Author: These creamy and delicious vegetable pot pies can be made as a whole pie or as hand pies for an easy-to-hold meal on the go. Stuffed with potatoes, celery, peas, and carrots, in a creamy sauce and surrounded by flakey pie crust… it’s the best veggie pot pie you’ll ever make!
This post may contain affiliate links. Read our disclosure policy.
The BEST Vegetable Pot Pie
This recipe was created as a gift for my sister-in-law during her pregnancy. She is a vegetarian and I was working to fill her freezer with ready-to-eat meals to enjoy once the baby arrived. With an eye to her dietary needs, as well as foods that would be easy to eat with one hand, this recipe rose to the top and is now a whole family favorite!
I make them in bulk and you can do the same! It’s a great warm and filling meal that is ready from the freezer in just 20 minutes!
Ingredients
Here’s a quick overview of all the ingredients, as well as possible substations. The full printable recipe with measurements can be found at the end of the post.
- Potatoes – We used russet potatoes as they hold up really well during baking, but you can use whatever white or yellow potatoes you have on hand.
- Celery – Adds a nice crunch and a traditional flavor profile to the dish.
- Mixed Frozen Vegetables – Our grocery only had mixed vegetables that included green beans. Normally, I would just want to use peas, carrots, and corn, however, the green beans turned out wonderfully! Use whatever frozen mixed vegetables you prefer.
- Butter – We use salted butter, but unsalted will work as well. You can use a dairy-free butter alternative as well!
- Onions – Make sure to dice these very finely, unless you enjoy larger chunks of onion. I like the flavor, but don’t want to get a mouthful! They add a wonderful depth of flavor. Use white or yellow onions only.
- Garlic Powder – If you are using fresh garlic, use the equivalent of 2 cloves instead.
- Flour – Any all-purpose flour will work best to provide a silky smooth roux, we use einkorn flour. However, whole wheat or finely ground fresh milled flour will also work. Just know that the final product may have more texture and a darker color than a roux made with an all-purpose flour.
- Salt, Pepper – Classic seasonings, adjust these to taste!
- Celery Seed – Many people enjoy the taste of celery but not celery seeds. If you are among that group, feel free to omit this ingredient. However, it does add a lovely distinct flavor that I would highly recommend including!
- Broth – We keep beef broth on hand, so we use that when making this recipe for ourselves. However, vegetable broth would keep this recipe vegetarian! Chicken broth would also be delicious. Use what you have!
- Pie Crusts – This recipe requires 2 unbaked pie crusts. If you are making hand pies, you’ll need to be able to roll and cut the dough. However, if you are making a whole pie, you can use a pre-formed bottom pie crust and top it with a pre-made pie crust roll. My recipe for foolproof pie crust makes 2 crusts and is perfect for this vegetable pot pie!
- Eggs (optional) – When you beat a whole egg for a few minutes, then add a small bit of water to loosen the mix, it can then be used to brush onto the tops of the pies to create a beautiful golden crust during baking.
Instructions
While there may be a few steps, this recipe is quite simple, so don’t be discouraged! Again, there is a printable recipe card at the end of the post.
- Make – If you’re making the pie crusts from scratch, do that first and set the dough aside.
- Prep – Bring a medium pot of water to a boil. Peel and dice the potatoes into 1/2″ chunks. Add them to the boiling water and boil for 15 minutes. Drain and set aside.
- Sauté – In a large skillet, add the butter, onions, garlic, and celery. Over medium heat, sauté until the onions are translucent and fragrant.
- Add – Stir in the flour, salt, pepper, and celery seeds.
- Thicken – Slowly whisk in the broth. Whisk until the roux thickens, about 5 minutes.
- Combine – Add in the frozen vegetables and stir to combine. Add the potatoes and stir again. If the mixture is too thick, add more broth, water, or milk to loosen slightly. You do want it to be thick enough to stay in place when spooned into the pie crust.
- Roll – Divide pie crust into 3 portions and roll each portion into a circle, about 1/4″ thick.
- Fill – Cut each circle into 4 large pieces, like a pie. Spoon the filling diagonally into the center of each piece. See the photos above for reference.
- Seal – Close the cut pieces of pie crust over the filling to form triangles and crimp the edges with a fork to seal.
- Freeze – Place on a parchment-lined baking tray and freeze for 15 minutes. This step is optional, but it helps the crust flake much better than if skipped.
- Prep – Preheat the oven to 400°F. Add an egg to a small bowl and whisk until smooth. Add a dash of water and mix again to loosen.
- Bake – Brush the tops with beaten egg if desired, right before baking. Bake fresh or frozen for 20 minutes, or until the crust is golden brown and fully baked.
Even More Easy Dinner Ideas
The BEST Vegetable Pot Pie
These creamy and delicious vegetable pot pies can be made as a whole pie or as hand pies for an easy-to-hold meal on the go. Stuffed with potatoes, celery, peas, and carrots, in a creamy sauce and surrounded by flakey pie crust… it's the best veggie pot pie you'll ever make!
Print
Pin
Rate
Servings: 12 servings
Calories: 236kcal
Cost: $10
Ingredients
- 1 cup potatoes peeled and cubed
- 1/3 cup butter
- 1/3 cup onions diced
- 1/2 cup celery chopped
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp garlic powder
- 1/4 tsp celery seed
- 1 3/4 cup broth
- 3 cups mixed frozen vegetables
- 2 pie crusts
- 1 egg, beaten optional
Instructions
- If you’re making the pie crusts from scratch, do that first and set the dough aside.
- Bring a medium pot of water to a boil. Peel and dice the potatoes into 1/2″ chunks. Add them to the boiling water and boil for 15 minutes. Drain and set aside.
- In a large skillet, add the butter, onions, garlic, and celery. Over medium heat, sauté until the onions are translucent and fragrant.
- Stir in the flour, salt, pepper, and celery seeds.
- Slowly whisk in the broth. Whisk until the roux thickens, about 5 minutes.
- Add in the frozen vegetables and stir to combine. Add the potatoes and stir again. If the mixture is too thick, add more broth, water, or milk to loosen slightly. You do want it to be thick enough to stay in place when spooned into the pie crust.
- Divide pie crust into 3 portions and roll each portion into a circle, about 1/4″ thick.
- Cut each circle into 4 large pieces, like a pie. Spoon the filling diagonally into the center of each piece. See the photos above for reference.
- Close the cut pieces of pie crust over the filling to form triangles and crimp the edges with a fork to seal.
- Place on a parchment-lined baking tray and freeze for 15 minutes. This step is optional, but it helps the crust flake much better than if skipped.
- Preheat the oven to 400°F. Add an egg to a small bowl and whisk until smooth. Add a dash of water and mix again to loosen.
- Brush the tops with beaten egg if desired, right before baking. Bake fresh or frozen for 20 minutes, or until the crust is golden brown and fully baked.
Nutrition
Nutrition Facts
The BEST Vegetable Pot Pie
Amount Per Serving (1 hand pie)
Calories 236
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 14mg5%
Sodium 514mg22%
Potassium 228mg7%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 2561IU51%
Vitamin C 9mg11%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
Pin this for Later
Leave a Reply