Sunday Vegetable Pot Pie
Highlighted under: Comfort Food
I love making Sunday Vegetable Pot Pie because it’s the perfect way to celebrate the weekend with a hearty, wholesome meal. This dish brings together a colorful array of fresh vegetables, encased in a flaky, buttery crust that’s simply irresistible. Savory and satisfying, it’s a great opportunity to use up any leftover veggies from the week and share a warm, comforting meal with family and friends. Whether it’s served at the dinner table or enjoyed as leftovers, this pot pie always feels special.
When I first attempted making a vegetable pot pie, I was surprised by how simple yet delicious it turned out. I remember using a mix of seasonal vegetables, like carrots and peas, which added vibrant colors and flavors to the dish. I opted for a homemade crust, which really elevated the entire experience. The buttery aroma that filled my kitchen as it baked was absolutely heavenly.
One of my favorite tips is to let the pie rest for a few minutes before slicing and serving. This allows the filling to set slightly, making each slice easy to serve and delightful to enjoy. I never fail to get compliments on this recipe, and I love how versatile it is!
Why You'll Love This Recipe
- A vibrant medley of seasonal vegetables for fresh flavors
- Flaky, buttery crust that adds an irresistible crunch
- Perfectly warm and comforting for family dinners
Ingredients
Gather your fresh ingredients to create a wholesome delight.
For the Pie
- 1 pre-made pie crust or homemade dough
- 2 cups mixed vegetables (carrots, peas, corn, and green beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
Ensure you have everything ready for a smooth cooking process.
Instructions
Follow these simple steps for a delightful pot pie.
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened. Stir in mixed vegetables, thyme, rosemary, salt, and pepper.
Make It Creamy
Pour in the vegetable broth and bring to a simmer. If you want a thicker filling, mix cornstarch with a little water and stir in, cooking for another 2 minutes until thickened.
Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out the pie crust into a pie dish. Pour the filling into the crust, then cover with another layer of dough.
Bake
Place the pie in the oven and bake for 30-35 minutes or until the crust is golden brown. Let it cool for 10 minutes before slicing.
Enjoy your homemade vegetable pot pie with a side salad or on its own.
Pro Tips
- Feel free to customize this pot pie with any vegetables you have on hand. Adding a touch of grated cheese to the filling can also enhance its creaminess.
Questions About Recipes
→ Can I use frozen vegetables instead of fresh ones?
Absolutely! Frozen vegetables work well—just make sure to thaw and drain any excess moisture.
→ How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
→ Is this recipe vegan-friendly?
If you use a plant-based pie crust and vegetable broth, this recipe can easily be made vegan.
→ Can I prepare the filling in advance?
Yes! You can prepare the filling a day ahead and store it in the fridge. Just assemble the pie before baking.
Sunday Vegetable Pot Pie
I love making Sunday Vegetable Pot Pie because it’s the perfect way to celebrate the weekend with a hearty, wholesome meal. This dish brings together a colorful array of fresh vegetables, encased in a flaky, buttery crust that’s simply irresistible. Savory and satisfying, it’s a great opportunity to use up any leftover veggies from the week and share a warm, comforting meal with family and friends. Whether it’s served at the dinner table or enjoyed as leftovers, this pot pie always feels special.
Created by: Madeline Archer
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 6 servings
What You'll Need
For the Pie
- 1 pre-made pie crust or homemade dough
- 2 cups mixed vegetables (carrots, peas, corn, and green beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
How-To Steps
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened. Stir in mixed vegetables, thyme, rosemary, salt, and pepper. Cook for another 5 minutes until vegetables are tender.
Pour in the vegetable broth and bring to a simmer. If you want a thicker filling, mix cornstarch with a little water and stir in, cooking for another 2 minutes until thickened.
Preheat your oven to 400°F (200°C). Roll out the pie crust into a pie dish. Pour the filling into the crust, then cover with another layer of dough. Crimp the edges and make a few slits on top for steam to escape.
Place the pie in the oven and bake for 30-35 minutes or until the crust is golden brown. Let it cool for 10 minutes before slicing.
Extra Tips
- Feel free to customize this pot pie with any vegetables you have on hand. Adding a touch of grated cheese to the filling can also enhance its creaminess.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 450mg
- Total Carbohydrates: 44g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 8g