Hearty Veggie Pot Pie (Easy Comfort Food!)

There's something so comforting about a veggie pot pie fresh from the oven. It's one of my favorite things to make as soon as the weather turns a little colder.

I've made this recipe countless times over the years, and it never disappoints. The filling is loaded with hearty vegetables like potatoes, carrots, and fennel, all simmered in a creamy broth that tastes like it's been cooking all day.

And if you have an extra few minutes, my homemade pie crust takes it to another level (it's super buttery and flaky). Just look at how gorgeous it turns out! ⬇️

This veggie pot pie is a complete meal on its own, so I'll usually make a quick no-bake dessert to go with it. We especially love an affogato or some chocolate-covered strawberries. I'll also make a side salad if we're especially hungry or if I'm serving it for guests.

Ingredients

For the filling:

• Potatoes, thinly sliced and halved: You can also dice them if you prefer. Yukon golds hold their shape best and you don't even have to peel them!
• Olive oil: This is used for sautéing the veggies. You could substitute with butter or a combination of the two.
• Onions: You could also use pearl onions that have been cut in half (you just don't want them too big).
• Celery: The celery, along with the onions and carrots, make up the mirepoix that's used as the base in many recipes.
• Carrots: These add a subtle sweetness that's so delicious in veggie pot pie!
• Fennel: I like to add extra fennel because it's one of my favorite (and, imo, underrated) vegetables. Feel free to skip it if you're not a fan, just increase any of the other ingredients.
• All-purpose flour: This is what thickens the sauce, so don't skip it!
• Vegetable broth: You can also use chicken broth or stock if you're not concerned with keeping it a vegetarian dish.
• Fresh thyme: You can substitute dried thyme but fresh is definitely best. If you do use dried, add just ⅓ teaspoon since it's much stronger than fresh.
• Fresh sage: Again, you can substitute with dried, but only add 1 teaspoon. If you're using fresh, I can't recommend frying the extra sage leaves enough! They're absolutely delicious and make a fantastic garnish.
• Dijon or whole-grain mustard: Just a bit of mustard really adds a nice depth of flavor.
• Salt and freshly ground black pepper: Be generous here as the seasoning makes all the difference!
• Peas, fresh or frozen: Stir these in last and they'll cook while it bakes.

For the crust:

• 2 pie crusts, store-bought or homemade: I always double my homemade pie crust recipe so I have enough for both the bottom and top layers.
• 1 egg + 1 tablespoon water: This is what will give the crust a gorgeous shine and help it get nice and golden brown.

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) so it's ready when your pie is ready to be baked.
2. Blanch the potatoes: Bring a large pot of water to a boil. Add the potato slices and cook for about 20 seconds, just until they're slightly softened. Drain them really well and set them aside. (This quick blanch helps them cook through completely while they're in the oven).
3. Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions and cook for about 3 minutes, stirring frequently. Stir in the celery, carrots, fennel, and continue cooking until all the vegetables start to soften, about 5 minutes. (Note: If you're using dried thyme and sage, add them at this step instead of step 5. It will help release their oils and make them much more flavorful).
4. Thicken the filling: Sprinkle in the flour and stir well to make sure the vegetables are evenly coated. Cook for another minute to remove the raw flour taste, stirring frequently.
5. Add the broth and seasoning: Slowly pour in the vegetable broth (or chicken broth) while whisking constantly to prevent lumps. Add the thyme, sage, mustard, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until it thickens slightly, about 5-7 minutes.
6. Finish the filling: Fold in the peas and blanched potatoes. Stir it gently to combine everything, then remove the pan from the heat. Taste and adjust the seasoning as needed (a bit more salt or mustard can really make the flavors pop)!
7. Assemble the veggie pot pie: Line an 8-inch pie dish (or several ramekins if you'd like to make individual pot pies) with your bottom pie crust. Spoon in the filling, spreading it out evenly. Top the filling with the second crust, trimming any excess and crimping the edges to seal. Cut a small slit in the center to let steam escape.
8. Add the egg wash: Brush the top crust lightly with the egg and water mixture.
9. Bake: Place the pot pie on a baking sheet (to catch any drips) and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling around the edges (larger pies may take up to 40 minutes).
10. Rest and serve: Let the pie rest for at least 10 minutes before serving. This helps the filling set and thicken.

Tips

• Keep your crust cold. Cold dough bakes up flaky and light. If you're using homemade pie crust, roll it out, fit it into the dish, and pop it back in the fridge while you prepare the filling. The temperature contrast between cold butter and a hot oven is what gives you those crisp, buttery layers.
• Don't overcook the veggies. Remember, everything will continue cooking in the oven. You want the vegetables just tender enough to bite through so they hold their texture in the finished pie.
• Taste as you go. A well-seasoned filling makes all the difference! Once the sauce thickens, taste and adjust the salt, pepper, and herbs before pouring it into the crust. A little extra mustard or salt can take it from good to amazing.
• Let it rest before serving. The first thing I want to do is dive in the moment it comes out of the oven, but giving it 10 minutes or so to rest helps the filling thicken up. It makes a huge difference so be patient!
• Use up what you have. The beauty of this recipe is how versatile it is. You can toss in leftover roasted veggies, sweet corn, mushrooms, or even some shredded rotisserie chicken if you're not concerned with keeping it vegetarian.
• Prevent a soggy bottom. If you're worried about the bottom crust getting soft, brush it lightly with a beaten egg before adding the filling. It creates a thin barrier that helps it from getting soft. I personally prefer a softer bottom crust so I leave it as-is.
• Make mini pot pies. It's easy to make individual veggie pot pies! Just divide the filling into small ramekins and top each one with a round of pie dough. They bake a little faster and you can skip the bottom crust if you prefer.

Storage and Make-Ahead Instructions

One of the things I love most about veggie pot pie is how well it keeps. It's a great make-ahead meal, and the leftovers taste just as good (sometimes even better) the next day.

• Make ahead: You can prepare the filling up to 2 days in advance. Once it cools, store it in an airtight container in the refrigerator. When you're ready to assemble the pot pie, just spoon the filling into your pie crust, add the top layer, and bake as directed. NOTE: If you're making your own pie crust, the dough or unbaked pie shell can also be prepped up to 3 days ahead. Wrap it tightly in plastic wrap and keep it chilled until you're ready to roll and assemble.
• Refrigerator: Leftover veggie pot pie keeps well for up to 4 days in the fridge. Store it covered or in airtight containers. When reheating individual portions, I like to use the oven at 350°F for about 20-25 minutes so the crust gets flaky and a little crispy again.
• Freezer: Veggie pot pie freezes well either baked or unbaked. To freeze, wrap the pot pie tightly in plastic wrap, then a layer of foil. It'll keep for up to 3 months. When you're ready to enjoy it, thaw overnight in the fridge, then bake (or reheat) at 350°F until the filling is hot and bubbly.
• Tip: If you're planning to freeze an unbaked pie, assemble it in a disposable pie tin. That way, you can go straight from freezer to oven without worrying about your favorite dish cracking from the temperature change.

Frequently Asked Questions

Sweet Pairings

These are the desserts we like to serve with veggie pot pie:

Continue to Content

Veggie Pot Pie

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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.

Print

Ingredients

• 2 cups potatoes, thinly sliced and halved (or cubed)
• 3 tablespoons olive oil or butter
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup fennel, diced
• ¼ cup all-purpose flour
• 3 cups vegetable or chicken broth
• 2 sprigs fresh thyme (or ⅓ teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon Dijon mustard (whole grain also works)
• kosher salt and pepper, to taste
• 1 cup fresh or frozen peas
• 2 pie crusts (use just one for just a top crust)
• 1 egg
• 1 tablespoon water

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, gently pat them dry, and set them aside.
3. Preheat a large skillet over medium heat and add the olive oil. When it's shimmering, add the onion and cook for about 3 minutes, stirring often.
4. Add the celery, carrot and fennel and cook until they're soft, about another 5 minutes.
5. Sprinkle the flour over the vegetables and stir until they're completely coated. Cook for another minute, stirring frequently, to remove any raw flour taste.
6. Slowly whisk in the chicken stock, making sure there are no lumps. Add the thyme, sage, and mustard. Taste and season with salt and pepper.
7. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5-7 minutes, or until the sauce thickens. Gently fold in the peas and reserved potatoes.
8. Line an 8-inch pie dish (or several ramekins if you'd like to make individual pot pies) with your bottom pie crust. Spoon in the filling, spreading it out evenly. Top the filling with the second crust, trimming any excess and crimping the edges to seal. Cut a small slit in the center to let steam escape.
9. Whisk the egg and water together, then brush it over the pie crust.
10. Bake for about 25-30 minutes or until it's golden brown and the filling is bubbling hot. (Check at 20 minutes for individual pot pies).
11. Let the pot pie rest for about 10 minutes before serving.

Notes

If you're using dried herbs instead of fresh, add them in step 4 to help bring out their flavor (especially if they've been sitting in your pantry a while).

Use this homemade pie crust recipe (double the recipe for both a bottom and top crust) or use store bought.

Use your favorite potato variety. I like a white potato such as Yukon gold with this recipe as there's no need to peel the potatoes.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 474mgCarbohydrates: 51gFiber: 8gSugar: 8gProtein: 9g

This data was provided and calculated by Nutritionix.

• Author
• Recent Posts

Follow Me

Aubrey Cornelius

Aubrey Cornelius, also known as the The Blonde Chef, is a food-loving, photo-taking kinda girl and her passion is creating delicious recipes for friends and family to share. As a member of a large family herself and now responsible for cooking for her own family, she understands how important it is to have fresh, healthy food on the table.

She is also a professional food photographer who specializes in editorial, portrait food photography and styling.

Follow Me

Latest posts by Aubrey Cornelius (see all)

• Chocolate Meringue Cookies with Dark Chocolate Swirls - October 30, 2025
• Arancini - Italian Rice Balls (Bake, Fry, or Air-Fry) - October 27, 2025
• Homemade Pie Crust (Easy, Flaky, and Foolproof!) - October 23, 2025