Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 small boiling potatoes, peeled and cubed (1 cup); 4 tsp. vegetable oil; 1/4 cup whole wheat flour or white flour; 1 1/2 cups vegetable broth; 1 Tbs. nutritional yeast flakes; 2 tsp. soy sauce; Salt and freshly ground black pepper; 2 pkg. prepared whole-wheat pie dough, or enough homemade dough for 2-crust pie; 1 medium onion, chopped; 1 cup small broccoli florets; 1/2 cup diced carrot; 1/4 cup fresh or frozencorn kernels; 1/4 cup fresh or frozen peas

Servings: persons

3 small boiling potatoes, peeled and cubed (1 cup)
4 tsp. vegetable oil
1/4 cup whole wheat flour or white flour
1 1/2 cups vegetable broth
1 Tbs. nutritional yeast flakes
2 tsp. soy sauce
Salt and freshly ground black pepper
2 pkg. prepared whole-wheat pie dough, or enough homemade dough for 2-crust pie
1 medium onion, chopped
1 cup small broccoli florets
1/2 cup diced carrot
1/4 cup fresh or frozencorn kernels
1/4 cup fresh or frozen peas

1
Preheat oven to 350F.
2
Cook potatoes in lightly salted boiling water just until tender, about 10 minutes.
3
Drain and set aside.
4
Meanwhile, in medium saucepan, heat oil over low heat.
5
Stir in flour and cook, stirring, until mixture is very thick, about 1 minute.
6
Gradually add broth, stirring constantly.
7
Add nutritional yeast, soy sauce, salt and pepper, stirring constantly.
8
Remove sauce from heat and set aside.
9
Roll out bottom crust and fit into 9-inch pie plate.
10
Scatter potatoes and remaining vegetables over crust and spoon sauce over them.
11
Place top crust on pie, crimp edges and make a couple of slits in crust for steam vents.
12
Bake until crust is lightly browned, about 1 hour.
13
Let stand 5 to 10 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 small boiling potatoes, peeled and cubed (1 cup), 4 tsp. vegetable oil, 1/4 cup whole wheat flour or white flour, 1 1/2 cups vegetable broth, and more.

Yes, Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Pot Pie

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