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Vegetarian Pot Pie Recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 350
A comforting and hearty vegetarian pot pie with a flaky crust and flavorful vegetable filling, perfect for a cozy dinner.

Ingredients

Butter, vegetables, and seasonings

  • 0.5 cup butter
  • 1 medium onion (peeled and chopped)
  • 3-4 cloves garlic (minced)
  • 1.5 cups chopped carrots
  • 1.5 cups chopped potatoes (peeled and cut into ½ inch chunks)
  • 1 cup chopped celery
  • 0.25 cup all-purpose flour
  • 1.5 teaspoons fresh thyme (½ tsp dried)
  • 1.5 teaspoons fresh rosemary (½ tsp dried)
  • 2 cups vegetable stock (or broth)
  • 1 cup frozen peas
  • 2 tablespoons fresh chopped parsley
  • 0.25 cup heavy cream
  • 2 roll-out pie crusts pie crusts (one box or homemade)
  • to taste salt and pepper Salt and pepper
  • 1 egg Eggwash (1 egg + 1 tablespoon water)
  • 1 tablespoon water

Instructions 

  • Preheat oven to 425°F. Sauté onions and garlic in butter until fragrant.
  • Add carrots, potatoes, and celery; cook until slightly softened. Stir in flour, herbs, salt, and pepper, then add broth and simmer to thicken.
  • Mix in peas, parsley, and heavy cream; set aside. Roll out bottom crust, fit into pie pan, and prick with a fork.
  • Scoop filling into crust, cover with top crust, seal edges, cut vent holes, and brush with eggwash.
  • Bake for 25-30 minutes until golden. Cool for 15 minutes before serving.

Notes

Use a pie shield or foil to prevent crust from over-browning.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: vegetarian