Vegetable Pot Pie
A warm, comforting classic. Creamy vegetable filling with peas, carrots, and potatoes, all baked under a flaky, golden-brown pie crust. Perfect for a cozy family dinner.
For 6 servings
9 steps. 50 minutes total.
- 1
Preheat oven to 400°F (200°C)
- a.Place one pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Set aside.
- 2
In a medium saucepan, combine the diced potatoes and carrots
- a.Cover with water, bring to a boil, and cook for 8-10 minutes until just fork-tender. Drain thoroughly and set aside.
- 3
In a large skillet or Dutch oven, melt the butter over medium heat
- a.Add the chopped onion and cook for 5-6 minutes, until softened. Stir in the minced garlic and dried thyme, and cook for 1 minute more until fragrant.
- 4
Sprinkle the all-purpose flour over the onions
- a.Stir constantly for 1-2 minutes to cook out the raw flour taste and form a thick paste (a roux).
- 5
Step 5
- a.Gradually whisk in the vegetable broth, followed by the whole milk, until the mixture is smooth. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until the sauce has thickened.
- 6
Remove the skillet from the heat
- a.Stir in the cooked potatoes and carrots, frozen peas, frozen corn, salt, and black pepper. Mix until all vegetables are evenly coated.
- 7
Pour the vegetable filling into the prepared pie crust
- a.Place the second pie crust over the top. Trim any excess dough, then crimp the edges to seal.
- 8
Step 8
- a.Using a sharp knife, cut 3-4 small slits in the top crust to allow steam to escape. Brush the beaten egg evenly over the top crust for an egg wash.
- 9
Step 9
- a.Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie rest on a wire rack for at least 15 minutes before slicing to allow the filling to set.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use half-and-half or heavy cream instead of milk.
- 2The egg wash is key to a beautifully shiny, golden-brown crust. Don't skip it!
- 3Letting the pie rest for 15 minutes is crucial. It allows the filling to set, preventing it from running out when you slice it.
- 4Feel free to add other vegetables like chopped mushrooms, green beans, or celery. Sauté them with the onions.
- 5To prevent the crust edges from over-browning, cover them with a pie shield or strips of aluminum foil for the last 10-15 minutes of baking.
- 6Ensure your sauce is thick before adding it to the crust. A thin sauce can lead to a soggy bottom.
Adapt it for your goals.
Creamy Chicken Pot Pie
Add 1.5 cups of cooked, shredded chicken to the filling along with the vegetables for a non-vegetarian version.
Vegan Pot PieVegan Pot Pie
Use a plant-based butter, full-fat oat milk or cashew cream instead of dairy milk, and ensure your pie crusts are vegan. Use a plant-based milk wash for the crust.
Herbed CrustHerbed Crust
Mix 1 tablespoon of finely chopped fresh herbs (like parsley, rosemary, or chives) into the top pie crust dough before rolling it out.
Why this is on our healthy list.
Rich in Fiber
Packed with vegetables like carrots, peas, and potatoes, this dish is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
Source of Vitamins and Minerals
The variety of vegetables provides essential nutrients, including Vitamin A from carrots for eye health, and potassium from potatoes for heart function.
Comforting Energy Source
The combination of carbohydrates from the crust and potatoes provides a satisfying and sustained energy release, making it a perfect comfort food.
Frequently asked questions
A typical slice contains approximately 450-550 calories, depending on the type of crust and dairy used.