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–+ servings

Vegetable Pot Pie

This hearty vegetable pot pie is made with a flaky homemade pie crust and tons of savory spices. Easily customize with your favorite veggies for an all-around crowd pleaser.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8 slices**
Calories 372 kcal

Equipment

Ingredients
  

For the filling

  • 1 cup Yukon Gold potatoes about 2-3 small potatoes
  • 1 cup carrots, chopped about 2 medium carrots
  • 1 cup celery, chopped about 2 stalks
  • 1 small onion
  • 1 ¾ cup vegetable broth
  • ⅓ cup Olive oil or vegan butter
  • ⅓ cup All-purpose flour
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper

For the pie crust

Instructions
 

For the pie crust

  1. Mix dry ingredients on a flat work surface.
  2. Add vegetable shortening and knead until a uniform consistency is achieved.
  3. Add the cold water and knead again until a dough forms.
  4. Split the dough into 2 equal sized portions.
  5. Use a rolling pin to roll each portion to about 1/4 inch thick, and about 10 inches diameter.
  6. Use one crust to line the pie plate and set the second aside for the topping.

For the filling

  1. Preheat your oven to 425° Fahrenheit.
  2. Chop the onion, celery, and carrots. Peel and chop the potatoes into about 1" pieces.
  3. In a medium pot, saute the onion in olive oil (or butter) for about 3-5 minutes until it begins to soften.
  4. Add carrots, celery and spices to the pot and stir.
  5. Add the broth and potatoes and bring the mixture to a boil. Let boil about 10 minutes or until potatoes are mostly fork-tender.
  6. Add the flour and stir constantly until mixture has thickened.
  7. Pour the mixture into the prepared pie crust.
  8. Top with the second layer of pie crust, pinch the edges to adhere, and cut a few slits in the top of the crust to vent.
  9. Bake uncovered at 425° Fahrenheit for 20 minutes. Then, cover with aluminum foil (to prevent the crust edges from burning) and bake 5-10 more minutes.
  10. Serve and enjoy!

Notes

  1. Want to Make this Ahead of Time? You can construct this pie ahead of time and store it in the fridge for up to 24 hours before cooking.
  2. Not Vegan? Add rotisserie chicken! Just make sure to adjust the other ingredients to have about 3 cups total of filling.
  3. Looking to cut down prep time? Use a frozen vegetable mixture instead.
  4. Gluten-Free? Use cornstarch instead of flour to make this recipe gluten-free (make sure you are using a gluten-free crust as well).
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.

Nutrition

Serving: 1 pieceCalories: 372kcalCarbohydrates: 48gProtein: 5gFat: 16gSugar: 11g
Keyword dairy-free, easy, egg-free, nut-free, vegan
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