asked Questions About Veggie Pot Pie

The Best veggie pot pie recipe

I’m so excited to share with you my favorite veggie pot pie recipe, a classic dish that’s been a staple in our household for years. As a busy mom, I’m always on the lookout for comforting, satisfying meals that can be made in advance and reheated when needed. This recipe fits the bill perfectly – it’s easy to make, packed with nutrients, and can be customized to suit your taste preferences.

My kids love helping me assemble the filling and rolling out the pastry crust, making it a fun family activity that we all enjoy together. The origins of this dish are unclear, but I’m pretty sure it’s been around for centuries in some form or another. The concept of filling a pastry crust with vegetables and baking until golden brown is a timeless one that never goes out of style.

And let’s be real, who doesn’t love the combination of flaky pastry and gooey vegetables? It’s a match made in heaven. One of the best things about this recipe is its adaptability.

You can use any combination of vegetables you like, from classic carrots and peas to more exotic options like sweet potatoes and Brussels sprouts. And don’t even get me started on the benefits of using frozen vegetables – they’re just as nutritious as fresh ones, but at a fraction of the cost. The key to this recipe is using high-quality ingredients and not overmixing the filling.

You want to maintain that lovely texture where the vegetables are still slightly firm but the flavors have melded together beautifully. I like to use a combination of all-purpose flour and cold butter for my pastry crust, which gives it a lovely flaky texture without being too crumbly. This recipe makes two large pies or four smaller ones, perfect for feeding a crowd or freezing for later use.

And don’t even get me started on the leftovers – this pie reheats beautifully in the microwave or oven, making it perfect for meal prep or school lunches. So go ahead, give this veggie pot pie recipe a try and see why it’s been a staple in our household for so long!

Veggie Pot Pie

4.6 from 1741 votes

A hearty and comforting veggie pot pie filled with a medley of vegetables in a creamy sauce, topped with a golden, flaky crust. This dish is perfect for a cozy dinner or meal prep.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hour 5 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 cup cold unsalted butter, cubed

4-5 tbsp ice-cold water

For the Filling

1 tbsp olive oil

1 medium onion, diced

2 medium carrots, diced

2 stalks celery, diced

1 cup frozen peas

1 cup frozen corn

1 cup diced potatoes

1 cup vegetable broth

1 cup milk

1 tbsp all-purpose flour

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt

1/4 tsp black pepper

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).

2In a large mixing bowl, combine flour and salt.

3Add the cubed cold butter and mix using your fingers until the mixture resembles coarse crumbs.

4Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together.

5Wrap the dough in plastic wrap and refrigerate for 20 minutes.

6In a large saucepan, heat olive oil over medium heat.

7Add diced onion, carrots, and celery.

8Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.

9Add potatoes, peas, corn, and vegetable broth.

10Stir well to combine.

11In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of milk until smooth.

12Pour this mixture into the saucepan and stir continuously.

13Add thyme, rosemary, salt, and black pepper.

14Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and the potatoes are tender.

15Remove from heat and set aside.

16On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.

17Press the dough into the dish, ensuring it covers the bottom and sides.

18Pour the vegetable filling into the pie crust.

19Roll out the remaining dough to create the top crust.

20Place the top crust over the filling and seal the edges by crimping with a fork.

21Cut a few slits in the top to allow steam to escape.

22Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

23If the crust begins to brown too quickly, cover the edges with aluminum foil.

24Allow the pot pie to cool for 10 minutes before serving.

25Enjoy your veggie pot pie warm with a side salad or crusty bread.

🔧Equipment

Mixing bowl

Measuring cups and spoons

Baking dish

Saucepan

Wooden spoon

📊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. For a creamier sauce, use heavy cream instead of milk.

Watch Video Of How Veggie Pot Pie Works

I always keep a stash of these veggie pot pies in my freezer for when I need a quick meal solution.

They’re perfect for family gatherings or school lunches – just thaw them overnight in the fridge and bake until golden brown.

My kids love helping me assemble the filling and rolling out the pastry crust, making it a fun family activity that we all enjoy together.

❓ Frequently Asked Questions About Veggie Pot Pie

Q: What type of vegetables should I use in this recipe?

For this recipe, I recommend using a variety of colorful vegetables such as carrots, peas, onions, and sweet potatoes.

Q: Can I use frozen vegetables instead of fresh?

Yes! Frozen vegetables are just as nutritious as fresh ones and can be used interchangeably in this recipe.

Q: How do I prevent the pastry crust from becoming too soggy?

To prevent the pastry crust from becoming too soggy, make sure to thaw your frozen vegetables before adding them to the filling.

Q: Can I make this recipe ahead of time?

This recipe makes two large pies or four smaller ones. You can assemble the filling and freeze it up to 2 months in advance or bake it immediately.

Q: How do I store leftover pie?

You can store leftover pie at room temperature for up to 3 days or refrigerate it for up to 5 days.

Q: Can I customize this recipe with different herbs and spices?

Yes! Feel free to experiment with different herbs and spices such as thyme, rosemary, or paprika to give your pie an extra boost of flavor.

The Best veggie pot pie recipe

Veggie Pot Pie