Savory Vegetable Pot Pie (Printable)
Golden crust envelops a creamy, hearty mix of fresh vegetables for a warm, satisfying meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 medium potatoes, peeled and diced
07 - 1 cup frozen peas
08 - 1 cup green beans, chopped
09 - 1 cup corn kernels (fresh or frozen)
10 - 1 cup mushrooms, sliced
→ Sauce
11 - 4 tablespoons unsalted butter
12 - 1/4 cup all-purpose flour
13 - 2 1/2 cups vegetable broth
14 - 1/2 cup whole milk or plant-based milk
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried parsley
17 - 1/2 teaspoon dried sage
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Crust
20 - 1 sheet puff pastry or pie dough, thawed
21 - 1 egg, beaten (optional for egg wash)
# How to Make It:
01 - Set the oven to 400°F (200°C) to begin heating.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; cook until softened, about 3 minutes.
03 - Add diced carrots, celery, and potatoes to the skillet. Stir occasionally and cook for 6 to 8 minutes until they start to soften.
04 - Incorporate chopped green beans, corn, peas, and sliced mushrooms. Cook for another 4 to 5 minutes, stirring occasionally.
05 - Push vegetables to one side. In the empty skillet space, melt unsalted butter. Sprinkle flour over melted butter and whisk continuously for 1 minute to form a roux.
06 - Gradually whisk in vegetable broth and milk, avoiding lumps. Add dried thyme, parsley, sage, salt, and black pepper.
07 - Cook the mixture for 5 to 7 minutes until sauce thickens and vegetables are tender, then remove from heat.
08 - Transfer the vegetable and sauce mixture into a 9-inch pie or baking dish.
09 - Cover the filling with thawed puff pastry or pie dough. Trim excess dough and crimp edges to seal. Cut slits on top to vent steam.
10 - Brush the pastry with beaten egg for a golden crust if desired.
11 - Place the assembled dish in the oven and bake for 25 to 30 minutes until crust is golden brown and filling is bubbling.
12 - Remove from oven and allow to cool for 10 minutes before slicing and serving.
# Expert Hacks:
01 -
- It tastes like everything good about autumn and winter wrapped in flaky, buttery pastry
- You can make it ahead and bake it when guests arrive, which feels like a small miracle on busy nights
- The vegetables stay perfectly tender without turning to mush, and the sauce is silky without being heavy
02 -
- The flour and butter roux is only lumpy if you stop whisking. Keep whisking and you'll create something silky. This lesson cost me three pots before I really believed it
- Make sure your vegetables are cut into similar-sized pieces. I learned this the expensive way when some potatoes were still raw while others were falling apart
- Don't skip the resting period before serving. The filling is dangerously hot and sets up perfectly in those 10 minutes
03 -
- If your pastry cracks or tears, just patch it with the extra dough and brush it with the egg wash—it bakes perfectly and nobody notices except you
- The secret to a sauce that doesn't separate is whisking constantly while you add the cold milk to the hot roux. Keep moving, and it stays silky