Veggie Pot Pie from

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

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

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


  • 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


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.


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. I create simple, healthy recipes the whole family will love.