This Veggie Pot Pie is a comforting and delicious dish that’s perfect for any occasion! A flaky, golden crust encases a medley of tender vegetables and a rich, savory gravy. It’s a hearty and satisfying meal that’s surprisingly easy to make, and it’s sure to be a hit with vegetarians and meat-eaters alike.
Why You’ll Love This Recipe
- Flavorful: The combination of fresh vegetables, herbs, and a rich gravy creates a delicious and satisfying flavor profile.
- Homemade crust: The 3-ingredient pie crust is easy to make and adds a flaky, golden touch to the pot pie.
- Hearty and satisfying: This pot pie is packed with vegetables and a creamy gravy, making it a complete and fulfilling meal.
- Versatile: You can easily customize the vegetables to your liking or use a store-bought crust for convenience.
Ingredients for Veggie Pot Pie
This recipe uses fresh, wholesome ingredients to create a flavorful and satisfying pot pie. Here’s what you’ll need:
- 3-Ingredient Pie Crust: A simple and easy homemade pie crust.
- Salted Butter: Used for the crust, the gravy, and the filling.
- Yellow Onion and Garlic: Aromatic essentials that add depth and flavor to the gravy.
- All-Purpose Flour: Used to thicken the gravy.
- Vegetable Broth: Forms the base of the flavorful gravy.
- Whole Milk: Adds creaminess to the gravy.
- Salt, Bay Leaf, Dried Rosemary, Dried Thyme, Rubbed Sage, Black Pepper, Soy Sauce: Seasonings that enhance the overall flavor of the gravy.
- Yukon Gold Potato: Adds a creamy texture and a slightly sweet flavor.
- Baby Bella Mushrooms: Adds an earthy flavor and meaty texture.
- Frozen Mixed Vegetables: Adds a variety of vegetables for nutrition and flavor.
- Egg: The egg white is used to brush the crust, and the yolk is used for an egg wash.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Veggie Pot Pie
Step 1: Prepare the Crust
Grease a pie pan with butter. If using store-bought dough, place the bottom crust in the pie pan. If making the 3-ingredient pie crust, cut 1/3 of the dough off for the top crust, wrap it in plastic, and refrigerate. Roll out the larger piece of dough into a 16-inch circle and line the pie pan with it. Beat the egg white until frothy and brush the bottom crust with it. Refrigerate the crust.
Step 2: Make the Gravy
Preheat your oven to 350 degrees Fahrenheit. Place a rack in the center of the oven with a sheet pan underneath. In a deep skillet, melt 5 tablespoons of butter over medium heat. Once the butter foams, swish it around until it turns amber and smells nutty. Add the diced onions and cook until translucent. Add the garlic and cook for one minute. Sprinkle the flour over the onions and garlic and cook for two minutes more. Add the vegetable broth, milk, and salt. Whisk to combine. Add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Simmer until the gravy thickens, whisking occasionally.
Step 3: Cook the Vegetables
Add the diced mushrooms and potatoes to the pan. Stir to combine and cook until the gravy thickens and reduces slightly. Remove the skillet from the heat and add the frozen mixed vegetables. Let the mixture cool.
Step 4: Assemble the Pot Pie
Remove the pie pan from the refrigerator and prick the bottom crust with a fork. Add the cooled filling to the pie pan. Dice the remaining butter and sprinkle it over the filling. Roll out the smaller piece of dough into a 10-inch circle. Cover the pie with the top crust.
Step 5: Finish and Bake
Beat the egg yolk and brush it along the edges of the crusts. Fold the bottom crust over the top crust and crimp the edges to seal. Cut vents into the top crust and brush with the remaining egg yolk. Bake for 45-50 minutes, or until golden brown and flaky.
Step 6: Serve and Enjoy!
Allow the Veggie Pot Pie to cool for 10 minutes before slicing and serving.
Tips for Making the Recipe
- Crust: You can use a store-bought double crust or puff pastry instead of the homemade crust.
- Potatoes: To prevent the diced potatoes from turning gray, place them in salted water and cover with a wet paper towel to keep them submerged. Drain before using.
- Vegetables: Feel free to add other vegetables to the filling, such as carrots, peas, or corn.
How to Serve Veggie Pot Pie
- Main course: This pot pie is a hearty and satisfying main course for lunch or dinner.
- Side dish: You can also serve it as a side dish with a salad or other vegetables.
Make Ahead and Storage
Storing Leftovers
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual slices gently in the microwave or oven until heated through.
FAQs
Can I make this recipe vegan?
Yes, you can! Use a vegan butter substitute, plant-based milk, and a vegan pie crust.
Can I make this pot pie ahead of time?
Yes, you can assemble the pot pie ahead of time and bake it later. Simply cover the pie tightly with foil and refrigerate for up to 24 hours before baking.
Can I freeze this pot pie?
Yes, you can freeze the assembled pot pie before baking. Simply cover the pie tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
My crust is soggy, what did I do wrong?
If your crust is soggy, it could be that the filling was too wet or that you didn’t bake the pie long enough. Make sure to drain any excess liquid from the vegetables before adding them to the filling, and bake the pie until the crust is golden brown and flaky.
There you have it! A simple and delicious recipe for Veggie Pot Pie. I hope you enjoy it!
PrintVeggie Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Veggie Pot Pie is a hearty and flavorful dish that’s perfect for a comforting meal. It’s packed with a variety of vegetables in a creamy sauce, all encased in a flaky and golden crust.
Ingredients
- 1 (3-Ingredient Pie Crust) or store-bought double crust or puff pastry
- 7 tablespoons salted butter, divided
- 1 yellow onion, small dice (about 1 cup)
- 2 garlic cloves, minced (about 1 teaspoon)
- 4 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/2 cup whole milk
- 3/4 teaspoon salt
- 1 bay leaf
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 Yukon gold potato, small dice (about 1 cup)
- 1 pint baby bella mushrooms, small dice
- 12 oz frozen mixed vegetables
- 1 large egg, separated
Instructions
- Prepare Crust: Grease a pie pan with 1 tablespoon of butter. If using store-bought dough, place the bottom crust in the pie pan. If you made a 3-Ingredient Pie Crust, cut ⅓ of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until later. Dust your work surface with flour and roll out the bigger ⅔ piece of dough into a 16-inch circle, about ¼ inch thick. Line the pie pan with it. Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
- Preheat and Brown Butter: Place a rack in the center of your oven along with a sheet pan and preheat it to 350°F. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
- Sauté Vegetables: Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
- Make Sauce: To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
- Add Vegetables: Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
- Assemble Pie: Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling. Roll the smaller piece of dough into a circle, about 10 inches wide and ¼ inch thick. Cover the pie with it.
- Seal and Decorate: Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
- Bake: Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.
Notes
- Crust: You can also use a store-bought double crust or puff pastry.
- Potatoes: To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel so it stays submerged. Drain before using in the recipe.
- Storage: Store leftover pot pie in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 400kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
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