🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Vegetable pot pie is the epitome of comfort food, offering a warm, hearty filling encased in a flaky, golden crust. This easy vegetable pot pie recipe is perfect for a cozy weeknight dinner, bringing together vibrant veggies like carrots and peas with a rich, savory sauce. It’s not only satisfying but also a great way to use up leftover vegetables in your fridge. Let’s dive into making this crave-worthy dish!
Why You’ll Love This Recipe
This vegetable pot pie is a delightful combination of flavors and textures that will have everyone coming back for seconds. It’s comforting, filling, and packed with nutritious ingredients. Plus, it’s simple enough for any home cook to master.
- Comforting: A cozy meal that warms your heart.
- Customizable: Use whatever veggies you have on hand.
- Easy to Make: Quick prep and simple cooking steps.
- Perfect for Leftovers: A great way to use up vegetables.
- Family-Friendly: A dish that appeals to all ages.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 cup frozen green peas
- 2 medium potatoes, peeled and diced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 tablespoon milk (for brushing)
How to Make Vegetable Pot Pie
- Preheat your oven to 425°F (220°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and carrots, cooking until the onion is translucent, about 5 minutes.
- Add the diced potatoes and vegetable broth to the skillet. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10 minutes.
- Stir in the frozen peas, dried thyme, salt, and pepper. If you prefer a thicker filling, mix the cornstarch with a little cold water and stir it into the mixture. Cook for an additional 2-3 minutes until slightly thickened.
- Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
- Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the edges. Pour the vegetable filling into the crust.
- Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut small slits in the top crust to allow steam to escape.
- Brush the top with milk for a golden finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Tips for the Best Results
- Allow the filling to cool slightly before adding it to the crust to prevent a soggy bottom.
- Experiment with different vegetables like mushrooms, bell peppers, or zucchini.
- For an extra flavor boost, add garlic or nutritional yeast to the filling.
Easy Variations
- Swap the vegetable broth for a creamy sauce by adding a can of coconut milk or heavy cream.
- For a gluten-free option, use a gluten-free pie crust or make a biscuit topping instead.
- Add protein by incorporating cooked lentils or chickpeas into the filling.
What to Serve With It
- A fresh green salad with a light vinaigrette.
- Garlic bread for a perfect dipping companion.
- Steamed green beans for a pop of color and flavor.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions for a quick meal.
Recipe Card
Easy Vegetable Pot Pie with Flaky Crust
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
1 cup frozen green peas
2 medium potatoes, peeled and diced
2 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon cornstarch (optional)
1 package (14 oz) refrigerated pie crusts (2 crusts)
1 tablespoon milk (for brushing)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and carrots, cooking until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and vegetable broth to the skillet. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10 minutes.
4. Stir in the frozen peas, dried thyme, salt, and pepper. If you prefer a thicker filling, mix the cornstarch with a little cold water and stir it into the mixture. Cook for an additional 2-3 minutes until slightly thickened.
5. Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
6. Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the edges. Pour the vegetable filling into the crust.
7. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut small slits in the top crust to allow steam to escape.
8. Brush the top with milk for a golden finish.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Notes: Allow the filling to cool slightly before adding it to the crust to prevent a soggy bottom. Experiment with different vegetables to suit your taste.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
2 medium carrots, diced
1 cup frozen green peas
2 medium potatoes, peeled and diced
2 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon cornstarch (optional)
1 package (14 oz) refrigerated pie crusts (2 crusts)
1 tablespoon milk (for brushing)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and carrots, cooking until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and vegetable broth to the skillet. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 10 minutes.
4. Stir in the frozen peas, dried thyme, salt, and pepper. If you prefer a thicker filling, mix the cornstarch with a little cold water and stir it into the mixture. Cook for an additional 2-3 minutes until slightly thickened.
5. Remove the skillet from heat and let the filling cool slightly while you prepare the crust.
6. Roll out one pie crust and place it into a 9-inch pie dish, pressing it gently into the edges. Pour the vegetable filling into the crust.
7. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or your fingers. Cut small slits in the top crust to allow steam to escape.
8. Brush the top with milk for a golden finish.
9. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Notes: Allow the filling to cool slightly before adding it to the crust to prevent a soggy bottom. Experiment with different vegetables to suit your taste.
