Sunday Vegetable Pot Pie

Name: Sunday Vegetable Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 2 stalks celery, chopped; 1 cup peas (fresh or frozen); 2 medium potatoes, diced; 1 cup vegetable broth; 1 teaspoon dried thyme; 1/4 teaspoon nutmeg; Salt and pepper to taste; 2 pre-made pie crusts; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I love creating cozy meals that remind me of home, and this Sunday Vegetable Pot Pie is a perfect example. Bursting with fresh vegetables enveloped in a flaky crust, this dish has become a family favorite. The combination of hearty ingredients like carrots, peas, and potatoes paired with a rich, savory sauce makes it a comforting choice for any day of the week. Plus, it's an excellent way to use up leftover veggies, making it a deliciously resourceful meal that everyone will enjoy.

Created by

Rebecca Mills

Last updated on 2026-01-06T00:01:19.215Z

When I first made this veggie pot pie, I was pleasantly surprised by how the flavors melded together beautifully. The sautéed onions and garlic create a fragrant base, while the medley of vegetables adds vibrant colors and textures. I often throw in a splash of vegetable broth for added richness and encourage the veggies to become tender without losing their bite.

After experimenting with different seasonings, I found that adding fresh thyme and a sprinkle of nutmeg really elevates the filling, imbuing it with warmth and depth. The flaky crust, baked to a golden brown, wraps everything up perfectly, making each bite a delightful experience.

        You Will Love This Recipe Because:
        Hearty, satisfying filling that warms the soul
Flaky, golden crust that adds delightful crunch
Versatile enough to use any seasonal vegetables

      

Perfecting the Filling

The filling of this pot pie is truly the heart of the dish, where the combination of fresh vegetables creates a medley of flavors and textures. The onions and garlic provide a fragrant base, while the carrots and celery add a satisfying crunch. Ensure you cook the filling until the vegetables are tender, about 10-15 minutes, allowing the broth to meld into each ingredient, enhancing their innate flavors. This simmering stage is crucial for developing a rich, savory profile.

When selecting your vegetables, feel free to mix and match based on what's in season or what you have on hand. For instance, adding bell peppers for sweetness or zucchini for a garden-fresh touch can elevate the filling. If you're working with leftover vegetables, ensure to adjust the cooking time accordingly, as pre-cooked veggies will require less time to heat through.

Tips for a Flaky Crust

Achieving a flaky crust is all about temperature and technique. If you're using frozen pie crusts, allow them to thaw completely before rolling out for the top layer. Cold dough is essential to ensure that the crust puffs beautifully. I recommend rolling out the crust on a lightly floured surface to prevent sticking, and be generous with your flour to ensure smooth movement.

Moreover, crimping the edges not only seals in the filling but also creates a decorative edge that adds a homemade touch. Don't forget to cut slits in the top crust for steam to escape; this prevents sogginess from trapped moisture. An egg wash gives the crust a beautiful golden color upon baking, but if you prefer a vegan option, brushing with almond milk can achieve a similar sheen.

Ingredients

Gather these ingredients to prepare your Sunday Vegetable Pot Pie:

Filling

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 stalks celery, chopped
1 cup peas (fresh or frozen)
2 medium potatoes, diced
1 cup vegetable broth
1 teaspoon dried thyme
1/4 teaspoon nutmeg
Salt and pepper to taste

Crust

2 pre-made pie crusts
1 egg, beaten (for egg wash)

Instructions

Follow these steps to create your delicious pot pie:

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant. Stir in carrots and celery, cooking for 5-7 minutes.

Add peas and potatoes, followed by vegetable broth, thyme, nutmeg, and season with salt and pepper. Let simmer until the vegetables are tender, about 10-15 minutes.

Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out one pie crust into a 9-inch pie dish, spoon the vegetable mixture into the crust, and top with the second pie crust. Crimp the edges to seal, making slits in the top for steam to escape.

Brush the top with the beaten egg.

Bake

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow to cool slightly before slicing and serving.

Pro Tips

Feel free to mix and match the vegetables according to what you have on hand. Adding a splash of white wine to the filling can enhance the flavor even further. For a vegan option, use plant-based crust and skip the egg wash.

Make-Ahead and Storage

This Sunday Vegetable Pot Pie is versatile in terms of preparation. You can prepare the filling a day in advance, storing it in the refrigerator to let the flavors deepen. When you're ready to assemble, simply roll out the crust, fill, and bake as instructed. If you're making multiple pies, consider freezing the unbaked version for easy weeknight dinners; wrap it tightly in plastic before freezing, and it can last up to two months.

When re-heating leftovers, use an oven instead of a microwave for the best results. This will help restore the crust's flakiness. Preheat your oven to 350°F (175°C), cover the pie loosely with foil to avoid over-browning, and warm for about 20-25 minutes or until heated through.

Serving Suggestions

This pot pie is delightful on its own, but to enhance the meal, consider serving it with a simple side salad tossed with a light vinaigrette. The crispness of the salad complements the warmth of the pot pie, creating a balanced dining experience. You might also add a dollop of cranberry sauce for a tangy contrast that brightens every bite.

For those who wish to step it up a notch, pairing the pot pie with a rich gravy or a creamy herb sauce can elevate the flavors further. Whip up a quick herb-infused cream by mixing sour cream or Greek yogurt with fresh herbs like dill or parsley, providing a fresh and savory addition to each slice.

Questions About Recipes

→ Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Just cover it and refrigerate until ready to bake.

→ What can I substitute for the pie crust?

You can use puff pastry or even make your own crust from scratch using flour and butter.

→ Can this recipe be frozen?

Absolutely! Before baking, wrap the assembled pie tightly in plastic wrap and foil, and freeze for up to 3 months.

→ How do I reheat leftovers?

Reheat leftover pot pie in a 350°F (175°C) oven for about 20-25 minutes, until warmed through.