Vegetable Pot Pie
Cozy up with a comforting plate of homemade Vegetable Pot Pie, a hearty classic reimagined for vegetable lovers. This recipe combines a medley of tender potatoes, carrots, celery, and sweet peas in a creamy, herb-infused sauce, all tucked beneath a golden, flaky pie crust. With aromatic hints of garlic, thyme, and rosemary, every bite is bursting with rustic flavor and wholesome goodness. Perfect for weeknight dinners or special gatherings, this pot pie is as nourishing as it is satisfying. Customize the crust—whether store-bought or homemade—for added ease, and enjoy a warm, oven-to-table meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and chopped
- 2 medium Celery stalks, chopped
- 2 cloves Garlic cloves, minced
- 1 cup Frozen peas
- 2 medium Potatoes, diced
- 1 third cup All-purpose flour
- 3 cups Vegetable broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 1 sheet Pie crust, store-bought or homemade
- 1 large Egg, beaten (for egg wash, optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced potatoes to the skillet and cook for another 5 minutes, stirring occasionally.
Sprinkle the flour evenly over the vegetables and mix well to coat. Cook for 2-3 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring to prevent lumps. Add the heavy cream, salt, pepper, thyme, rosemary, and bay leaf.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens and the potatoes are tender.
Stir in the frozen peas and remove the bay leaf. Adjust seasoning if necessary.
Transfer the vegetable mixture into a 9-inch pie dish or a deep baking dish.
Roll out the pie crust and place it over the vegetable mixture, trimming off any excess dough. Crimp the edges to seal and cut a few small slits in the center to allow steam to escape.
If desired, brush the crust with the beaten egg for a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let the pot pie cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 613 mg | 13% | |
*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.
