Sunday Veggie Pot Pie

Name: Sunday Veggie Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 prepared pie crust (store-bought or homemade); 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 cups diced potatoes; 1 cup green beans, chopped; 1 cup corn kernels (fresh or frozen); 1/4 cup all-purpose flour; 2 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon rosemary; Salt and pepper to taste; 1 cup peas (fresh or frozen); 1 cup diced bell pepper; 1 tablespoon soy sauce

Highlighted under: Warm Comfort Food Favorites

I absolutely love making this Sunday Veggie Pot Pie, especially when I have an array of fresh vegetables on hand. It's a comforting dish that combines a flaky crust with a medley of seasonal veggies, making it a perfect centerpiece for family gatherings. I enjoy the process of preparing the filling, letting the flavors meld together as they simmer. The aroma that fills my kitchen is simply irresistible, and it's a great way to encourage everyone to eat their greens while savoring a delicious, hearty meal.

Created by

Serena Whitaker

Last updated on 2026-01-12T07:45:35.580Z

Creating my Sunday Veggie Pot Pie has become a cherished tradition in my household. I remember the first time I crafted this dish; it turned out so delicious that it quickly became a family favorite. The flaky crust beautifully complements the rich filling of mixed vegetables and herbs, bringing everything together in harmony.

To make it even better, I discovered that adding a splash of vegetable broth enhances the flavors, making the filling savory and satisfying. Plus, I often encourage creativity by swapping in different vegetables based on the season, ensuring every pot pie is unique and delightful!

Why You'll Love This Recipe
A comforting and wholesome dish that's perfect for family gatherings
Flaky crust that perfectly envelops savory veggie goodness
Adaptable recipe to use seasonal vegetables for variety

Choosing Your Vegetables

For this Sunday Veggie Pot Pie, you can customize the filling based on what's in season or your personal preferences. Consider using root vegetables like sweet potatoes or parsnips in place of standard potatoes for a sweeter flavor. Zucchini or mushrooms can also add a nice texture, while their moisture content helps keep the filling from drying out during baking. Just be mindful to dice any added veggies uniformly to ensure they cook evenly in the skillet.

If you’re looking to make this dish heartier, you might consider adding cooked lentils or chickpeas to the mix. They not only enhance the protein content, making it more filling, but they also absorb the delicious flavors of the broth and herbs. You can substitute about one cup of legumes for every two cups of veggie filling you add, ensuring your pot pie remains balanced in flavor and texture.

Perfecting the Crust

The crust is a pivotal element of any pot pie. If using a store-bought version, opt for one that is labeled as a 'flaky' or 'buttery' crust, as this will add the desired texture and richness. You could also make your own crust using butter and chilled water to ensure maximum flakiness, but remember to chill the dough for at least 30 minutes before rolling it out. This step is crucial for achieving that golden, crispy finish.

Additionally, brushing the top crust with a little olive oil or an egg wash before baking can enhance the color, giving it a beautiful golden hue while adding flavor. Just be careful not to overbake, as the crust can quickly transition from golden to burnt. Keep an eye on it during the last few minutes of baking; it should be a perfect crispy brown, ready to showcase the sumptuous filling beneath.

Serving and Storing Tips

Once your pot pie is out of the oven, let it sit for about 10-15 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice without spilling. Pair this pot pie with a light salad or crusty bread for a complete meal. You can also garnish the pie with fresh herbs such as parsley or chives just before serving to add a pop of color and freshness.

If you have leftovers, store the pot pie in an airtight container in the refrigerator for up to three days. To reheat, place it in an oven set to 350°F (175°C) and cover it loosely with aluminum foil; this will prevent the crust from becoming too dark while allowing the filling to heat through. For longer storage, consider freezing individual slices; wrap them tightly in plastic wrap followed by aluminum foil. They can be reheated from frozen at 375°F (190°C) for about 50-60 minutes.

Ingredients

Gather these fresh ingredients to create your Sunday Veggie Pot Pie:

Ingredients

1 prepared pie crust (store-bought or homemade)
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cups diced potatoes
1 cup green beans, chopped
1 cup corn kernels (fresh or frozen)
1/4 cup all-purpose flour
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon rosemary
Salt and pepper to taste
1 cup peas (fresh or frozen)
1 cup diced bell pepper
1 tablespoon soy sauce

Have all the ingredients ready? Let's move on to the cooking steps!

Instructions

Follow these simple steps to create your delicious Veggie Pot Pie:

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Stir in the diced potatoes and continue to cook for another 10 minutes. Add the green beans, corn, and bell pepper, allowing everything to cook for an additional 5 minutes.

Thicken the Mixture

Sprinkle the flour over the sautéed vegetables and mix well. Gradually pour in the vegetable broth, stirring constantly to combine. Add thyme, rosemary, soy sauce, salt, and pepper. Allow the mixture to simmer until it thickens, about 10 minutes.

Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out the prepared pie crust and fit it into a pie dish. Pour the veggie filling into the crust and top it with the second rolled pie crust. Seal the edges and make small slits in the top to allow steam to escape.

Bake the Pot Pie

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Remove from the oven and let it cool for a few minutes before slicing.

Your Sunday Veggie Pot Pie is now ready to be enjoyed! Serve warm and savor every bite.

Pro Tips

Feel free to customize the veggies based on your preferences or what you have in your fridge. Adding a splash of lemon juice before serving can brighten up the flavors even more!

Adjusting Flavor Profiles

Experimenting with spices can elevate the flavor of your veggie pot pie. If you're feeling adventurous, think about incorporating curry powder for an exotic twist or smoked paprika for a hint of smokiness. Both can bring a new dimension to the dish without overpowering the earthy sweetness of the vegetables. Just a teaspoon of your chosen spice can be added when you stir in the flour, allowing it to bloom and infuse the filling with depth.

If you prefer a richer flavor profile, try adding nutritional yeast to the mix. About a couple of tablespoons can lend a cheesy flavor without dairy inclusion, perfect for a vegan take on the recipe. Nutritional yeast not only enhances flavor but also provides a wonderful source of B vitamins, making your pot pie more nutritious.

Making It Your Own

The beauty of this recipe lies in its flexibility. You can swap vegetables in and out based on availability; for instance, broccoli or kale can work well if you're looking for a green vegetable, while butternut squash can provide a nice sweetness. Just ensure that any substitution maintains a similar cooking time to avoid undercooked or mushy pieces.

If you want to create a meatier version, feel free to incorporate cooked chicken or turkey into the filling. Aim for about two cups of shredded or diced meat, and add it in when you stir in the broth. This will lend additional texture and richness, making for a more hearty meal.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great! Just make sure to thaw and drain any excess water before using.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.

→ Can I make this pot pie vegan?

Absolutely! Just use a vegan pie crust and vegetable broth to keep it plant-based.

→ How can I make the crust flaky?

For a flakier crust, ensure your butter or chilled fat is cold before mixing it with the flour. Also, avoid overworking the dough.