Creamy Vegetable Pot Pie Recipe for Cozy Nights

When chilly nights roll in, nothing warms the heart quite like a creamy vegetable pot pie. This creamy vegetable pot pie recipe is a family favorite, especially for my son, Jake, who always asks for seconds. It’s comforting, delicious, and packed with veggies, making it a perfect dish for cozy nights.

Why You’ll Love It

• It’s a great way to sneak in more vegetables.
• The creamy filling is rich and satisfying.
• It’s easy to customize with your favorite veggies.
• Perfect for leftovers or meal prep.

Pure Comfort

This creamy vegetable pot pie is pure comfort food. The flaky crust, combined with a velvety filling, creates a dish that feels like a warm hug on a cold day.

What You Need

• 1 1 tablespoon olive oil – or any cooking oil
• 1 1 large yellow onion, diced
• 2 2 cloves garlic, minced
• 2 2 medium carrots, diced
• 1 1 cup frozen peas – or fresh peas
• 1 1 cup diced potatoes – about 1 medium potato
• 1 1 cup vegetable broth – or chicken broth
• 1 1 cup unsweetened plant-based milk – or regular milk
• 1/4 1/4 cup all-purpose flour (30 g) – to thicken the filling
• 1 1 teaspoon dried thyme – or any dried herb
• to taste Salt and pepper to taste
• 1 1 pre-made pie crust – store-bought or homemade

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, prepare the filling a day in advance.

Steps to Make It

1. Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it’s translucent and fragrant. This is where the aroma begins to fill your kitchen.
2. Next, stir in the minced garlic and diced carrots. Cook for another 3-4 minutes until the carrots soften slightly. You want them to be bright and vibrant, not mushy.
3. Add the frozen peas and diced potatoes to the skillet. Pour in the vegetable broth and plant-based milk, then sprinkle in the flour. Stir everything together until well combined and the mixture thickens, about 5-7 minutes.
4. Season the filling with thyme, salt, and pepper. Let it simmer for a few minutes until the potatoes are tender. The filling should be creamy and comforting, perfect for your pot pie.
5. Preheat your oven to 400°F (200°C). While it heats, pour the vegetable filling into a pie dish. You want it to be heaping and inviting.
6. Carefully lay the pie crust over the filling. Press the edges to seal and cut a few slits in the top for steam to escape. Brush the crust with a little olive oil for a golden finish.
7. Bake the pot pie in the oven for about 25-30 minutes, or until the crust is lightly golden and crispy. The bubbling filling will be a delightful sight.
8. Once done, let it cool for a few minutes before serving. This helps the filling set a bit, making it easier to slice.

Make It Perfect

• For a richer flavor, use vegetable broth instead of water.
• Feel free to swap in your favorite vegetables; zucchini and bell peppers work great too.
• If you’re short on time, a store-bought crust is a lifesaver.

Mix It Up

• Add cooked lentils for extra protein.
• Use a puff pastry instead of a traditional pie crust for a flaky twist.
• Make it vegan by using plant-based milk and butter.

Perfect Partners

• Serve with a simple side salad for a fresh contrast.
• Pair with crusty bread to soak up the delicious filling.

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FAQs

Conclusion

This creamy vegetable pot pie is not just a meal; it's a warm hug in a dish. Whether you're enjoying it on a cozy night or sharing it with family, it's sure to be a hit. So gather your ingredients, and let’s make some delicious memories together!

Creamy Vegetable Pot Pie Recipe for Cozy Nights

A creamy vegetable pot pie featuring a flaky crust and a velvety filling packed with a variety of vegetables, perfect for cozy evenings or family meals. This comforting dish is easy to make and customizable with your favorite veggies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner

Cuisine: American

Ingredients Equipment Method

Ingredients

  

Main

• 1 tablespoon olive oil or any cooking oil
• 1 large yellow onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 1 cup frozen peas or fresh peas
• 1 cup diced potatoes about 1 medium potato
• 1 cup vegetable broth or chicken broth
• 1 cup unsweetened plant-based milk or regular milk
• 1/4 cup all-purpose flour to thicken the filling
• 1 teaspoon dried thyme or any dried herb
• to taste salt and pepper to taste
• 1 pre-made pie crust store-bought or homemade

Equipment

• Large skillet
• Oven
• Pie dish

Method

 

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté for about 5 minutes until translucent and fragrant.
3. Stir in minced garlic and diced carrots; cook for 3-4 minutes until carrots soften slightly.
4. Add frozen peas and diced potatoes to the skillet.
5. Pour in vegetable broth and plant-based milk, sprinkle in flour, and stir until mixture thickens, about 5-7 minutes.
6. Season filling with thyme, salt, and pepper; simmer until potatoes are tender.
7. Preheat oven to 400°F (200°C).
8. Pour vegetable filling into a pie dish.
9. Lay pie crust over filling, press edges to seal, cut slits on top, and brush with olive oil.
10. Bake pot pie for 25-30 minutes until crust is golden and crispy.
11. Let cool for a few minutes before serving to allow filling to set.