Looking for a delicious vegetable pot pie recipe the whole family will love? Try out this rich, savory recipe. Each bite is guaranteed to explode with an array of flavors!
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Super Delicious and Healthy Vegetable Pot Pie Recipe
- 1 potato, peeled and diced
- 2 cups cremini mushrooms, sliced
- 1 cup frozen pearl onions
- 2 stalks of celery, cubed
- 1 cup frozen peas
- 2 large carrots, peeled and cubed
- 1 egg
- 2 Tbsp of all-purpose flour
- 1 large onion, cubed
- 2 Tbsp olive oil
- 1 parsnip, peeled and diced
- 3 cups butternut squash, cubed
- 1 potato, peeled and cubed
- 3 cups vegetable stock
- 1 sheet puff pastry
- 1/3 cup unsalted butter
- 1 sweet potato, peeled and cubed
- 1/2 cup heavy cream
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp poultry seasoning
Step 1: Cook the Veggies in Oil
Coat a large pot in oil and place over medium fire. As the oil sizzles, start adding in the chopped veggies: celery, carrots, mushrooms, and onions.
Cook for around four to five minutes until the veggies start to turn golden brown. Season with salt and pepper.
After frying the first batch of veggies, mix in the butternut squash, sweet potatoes, and potatoes then cook for another one to two minutes.
Step 2: Prepare the Roux for the Veggies
Once the veggies are nice and cooked, it’s time to add a bit of flavor to them. Scoop the unsalted butter into the pot of veggies then stir until it completely melts and mixes with the veggies.
Next, mix in the poultry seasoning and flour with the veggies. Keep stirring until the flour, seasoning, and butter completely coat every single piece of chopped veggie in the pot.
Afterward, let the veggies cook for another minute.
Note: Feel free to add other spices and herbs into the vegetable pot pie mixture. After all, the goal is to enhance the dish’s flavor using ingredients that complement the veggies’ natural umami.
Step 3: Add More Flavor to the Veggies
By this time, the vegetable pot pie mixture should look rich, thick, and golden. Now, we’ll need to cook the veggies in vegetable stock for around 15 minutes until they turn soft and chewy.
Afterward, stir in the pearl onions, peas, and heavy cream until all the ingredients combine together. Season with salt and pepper.
Leave the pot of veggie on medium fire for about five more minutes
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Step 4: Prepare the Oven and Puff Pastry Rolls
Preheat the oven to 400° F. Then, take a large baking dish and coat it in grease. Set aside.
While waiting for the oven to reach the desired temperature, spread out the puff pastry, sprinkle some flour all over it and try to stretch it with a rolling pin with the size that will fit your baking dish.
Step 5: Prepare to Bake
Pour the veggie filling into the baking dish, then cover the top with the prepared puff pastry. If there is any excess pastry, tuck it in at the sides, then make a small slash mark at the top of the pie. The slash mark serves as a vent for excess steam to escape in.
Once you’re done preparing the pie, spread eggwash all over the pasty to give that golden brown result after baking and a dash of salt and pepper for extra flavor.
Step 6: Bake the Pie
Finally, it’s time to cook the pie. Bake the raw vegetable pot pie for round 25 to 30 minutes until the crusts bubble up and turn golden brown.
Once ready, remove from heat and let it cool on the counter before serving.
You can also enjoy this in small servings! Just like how they bake this vegetable pot pie individually!
Looking for a vegetarian vegetable pot pie? Check out this recipe by Entertaining With Beth:
This is everything you need to bake a rich, delicious, savory, and flaky vegetable pot pie. If you think something is lacking, feel free to modify the recipe to your taste. You can also switch some ingredients for vegan or dairy-free options.
For best results, we strongly advise storing the pie in a cool, dry location. Keep it away from any source of water to prevent moisture from building up and making the crusts taste soggy.
How’d you like our vegetable pot pie recipe? Share your thoughts with us in the comments section below!
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