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!
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 & Bake
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:
Roll out both discs of dough.
Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
Place bottom dough into the pie plate.
Put filling on top of the crust.
Add the other crust on top, pinch the edges together and cut an “X” in the top.
Brush with egg wash.
Use a pie crust shield to protect the outer crust.
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/FreezeStore 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.