Delicious Past…

Vegetable Pot Pie


Growing up I used to love to buy those individual pot pies in the freezer section. Then I grew up a little more and would buy the large deep dish ones from Costco. Oh! I remember them being so good!!! And now? Well, I have graduated into adulthood & cooking, and bake up my own pot pies. I can’t even believe that I use to eat those frozen ones! I love this recipe because you can really put whatever you want in it. This is a veggie pot pie but you can add some already cooked chicken to it if you want.

Delicious Rating: The sauce is the deal breaker. It is creamy, smooth, flavorful, and thick. No matter what vegetables you add in here it will taste delicious. The crust is so flaky and crisp against the soft but firm vegetables. I made my own crusts using my time tested pie crust recipe, the same I use for sweet pies, just minus the sugar. But you can buy some already made pie crust to make this recipe that much more easy for you. This is the perfect recipe for a chilly night or when you just want some comfort food!

5.0 from 2 reviews
Vegetable Pot Pie
Prep time: 
Cook time: 
Total time: 
Yields: 8 Slices
Serve with a garden salad or enjoy by itself!
  • 3 carrots, sliced
  • 1 cup green beans, sliced
  • 5 celery stalks, sliced
  • 3 potatoes, cubed
  • 1½ cup of peas
  • 1 stick of butter
  • 3 cloves of Garlic, minced
  • 1 small onion, diced
  • 1 cup of flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • ⅔ cup milk
  • 1½ cup chicken broth
  • 1 egg yolk
  • 2 tbsp milk
  • 2 Pie Crusts
  1. Preheat oven to 400 degrees F.
  2. In a pot, add in carrots, green beans, celery, potatoes, and peas.
  3. Cover with water and boil for 10 minutes.
  4. Drain.
  5. In a pan, melt down butter with onions and garlic for 4 minutes.
  6. Whisk in flour, salt, pepper, basil, and parsley.
  7. Stir in milk and chicken broth and simmer over heat until thick, whisking occasionally.
  8. Place vegetables in bottom pie crust and pour sauce over.
  9. Cover with second crust and make 4 slits on top.
  10. Whisk egg yolk and milk together and brush on top of pie crust.
  11. Bake for 30 minutes or until crust is golden brown.
  12. Cool for 10-15 minutes before serving.

I cut the carrots in slices or big chunks. I love a nice cooked carrot in pot pies!

I did make my own pie crusts for this recipe but you can totally use store bought ones if you are short on time.

The egg yolk wash gives the crust a more even browning that looks great once baked.

See what I mean?!



4 Responses to Vegetable Pot Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Want Email Updates?

Get the latest Recipes, Events & Giveaways delivered to you!

my foodgawker gallery
my foodepix gallery
my photos finding vegan