Sunday Creamy Vegetable Pot Pie

Name: Sunday Creamy Vegetable Pot Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 cups mixed vegetables (carrots, peas, corn, green beans); 1 medium onion, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups vegetable broth; 1 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; 1 pre-made pie crust (store-bought or homemade); 1 egg (for egg wash, optional)

Highlighted under: Family Collection

I love making this Sunday Creamy Vegetable Pot Pie as it’s the perfect dish for family gatherings or a cozy night in. Each bite brings a delightful combination of tender vegetables enveloped in a rich, creamy sauce, all nestled under a flaky crust. It's a dish that warms the heart and fills the stomach, and it’s surprisingly simple to make. With a blend of fresh seasonal vegetables, this pie becomes a celebration of flavors that I look forward to all week long. The smell of it baking just adds to the anticipation!

Created by

Helena Whitby

Last updated on 2026-01-11T18:28:37.055Z

When I first tried making a vegetable pot pie, I intended to create a simple dish for dinner. However, what I discovered was a delightful symphony of flavors and textures that excited my taste buds and comforted my soul. The key was deep-roasting the vegetables beforehand, which brought out their natural sweetness and made the filling outstanding.

As I played with different combinations, I found that using a mix of textured vegetables, like carrots, peas, and potatoes, really elevated the dish. I also chose a store-bought crust to save time, but feel free to try your hand at a homemade version if you're up for it. Trust me, the investment is worth every bite!

        Why You'll Love This Recipe
        A creamy filling that perfectly contrasts the flaky crust
Packed with nutritious vegetables, making it a wholesome meal
Versatile; customize with your favorite seasonal veggies

      

The Key to a Flavorful Filling

Utilizing a variety of vegetables not only enhances the flavor of your Sunday Creamy Vegetable Pot Pie but also adds visual appeal. I recommend using fresh seasonal veggies; think about incorporating spinach for a pop of color and nutrients or swiping the peas for zucchini if you enjoy a different texture. Always cut your vegetables into similar-sized pieces for even cooking, ensuring that every bite is harmonious in flavor and consistency.

The roux created with flour and the sautéed onions is crucial for achieving a creamy consistency. When stirring in the vegetable broth and cream, make sure to whisk continuously to avoid lumps. This technique allows the sauce to become silky and ensures that it clings beautifully to the vegetables. If you find the sauce is too thick, adding a splash of broth can help achieve your desired consistency.

Perfecting the Crust

Whether you choose a store-bought or homemade pie crust, there are a few tips to ensure it bakes perfectly. If using a pre-made crust, let it sit at room temperature for about 10-15 minutes before rolling it out. This helps avoid cracks when you try to fit it into your pie dish. If you opt for a homemade crust, remember that keeping your ingredients and tools cold will yield a flakier texture.

For a beautifully browned crust, don’t skip the egg wash! Brushing the crust with a beaten egg before baking promotes even browning and gives a lovely shine. Just be careful not to use too much; a light coating is all you need. If your edges brown too quickly, you can cover them with strips of foil halfway through the baking process to prevent burning.

Ingredients

For the Pie Filling

3 cups mixed vegetables (carrots, peas, corn, green beans)
1 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

For the Crust

1 pre-made pie crust (store-bought or homemade)
1 egg (for egg wash, optional)

Instructions

Prepare the Filling

In a large skillet, sauté the onion and garlic until translucent. Add the mixed vegetables and cook for about 5 minutes. Stir in the flour and cook for another minute to create a roux. Gradually whisk in the vegetable broth and cream. Add thyme, salt, and pepper. Let the mixture simmer until thickened, about 10 minutes.

Assemble the Pie

Preheat the oven to 400°F (200°C). Pour the vegetable filling into a pie dish. Roll out the pie crust over the filling. Seal the edges and cut slits in the top for steam to escape. If desired, brush the crust with a beaten egg for a golden finish.

Bake the Pie

Place the pie in the oven and bake for 25-30 minutes, or until the crust is golden brown. Allow to cool for a few minutes before serving.

Pro Tips

For an extra touch, sprinkle fresh herbs like parsley or chives on top before serving. Feel free to mix vegetables based on seasonality or personal preference.

Make-Ahead and Storage Tips

One of the wonderful aspects of this Creamy Vegetable Pot Pie is that it can be prepared ahead of time. You can make the filling a day in advance and store it in the refrigerator, which allows the flavors to develop further. Simply reheat it on the stove before pouring it into the pie crust and baking. Just remember, if you’re using a refrigerated filling, adjust the baking time accordingly to achieve that golden crust.

For leftovers, store any uneaten pie tightly covered in the fridge for up to three days. Reheat it in the oven at 350°F (175°C) for about 15-20 minutes. This method keeps the crust crisp while warming the filling evenly. Freezing is also an option; just ensure it’s wrapped well to prevent freezer burn and enjoy it within a month for the best quality.

Customizing Your Pie

Feel free to adapt the filling of this pot pie based on your preferences or what you have on hand. Mushrooms provide a lovely umami depth that complements the creamy sauce beautifully, while roasted butternut squash can add a hint of sweetness. Consider spices, too; a dash of nutmeg can elevate the flavor profile, while paprika can add a warm smokiness.

You can also play with the creaminess level by swapping heavy cream with a plant-based alternative like coconut cream for a dairy-free approach. If you want a lighter pie, substitute half of the cream with additional vegetable broth. Remember that altering ingredients may affect cooking times, so keep an eye on the pie as it bakes.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work perfectly for this recipe! Just ensure they are thawed and drained before cooking.

→ How can I make this dish vegan?

Replace the heavy cream with coconut milk and use a vegan pie crust. The vegetable broth should also be confirmed to be vegan.

→ What can I serve with the pot pie?

A simple side salad or steamed vegetables pairs wonderfully with this creamy dish.

→ Can I store leftovers?

Yes, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.