Vegetable Pot Pie

Vegetable Pot Pie Recipe Ingredients: For the Pie Crust: For the Filling: Instructions:

Vegetable Pot Pie Recipe


For the Pie Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup cold unsalted butter, cubed
  • 6-8 tablespoons ice water

For the Filling:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup diced potatoes
  • 1 cup diced butternut squash
  • 1 cup frozen peas
  • 1 cup diced mushrooms
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. To make the pie crust, mix the flour and salt together in a large bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate while you prepare the filling.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 2-3 minutes.
  4. Add the carrots, celery, potatoes, butternut squash, peas, and mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally.
  5. Sprinkle the flour over the vegetable mixture and stir to coat. Cook for 1-2 minutes.
  6. Slowly pour in the vegetable broth, stirring constantly to prevent lumps from forming. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes. Remove from heat.
  7. Roll out the pie crust on a floured surface to fit your pie dish. Place the bottom crust into the dish.
  8. Pour the vegetable filling into the pie crust.
  9. Roll out the remaining pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
  10. Optional: Brush the top crust with a little milk or beaten egg for a golden finish.
  11. Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the pot pie cool for a few minutes before serving.