Sunday Vegetable Pot Pie

Name: Sunday Vegetable Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 package of refrigerated pie crusts; 2 cups chopped mixed vegetables (carrots, peas, corn, green beans); 1 medium onion, diced; 2 cloves garlic, minced; 2 cups vegetable broth; 1 cup milk or cream; 3 tablespoons flour; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary

Highlighted under: Comfort Food

I love making this Sunday Vegetable Pot Pie because it's a heartwarming dish that brings comfort on a chilly day. The medley of fresh vegetables combined with a creamy sauce and topped with a flaky crust creates a delightful experience. It's not just about filling up; it's about savoring the unique flavors of each ingredient. On busy weekends, this recipe becomes my go-to comfort food, allowing me to unwind while indulging in something hearty and wholesome. Plus, it's a great way to clear out the fridge!

Created by

Chelsea Payne

Last updated on 2026-01-06T00:04:18.106Z

During a recent weekend, I decided to experiment with a new recipe for vegetable pot pie that included seasonal veggies from my local farmer's market. The crunch of carrots, the creaminess of peas, and the earthiness of mushrooms work together perfectly in this dish. I found that roasting the vegetables before adding them to the pie enhances their natural flavors remarkably.

I also learned that letting the pie cool for a few minutes before slicing helps the filling set, preventing a soupy mess. This little trick makes a world of difference, ensuring that each slice holds together beautifully. It’s a comforting dish that truly feels like a hug in a bowl!

        Why You'll Love This Recipe
        Comforting and hearty with a blend of delicious vegetables
Flaky crust that complements the creamy filling perfectly
A versatile recipe you can customize with your favorite veggies

      

Choosing the Right Vegetables

The vegetable blend is essential for creating a balanced flavor in your pot pie. I recommend using fresh, seasonal vegetables for the best texture and taste. Carrots, peas, corn, and green beans work together beautifully, providing sweetness and crunch. You can easily substitute any of these with your favorites—think bell peppers, mushrooms, or zucchini. Just be mindful of the moisture content in your chosen veggies; if they’re high in water, consider sautéing them a bit longer to reduce their liquid before adding to the filling.

For a hearty variation, consider adding potatoes or sweet potatoes. They not only enhance the filling but also add an earthy depth to the overall flavor profile. Just be sure to cut them into small, even pieces to ensure thorough cooking. Pairing different colors can also make your pot pie visually appealing, turning it into a vibrant centerpiece for any table.

Perfecting the Crust

A flaky crust is key to a successful pot pie. When rolling out your refrigerated pie crust, ensure your surfaces are lightly floured to avoid sticking. If you make your own crust, consider incorporating a bit of cold butter into the flour for a richer flavor and flakiness. Just remember not to overwork the dough; handle it gently to keep that desirable texture.

Before sealing the edges of your pie, brush them with a bit of milk or cream to help them brown attractively in the oven. If you happen to have leftover dough, feel free to create decorative shapes for the top crust. Not only do they lend a special touch, but they also allow for more steam to escape, preventing sogginess in the filling.

Ingredients

Gather the following ingredients to prepare your Sunday Vegetable Pot Pie:

Ingredients

1 package of refrigerated pie crusts
2 cups chopped mixed vegetables (carrots, peas, corn, green beans)
1 medium onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 cup milk or cream
3 tablespoons flour
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon dried rosemary

Make sure to have all the ingredients prepped and ready before you start cooking!

Instructions

Follow these simple steps to make your Sunday Vegetable Pot Pie:

Prepare the Pie Crust

Preheat your oven to 400°F (200°C). Roll out the pie crusts and fit one into a 9-inch pie plate. Trim any excess crust hanging over the edges.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened. Stir in the mixed vegetables and cook for an additional 5 minutes, then season with salt, pepper, thyme, and rosemary.

Make the Filling

Sprinkle flour over the sautéed vegetables and stir to coat. Gradually add the vegetable broth and milk, stirring constantly until the mixture thickens, about 5 minutes.

Assemble the Pie

Pour the filling into the prepared pie crust, then cover it with the second pie crust. Seal the edges and cut a few slits in the top to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 30 minutes, or until the crust is golden brown. Let cool for a few minutes before slicing and serving.

Enjoy your delicious homemade Sunday Vegetable Pot Pie!

Pro Tips

You can customize this recipe by adding your favorite vegetables or using a pre-made filling for a quicker version.

Make-Ahead Tips

This pot pie is perfect for preparing in advance. You can assemble the pie (excluding baking) and store it in the refrigerator for up to 24 hours. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out. When you're ready to bake, no need to let it come to room temperature—just pop it in the oven for the same amount of time, but keep an eye on the crust for doneness.

If you prefer, you can also freeze the assembled pie before baking. Wrap it tightly and store it in the freezer for up to two months. When ready to enjoy, bake it directly from the freezer, adding an extra 10 to 15 minutes to the cooking time, and check that the filling is bubbling and the crust is golden brown before serving.

Serving Suggestions

This Sunday Vegetable Pot Pie shines on its own, but it can also be served with a light side salad dressed in a tangy vinaigrette. The freshness of a salad complements the rich creamy filling, balancing the meal beautifully. You might consider adding ingredients like goat cheese or roasted nuts for added texture and flavor.

For a comforting touch, a dollop of herbed sour cream or yogurt can elevate your pot pie experience. Simply mix some fresh herbs into sour cream, or try a flavored yogurt for a delicious twist. These garnishes not only enhance flavor but also add a creamy contrast to every bite of the flaky crust.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well too and can save you prep time.

→ How can I make this dish vegan?

Substitute the milk with a plant-based milk and use a vegan pie crust.

→ Can I prep this pie in advance?

Absolutely! You can assemble the pie ahead of time and store it in the fridge before baking.

→ What sides pair well with this pot pie?

A simple green salad or roasted vegetables make excellent side dishes.