This Veggie Pot Pie is just as comforting and delicious as it’s traditional Chicken Pot Pie counterpart. It’s full of flavor and perfect for the vegetarians in your life!
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.
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.
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 super scrumptious when you want a special dish to eat.
If you’re looking for more cozy recipes to make this winter (and beyond) check out my Baked Ziti, Crock Pot Lentil Veggie Stew and Crock Pot Vegetarian Chili to start. And as always, tag me on social media if you make this recipe!
Veggie Pot Pie
- 4 tablespoons unsalted butter, divided
- 1 small onion, diced
- 1 stalk celery, diced
- 1 large carrot, cut in 1/4 in coins
- 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 store bought or homemade
- Preheat the oven to 400F.
- 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.
- Add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux, cook for 1-2 minutes.
- Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
- Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are soft.
- 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.
- Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden brown.