Sunday Veggie Pot Pie

Name: Sunday Veggie Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups mixed vegetables (carrots, peas, corn, bell peppers); 1 cup mushrooms, sliced; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 cup vegetable broth; ½ cup heavy cream; Salt and pepper to taste; 1 store-bought pie crust (or homemade); 1 tablespoon butter, melted; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Cooking

I love making this Sunday Veggie Pot Pie as a comforting and wholesome way to spend my day off. The vibrant mix of vegetables and a creamy sauce all encased in a flaky crust makes for a delightful meal. I usually prepare this dish when I want something wholesome yet satisfying. The best part is that it’s quite versatile, so feel free to include any veggies you have on hand. It’s a wonderful way to clean out the fridge while enjoying a hearty dish.

Created by

Isla Weatherford

Last updated on 2026-01-12T02:57:34.962Z

When I first set out to create the perfect veggie pot pie, I had no idea how satisfying it would turn out. After testing various fillings, I discovered that a combination of carrots, peas, and mushrooms, with a hint of thyme, gives an incredible depth of flavor. The creaminess of the sauce paired with the flaky crust is simply irresistible.

I learned that par-cooking the vegetables before baking helps retain their texture, preventing them from becoming mushy. It’s also a great way to enhance the flavors before they mingle in the oven. Each slice reveals a colorful and appetizing filling, making it a feast for the eyes as well!

        Why You'll Love This Recipe
        Hearty and wholesome, perfect for the family.
A colorful mix of seasonal vegetables.
The flaky crust adds a wonderful texture.

      

Perfecting the Filling

The filling is the heart of this pot pie, and selecting the right vegetables plays a crucial role. I recommend using a mix of seasonal vegetables for the best flavor and texture. Root vegetables like carrots bring sweetness while mushrooms add an earthy depth. A tip I often use is to sauté the vegetables until they are just tender, ensuring they don’t get mushy during baking. Aim for colorful veggies to enhance the appeal, such as vibrant bell peppers and green peas, which also boost nutritional value.

When combining the vegetables with the cream and broth, allow the mixture to simmer until it thickens, about 10 minutes. This step is key—thickening creates a luscious filling that stays put when sliced. Keep an eye on the heat; a medium setting is perfect to avoid burning the garlic while ensuring the dish doesn’t take too long to reach that creamy consistency. If you want to lighten the dish, you can substitute the heavy cream with coconut milk for a dairy-free option.

Flaky Crust Techniques

Achieving a flaky crust is an art in itself. If you're using a store-bought crust, look for one with high-quality ingredients, as they can significantly impact the final texture. For homemade, remember to chill your butter and water before starting; this helps create that sought-after flakiness. When rolling out the dough, aim for a thickness of about 1/8 inch, ensuring it’s even to avoid uneven baking. Also, consider flouring your surface lightly to prevent sticking, which can lead to tears in the crust.

Before filling, it’s crucial to cover the crust with a layer of melted butter and cut slits in the topping. These slits allow steam to escape, preventing your pie from becoming soggy. I like to brush the pie with the beaten egg wash generously; this not only gives a beautiful golden color but also adds a subtle richness to every bite. Bake until the crust's edges are golden brown, typically 25-30 minutes, keeping a close watch toward the end to avoid over-baking.

Ingredients

Gather these fresh ingredients to make your Sunday Veggie Pot Pie:

Filling Ingredients

2 cups mixed vegetables (carrots, peas, corn, bell peppers)
1 cup mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup vegetable broth
½ cup heavy cream
Salt and pepper to taste

Crust Ingredients

1 store-bought pie crust (or homemade)
1 tablespoon butter, melted
1 egg, beaten (for egg wash)

Once you have all your ingredients, you're ready to start making this delicious pie!

Instructions

Follow these steps to assemble your Sunday Veggie Pot Pie:

Prepare the Filling

In a large pan over medium heat, melt the butter and sauté the onions until translucent. Add the garlic, cooked vegetables, and mushrooms, and cook for another 5 minutes. Stir in the thyme, broth, and cream. Simmer until thickened, about 10 minutes. Season with salt and pepper.

Assemble the Pie

Roll out the pie crust into a pie dish. Pour the filling into the crust and cover with another layer of pie dough. Seal the edges, then cut slits in the top. Brush with beaten egg for a golden finish.

Bake

Preheat your oven to 400°F (200°C). Bake the pie for 25-30 minutes, or until the crust is golden brown. Let cool for a few minutes before slicing.

Enjoy your homemade Sunday Veggie Pot Pie!

Pro Tips

Feel free to customize the vegetables based on what you have available. For a vegan version, substitute heavy cream with coconut milk and use a plant-based pie crust.

Make-Ahead Tips

This Veggie Pot Pie is an excellent candidate for meal prepping. You can make the filling a day in advance, allowing the flavors to meld together beautifully. Simply refrigerate it after it’s cooled. When ready to bake, keep the filling at room temperature while assembling the crust to prevent sogginess. If you're looking to freeze it, do so before baking. Wrap the unbaked pie tightly in plastic wrap, and it can be stored for up to three months. Just extend the baking time if baking from frozen.

For those busy weekdays, consider making mini pot pies in muffin tins. This way, you can portion them out and even include different fillings based on what’s available. Mini versions typically bake faster, around 18-20 minutes. Just keep an eye on them and adjust as needed, checking for that gorgeous golden crust.

Serving and Pairing Ideas

To elevate your Sunday Veggie Pot Pie, consider serving it alongside a refreshing salad. A simple mixed greens salad with a tangy vinaigrette complements the richness of the pie beautifully. You could also serve it with a side of crusty bread, perfect for scooping up any filling that might spill out. For a twist, try drizzling a bit of balsamic reduction over your pie for a sweet contrast.

Variations can easily liven up the dish as well. Consider adding cooked lentils or chickpeas for additional protein, or throw in some cheese for a creamy touch. Experimenting with herbs—like fresh rosemary or basil—can add unique layers of flavor. Each adaptation opens the door to new culinary adventures while retaining the comforting essence of the original recipe.

Questions About Recipes

→ Can I make this pot pie ahead of time?

Yes! You can prepare the filling and assemble the pie in advance, then just pop it in the oven when you're ready.

→ What vegetables work best for this recipe?

You can use any vegetables you like, such as broccoli, zucchini, or sweet potatoes. Just adjust the cooking time accordingly.

→ Is it possible to freeze this pot pie?

Absolutely! You can freeze the unbaked pie for up to three months. Thaw it in the fridge overnight before baking.

→ Can I use a homemade crust?

Definitely! A homemade crust adds a personal touch and can enhance the flavor significantly.