Savory & Healthy Veggie Pot Pie Recipe - The Blonde Chef (2024)

February 7, 2024 By Aubrie Cornelius

This hearty and healthy veggie pot pie is made with a delicious medley of vegetables and encased in a flaky pie crust. Perfect for a weeknight dinner on a cold night.

Whenever my family comes out of a sugar coma from too much indulgence (often after the holidays), I like to make something a little healthier. And, for me, this means this incredibly delicious veggie pot pie!

Veggie Pot Pie Ingredients

This recipe is made with a delicious homemade pie crust (you can use pre-made, if you must) and paired with a delicious veggie filling, you’ve got a huge win on your hands! Perfect for chilly days!

See Also

Kladdkaka Recipe (gluten-free, vegan options) - Texanerin Baking15 Drool-Worthy Vegan Comfort Food Recipes That Will Warm Your Heart and TummyDairy-Free Sweetened Condensed Milk Recipe (THE Vegan Copycat)Butternut Squash Gratin with Blue Cheese & Sage Recipe

Pot Pie Filling

• Veggies – This recipe uses potatoes, pearl onions, celery, carrots, peas and fennel. However, the beauty of veggie pot pie though is that you can use any veggies that you prefer, including a bag of frozen mixed veggies already chopped.
• Flour and olive oil – The flour thickens while the oil aids in cooking the veggies.
• Thyme, sage, mustard, salt and pepper – The ingredients that add depth and enhance the flavors of the veggies.
• Chicken stock or vegetable broth – This forms the base and creates a sauce that melds all the ingredients together. Chicken stock will add a bit more flavor but vegetable broth will work too.

For the Crust

• Pie crust – Store bought crust will work just fine with this recipe but I also love this homemade pie crust recipe. This homemade pie crust takes 15 minutes to throw together, then sits in the fridge for at least two hours (to make things easier make it the night before!) then all you have to do is roll it out and you’re done! And I’ve now made this pie crust recipe over 20 times and it’s turned out perfectly flakey every single time. You really need to try it!
• Egg wash – This gives the crust edges a golden shine while sealing the interior of the crust from absorbing liquids and forming mushy, saggy bottom.

Refer to the veggie pot pie recipe card below for a complete ingredients list with measurements.

How to Make Veggie Pot Pie

1. Prepare the veggies – Boil the potatoes and in a skillet cook the onions celery, carrots and fennel while adding flour to thicken.
2. Add seasonings – Add in the chicken stock, thyme, sage, mustard, salt and pepper for added flavor.
3. Make the pie crust – Prepare a homemade pie crust or use store bought.
4. Fill and layer – Pour the pot pie filling into the pie crusted tin and top with another layer of pie crust.
5. Bake – Place the pot pie in the oven and bake for 25 to 30 minutes and until the crust is golden brown.

Make Ahead & Storing

This veggie pot pie is perfect to be made ahead of time and heated up before serving 🙂

Make Ahead – For the best results, the filling can be made up to 2 days in advance by storing in an airtight container in the refrigerator. If using my homemade pie crust recipe, the dough or unbaked pie shell can be stored in the refrigerator for up to 3 days in advance, wrap in plastic.

Leftover Refrigerator Storage – Store in an airtight container in the refrigerator for up to 4 days.

Freezer Storage – Tightly wrap the veggie pot pie in plastic wrap, then foil, and place it in an airtight container for up to 2 to 3 months. A baked or unbaked pot pie can be stored this way.

Reheating – If frozen, allow to thaw overnight in the refrigerator. Preheat the oven to 350ºF and heat for about 25 to 30 minutes or until thoroughly heated through.

Savory & Healthy Veggie Pot Pie Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This hearty and healthy veggie pot pie is made with a delicious medley of vegetables and encased in a flaky pie crust. Perfect for a weeknight dinner on a cold night.

Ingredients

• 2 cups potatoes, thinly sliced and halved
• 3 tbs olive oil
• 1 cup pearl onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup fennel, diced
• 1/4 cup all-purpose flour
• 3 cups chicken stock, or vegetable broth if you prefer
• 2 sprigs thyme
• 1 tbs sage, chopped
• 1 tbs Dijon (or whole grain) mustard
• salt and pepper, to taste
• 1 cup fresh/frozen peas
• 1 pie crust (store bought or homemade)
• 1 egg, for egg wash
• 1 tbs water, for egg wash

Instructions

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil. Blanch the potato slices for about 20 seconds then drain and set aside.
3. Place a large skillet over a medium heat and add the olive oil and onion. Cook until translucent.
4. Add the celery, carrot and fennel and cook until the carrots are softening.
5. Add the flour and stir to combine.
6. Add in the chicken stock, thyme, sage, mustard, salt and pepper and continue stirring.
7. Bring the mixture to a boil so it thickens, then remove from heat.
8. Fold in the peas and potato slices, then add the mixture into 2 small ramekins or one 8 inch pie dish (pre-lined with the pie crust).
9. Top with a layer of pie crust, slice a small hole in the top to allow air to escape then brush with egg wash and place into the oven.
10. Bake for about 25-30 minutes (for small pies or longer for one large one)
11. Serve immediately, or place in the fridge and warm when ready to serve.

Notes

Use this homemade pie crust recipe (double the recipe for the top layer) or use store bought.

Use any potato variety, I like a white potato such as Yukon with this recipe. No need to peel the potatoes unless you prefer.