Homestyle Vegetable Pot Pie
Homemade vegetarian pot pie with potatoes, carrots, onion, celery, peas, corn, and green beans. A hearty meal with double-crust pastry and flavorful filling with a homemade cream sauce (no condensed soup required). Serves 8. Freezes easily and great for make-ahead. Vegetarian (dairy).
Servings 8
Calories 408kcal
Cost $8
Ingredients
- 12 ounces vegetable broth
- 2 c peeled and diced russet potatoes = 2 medium potatoes
- 8 ounces whole milk
- 1/2 c AP flour
- 1 tsp salt
- 1/2 tsp black pepper, or to taste
- 1/4 tsp dried thyme
- 1/4 tsp dried parsley
- 1/4 c butter = 1/2 stick
- 1 c peeled and diced carrots = 3 large
- 1/2 c diced yellow or white onion = 1/2 a large onion
- 1/3 c chopped celery = 1 stalk
- 1 c peas, frozen or canned (drained)
- 1/2 c corn, frozen or canned (drained)
- 1/2 c green beans, frozen or canned (drained)
- pastry for a double crust
- optional: milk or egg wash
Instructions
Prep Work:
- Bring vegetable broth to a boil in a stockpot over medium-high heat. Add in diced potatoes, cover and cook for 6 to 8 minutes, until barely fork-tender. Meanwhile,
- In a small bowl, whisk together until smooth: 1 c milk, 1/2 c AP flour, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp dried thyme and 1/4 tsp dried parsley. Set mixture aside.
- Line a pie plate with the bottom crust and preheat oven to 400°F.
Make the Filling:
- When the potatoes are fork-tender, remove them with a slotted spoon to a large bowl. Reserve broth to use in filling mixture.
- In a large skillet, melt the butter over medium. Add in onions, carrots, and celery and cook until softened, 4 to 5 minutes. Turn heat to medium-low and stir in the vegetable broth and milk/flour mixture and heat until thickened and creamy, 1 to 2 minutes.
- Remove cream mixture from heat and stir in potatoes, peas, corn, and green beans until evenly combined.
Assemble and Bake the Pie:
- Spoon vegetable mixture into the bottom crust, carefully filling in any gaps at edges. Level the filling mixture and place top crust, sealing edges of crust as desired (crimped, pinched, rolled, etc). Cut slits for steam venting. Brush the top crust with a milk or egg wash, if desired.
- Bake on 400°F for 35 to 40 minutes, until golden brown and bubbling. Let stand 20 minutes before serving.
- Cover and refrigerate any leftovers and use within 3 days for best quality.
Notes
To Reheat Leftover Baked Pot Pie:
- Reheat leftover pot pie on 350*F for about 30 minutes. Cover with foil during baking to keep crust from browning too much. Best option for crust
- Reheat individual servings in the microwave for about 1 minute. This option is quick and easy, but crust will soften more.
- Freeze before baking for best results. Assemble pie as directed then wrap completely in plastic wrap 2-3x, covering all angles. Tightly cover plastic wrap with foil. Use within 3 to 4 months.
- To bake from frozen: remove all plastic wrap from pot pie, and recover with foil. Bake on 400*F for 35 minutes, then remove foil and continue baking for 25 to 30 minutes more, until crust is golden and filling is bubbly. Let cool 15 minutes before serving.
- Filling can also be frozen separately: add to a freezer safe container (leaving 1 inch headspace or room) or freezer bag (remove all air). Thaw in the fridge overnight and use as directed. Or heat gently on the stove on low with a little extra milk or broth then use as directed.
Nutrition
Calories: 408kcal