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    Home » Vegetable Pot Pie

    Vegetable Pot Pie

    Published: May 6, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This vegetable pot pie recipe is a hearty vegetarian main dish that is flavorful and delicious. From the delicious sauce to the biscuit top, this veggie pot pie is made completely from scratch!

    a serving of Vegetable Pot Pie on a plate with a fork and a bite taken out of it

    There are a few vegetarian meals that my entire family enjoys, and this vegetable pot pie is one of them.

    A vegetable filling sits in a from-scratch sauce (no canned soups here) and is topped with a delicious homemade biscuit topping for a flavorful and hearty main dish.

    Vegetable Pot Pie in a baking dish after baking

    Vegetable pot pie: Ingredients & Substitutions

    the ingredients in this Vegetable Pot Pie recipe

    Filling Ingredients: 

    • Yukon gold Potatoes. Any type of potato works well in this recipe. I recommend red potatoes or russet potatoes for substitutes to Yukons. I like to leave the skin on for it's nutritional value and texture, but if you'd prefer you can peel the potatoes.
    • Celery, Carrots, Peas and Corn. I created this recipe with my favorite veggie combination. However, feel free to add/substitute whatever you have in your vegetable drawer: bell peppers, zucchini, broccoli, mushrooms, parsnip, etc. Or, replace the chopped veggies with a bag of frozen mixed vegetables.

    Sauce Ingredients: 

    • Whole Milk. You can use cream, half and half or 2% milk, just remember the higher the fat content the creamier the sauce will be.
    • All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
    • Vegetable broth. to keep this vegetarian I use vegetable broth/stock. You can substitute chicken stock if you prefer.

    Biscuit Ingredients:

    • All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
    • Sour Cream. I have used both sour cream and plain Greek yogurt with excellent results.
    • Whole Milk. You can use cream, half and half or 2% milk, just remember the higher the fat content the creamier the sauce will be.
    a serving of Vegetable Pot Pie on a white plate with a fork

    How to make vegetable pot pie

    This vegetable pot pie recipe has a few steps to it, but they are all straightforward and fairly simple. We will walk through the recipe step-by-step, and don't forget to watch the video.

    Make the biscuit crust:

    I prefer to being this veggie pot pie recipe by making the biscuit crust. That way it's finished and ready to go when the filling is done cooking. To do this, combine the dry ingredients in a medium bowl.

    Then cut in the butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).

    Next, add the milk and sour cream and stir until the mixture forms a ball, add up to 2 TBS more flour if necessary.

    two photos showing how to make the biscuit crust in this vegetable pot pie recipe

    Next, put the dough on a floured surface and form a rectangle with your hands about ½” thick.

    Fold it into thirds (see video) and then press it out gently with a rolling pin until the dough is about 1” thick in the shape of your baking dish (in this case, 9x9” square).

    two photos showing how to make the biscuit crust in this vegetable pot pie recipe

    Finally, cut the dough into 6 rectangular pieces, or cut it into round pieces if desired. Transfer to the refrigerator until ready to use.

    a photo showing the biscuits cut to be used as the crust in this veggie pot pie recipe

    Make the vegetable pot pie sauce:

    The next step in this veggie pot pie recipe is to make the sauce. Again, I like to have this ready to go before I start cooking the vegetables. To do this, whisk together vegetable broth, milk flour, onion powder, garlic powder, salt and pepper in a 5-quart saucepan.

    Then cook the mixture over medium heat, whisking constantly, until thick (about 3 minutes).

    Remove from heat and set aside.

    two photos showing how to make the sauce for this vegetable pot pie recipe

    Make the veggie pot pie filling:

    Add the potatoes, 2 tablespoons butter, onion and garlic and water to a large, nonstick saucepan. Cover and cook over medium-high heat for 10 minutes, or until the potatoes are soft, stirring occasionally.

    Once the potatoes are soft, add the carrots, celery and additional 2 tablespoons butter. Cover and cook over medium heat until vegetables are soft (about 5-10 minutes), stirring occasionally.

    two photos showing how to make the filling for this vegetable pot pie recipe - cooking the potatoes and adding carrots & celery

    Once the carrots and celery are soft, add peas, corn.

    two photos showing how to make the filling for this vegetable pot pie recipe - adding peas and corn

    Then add the sauce and stir until combined. Remove from heat and set aside.

    two photos showing how to make the filling for this vegetable pot pie recipe - adding the sauce

    Assemble the vegetable pot pie

    Evenly spread the filling into the prepare baking dish. Then arrange the 6 biscuits on top of the filling so that they don’t overlap.

    two photos showing how to assemble this vegetable pot pie

    Make the egg wash and brush it on the tops of each biscuit.

    two photos showing how to brush the egg wash onto the biscuit crust in this vegetable pot pie recipe

    Bake the vegetable pot pie

    Bake the vegetable pot pie on the lower rack of your oven until the biscuits are lightly golden brown and the filling is bubbling.

    Remove the baked veggie pot pie from the oven and place it on a wire cooling rack. Cool for at least 10 minutes before serving.

    two photos showing this veggie pot pie before and after baking

    Serve

    Serve this veggie pot pie warm. It really is an entire meal all by itself, but I often serve it with a side salad like this kale salad or burrata salad.

    Vegetable Pot Pie Recipe in a baking dish after being baked

    Store/freeze

    Store leftovers in an airtight container for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or in the oven.

    a serving of Vegetable Pot Pie on a plate with a fork

    Recipe FAQs

    Can I make this recipe dairy-free?

    This recipe is vegetarian but not dairy-free/vegan. You could choose dairy-free butter, milk and sour cream but I don't necessarily recommend it.

    How long does vegetable pot pie last?

    This recipe lasts for up to 5 days stored in an airtight container in the refrigerator, and up to 1 month in the freezer.

    Can I double this recipe?

    Yes, if feeding a large crowd you can double this recipe and bake it in a 9x13" baking dish, two 9x9" baking dishes or two round pie plates (9-10").

    a serving of Vegetable Pot Pie on a plate with a fork

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    Vegetable Pot Pie Recipe

    Laura
    This vegetable pot pie recipe is a hearty vegetarian main dish that is flavorful and delicious. From the delicious sauce to the biscuit top, this veggie pot pie is made completely from scratch!
    No ratings yet
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Main Course, vegetables
    Cuisine American
    Servings 12 Servings
    Calories 216 kcal

    Ingredients
      

    Biscuit crust*

    • 1 cup + 2 TBS all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon granulated sugar
    • ¼ tsp fine sea salt
    • 2 TBS butter, cold
    • 2 TBS sour cream
    • ½ cup whole milk

    Filling

    • 2 Yukon gold potatoes diced (about 2 cups) (or red potatoes)
    • 4 TBS butter divided
    • ½ cup water
    • ½ cup onion diced
    • 1 TBS minced garlic
    • 3 carrots sliced thin
    • 3 ribs of celery, (1 heaping cup), sliced thin
    • ½ tsp fine sea salt or to taste
    • ¼ tsp black pepper or to taste
    • ½ cup frozen peas
    • ½ cup frozen corn

    Sauce

    • 2 cups vegetable broth
    • ¾ cup whole milk or 2%
    • ½ cup all-purpose flour
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • ½ tsp sea salt
    • ¼ tsp black pepper

    Egg Wash (optional)

    • 1 TBS whole milk
    • 1 egg yolk

    Instructions
     

    • Preheat oven to 425 degrees F.
    • Lightly grease a 9x9” baking dish or 10” round deep pie dish, set aside.

    Make the biscuit crust:

    • Combine 1 cup flour, salt, baking powder, and sugar in a large bowl.
    • Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
    • Add milk and sour cream and stir until the mixture forms a ball, add up to 2 TBS more flour if necessary.
    • Put dough on a floured surface and form a rectangle with your hands about ½” thick.
    • Fold it into thirds (see video) and then press it out gently with a rolling pin until the dough is about 1” thick in the shape of your baking dish (in this case, 9x9” square).
    • Cut the dough into 6 rectangular pieces, or cut it into round pieces if desired.

    Make the sauce:

    • In a 5-quart saucepan, whisk together vegetable broth, milk flour, onion powder, garlic powder, salt and pepper.
    • Cook over medium heat, whisking constantly, until thick (about 3 minutes).
    • Remove from heat and set aside.

    Make the Filling:

    • Add the potatoes, 2 tablespoons butter, onion and garlic and water to a large, nonstick saucepan and cover. Cover and cook over medium-high heat for 10 minutes, or until the potatoes are soft, stirring occasionally.
    • Once the potatoes are soft, add the carrots, celery and additional 2 tablespoons butter. Cover and cook over medium heat until vegetables are soft (about 5-10 minutes), stirring occasionally.
    • Add peas, corn and sauce. Stir until combined. Remove from heat and set aside.

    Assemble the vegetable pot pie

    • Evenly spread the filling into the prepare baking dish.
    • Arrange the 6 biscuits on top of the filling so that they don’t overlap.
    • Whisk together the egg yolk and heavy cream.
    • Brush it all on the tops of each biscuit.
    • Bake at 425 for 12-15 minutes on the lower rack of your oven, until the biscuits are lightly golden brown, and the filling is bubbling.
    • Remove from the oven and place the vegetable pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

    Video

    Notes

    *To make this veggie pot pie with a pie crust: 

    Use this pie crust recipe: all butter pie crust to make a crust or use a store-bought crust. After the dough has chilled and you are ready to make the vegetable pot pie:
    1. Roll out both discs of dough.
    2. Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
    3. Place bottom dough into the pie plate.
    4. Put filling on top of the crust.
    5. Add the other crust on top, pinch the edges together and cut an “X” in the top.
    6. Brush with egg wash.
    7. Use a pie crust shield to protect the outer crust.
    8. Bake at 425 for 25-30 minutes on the lower rack of your oven, until the pie crust is golden brown, and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
    Ingredient substitutions
    • Yukon gold Potatoes. Any type of potato works well in this recipe. I recommend red potatoes or russet potatoes for substitutes to Yukons. I like to leave the skin on for it's nutritional value and texture, but if you'd prefer you can peel the potatoes.
    • Celery, Carrots, Peas and Corn. I created this recipe with my favorite veggie combination. However, feel free to add/substitute whatever you have in your vegetable drawer: bell peppers, zucchini, broccoli, mushrooms, parsnip, etc. Or, replace the chopped veggies with a bag of frozen mixed vegetables.
    • Whole Milk. You can use cream, half and half or 2% milk, just remember the higher the fat content the creamier the sauce will be.
    • All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
    • Vegetable broth. to keep this vegetarian I use vegetable broth/stock. You can substitute chicken stock if you prefer.
    • Sour Cream. I have used both sour cream and plain Greek yogurt with excellent results.

    Store/freeze

    Store leftovers in an airtight container for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or in the oven.
     

    Nutrition

    Serving: 0.5cupCalories: 216kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 486mgPotassium: 366mgFiber: 3gSugar: 4gVitamin A: 2976IUVitamin C: 11mgCalcium: 81mgIron: 2mg
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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