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Vegetable Pot Pie Recipe

American · Main course · 65 min total

A hearty and comforting vegetable pot pie filled with a creamy medley of carrots, peas, and potatoes, topped with a flaky, golden puff pastry crust. Perfect for a cozy dinner.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 2 medium Yukon Gold potatoes, peeled and diced
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 sheet puff pastry, thawed

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery; cook for another 3 minutes.
3. Stir in frozen peas, corn, and potatoes. Cook for 2 minutes.
4. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute, stirring constantly.
5. Gradually pour in vegetable broth and milk, stirring continuously. Add thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
6. Transfer the vegetable mixture to a 9-inch pie dish or a 2-quart baking dish.
7. Roll out puff pastry on a floured surface to fit the top of the dish. Place pastry over the filling, pressing edges to seal. Cut a few slits in the top to vent steam.
8. Bake for 25-30 minutes, until pastry is golden brown and filling is bubbly. Let cool for 10 minutes before serving.

Tips

• For a dairy-free version, use olive oil instead of butter and unsweetened almond milk instead of whole milk.
• Leftover pot pie can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
• Feel free to swap in your favorite vegetables like green beans, mushrooms, or broccoli.

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