Sunday Veggie Pot Pie

Name: Sunday Veggie Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 cup carrots, diced; 1 cup potatoes, diced; 1 cup frozen peas; 1 cup green beans, chopped; 1 onion, diced; 3 garlic cloves, minced; 1 cup vegetable broth; 1 tablespoon thyme; Salt and pepper to taste; 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup cold butter, diced; 6-8 tablespoons ice water

Highlighted under: Family Cooking

I love making my Sunday Veggie Pot Pie as a hearty way to wrap up the weekend. This recipe is packed with seasonal vegetables and encased in a flaky crust that’s simply irresistible. I find that using a mix of fresh and frozen veggies works well, allowing me to enjoy vibrant flavors year-round. The comforting aroma fills my kitchen and invites everyone to the table. It's a delightful dish that not only pleases the palate but also brings my family together for some quality time.

Created by

Arden Whitlock

Last updated on 2026-01-12T07:49:45.811Z

When I first decided to make a veggie pot pie, I was overwhelmed by the variety of vegetables available at the market. After experimenting, I found that a combination of carrots, peas, and potatoes creates the ideal filling. Sautéing them before baking allows the flavors to meld beautifully.

To ensure a crispy crust, I always let it cool slightly before serving. This little trick prevents the filling from making the crust soggy—an essential step that transforms this dish into a family favorite. Believe me, the taste is worth the effort!

Why You'll Love This Recipe
Hearty and comforting with a rainbow of veggies
Perfectly flaky crust that holds all the deliciousness
Great for meal prep and can be made ahead

Choosing the Right Vegetables

When creating the filling for your Sunday Veggie Pot Pie, selecting the right vegetables is essential for achieving a balanced flavor and texture. Root vegetables like carrots and potatoes provide a hearty base, while the green beans and peas add a sweet, fresh element. I often recommend using seasonal vegetables for the best results; however, frozen options work just as well. Look for bright color and firm texture, especially with fresh produce, to ensure they hold up during cooking.

Make sure to dice your vegetables uniformly to guarantee even cooking. If you're short on time, pre-cut frozen vegetables are an excellent alternative, as they are convenient and retain their nutrients. Just a note: if using larger chunks, anticipate longer cooking times. Keep an eye on the mixture—it should simmer until everything is tender, about 10 to 15 minutes, but not mushy.

Perfecting the Crust

Creating a flaky and robust crust is crucial for a successful pot pie. It's vital to keep your butter and water cold, which helps achieve that desired flakiness. I prefer using a pastry cutter to incorporate the butter into the flour, as this method prevents the butter from melting and encourages that flaky texture. After mixing, if you find your dough is too crumbly, add a teaspoon of ice water at a time until it binds together.

Another tip for the crust is to allow it to rest in the refrigerator for at least 30 minutes. This step relaxes the gluten, making it easier to roll out later and helps the crust maintain its shape during baking. When rolling the dough, keep it as thick as a quarter inch to ensure a sturdy base that can hold the generous filling without being overly porous.

Ingredients

Gather these fresh ingredients to create your pot pie filling and crust:

Filling

2 tablespoons olive oil
1 cup carrots, diced
1 cup potatoes, diced
1 cup frozen peas
1 cup green beans, chopped
1 onion, diced
3 garlic cloves, minced
1 cup vegetable broth
1 tablespoon thyme
Salt and pepper to taste

Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup cold butter, diced
6-8 tablespoons ice water

Once you have all the ingredients, you're ready to assemble your pot pie!

Instructions

Follow these steps to create a delicious veggie pot pie:

Prepare the Crust

In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Cook the Filling

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add carrots and potatoes, cooking for about 10 minutes. Stir in green beans, peas, broth, thyme, salt, and pepper. Simmer for 10 minutes, then set aside.

Assemble the Pie

Roll out dough on a lightly floured surface. Place one crust in a pie pan, add the veggie filling, and cover with the second crust. Cut slits in the top for steam to escape.

Bake

Preheat oven to 375°F (190°C). Bake the pot pie for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.

Enjoy your homemade Sunday Veggie Pot Pie with a side salad or your favorite dipping sauce!

Pro Tips

For added flavor, consider sprinkling some cheese into the filling before adding the top crust. Also, using a variety of vegetables not only enhances the taste but makes the dish visually appealing.

Storage and Reheating

If you've made a large pot pie and have leftovers, you can store them in the refrigerator for up to three days. Just ensure it’s tightly covered to prevent the crust from becoming soggy. When reheating, I recommend using an oven set at 350°F (175°C) to maintain its crispiness, baking for about 15-20 minutes. A quick blast in the microwave might make the filling hot, but it can result in a chewy crust, so avoid that if you can.

For longer storage, you can freeze the filled and unbaked pot pie. Wrap it securely in plastic and aluminum foil, and it will keep well for up to three months. When you're ready to enjoy it, bake directly from the freezer; just be sure to extend the baking time by about 15 minutes to achieve a golden crust while ensuring the filling heats through.

Serving Suggestions

Serving your Sunday Veggie Pot Pie can be a delightful occasion, especially when paired with a side salad or a warm crusty bread. The freshness of a simple green salad complements the rich, hearty filling, providing a nice contrast to the meal. A drizzle of vinaigrette can enhance the overall experience by adding a burst of acidity that cuts through the creaminess of the pie.

Another fun idea is to turn this pot pie into personal-sized portions by using ramekins instead of one large pie dish. This makes it perfect for gatherings and allows guests to have their own servings. Just remember to adjust baking times accordingly, as smaller pies will cook faster, generally needing about 20-25 minutes until they are bubbling and the crust is golden.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to mix and match your favorite vegetables based on what you have on hand.

→ Is this pot pie suitable for freezing?

Yes, you can freeze the assembled pot pie before baking. Just be sure to cover it tightly.

→ What can I serve with the pot pie?

A simple green salad or steamed vegetables makes a perfect side for this hearty dish.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days.