Vegetable Pot Pie (Classic Comfort Food) Recipe
Introduction
This classic Vegetable Pot Pie is a warm, comforting dish perfect for cozy dinners. Filled with hearty vegetables and a creamy sauce, it’s topped with flaky pastry for a delightful texture contrast. It’s a satisfying meal that’s sure to please vegetarians and meat-eaters alike.
Ingredients
- 1 pie crust – slightly thawed
- 1 round puff pastry sheet – or 2nd pie crust
- 11oz / 300g cremini mushrooms
- 1 brown onion
- 5oz / 140g carrots – 1 large carrot
- 5oz / 140g celery – 2 sticks
- 4 garlic cloves
- 9oz / 250g potatoes
- 2 tablespoons extra virgin olive oil
- ⅓ cup all purpose flour
- 1 ½ cups vegetable broth – low sodium preferred
- ½ cup milk – soy milk used here
- 1 sprig fresh rosemary – chopped
- 1 tablespoon soy sauce – low sodium recommended
- 1 cup frozen peas
- Salt and black pepper to taste
- 1 egg whisked or olive oil for brushing
- Sesame seeds for garnish
Instructions
- Step 1: Prepare the vegetables by dicing the onion, carrot, potato, and celery into small, evenly sized cubes. Finely dice the garlic and slice the mushrooms.
- Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onions, carrots, and celery with a pinch of salt until they begin to soften, about a few minutes.
- Step 3: Add the garlic and mushrooms to the skillet. Continue to sauté until the mushrooms are nicely browned.
- Step 4: Stir in the remaining tablespoon of olive oil, flour, chopped rosemary, salt, and black pepper. Cook for a few minutes, stirring constantly, until the flour is mostly dissolved.
- Step 5: Pour in the vegetable broth, add the diced potatoes, soy sauce, and milk. Stir well and cover with a lid. Simmer over low heat for 5 minutes.
- Step 6: Remove the lid and take the skillet off the heat. Stir in the frozen peas. Let the filling cool and thicken; transfer to a large bowl or plate to cool faster if needed.
- Step 7: Preheat the oven to 350℉ / 180℃. Place the pie crust into a 10-inch (26 cm) round oven dish, gently pressing it into place. Trim any excess dough hanging over the edges.
- Step 8: Pour the cooled filling into the pie crust and even it out with a spatula or spoon.
- Step 9: Lay the puff pastry or second pie crust over the filling. Tuck the edges under the bottom crust to seal. Use a fork to press along the edges and help seal.
- Step 10: Cut 5-6 slits in the top crust to create a pattern and allow steam to escape.
- Step 11: Brush the top with whisked egg or olive oil. Sprinkle sesame seeds over the surface.
- Step 12: Bake on the bottom oven shelf for 40 minutes until the crust is golden brown. If the edges brown too quickly, cover them with foil during baking.
- Step 13: Carefully remove the pot pie and let it cool for 10 minutes before slicing and serving.
Tips & Variations
- Use a combination of vegetables like peas, corn, or green beans for added variety.
- Substitute puff pastry with a second pie crust if you prefer a more traditional pot pie top.
- For a richer filling, add a splash of cream instead of milk or soy milk.
- Cover the edges of the crust with foil halfway through baking to prevent burning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the oven at 350℉ (180℃) until warmed through to keep the crust crisp. Avoid microwaving as it may make the crust soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pot pie vegan?
Yes, this recipe is easily vegan by using soy milk or any plant-based milk and brushing the top with olive oil instead of egg wash.
Can I prepare the filling in advance?
Absolutely. You can make the filling a day ahead and refrigerate it. Allow it to cool completely before assembling the pie and baking.
PrintVegetable Pot Pie (Classic Comfort Food) Recipe
This classic Vegetable Pot Pie is a comforting and hearty dish featuring a flaky pie crust filled with a savory medley of cremini mushrooms, carrots, celery, potatoes, and peas in a creamy herb-infused sauce. Baked to golden perfection with a puff pastry topping and garnished with sesame seeds, it’s a perfect vegetarian meal for family dinners or cozy gatherings.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust and Topping
- 1 pie crust – slightly thawed
- 1 round puff pastry sheet – or 2nd pie crust
- 1 egg whisked or olive oil for brushing
- Sesame seeds for garnish
Vegetable Filling
- 11oz / 300g cremini mushrooms, sliced
- 1 brown onion, diced
- 5oz / 140g carrots (about 1 large carrot), diced
- 5oz / 140g celery (2 sticks), diced
- 4 garlic cloves, finely diced
- 9oz / 250g potatoes, diced
- 2 tablespoons extra virgin olive oil
- ⅓ cup all purpose flour
- 1 ½ cups vegetable broth (low sodium)
- ½ cup milk (soy milk recommended)
- 1 sprig fresh rosemary, chopped
- 1 tablespoon soy sauce (low sodium)
- 1 cup frozen peas
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables: Dice the onion, carrot, potato, and celery into small, evenly sized cubes. Finely dice the garlic and slice the mushrooms to get ready for sautéing.
- Sauté Base Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery along with a pinch of salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Add Mushrooms and Garlic: Stir in the garlic and sliced mushrooms. Continue to cook until the mushrooms have browned and given off their moisture, approximately 5-7 minutes.
- Incorporate Flour and Seasoning: Add the second tablespoon of olive oil, then the flour and chopped rosemary. Season with salt and black pepper. Stir constantly and cook the mixture for a few minutes until the flour is well incorporated and no longer tastes raw.
- Add Liquids and Vegetables: Pour in the vegetable broth, soy sauce, and milk. Add the diced potatoes. Stir everything together, then cover the skillet with a lid and simmer on low heat for about 5 minutes, allowing the potatoes to start cooking and the filling to thicken.
- Final Touches to Filling: Remove the lid and take the skillet off heat. Stir in the frozen peas. Let the filling cool down completely, either in the skillet or transferred to a bowl, to ensure it thickens further for the pie assembly.
- Preheat Oven and Prepare Pie Dish: Preheat your oven to 350℉ (180℃). Roll out the pie crust into a 10-inch (26 cm) round oven dish, gently pressing it to fit. Trim any excess dough hanging over the edge.
- Assemble the Pie: Pour the cooled filling into the pie crust and smooth the surface with a spatula. Lay the puff pastry sheet on top and tuck the edges under the pie crust to seal the pie well.
- Decorate and Vent: Use a fork to make indentations around the pie’s edge to help seal it. Make 5-6 slits on the pastry surface with a knife to allow steam to escape during baking. Brush the top with beaten egg or olive oil, then sprinkle sesame seeds over the entire surface.
- Bake: Place the pie dish on the bottom oven rack and bake for 40 minutes until the crust turns a golden brown color. If the edges brown too quickly, cover them with foil to prevent burning.
- Rest and Serve: Carefully remove the pot pie from the oven and let it cool for at least 10 minutes. Slice and serve warm, paired with your favorite sides.
Notes
- Trimming excess pie crust ensures a neat finish and proper sealing with the puff pastry top.
- Brushing with egg wash gives a beautiful golden color, but olive oil works well for a vegan option.
- Slits in the pastry prevent sogginess by allowing steam to escape during baking.
- If the crust edges brown too fast, cover them with foil halfway through baking to avoid burning.
- Allowing the filling to cool before assembling helps it thicken properly, preventing the crust from becoming soggy.
Keywords: vegetable pot pie, vegetarian pot pie, comfort food, mushroom pot pie, homemade pot pie, savory pie, puff pastry pie
