Veggie Pot Pie Recipe

Mak Erot

3 min read

·

Apr 08, 2025

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A Hearty and Healthy Veggie Pot Pie Recipe

Are you looking for a delicious and nutritious meal that's also easy to make? Look no further than this veggie pot pie recipe! This recipe is packed with fresh vegetables and herbs, making it a wholesome and satisfying option for a weeknight dinner or a weekend brunch. It's also incredibly adaptable – feel free to swap out vegetables based on your preferences and what's in season.

What Makes This Veggie Pot Pie Recipe Special?

This isn't your grandma's pot pie (though we're sure she'd approve!). We've focused on creating a recipe that is:

• Healthy: Loaded with vitamins and fiber from a variety of colorful vegetables.
• Flavorful: A blend of savory herbs and spices creates a depth of taste that will impress even the pickiest eaters.
• Easy to Make: The simple instructions make this recipe perfect for busy weeknights.
• Versatile: Customize the vegetables to suit your taste and what you have on hand.
• Gluten-Free Option: Easily make this gluten-free by using a gluten-free pie crust.

Ingredients You'll Need:

This recipe serves 4-6 people. Adjust quantities as needed.

For the Vegetable Filling:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup peas
• 1 cup corn (fresh or frozen)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup heavy cream (or coconut cream for a vegan option)

For the Crust:

• 1 box (14.1 ounces) refrigerated pie crusts (or your favorite homemade recipe!)

Step-by-Step Instructions:

1. Preheat Oven & Prep Vegetables: Preheat your oven to 400°F (200°C). Chop all your vegetables into bite-sized pieces.

2. Sauté Vegetables: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic, thyme, and rosemary and cook for another minute until fragrant.

3. Add Remaining Vegetables & Broth: Add the broccoli, cauliflower, peas, and corn to the skillet. Stir in the vegetable broth and bring to a simmer. Reduce heat and cook for 5-7 minutes, or until the vegetables are tender-crisp.

4. Stir in Cream & Season: Stir in the heavy cream (or coconut cream), salt, and pepper. Taste and adjust seasoning as needed.

5. Top with Crust: Carefully place one pie crust over the vegetable filling. Crimp the edges to seal. You can cut slits in the top crust to allow steam to escape.

6. Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

7. Cool & Serve: Let the pot pie cool slightly before serving. Enjoy!

Tips & Variations:

• Add Protein: Boost the protein content by adding cooked chicken, lentils, or chickpeas to the filling.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Use Different Vegetables: Feel free to substitute your favorite vegetables. Sweet potatoes, mushrooms, and zucchini would all be delicious additions.
• Make it Ahead: Assemble the pot pie ahead of time and bake it when you're ready to serve.

This veggie pot pie recipe is a guaranteed crowd-pleaser. It's a perfect dish for a family dinner, potluck, or any occasion where you want to serve something delicious and satisfying. So, gather your ingredients and get cooking! Let us know in the comments how your veggie pot pie turns out!