Sunday Creamy Vegetable Pot Pie

Name: Sunday Creamy Vegetable Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 pre-made pie crust; 1 cup carrots, diced; 1 cup peas, frozen or fresh; 1 cup potatoes, diced; 1 cup corn, frozen or fresh; 1/2 cup onion, chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups vegetable broth; 1 cup milk; 1 teaspoon thyme; 1 teaspoon rosemary; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Comfort Food

I love making this Sunday Creamy Vegetable Pot Pie to wind down the week, and it never fails to impress! The creamy filling combined with a flaky crust makes for a comforting meal that truly warms the soul. Every bite is packed with fresh vegetables that give it a delightful crunch and a burst of flavor. Plus, it's incredibly easy to whip up, making it perfect for a family dinner or a cozy night in. I can’t wait to share this recipe with you!

Created by

Anya Coleman

Last updated on 2026-01-12T01:25:18.979Z

I remember the first time I made this pot pie; it was a cool Sunday evening, and I wanted something hearty yet light. I experimented with various vegetables, and the combination of carrots, peas, and potatoes became our family favorite. The key to the creamy texture is using a roux and incorporating vegetable broth, which enhances the flavors beautifully.

Each time I serve this dish, it's met with smiles and requests for seconds. What I love most is how versatile this recipe is; you can easily substitute in any seasonal veggies you have on hand. Don’t skip on the herbs—they add a depth of flavor that really makes this pot pie shine!

        Why You Will Love This Recipe
        Hearty and satisfying without feeling heavy
Creamy filling loaded with fresh, colorful vegetables
A flaky crust that complements the filling perfectly

      

Choosing the Right Vegetables

Selecting fresh vegetables is crucial for the flavor and texture of your Sunday Creamy Vegetable Pot Pie. I recommend using vibrant, seasonal produce like young carrots and fresh peas, as they enhance the dish's natural sweetness. If you find that some vegetables are unavailable, vegetables like zucchini or bell peppers can be excellent alternatives. Each vegetable adds its unique character to the filling, so feel free to mix and match according to your preferences.

Texture plays a significant role in making each bite satisfying. For instance, par-boiling the potatoes for about 5 minutes before adding them to the sauté can ensure they are tender but still hold their shape. Keeping the vegetables crunchy complements the creaminess of the filling, so aim to cook them just until they start to soften, about 5 minutes, before adding the flour.

Perfecting the Creamy Filling

The foundation of your creamy filling lies in the roux created by sautéing the vegetables with flour. This step not only thickens the filling but also adds a nutty flavor. When adding the broth and milk, do so gradually while constantly stirring to avoid lumps. You should aim for a glossy consistency—if it appears too thick, a splash of extra vegetable broth can help achieve the desired creaminess.

For an extra layer of depth in flavor, consider adding a splash of white wine or a teaspoon of Dijon mustard when you’re making the roux. This subtle addition can elevate the overall taste profile. If you prefer a dairy-free option, substituting the milk with unsweetened almond or oat milk works perfectly without sacrificing creaminess.

Serving and Storing Your Pot Pie

Once the pot pie is baked to golden perfection, let it cool for about 10 minutes before serving. This rest time ensures the filling sets slightly, making it easier to slice. If you’d like to enhance the presentation, serve with a sprinkle of fresh herbs on top. Fresh parsley or a touch of chives can add a vibrant pop of color and an extra layer of flavor.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, cover the pot pie with foil and bake it at 350°F (175°C) for about 15-20 minutes, or until heated through. Freezing the pot pie is also an option; wrap it tightly in foil and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and bake until bubbly.

Ingredients

Gather these fresh ingredients to create your delicious pot pie:

Ingredients

1 pre-made pie crust
1 cup carrots, diced
1 cup peas, frozen or fresh
1 cup potatoes, diced
1 cup corn, frozen or fresh
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth
1 cup milk
1 teaspoon thyme
1 teaspoon rosemary
Salt and pepper to taste
2 tablespoons olive oil

Once you have all your ingredients prepped, you can start assembling your pot pie!

Instructions

Follow these easy steps to prepare your pot pie:

Sauté the Vegetables

In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant. Then, add the diced carrots and potatoes, cooking for about 5 minutes until they begin to soften.

Make the Creamy Filling

Sprinkle the flour over the sautéed vegetables and stir well. Slowly add the vegetable broth and milk, stirring continuously until the mixture thickens. Stir in the peas, corn, thyme, and rosemary, seasoning with salt and pepper.

Assemble the Pot Pie

Pour the vegetable mixture into a pie dish lined with the pre-made crust. Cover with a second crust, trimming and crimping the edges. Cut slits in the top crust to allow steam to escape.

Bake

Preheat your oven to 375°F (190°C). Bake the pot pie for 25-30 minutes, or until the crust is golden brown. Let it cool slightly before serving.

Enjoy your warm, creamy vegetable pot pie with a side salad or on its own!

Pro Tips

For added flavor, consider adding a splash of white wine to the vegetable filling before thickening it. It enhances the overall taste beautifully.

Ingredient Tips

When selecting your pie crust, a pre-made version saves time and effort. However, using a homemade crust can elevate the dish further. A flaky butter-based pie crust will add richness complementing the creamy filling beautifully. If you're watching your diet, opt for whole wheat crust for added fiber and a nutty flavor.

Each herb plays a crucial role in balancing the pot pie's flavors. Thyme and rosemary work harmoniously, imparting earthy notes. If those herbs aren't available, you can try substituting with Italian seasoning or even dried herbs to maintain that vital flavor profile, adjusting the amounts to taste since dried herbs are usually more potent.

Tips for Customizing

If you want to add a protein-rich element to your pot pie, shredded chicken or chickpeas can be integrated. Simply sauté them along with the vegetables. This addition can make the dish heartier and more filling, perfect for those who desire a complete meal.

For a different flavor twist, consider adding a layer of shredded cheese beneath the top crust. Varieties like cheddar or mozzarella add a delightful gooeyness that contrasts nicely with the creamy filling. Just be sure to allow the pot pie to cool slightly before serving to avoid a soupy consistency from the melted cheese.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great in this recipe. Just make sure to thaw and drain them before using.

→ What can I serve with pot pie?

This pot pie is delicious on its own but can be paired with a simple side salad or some crusty bread.

→ Can I make this pot pie in advance?

Absolutely! You can prepare the filling and assemble the pie a day ahead. Just bake it when you're ready to serve.

→ Is this recipe vegetarian?

Yes, this Sunday Creamy Vegetable Pot Pie is entirely vegetarian and can easily be made vegan by substituting milk with a plant-based alternative.