Cozy up with this irresistibly easy Vegetable Pot Pie! Overflowing with veggies and bursting with flavor, it’s a family favorite that’s sure to win hearts around the dinner table.
You only need 6 ingredients to make this veggie loaded vegetable pot pie recipe! It has a golden and flaky crust on the top and bottom, it’s filled with colorful vegetables and a silky smooth cream of potato soup, and best of all, my kiddos will actually eat it. Any recipe where I can get my kids to eat vegetables is always a win.
Pot pies are one of my favorite comfort foods. If you’re 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 Noodle!
Table of Contents
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 made up of meat, vegetables, and 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.
Recipe Ingredients
Frozen Mixed Vegetables – Any standard frozen vegetable medley will work here. Look for a blend with frozen peas, carrots, corn, and green beans. Thaw them slightly before mixing to avoid excess water in the filling.
Cream of Potato Soup – Two cans of cream of potato soup create a creamy, flavorful base without needing a roux or extra seasonings
Thyme and Black Pepper – These two simple seasonings round out the flavor of the filling. The thyme adds a warm, savory note, and the black pepper gives it a gentle kick.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Vegetable Broth Instead of Milk – For a lighter, dairy-free option, replace the milk with ¼ cup of vegetable broth. It adds a mild, savory flavor and keeps the filling smooth.
Add Extra Vegetables to the Mix – Stir in sautéed onions, celery, mushrooms, lima beans, or small cubes of sweet potato or butternut squash for added texture and flavor variety.
How to Make Vegetable Pot Pie
Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 2: In a large bowl, combine the vegetables, potato soup, milk, thyme, and ground black pepper together and set aside.
Step 3: Using one of the prepared pie crusts, line the bottom and sides of a pie plate.
Step 4: Add the filling on top of the pie crust inside the pie pan.
Step 5: Use the second prepared pie crust over the top of the pie, pinching the edges in a typical pot pie fashion.
Step 6: Using a sharp knife, slice a few holes around the center, then bake for 45 minutes to 1 hour until the crust is golden brown.
Step 7: Finally, serve and enjoy!
Expert Tips
Crimp the Edges with a Fork for a Quick Seal – If you’re not hand-pinching the crust, pressing around the edges with a fork seals the pie and gives it a clean, simple finish.
Use a Baking Sheet Under the Pie – Place the pie plate on a lined baking sheet to catch any drips during baking. It also makes it easier to transfer in and out of the oven.
FAQs
Yes, you can use puff pastry for a pot pie crust. It offers a light, flaky texture that rises beautifully when baked, adding an elegant touch to the dish.
Pot pies can be filled with a variety of ingredients including chicken, beef, turkey, seafood, or purely vegetables. The choice of fillings often includes a mix of meat or protein, vegetables, and a creamy sauce or gravy.
Storage Information
To STORE your Vegetable Pot Pie, you can top the pie plate with plastic wrap and refrigerate for 3–5 days. You can also place any leftovers in an airtight container and keep them in the fridge for up to 1 week. For longer storage, you can FREEZE the unbaked pie in an airtight container for up to 1 month.
REHEAT the pot pie by bringing it to room temperature. Then bake in a preheated 350°F (175°C) oven, covered with foil, for 20–30 minutes or until heated through. You can also reheat individual slices in the microwave until warmed through.
More Delicious Recipes to Enjoy
Vegetable Pot Pie Recipe
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 (190 degrees Celsius).
- 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 sharp knife, slice a few holes around the center, then bake for 45 minutes to 1 hour until the crust is golden brown.
- Finally, serve and enjoy!
Even my kids enjoyed it which is saying a lot for a veggie dish.
Great!
I love this!! It’s yummy and I love vegetables!