Cheesy Potato Pot Pie
Indulge in comfort with this hearty Cheesy Potato Pot Pie, a luscious blend of savory goodness and creamy textures sealed within a golden, flaky crust. Featuring tender russet potatoes, a rich cheddar cheese sauce, and vibrant mixed vegetables, this pot pie is a satisfying twist on the classic potato casserole. The flavorful filling, enhanced by aromatic garlic, onions, and a touch of thyme, pairs perfectly with a buttery, homemade or store-bought pie crust. Topped with an egg wash for that irresistible golden shine, this dish is perfect for family dinners or cozy gatherings. Ready in just an hour, this recipe combines convenience with gourmet appeal, making it a go-to comfort meal for any night of the week!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1.5 cups frozen mixed vegetables
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 2 9-inch rounds pie crusts (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Peel and dice the potatoes into 1-inch cubes. Boil them in a pot of salted water for 10-12 minutes or until tender but not mushy. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking continuously to create a smooth sauce. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar cheese until completely melted and smooth. Add the potatoes, frozen mixed vegetables, salt, pepper, and thyme to the cheese sauce. Mix until everything is well coated.
Lay one pie crust into a 9-inch pie dish, trimming any excess that hangs over the edge. Pour the cheesy potato filling into the crust, spreading it out evenly.
Place the second pie crust over the top. Pinch and crimp the edges to seal the top and bottom crusts together. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg to give it a golden finish.
Place the pie dish on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown and crisp.
Remove the pot pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 406 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
