Garden Vegetable Pot Pie

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Garden Vegetable Pot Pie is one of my favorite dishes because it’s packed with tasty veggies and has a yummy, flaky crust.

What I love about this pot pie is that it’s super comforting, especially on a chilly day. The vegetables make it healthy and colorful. You can add carrots, peas, corn, and any other veggies you like. The creamy sauce ties everything together perfectly.

Making this pot pie is also a lot of fun. You get to chop up all the vegetables, mix them with the sauce, and then cover it with a golden crust. When it comes out of the oven, it’s hot and bubbling with delicious smells filling the kitchen.

This dish is great for dinner with family or friends. Everyone loves digging into a slice of pot pie and finding all the different vegetables inside. Plus, it’s pretty easy to make, so you don’t need to be a super chef to cook it.

So, if you’re looking for a tasty and cozy meal, give Garden Vegetable Pot Pie a try. It’s wholesome, comforting, and totally satisfying. Enjoy!

Chef’s Notes – Garden Vegetable Pot Pie

Prepare Ahead: Chop all vegetables in advance to streamline the cooking process. Prepping ahead saves time and ensures smooth recipe execution.
Uniform Size: Cut the vegetables into similar-sized pieces to ensure even cooking. This prevents some veggies from being undercooked while others are overcooked.
Cook Vegetables Thoroughly: Boil the vegetables until they are just tender. Overcooked vegetables can become mushy in the pie.
Thickening the Filling: When adding the flour to the sautéed onions, ensure it’s well-cooked to avoid a raw flour taste. The mixture should be smooth and lump-free before adding the broth and milk.
Crust Handling: Keep the pie crusts chilled until ready to use. This helps in achieving a flaky and crisp crust. Warm crusts can become sticky and difficult to handle.
Sealing the Crust: Crimp the edges of the top and bottom crusts together well to prevent the filling from leaking out during baking.
Preventing Soggy Bottom: Place the pie on a preheated baking sheet to help set the bottom crust quickly and avoid sogginess.
Cooling Time: Allow the pie to cool for at least 10 minutes before serving. This helps the filling to set and makes slicing easier.

5.0 from 1 vote

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

hour

minutes

Uncover the rich, meat-free flavors of our Garden Vegetable Pot Pie! A perfect blend of veggies and spices encased in a flaky crust, ready in just over an hour.

Ingredients

Vegetables
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
Base
1/3 cup finely chopped onion
1/3 cup unbleached all-purpose flour
1/3 cup butter substitute e.g., Earth Balance
Seasonings
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/4 tsp garlic powder
Liquid
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Crust
2 9-inch deep dish, unbaked pie crusts, lard-free
Alternative Ingredients
Use gluten-free flour and pie crusts to make this gluten-free.
Replace almond or soy milk with oat or rice milk for nut-free alternatives.

Directions

In a medium saucepan, combine sliced carrots, peas, diced potatoes, and celery. Cover with water, bring to a boil, and cook until potatoes are tender, about 15 minutes. Drain and set aside.
In a large skillet, sauté onions in butter substitute until soft, about 5 minutes. Stir in flour, seasonings, and cook for 2 more minutes. Gradually blend in vegetable broth and milk, simmering until thick, about 5 minutes.
Roll out one pie crust into a 9-inch pie plate. Add the thickened vegetable mixture. Top with the second crust, seal edges and make small slits on top.
Place pie on a lined baking sheet and bake in a preheated oven at 425°F until golden brown, about 30-35 minutes. Allow to cool for 10 minutes before serving.

Nutrition Facts

Calories: 320kcal
Fat: 17g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 450mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 4g
Protein: 5g
Vitamin C: 6mg
Calcium: 4mg
Iron: 10mg

FAQ – Garden Vegetable Pot Pie

Can I use fresh vegetables instead of frozen peas?

Yes, you can use fresh peas. Just add them to the boiling water along with the other vegetables to ensure they are cooked properly.

Can I make the pot pie ahead of time?

Absolutely! You can prepare the filling and store it in the fridge for up to 24 hours. Assemble the pie just before baking for the best results.

What can I use instead of a butter substitute?

If you don’t have a butter substitute, you can use regular butter if dairy is not an issue, or try using olive oil or coconut oil for a different flavor profile.

How can I make the crust golden brown without egg wash?

To achieve a golden brown crust without using eggs, you can brush the top crust with a mixture of almond milk and a little bit of melted butter substitute or olive oil.

Can I freeze the Garden Vegetable Pot Pie?

Yes, you can freeze the assembled, unbaked pot pie. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, cook it directly from the freezer, adding an additional 10-15 minutes to the baking time.