Veggie Pot Pie Recipe

Name: Veggie Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup peeled and diced potato; 1/2 cup butter (or 8 Tbsp margarine); 2/3 cup diced onion; 1 1/4 teaspoons salt; 1/2 teaspoon ground black pepper; 1 dash celery salt; 1/4 teaspoon poultry seasoning; 1/2 cup all-purpose flour; 1 1/2 cups vegetable broth; 1 cup milk; 1 family-size bag frozen mixed vegetables (or 2 small bags); 1 cup frozen lima beans; 2 pie crusts (refrigerated or homemade); 1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)

Servings: persons

1 cup peeled and diced potato
1/2 cup butter (or 8 Tbsp margarine)
2/3 cup diced onion
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 dash celery salt
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 family-size bag frozen mixed vegetables (or 2 small bags)
1 cup frozen lima beans
2 pie crusts (refrigerated or homemade)
1 egg beaten together with 1 tbsp water to make an egg wash (or 1/4 c egg substitute)

1
Preheat oven to 425 degrees.
2
Place potatoes and frozen vegetables in a saucepan, cover with water, and boil until potatoes are fork tender. Drain.
3
Melt butter or margarine in a large pot. Add onions and saute for 2 to 3 minutes.
4
Add salt, pepper, poultry seasoning, and celery salt. Stir to mix. Add flour and cook for 2 minutes, stirring constantly.
5
Gradually whisk in vegetable broth, then milk. Let simmer for a few minutes to thicken.
6
Stir in vegetables and take off heat.
7
Place one pie crust into the bottom of a 9x13-inch casserole dish, or deep dish pie plate. Pour filling on top. Place second pie crust on top. Trim excess. Press the edges together to seal.
8
Brush egg wash on top and cut 4 slits in top crust for steam to escape.
9
Place on a baking sheet and place in oven to bake for 30 minutes, or until golden brown.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 cup peeled and diced potato, 1/2 cup butter (or 8 Tbsp margarine), 2/3 cup diced onion, 1 1/4 teaspoons salt, and more.

Yes, Veggie 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.

Veggie Pot Pie

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