Veggie Pot Pie from weelicious.com

When my parents went out at night when I was a kid they would leave my brother and I with one of two foods: frozen fish sticks or chicken pot pie. I don’t know if I was more upset about them going out or having to eat these frozen meals that tended to be reheated and mushy. The first time I had a homemade pot pie it was a total revelation. Not only was the crust perfectly crisp, but the filling was piping hot and creamy with tender bite sized pieces of vegetables.

Veggie Pot Pie from weelicious.com

As much as I love a chicken pot pie, the idea of a Veggie Pot Pie sounded absolutely delicious, especially when I mentioned it to my sweet vegetarian son. There are certain foods like pot pie that tend to be made with meat, so it’s extra special when I make vegetarian versions of a classic.

Veggie Pot Pie from weelicious.com

You can make one great big Veggie Pot Pie to share or make a bunch of individual ones which I find the kids adore. The best part is that you can make them early in the day or even a day ahead and refrigerate them until you’re ready to bake them up. Veggie Pot Pies are one of those recipes that are a little homey, a bit upscale and a lot scrumptious when you want a special dish to eat.

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Veggie Pot Pie (serves 6)

Prep Time: 15 mins Cook Time: 20 mins

nut free

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 2 sprigs fresh thyme, leaves only
  • 3 tablespoons all purpose flour
  • 1 cup whole milk
  • 2 cups low sodium vegetable stock
  • 1 russet potato, peeled and diced
  • 1 cup peas
  • 1 cup corn kernels
  • 1 teaspoon kosher salt
  • 1 recipe pie crust, linked below

Preparation

1. Preheat the oven to 400F.

2. Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are soft.

3. Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.

4. Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.

5. Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.

6. Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.

7. Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.

Accompaniments

Perfect Pie Crust

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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15 comments

  • Katherine

    LOL. This cracks me up!! When I was little (40ish years ago), my Mom cooked homemade food almost every night so about the only time we ever got frozen \"junk food\" was when we had a babysitter. We loved it!!! Our favorite was those junky chicken pot pies baked until the crust was crispy on top, underbaked on the bottom and burned on the edges.. And that's all we ate - the crust. No mystery chicken meat. No mushy carrots. No shriveled peas. But that crust was yummy. Oh the memories....... :-) And all that said, your homemade veggie pot pie recipe does look delicious.

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  • Helen Pierce

    Your Veggie Pot Pie sounds wonderful, but where is the link for the delicious looking crust? from one who already receives your fun newsletter, and who reads, uses and saves them...Oh, btw, when my kids were little I taught them all to cook nourishing foods, and now - all adults with families - they're all three great cooks! Helen Pierce

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    • Catherine McCord

      I love your comment!! Here's the link for the crust: You can use any size ramekins. Just adjust the cooking size depending on the ramekin. http://weelicious.com/2012/07/24/how-to-make-the-perfect-pie-crust-video/

      leave a comment

  • Tiz

    Crust is linked below where? Can't wait to make this next week!

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  • Bryn

    How do you think these would freeze? Freeze unbaked? Cook from frozen? I plan on finding small foil disposable pie pans and making a ton for a friend with terminal cancer. She has teenagers and I'd love to give them easy healthy options.

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  • Sue

    Crust recipe, please. And what size ramekins do you suggest?

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    • Catherine McCord

      You can use any size ramekins. Just adjust the cooking size depending on the ramekin. http://weelicious.com/2012/07/24/how-to-make-the-perfect-pie-crust-video/

      leave a comment

    • Catherine McCord

      See the answer below :)

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  • Tami

    How long has your son been vegetarian and why did he decide to stop eating meat?

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    • Catherine McCord

      Kenya has been a vegetarian for a year and a half. It's really important to him. We focus on getting him as much protein as possible like seeds, nuts, tofu, quinoa and so on :)

      leave a comment

  • Danielle Mulhern

    We got hooked on veggie pot pies when we became vegetarians and used to buy the \"Amy's\" brand pies all the time. Now a family of 5 it is getting too expensive to buy these little pies so I have been trying out different Veggie pot pie recipes. This one is now our favourite! I'm going to try adding lentils next time for a twist. We doubled the recipe last time making 4 in mini pie dishes and one big pie and froze it after baking and it was great from frozen too. Thank you for posting this yummy recipe :)

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    • McCord

      So happy to hear this is a hit with your family! Lentils sounds great in it!

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  • Emily T

    I LOVE this recipe! I make it as one big pie and it's delicious. This last time I used a whole wheat biscuit dough on top instead of the pie crust and it worked great too. Thanks!

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    • McCord

      Nice! So glad this is a hit!

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  • Michelle

    I love love your recipes! It gave me inspiration when I was dealing with an extreme 8 month picky eater. Thank you!!! If I were to freeze these, would you recommend baking them first then freezing?

    leave a comment