Super Easy Veggie Pot Pie
Looking for a comforting, hearty dish that’s packed with flavor and plant-based goodness? This Super Easy Veggie Pot Pie is the ultimate weeknight dinner that’s as satisfying as it is simple to make! Featuring a medley of vibrant vegetables like carrots, celery, peas, and potatoes, enveloped in a creamy herb-infused sauce, this dish is crowned with a golden, flaky pie crust for the perfect finishing touch. Ready in just about an hour with minimal prep, this recipe uses pantry staples like vegetable broth, almond milk, and store-bought pie crust to keep things quick and fuss-free. Perfect for vegans or anyone looking to enjoy a meatless, comforting classic, this pot pie is sure to become a family favorite. Serve it fresh out of the oven for a cozy dinner that warms both the heart and the soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium russet potato, peeled and diced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet store-bought pie crust (vegan-friendly if desired)
- 2 tablespoons water
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and cook until soft and translucent, about 3 minutes.
Add the garlic, carrots, celery, and diced potato. Cook for another 5-6 minutes, stirring occasionally.
Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.
Slowly add the vegetable broth while stirring constantly to avoid lumps.
Add the almond milk, thyme, rosemary, salt, and black pepper. Stir until the mixture thickens, about 3-5 minutes.
Mix in the frozen peas and corn. Remove the skillet from the heat and let the filling cool slightly.
Transfer the vegetable filling to a 9-inch pie dish or casserole dish.
Roll out the pie crust and place it over the dish, trimming any excess edges. Tuck the crust edges under for a cleaner finish.
Cut small slits into the top of the crust to allow steam to escape.
Brush the crust lightly with water for better browning if desired.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 676 mg | 14% | |
*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.
