Savory Vegetable Pot Pie (Printable)
Golden-crusted pie packed with tender vegetables in a creamy herb sauce, perfect for dinner.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 2 medium potatoes, peeled and diced
06 - 1 cup frozen peas
07 - 1 cup green beans, chopped
08 - 2 cloves garlic, minced
→ Sauce
09 - 4 tablespoons unsalted butter
10 - 1/4 cup all-purpose flour
11 - 2 cups vegetable broth
12 - 1 cup whole milk
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - 1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
15 - Salt and freshly ground black pepper, to taste
→ Pastry
16 - 1 sheet puff pastry, thawed if frozen
17 - 1 egg, beaten (optional, for egg wash)
# Directions:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, celery, and potatoes; sauté 8 to 10 minutes until vegetables begin to soften.
03 - Stir in green beans, peas, and garlic. Cook an additional 2 to 3 minutes. Remove vegetables from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in vegetable broth and milk until smooth. Bring to a simmer and cook 3 to 5 minutes until thickened. Stir in thyme, rosemary, salt, and pepper.
06 - Return sautéed vegetables to skillet and mix thoroughly to coat with sauce. Remove from heat.
07 - Transfer filling to a 9-inch deep-dish pie plate. Cover with puff pastry sheet, trimming excess and sealing edges by crimping. Cut small slits in pastry to vent steam.
08 - Brush pastry with beaten egg if desired for a golden crust.
09 - Bake for 30 to 35 minutes until pastry is golden and filling bubbles.
10 - Allow to cool for 10 minutes before serving.
# Expert Advice:
01 -
- It’s the kind of dish you want to share quietly, like a comforting secret on a cold day
- The tender vegetables wrapped in buttery puff pastry make every bite a small celebration
02 -
- Be patient with the sauce—it thickens just right when you gradually whisk in liquids, or it won’t coat the veggies properly
- Slitting the pastry is key to prevent a soggy crust and keeps that beautiful flakiness
03 -
- Use cold butter and keep the puff pastry chilled until assembly for that perfect rise and flake
- Don’t rush the sauté; gently softening the vegetables builds deeper flavor layers