Pot pie is a comfort food classic. There’s just something about creamy filling topped with golden, flaky pastry. Even though chicken pot pie is a go-to for most, this vegetable pot pie has quickly become our family favorite. It’s made with vegetables most homes have regularly and requires minimal prep. We love it as a warming family dinner but it makes an excellent side dish when feeding a crowd too.
Ingredients needed
Onions. Leeks. Carrots. Broccoli. Frozen peas. Butter. Flour. Milk. Vegetable broth or stock can also be used. Salt & pepper. Nutmeg. Cayenne pepper. Paprika. Grated cheese. I used a sharp/mature cheddar but any cheese of your choice will work. Puff pastry. Any pie crust can be used. Egg.
How to make vegetarian pot pie
What other vegetables can I use?
Mushrooms. Celery. Cauliflower. Butternut squash. Pumpkin. Potato. Spinach. Kale. Green beans. Peppers. Thyme. Oregano. Sage.
Can you freeze pot pies?
Yes, pot pie freezes very well. Assemble the pot pies in freezer safe containers or foil containers. Place a piece of parchment paper on top of the pastry then cover well with foil. Freeze for up to 3 months and bake directly from frozen (uncovered) for 30-40 minutes or until the pastry is golden and crisp and the filling is hot and bubbling. If the pastry is browning too quickly, loosely cover with foil then continue baking.
What to serve with pot pie
Pot pie is usually a meal on its own for our family but adding side dishes are a great idea. Mashed potatoes (or mashed sweet potatoes) or a simple green salad are great side dishes but dinner rolls will also be delicious to mop up the creamy sauce.
Pot pie recipes
