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Side shot of a slice of vegetable pot pie being removed from the pie dish.
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4.43 from 7 votes

Veggie Pot Pie

If you want your whole family clamoring around the dinner table with a dish everyone will love, this Veggie Pot Pie is All. Of. The. Things! Creamy, savory, hearty, crispy—you can even make this recipe vegan!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Brunch, Dinner, Lunch
Cuisine: American
Total Cost: $8.97 recipe / $1.21 serving
Servings: 8 slices
Calories: 281kcal
Author: Monti Carlo

Equipment

  • Glass Pie Plate
  • Rolling Pin
  • Enamelware Sheet Pan
  • Deep Stainless Steel Skillet

Ingredients

  • 1 3-Ingredient Pie Crust* $2.34
  • 7 Tbsp salted butter, divided** $0.86
  • 1 yellow onion, small dice (about 1 cup) $0.70
  • 2 garlic cloves, minced (about 1 teaspoon) $0.08
  • 4 Tbsp flour $0.04
  • 1 cup vegetable broth $0.13
  • 1/2 cup whole milk** $0.13
  • 3/4 tsp salt $0.03
  • 1 bay leaf $0.10
  • 1/4 tsp dried rosemary $0.03
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp rubbed sage $0.03
  • 1/4 tsp black pepper $0.02
  • 1 tsp soy sauce $0.02
  • 1 Yukon gold potato, small dice*** (about 1 cup) $0.14
  • 1 pint baby bellas, small dice $2.37
  • 12 oz frozen mixed vegetables*** $1.25
  • 1 large egg, separated**** $0.67

Instructions

  • Grease a pie pan with 1 tablespoon of butter. If you're using store-bought dough, place the bottom crust in the pie pan. If you made 3-Ingredient Pie Crust, cut 1/3 of the dough off to be used as the top crust, wrap it in plastic, and refrigerate until you're ready to use it later.
  • Dust your work surface with flour and roll out the bigger 2/3 piece of dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Line the pie pan with it.
  • Beat the egg white until frothy, then brush the bottom crust with it. Let the crust rest in the fridge.
  • Place a rack in the center of your oven along with a sheet pan and preheat it to 350ºF. Place a deep skillet over medium heat and add 5 tablespoons of salted butter to the pan. Once the butter foams, swish it around the pan until it turns an amber color and smells of hazelnuts.
  • Add the diced onions to the brown butter. Cook until the onions are translucent, about 5 minutes. Add the garlic, and cook for one minute. Sprinkle the flour over the onions and garlic in the skillet and continue to cook and stir for two minutes more.
  • To the pan, add veggie broth, milk, and salt. Whisk to combine and dissolve any flour off the bottom of the skillet. Then add the bay leaf, rosemary, thyme, sage, pepper, and soy sauce. Whisk occasionally as the liquid simmers and thickens.
  • Add the pint of diced mushrooms and the diced potato to the pan. Stir to combine and cook until the gravy has thickened more and reduced some, about 5 minutes.
  • Remove the skillet from the heat. Finally, add the frozen mixed vegetables and allow them to cool the ingredients in the pan.
  • Take the pie pan out of the fridge, prick the bottom crust a few times with a fork, and add the cooled filling to the pie pan. Dice the last tablespoon of butter and sprinkle it over the filling.
  • Roll the smaller piece of dough into a circle, about 10 inches wide and 1/4 inch thick. Cover the pie with it.
  • Beat the egg yolk. Trace a bit of yolk along the top edge of the bottom and top crusts. Fold the bottom crust over the top crust and crimp the edges shut. Cut vents into your top crust. Brush egg yolk in a light layer over the top crust.
  • Bake for 45 to 50 minutes, or until the pie dough is golden and flaky. Allow the Veggie Pot Pie to cool for ten minutes before serving.

See how we calculate recipe costs here.

Notes

*You can use a store-bought crust, but I use my 3-Ingredient Pie Crust. You can also use puff pastry, but par-bake it before filling.
**You can substitute the milk and butter with plant-based alternatives if you want to make this dairy-free.
***Make sure to dice your potatoes small, or they won't cook through. To prevent the diced potato from turning gray, place it in salted water and cover it with a wet paper towel so it stays submerged. Drain before using in the recipe. As for the mixed veggies, I use frozen mixed veggies. But any combination of veggies you have on hand will work. Just make sure to chop everything the same size and par-cook root veggies in the broth first.
****The egg white seals the bottom crust, so it doesn't absorb liquid, and the yolk lacquers the top crust, giving you a golden finish. If you want to skip the egg, par-bake the bottom crust and use milk, cream, or plant-based milk to lacquer the top crust.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 28g | Protein: 7g | Fat: 17g | Sodium: 465mg | Fiber: 4g