Vegetarian Pot Pie
Indulge in the ultimate comfort food with this hearty and wholesome Vegetarian Pot Pie, a savory classic packed with vibrant vegetables and encased in a golden, flaky pie crust. Perfectly seasoned with thyme and a creamy vegetable broth base, this dish combines tender carrots, celery, baby potatoes, peas, and corn for a medley of flavors and textures in every bite. Quick to prepare and oven-baked to perfection in under an hour, this recipe makes an excellent weeknight dinner or a crowd-pleasing choice for cozy gatherings. Serve it with a garnish of fresh parsley for an extra pop of color and freshness, and enjoy a satisfying vegetarian meal that everyone will love.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cups baby potatoes, quartered
- 1 cup frozen peas
- 1 cup frozen corn
- 0.25 cup all-purpose flour
- 2 cups vegetable broth
- 0.5 cup milk (dairy or non-dairy)
- 1 teaspoon thyme leaves, fresh or dried
- 2 tablespoons parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet refrigerated pie crust (store-bought or homemade)
- 1 large egg, beaten (optional, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, celery, and baby potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the milk and stir to create a smooth, creamy sauce.
Stir in the thyme, salt, and black pepper. Fold in the frozen peas and corn. Let the mixture simmer for 5-7 minutes until thickened and the vegetables are tender.
Remove the skillet from heat and taste for seasoning, adjusting salt and pepper if needed. Transfer the mixture into a 9-inch pie dish or baking dish.
Roll out the pie crust and lay it over the vegetable filling. Trim any excess crust, then tuck and crimp the edges to seal. Cut small slits in the center of the crust to allow steam to escape.
If using an egg wash, brush the beaten egg over the crust for a shiny, golden finish.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.4 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 851 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.
