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Vegetable Pot Pie

A comforting and nutritious vegetable pot pie with a creamy filling and flaky crust, perfect for family gatherings or meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • ¼ cup unsalted butter Adds richness to the filling.
  • 1 unit onion, chopped Provides savory flavor.
  • 3 units carrots, diced Contributes natural sweetness and color.
  • 3 units celery stalks, diced Adds crunch and flavor depth.
  • 1 cup frozen peas A quick, nutrient-dense addition.
  • 1 cup green beans, chopped Introduces another layer of texture and flavor.
  • ¼ cup flour Acts as a thickener for the sauce.
  • 2½ cups vegetable stock Base for the savory sauce.
  • ½ cup heavy cream Adds creaminess to the filling.
  • 1 tsp salt Enhances overall flavor.
  • ½ tsp black pepper Adds a slight kick.
  • 1 tsp fresh thyme Imparts an aromatic quality.
For the Crust
  • 2½ cups flour For the pie crust, providing structure.
  • 1 tsp salt For crust seasoning.
  • 1 tsp sugar Balances flavors in the crust.
  • 1 cup cold butter Ensures a flaky crust.
  • 6–8 tbsp ice water Helps to bring the dough together without warming the butter.
  • 1 unit egg, beaten Provides a golden color when baked.

Method
 

Make the Dough
  1. In a food processor, combine 2½ cups flour, 1 tsp salt, 1 tsp sugar, and 1 cup cold butter until crumbly.
  2. Gradually add 6–8 tbsp ice water until a dough forms.
  3. Wrap in plastic and chill for at least 30 minutes.
Cook the Vegetables
  1. Melt ¼ cup unsalted butter in a large skillet over medium heat.
  2. Sauté 1 chopped onion, 3 diced carrots, and 3 diced celery stalks until softened, about 5-7 minutes.
  3. Stir in 1 cup frozen peas and 1 cup chopped green beans, cooking for an additional 2–3 minutes until heated through.
Make the Sauce
  1. Sprinkle ¼ cup flour over the vegetables, stirring constantly for 1–2 minutes.
  2. Gradually add 2½ cups vegetable stock and ½ cup heavy cream, stirring until the sauce thickens.
  3. Season with 1 tsp salt, ½ tsp black pepper, and 1 tsp fresh thyme.
  4. Remove from heat and let cool.
Assemble the Pot Pie
  1. Preheat the oven to 375°F (190°C).
  2. Roll out the chilled dough on a floured surface to fit your baking dishes.
  3. Divide the vegetable filling into individual pie dishes, then cover each with rolled-out dough.
  4. Cut slits in the crust to allow steam to escape.
Bake
  1. Brush the crust with the beaten egg for a golden finish.
  2. Bake for 25–30 minutes, or until the crust is golden and flaky.
Cool and Serve
  1. Allow the pot pies to cool for a few minutes before serving, so the filling sets slightly.

Notes

For added nutrition, sneak in other vegetables like zucchini or mushrooms. To save time, use pre-made pie crusts if you’re short on time during busy weeknights.