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Close-up of a homemade Vegetable Pot Pie with a golden, flaky crust broken open to show creamy filling, carrots, and peas.

Simple Vegetable Pot Pie

This recipe provides instructions for making a straightforward vegetable pot pie with a flaky crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
For the Crust

Equipment

  • 9-inch pie plate
  • Large saucepan
  • Mixing bowls

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place one pie crust into a 9-inch pie plate and set aside.
  2. In a large saucepan, melt the butter over medium heat. Add the carrots, celery, potatoes, and onion. Cook until the vegetables begin to soften, about 8 to 10 minutes.
  3. Sprinkle the flour over the cooked vegetables and stir for 1 minute.
  4. Gradually whisk in the vegetable broth and milk until the mixture thickens. Stir in the frozen peas and dried thyme. Season with salt and pepper to your taste.
  5. Pour the vegetable filling into the crust-lined pie plate.
  6. Place the second pie crust over the filling. Crimp the edges to seal the top and bottom crusts together. Cut a few slits in the top crust to allow steam to escape.
  7. Bake for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Let the pot pie cool for at least 10 minutes before slicing and serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 7gCholesterol: 20mgSodium: 550mgFiber: 6gSugar: 5g

Notes

If you prefer a richer flavor, you can substitute half of the vegetable broth with heavy cream.

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