Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pie crusts (from the store or your own recipe); 1 cup potato, cubed; 1 tablespoon olive oil; 1/2 cup celery, chopped; 1/2 cup onion, chopped; 1 1/2 cups mushrooms, sliced; 1/2 cup baby carrots, sliced; 1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom); 1/2 cup milk; 2 teaspoons dried thyme; 1 teaspoon dried oregano; salt and pepper

Servings: persons

2 pie crusts (from the store or your own recipe)
1 cup potato, cubed
1 tablespoon olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
1 1/2 cups mushrooms, sliced
1/2 cup baby carrots, sliced
1 (10 1/2 ounce) can cream of potato soup (or cream of mushroom)
1/2 cup milk
2 teaspoons dried thyme
1 teaspoon dried oregano
salt and pepper

1
Preheat oven to 375 degrees.
2
Place bottom crust in pan and bake for 8-10 minutes. Remove and set aside.
3
Boil cubed potatoes until just short of done.
4
Add olive oil to skillet and saute onions and celery for about 3 minutes.
5
Add mushrooms to onion celery and continue to saute until soft.
6
In a bowl, combine soup, milk, and spices.
7
To the bowl, add drained potatoes and onion mixture.
8
Pour filling into bottom pie crust and cover with top crust, making sure to crimp the edges.
9
Bake for 45 minutes.
10
Let sit 5-10 minutes before serving.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 pie crusts (from the store or your own recipe), 1 cup potato, cubed, 1 tablespoon olive oil, 1/2 cup celery, chopped, 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.

That's it — enjoy your meal!

Vegetable Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions