Veggie Pot Pie

by Restaurants Expert
February 13, 2023

[ad_1]

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy- you can even make this Veggie Pot Pie recipe vegan! It’s all cooked in a velvety sauce and encased in a flaky, buttery pie crust. Are you ready to make the ultimate comfort food? (Say yes!!!)

What Is Veggie Pot Pie?

A pot pie is just like a regular pie, except it’s usually savory and made in a creamy sauce. Pot pies can be made with a bottom and top crust or just a top crust. This pot pie recipe is a mix of colorful vegetables drenched in a savory gravy and cooked in a deliciously flakey double crust. Feel free to use just a top crust if you prefer it that way. I’m a crust person, so the more, the better!

What You’ll Need

For The Filling

Butter and Flour– with their powers combined, you’ll make a roux, and that blend of fat and flour will thicken your sauce.
Milk and Vegetable Broth– this is the base of your creamy sauce. You can substitute the milk with plant-based milk if you want to keep this bad boy dairy free. Alternatively, if you want to add more depth, try using chicken broth.
Mushrooms, Onions, Potatoes, and Mixed Veggies– these are the stars of your veggie filling. To minimize chopping, I use frozen mixed veggies. But any combination of veggies you have on hand will work. Just make sure to chop everything the same size and par-cook root veggies in the broth first.
Rosemary, Thyme, Bay Leaf, and Sage– add flavor and depth to the sauce. You can substitute them with your favorite spice blend.
Soy Sauce– adds umami, AKA savoriness, which anything vegetable-based will need loads of. You can also use a teaspoon of any Miso you have on hand or Worcestershire Sauce.

For The Crust

Double Pie Crust– encases everything in a buttery dream and adds incredible texture. You can use a store-bought crust, but I use my 3-Ingredient Pie Crust. You can also use puff pastry, but par-bake it before filling.
Egg– the white seals the bottom crust, so it doesn’t absorb liquid, and the yolk lacquers the top crust, giving you a golden finish. If you want to skip the egg, par-bake the bottom crust and use milk, cream, or plant-based milk to lacquer the top crust.

Make It Vegan

You can tweak this recipe to create an outstanding Vegan Pot Pie! Sub the butter with vegan butter or oil. Opt for a store-bought vegan pie crust, or make my Easy 3-Ingredient Pie Crust with Vegan Butter or Vegetable Shortening. Sub the milk with any plant-based milk. As far as the egg wash is concerned, you can brush your pie crust with water, aquafaba, or plant-based milk. Par-bake the bottom crust before filling.

Prevent A Soggy Bottom Crust

Brushing the bottom crust with egg white helps create a barrier that prevents the dreaded soggy bottom. You should also preheat the oven with a sheet pan in it. When you place the pie on it, the heat from the sheet pan melts the fat in the bottom pastry, creating a layer that prevents liquid from permeating the pie. You can also place an overturned cast iron skillet in your sheet pan and preheat them both. Bake your pie on the bottom of the overturned skillet. Cast iron holds heat and helps crisp up that bottom crust.

How To Store The Leftovers

You can store leftovers in an airtight container in the fridge for up to 4 days, though reheating is easier if you just store them in the pie plate and cover them tightly with foil. You can freeze a veggie pot pie for up to 2 months, tightly wrapped in plastic, then foil, and kept in an airtight container. Cover the top crust with foil to prevent burning, and reheat in a 350ºF oven until it has warmed throughout.

Author: Monti – Budget Bytes

1 3-Ingredient Pie Crust* ($2.34)
7 Tbsp salted butter, divided ($1.12)
1 yellow onion, small dice (about 1 cup) ($0.41)
2 garlic cloves, minced (about 1 teaspoon) ($0.24)
4 Tbsp flour ($0.04)
1 cup veggie broth ($0.13)
1/2 cup whole milk ($0.13)
3/4 tsp salt ($0.05)
1 bay leaf ($0.15)
1/4 tsp ground rosemary ($0.03)
1/4 tsp dried thyme ($0.03)
1/4 tsp rubbed sage ($0.03)
1/4 tsp black pepper ($0.02)
1 tsp soy sauce ($0.02)
1 Yukon gold potato, small dice* (about 1 cup) ($0.27)
1 pint baby bellas, small dice ($2.89)
12 oz frozen mixed vegetables ($1.25)
1 egg, separated ($0.46)

Grease a pie pan with 1 tablespoon of butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you’re ready to use it later.
Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.
Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.
Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.
Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

See how we calculate recipe costs here.

*You can also use a store-bought double crust or puff pastry.
*To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel, so it stays submerged. Drain before using in the recipe.

Serving: 1sliceCalories: 281kcalCarbohydrates: 28gProtein: 7gFat: 17gSodium: 465mgFiber: 4g

Read our full nutrition disclaimer here.

How to Make Veggie Pot Pie – Step by Step Photos

Grease a pie pan with 1 tablespoon of butter. If you’re using store-bought dough, place the bottom crust in the pie pan. If you are making 3-Ingredient Pie Crust, roll it into a large disc about 6 inches wide and two inches thick. Then cut 1/3 of it off to use as the top crust later on. Wrap it in plastic, and refrigerate.

Dust your work surface with flour and roll out the bigger 2/3 piece into a circle that is 16 inches in diameter and about 1/4 inch thick. Drape it over the pie pan and press down gently, gently pushing it into the bottom crease and sides of the pan.

Beat the egg white til frothy and then brush the bottom crust with it. Let the crust rest in the fridge.

Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat, add 5 tablespoons of salted butter to the pan, and brown it. The butter will melt, then foam, and finally, the solids will separate from the fat and turn a golden brown. The air will smell of hazelnuts.

Add the diced onion to the brown butter. Cook until translucent, about 5 minutes. Then add the 2 minced cloves of garlic and cook for 1 minute, until fragrant. Finally, sprinkle 4 tablespoons of flour over the onions and garlic in the skillet and continue to cook and stir for 2 minutes more.

Add 1 cup of veggie stock, 1/2 cup of milk, and 3/4 teaspoon salt. Then whisk to combine and dissolve any flour off the bottom of the skillet. Finally, add the bay leaf, 1/4 teaspoon rosemary, 1/4 teaspoon thyme, 1/4 teaspoon sage, 1/4 teaspoon black pepper, and 1 teaspoon soy sauce. Whisk occasionally as the liquid comes up to a simmer and thickens into gravy.

Next, add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes. You want to cook the potatoes a touch, to ensure they cook fully in the oven.

Next, remove the skillet from the heat. Finally, add the 12 ounces of frozen mixed vegetables to the filling, where they will quickly cool the other ingredients in the pan. Your filling is done!

Next, take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Then dice the last tablespoon of butter and sprinkle it over the filling.

Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.

Beat the egg yolk. Then trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Finally, brush the egg yolk in a light layer over the entire top crust.

Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving. I gobbled up three slices of this in one sitting! I hope you do the same!