Vegetable Pot Pie Recipe

Name: Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 1 cup diced celery; 1 cup diced carrot; 2 crushed garlic cloves; 1 cup small broccoli floret (chopped stems if you wish); 1/2 cup frozen peas; 1/2 cup frozen corn; 1/3 cup melted butter; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 cup evaporated milk; 1 teaspoon poultry seasoning; 1/4 teaspoon thyme; 1 teaspoon salt; 1/2 teaspoon pepper; 4 frozen pie crusts

Servings: persons

1 cup chopped onion
1 cup diced celery
1 cup diced carrot
2 crushed garlic cloves
1 cup small broccoli floret (chopped stems if you wish)
1/2 cup frozen peas
1/2 cup frozen corn
1/3 cup melted butter
1/2 cup all-purpose flour
2 cups chicken broth
1 cup evaporated milk
1 teaspoon poultry seasoning
1/4 teaspoon thyme
1 teaspoon salt
1/2 teaspoon pepper
4 frozen pie crusts

1
Saute onion in butter until translucent. Add celery, carrots, garlic and broccoli and cook until tender (about 10 minutes).
2
Add flour and mix well. Cook stirring constantly for 2 minutes.
3
Gradually add chicken broth and evaporated milk stirring until well blended. Cook over medium heat stirring constantly until thick and bubbly. Stir in peas and corn, poultry seasoning, thyme, salt and pepper, and heat through.
4
Divide into 2 thawed, uncooked pie shells. Cover with the other shells and pinch edges to seal.
5
You can freeze one at this point.
6
Before baking, poke holes through the top with a fork for the steam.
7
Bake at 400 for 1 hour or until crust is golden and filling is bubbly. If frozen, reduce heat to 350, bake for 1 hour and turn up to 400 for 15 more minutes to brown crust. (Your oven may vary in temperature so keep an eye on it after the hour.).

629

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup chopped onion, 1 cup diced celery, 1 cup diced carrot, 2 crushed garlic cloves, 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