This Vegetable Pot Pie recipe is simple to throw together, packed with veggies, and the whole family will love it!
Pot Pies are one of my favorite comfort foods. If you are looking for other Pot Pie recipes then you have to check out my Turkey Pot Pie, Chicken Pot Pie Casserole, or even my Creamy Chicken Pot Pie Noodles!
A recipe that feels like home
This recipe truly is home to me. My mom used to make this for our family growing up and now I do the same thing for my family. She would always let me help and show me how to pinch the edges of the crust so that it looks beautiful, and I would always admire the love she put into cooking this. My brother still asks for it every now and then on his birthday when we get together as a family. Plus, my mom made me this when I got home from the hospital after our daughter was born (because you are really craving vegetables and a home cooked meal after the hospital). There are so many memories with such a simple dish and I know it can be a staple in your family too.
Vegetables your kids will actually eat
I love making this dish at home because I know my kids will gobble this pot pie down filling their bellies with vegetables. I think the reason for it, is in this pot pie the vegetables are combined with cream of potato soup and the delicious crust that it makes each bite yummy! And if getting your kids to eat veggies wasn’t enough, this recipe only uses 6 ingredients and then you have a warm and savory pie at your fingertips.
What are the 6 ingredients?
Let’s breakdown what all you need for this veggie pot pie:
Pre-Prepared Pie Crusts: When you have time to make homemade pie crust they are delicious, but for an easy meal to throw together in less than an hour, the pre-prepared crusts are definitely the way to go!
Mixed Frozen Vegetables: My family love the mixture that is carrots, peas, corn, and green beans. However yours might like a different combination. Get whichever veggies you know your family (especially the kiddos) will eat!
Cream of Potato Soup: To help mesh everything together.
Thyme & Black Pepper: Two spices you likely already have in your cabinet to give this dish some flavor!
Milk: A little liquid so that the filling isn’t too thick.
How to make Vegetable Pot Pie
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 375 degrees Fahrenheit.
In a large bowl stir together the vegetables, potato soup, milk, thyme, and ground black pepper together and set aside.
Using one of the prepared pie crusts line the bottom and sides of a pie plate.
Add the filling on top of the pie crust inside the pie pan.
Use the second prepared pie crust over the top of the pie, pinching the edges in a typical pot pie fashion.
Using a knife, you can make a few slits around the center, then bake for 45 minutes to 1 hour until the crust is a golden brown.
Finally serve and enjoy!
What other vegetables should I add?
There are no rules when it comes to this vegetarian pot pie. You can use any vegetables that you and your family love so that you know it will get eaten! Other vegetables to add in that I would recommend would be:
- Onions
- Celery
- Mushrooms
- Lima beans
- Sweet potato
- Butternut Squash
What makes a pot pie a pot pie?
A pot pie is a type of savory pie that typically consists of a pastry crust on the top and bottom, with a filling that is made up of meat, vegetables, and a gravy or sauce. The filling is traditionally cooked in a pot or pan and then poured into a baking dish, covered with a layer of pastry, and baked until the pastry is golden brown and the filling is hot and bubbly.
The term “pot pie” comes from the fact that the dish was originally cooked in a pot or pan, and the pie crust was added to the top as a way to preserve the ingredients and keep them warm.
Storage and reheating Information
You can top the pie plate with plastic wrap and store in your refrigerator for 3-5 days. Or place any leftovers in an airtight container in your fridge for up to 1 week.
You can also make this dish ahead of time and before baking it you can freeze it in an airtight container in your freezer for up to 1 month.
To reheat the pot pie you can do so by bringing it to room temperature, heating your oven to 350 degrees Fahrenheit, cover with foil to keep the crust from burning and bake for 20-30 minutes until everything has heated through.
You can also reheat this recipe in the microwave until everything has warmed through.
More delicious recipes to enjoy!
- Vegetable Stir Fry
- Salisbury Steak
- Cheesy Vegetable Chowder
- Pork Tamale Casserole
- Maple Dijon Chicken and Vegetables
Ingredients
- 2 pre-prepared pie crusts - I use Pillsbury
- 4 cups frozen mixed vegetables
- 2 cans cream of potato soup - 10.5 oz cans
- 1/4 cup milk
- 1/4 tsp thyme
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl combine the vegetables, potato soup, milk, thyme, and ground black pepper together and set aside.
- Using one of the prepared pie crusts line the bottom and sides of a pie plate.
- Add the filling on top of the pie crust inside the pie pan.
- Use the second prepared pie crust over the top of the pie, pinching the edges in a typical pot pie fashion.
- Using a knife, slice a few holes around the center, then bake for 45 minutes to 1 hour until the crust is a golden brown.
- Finally serve and enjoy!
I love this!! It’s yummy and I love vegetables!