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–+ servings
Vegetable Pot Pie

Hearty Vegetable Pot Pie for Cozy Comfort Food Nights

This Vegetable Pot Pie is a delightful homage to classic comfort food, perfect for cozy evenings and adaptable for vegan and gluten-free diets.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 tablespoons Butter Substitution: Use plant-based butter for a vegan option.
  • 1 medium Onion Prep Note: Peel and chop before use.
  • 3-4 cloves Garlic Prep Note: Mince before adding to the pan.
  • 1.5 cups Carrots Substitution: Peas can replace part of the carrots for variation.
  • 1.5 cups Potatoes Substitution: Sweet potatoes can be used for added flavor.
  • 1 cup Celery No substitutions needed; celery enhances the stew-like quality.
  • 0.25 cup All-purpose Flour Substitution: Use gluten-free flour for a gluten-free option.
  • 1.5 teaspoons Fresh Thyme Substitution: Use ½ teaspoon dried thyme if fresh is unavailable.
  • 1.5 teaspoons Fresh Rosemary Substitution: Dried rosemary can be used as an alternative.
  • 2 cups Vegetable Stock Note: Use low-sodium stock for a lighter dish.
  • 1 cup Frozen Peas Prep Note: Ensure thawed and excess water is drained before using.
  • 2 tablespoons Fresh Parsley Substitution: Other fresh herbs like dill can be used.
  • 0.25 cup Heavy Cream Substitution: Use a plant-based cream for vegan options.
For the Crust
  • 2 Pie Crusts Note: You can use gluten-free crusts if needed.
  • Salt and Pepper No substitutions necessary.
  • 1 Eggwash (1 egg + 1 tablespoon water) Note: For a vegan alternative, use a plant-based milk wash instead.

Equipment

  • Skillet
  • Pie pan
  • oven
  • Rolling Pin

Method
 

Step-by-Step Instructions for Vegetable Pot Pie
  1. Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking your Vegetable Pot Pie.
  2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add one chopped onion and 3-4 minced garlic cloves, sautéing for 2-3 minutes until soft and fragrant.
  3. Stir in 1 ½ cups of chopped carrots, 1 ½ cups of chopped potatoes, and 1 cup of chopped celery, cooking for an additional 5 minutes until the vegetables begin to soften.
  4. Sprinkle in ¼ cup of flour, 1 ½ teaspoons each of fresh thyme and rosemary, and season with salt and pepper.
  5. Gradually pour in 2 cups of vegetable stock, allowing it to simmer and thicken for 3-5 minutes.
  6. Fold in 1 cup of thawed peas, 2 tablespoons of chopped parsley, and ¼ cup of heavy cream before setting the filling aside.
  7. On a lightly floured surface, roll out one pie crust until it fits a 9-inch deep-dish pie pan.
  8. Roll out the second pie crust which will serve as the top. Keep both crusts covered to prevent them from drying out.
  9. Prick the bottom of the rolled-out crust with a fork; this helps to prevent it from becoming soggy. Pre-bake the crust in the oven for about 5 minutes.
  10. Remove the crust and fill it generously with your creamy vegetable filling. Place the second crust on top, crimping the edges to seal the pot pie securely.
  11. Cut a few vents in the top crust to allow steam to escape while baking.
  12. Bake for 25-30 minutes or until the crust turns golden brown and beautifully flaky.
  13. After baking, let it cool for about 15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 450mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Pre-cook the crust for a crisp bite and ensure not to add too much moisture to the filling for the best texture.

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