Description
This comforting Vegetable Pot Pie combines a rich, creamy vegetable filling with a flaky puff pastry crust, making it the perfect hearty main course for vegetarians. Loaded with a medley of fresh and frozen vegetables, herbs, and a velvety sauce, this dish is easy to prepare and ideal for using up leftover veggies while delivering satisfying flavor and texture.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup whole milk or plant-based milk
Crust and Topping
- 1 sheet puff pastry or pie crust (thawed if frozen)
- 1 egg, beaten, for brushing (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, approximately 3 minutes.
- Cook Vegetables: Add the carrots, celery, and diced potatoes to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Remaining Veggies and Seasonings: Stir in the frozen peas, corn, dried thyme, dried parsley, black pepper, and salt. Mix well to combine all ingredients.
- Make the Sauce: Sprinkle the flour evenly over the vegetables and stir to coat them thoroughly. Gradually pour in the vegetable broth while continuously stirring to prevent lumps. Add the milk and bring the mixture to a gentle simmer.
- Thicken Filling: Continue cooking the mixture for 5 to 7 minutes until it thickens into a creamy consistency. Remove from heat once thickened.
- Assemble Pot Pie: Transfer the vegetable filling into a greased 9-inch pie dish or oven-safe skillet. Roll out the puff pastry or pie crust and carefully place it over the filling. Trim and crimp the edges to seal.
- Prepare Crust for Baking: Cut small slits in the top crust to allow steam to escape during baking. Brush the crust with the beaten egg if using to achieve a golden and glossy finish.
- Bake: Place the pot pie in the preheated oven and bake for 25 to 30 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Allow the pot pie to cool slightly before slicing and serving for best texture and flavor.
Notes
- To make a vegan version, substitute whole milk with plant-based milk and omit the egg wash on the crust.
- You can use either store-bought or homemade puff pastry or pie crust based on preference.
- This recipe is a great way to use up leftover vegetables you have on hand.
