Sunday Veggie Pot Pie

Name: Sunday Veggie Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups chopped mixed vegetables (carrots, peas, corn, and potatoes); 1 medium onion, diced; 2 cloves garlic, minced; 1 cup vegetable broth; 2 tbsp olive oil; 2 tbsp all-purpose flour; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 1/2 cups all-purpose flour; 1 tsp salt; 1 cup unsalted butter, chilled and diced; 6–8 tbsp ice water

Highlighted under: Comfort Food

When the weekend rolls around, there's nothing quite like gathering around the table to enjoy a hearty dish. I love making this Sunday Veggie Pot Pie because it's packed with vibrant vegetables and a flaky crust that everyone in the family enjoys. The best part? It's a delightful way to use up any leftover veggies from the week. Each bite brings comfort and joy, making it the perfect dish for a cozy family dinner. Give this recipe a try, and you'll see how easy it is to create a wholesome meal that brings everyone together.

Created by

Natalie Briggs

Last updated on 2026-01-13T04:40:21.694Z

I stumbled upon this recipe when I was searching for ways to incorporate more vegetables into my meals, and I can’t believe I waited so long to try it. The combination of fresh carrots, peas, and potatoes in a savory gravy gives this pot pie a comforting richness. I found that using a mix of both fresh and frozen vegetables not only saves time but also retains the flavors beautifully.

One thing that makes this recipe stand out is the herb-infused crust. I always add a touch of thyme and rosemary to the dough for that extra pop of flavor. It truly elevates the dish and pairs wonderfully with the filling, making every bite an explosion of goodness. Trust me, your taste buds will thank you!

        Why You Will Love This Recipe
        Hearty and satisfying with a mix of vibrant vegetables
Flaky, herb-infused crust makes it unique and flavorful
Perfect for a family gathering or a cozy Sunday dinner

      

The Importance of Fresh Ingredients

Using fresh vegetables not only enhances the flavor of your Sunday Veggie Pot Pie but also contributes to its nutritional value. Fresh vegetables can bring out the sweetness in the dish, particularly when you include bright options like carrots and peas. Be sure to choose seasonal vegetables to attain the best flavor; for instance, adding butternut squash in fall or cherry tomatoes in summer can add a delightful touch. If you're using frozen vegetables, feel free to toss them into the filling just before the simmering step so they retain some texture.

In this recipe, the mix of vegetables serves both a visual and taste purpose. The balance of starch from potatoes combined with the sweetness of peas and carrots not only fulfills the palate but also creates a colorful array on the plate. Each vegetable plays a crucial role, with potatoes providing body and creaminess, while peas add a pop of sweetness. Experiment with your favorite combinations and don’t hesitate to swap out vegetables you may not have on hand.

Perfecting the Pie Crust

The pie crust is more than just a vessel for the filling; it’s an integral part of the dish that can elevate your veggie pot pie to the next level. For the flakiest crust, ensure your butter is well-chilled before you start mixing it in. This prevents the fat from melting into the flour too soon, allowing pockets of steam to form during baking, resulting in a light and flaky texture. If you prefer a slightly nuttier flavor, consider using a blend of all-purpose and whole wheat flour.

Another technique to consider is the method of incorporating the butter into the flour. Instead of simply cutting it in with a pastry cutter, you can use your fingertips to work the butter into the flour until it resembles small pebbles. This hands-on approach can help you gauge the texture better and ensure that you don’t overwork the dough. Remember, be mindful of adding just enough ice water—too much can lead to a tough crust rather than the tender, flaky outer layer we aim for.

Storage and Reheating Tips

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. It’s a great idea to let the pie cool completely before transferring it to the fridge. To reheat, you can pop it back into the oven at 350°F (175°C) for about 20–25 minutes, just until it’s heated through and the crust regains some of its original crispiness. This method helps preserve the texture far better than microwave reheating, which often leads to a soggy crust.

For longer storage, consider freezing the assembled but unbaked pot pie. Wrap it tightly in plastic wrap and then in aluminum foil for maximum freshness. It can last in the freezer for up to two months. When you’re ready to bake it, there's no need to thaw; simply increase the baking time to about 40-50 minutes, keeping an eye on the crust to ensure it doesn’t over-brown. This makes for a fantastic last-minute meal on a busy day!

Ingredients

Gather the following ingredients to make your Sunday Veggie Pot Pie:

Pot Pie Filling

2 cups chopped mixed vegetables (carrots, peas, corn, and potatoes)
1 medium onion, diced
2 cloves garlic, minced
1 cup vegetable broth
2 tbsp olive oil
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and diced
6–8 tbsp ice water

Make sure to use fresh or frozen vegetables for the best flavor!

Instructions

Let’s get started on making this delicious pot pie!

Prepare the Pie Crust

In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft. Stir in vegetables, cook for 5 minutes. Sprinkle flour, mix well; gradually add vegetable broth. Season with thyme, rosemary, salt, and pepper, and let it simmer until thickened.

Assemble the Pot Pie

Preheat your oven to 425°F (220°C). Roll out half the dough and place in a pie dish. Pour the filling into the crust. Roll out the remaining dough and cover the pie, sealing the edges. Cut slits in the top to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Allow to cool for a few minutes before serving to let the filling set.

Enjoy your homemade Sunday Veggie Pot Pie with a side salad or your favorite bread!

Pro Tips

Feel free to customize the vegetables based on what you have on hand, and don't hesitate to experiment with different herbs for added flavor.

Serving Suggestions

To make your Sunday Veggie Pot Pie even more delightful, consider serving it with a light salad or roasted vegetables on the side. A creamy dressing can complement the savory flavors of the pie, while a simple green salad with a citrus vinaigrette can brighten the meal. Adding a sprinkle of fresh herbs like parsley or chives right before serving not only enhances the presentation but also adds an extra layer of freshness.

For a cozy twist, you can serve the pie with a side of artisan bread or herbed biscuits. The bread can be used to scoop up any filling that spills over, maximizing the comfort factor of this dish. You might wind up with a delightful pairing that feels like a warm hug on a chilly day. Pair your meal with a light white wine or a homemade sparkling water for a refreshing drink option.

Creative Variations

Don’t be afraid to get creative with the filling! This recipe is highly adaptable; you can incorporate seasonal vegetables or even proteins like cooked lentils or shredded rotisserie chicken for added substance. For a unique twist, try adding a dollop of pesto into the filling before baking. It infuses the pie with a fresh basil flavor that takes it to another level. Alternatively, for a spicy kick, a sprinkle of red pepper flakes can elevate the taste significantly.

If you're looking to suit dietary preferences, you can easily make this pot pie vegan by substituting the butter with a dairy-free alternative and replacing the vegetable broth with a plant-based option. Additionally, using a gluten-free flour blend for the crust can accommodate those with gluten sensitivities—just ensure that your mix is designed for baking to achieve similar results!

Questions About Recipes

→ Can I make the pot pie filling ahead of time?

Yes! You can prepare the filling a day in advance and store it in the refrigerator. Just be sure to cool it before placing it in the crust.

→ What can I use instead of butter for the crust?

You can use coconut oil or a dairy-free butter substitute for a vegan crust.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I freeze the pot pie?

Absolutely! Assemble the pie without baking, then wrap tightly before freezing. Bake from frozen, adding an extra 15-20 minutes to the baking time.