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Veggie Pot Pie

Veggie Pot Pie

Cozy up with the ultimate comfort food, this incredibly delicious and hearty Veggie Pot Pie! It’s a quick, healthy, and flavorful vegetarian meal packed with a garden of fresh vegetables in a rich, savory sauce, all wrapped in a flaky, golden crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 469
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 large carrots diced
  • 2 potatoes peeled and diced
  • 2 stalks celery sliced ¼ inch wide
  • 2 cups cauliflower florets
  • 1 cup fresh green beans trimmed and snapped into ½ inch pieces
  • 3 cups vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 (14.1 ounce) package double-crust pie pastry thawed

Equipment

  • Large Skillet or Dutch Oven
  • 11x7-inch Baking Dish

Method
 

  1. Preheat your oven to 425°F (220°C). Gather all ingredients.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced mushrooms, chopped onion, and minced garlic. Cook for 3-5 minutes, stirring frequently, until the vegetables have softened.
    2 tablespoons olive oil, 8 ounces mushrooms, 1 onion, 1 clove garlic
  3. Stir in the diced carrots, potatoes, and celery. Then add the cauliflower florets and green beans.
    2 large carrots, 2 potatoes, 2 stalks celery, 2 cups cauliflower florets, 1 cup fresh green beans
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the vegetables are just tender, about 5-8 minutes. Season with salt and pepper.
    3 cups vegetable broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
  5. In a small bowl, whisk together the water, cornstarch, and soy sauce until the cornstarch is completely dissolved.
    ¼ cup water, 2 tablespoons cornstarch, 2 tablespoons soy sauce
  6. Stir the cornstarch slurry into the simmering vegetable mixture. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
  7. Roll out one half of the pie pastry to line the bottom of an 11x7-inch baking dish (or a 9-inch deep-dish pie plate).
    1 (14.1 ounce) package double-crust pie pastry
  8. Pour the hot vegetable filling into the pastry-lined dish.
  9. Roll out the second half of the pastry and carefully place it over the filling. Seal the edges by crimping with a fork or your fingers, and cut a few small slits in the top to allow steam to escape.
    1 (14.1 ounce) package double-crust pie pastry
  10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.
  11. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Notes

Customization Tips: This recipe is very flexible. Feel free to use other vegetables like peas, corn, or sweet potatoes. For a richer sauce, you can substitute ½ cup of the broth with cream. If using frozen vegetables, add them directly from frozen—no need to thaw. Letting the pie rest after baking is crucial for a sliceable filling.