Sunday Veggie Pot Pie

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

Highlighted under: Comfort Food

I love Sundays because they give me a chance to slow down and enjoy a hearty meal with my family. This Sunday Veggie Pot Pie has become a staple in our household, filled with seasonal vegetables that bring vibrant color and flavor to the table. The flaky, golden crust complements the savory filling perfectly, making each bite a comforting experience. Plus, it’s an excellent way to use up leftover veggies from the week. Trust me, once you try this pot pie, it will become a favorite in your home too!

Created by

Rosalie Mitchell

Last updated on 2026-01-13T05:07:23.847Z

As I was experimenting in the kitchen last weekend, I decided to create a veggie pot pie that would highlight the fresh produce I picked up from the farmer's market. Each ingredient contributed a unique flavor, making the filling deliciously hearty. I found that a mix of carrots, peas, and potatoes cooked down with herbs creates a delightful balance of sweetness and earthiness.

To ensure the crust was perfectly golden and flaky, I used cold butter and a bit of ice water in the dough. This small tip made a huge difference! The aroma filling my kitchen was irresistible, and when the pie was finally pulled from the oven, it was love at first sight.

        Why You Will Love This Pot Pie
        Hearty, comforting flavors that remind you of home
Packed with fresh, seasonal vegetables for a nutritious boost
A flaky crust that makes each bite delightful

      

Why Seasonal Veggies Matter

Using seasonal vegetables not only enhances the flavor profile of your Sunday Veggie Pot Pie but also ensures that the veggies are at their peak freshness and nutritional value. In my experience, vegetables like carrots, peas, and potatoes complement each other beautifully, creating a filling that is both vibrant and hearty. This contrasts nicely with the flaky crust, providing a delicious textural experience, while the seasonal ingredients bring a sense of home to the dish.

For superior flavor, consider visiting your local farmer's market to find the freshest produce. Local ingredients often have a much richer taste than store-bought vegetables and can elevate your pot pie to new heights. You can also experiment with adding other seasonal favorites, such as butternut squash in the fall or zucchini in the summer, to keep the dish exciting throughout the year.

Mastering the Perfect Crust

The crust is just as important as the filling in your veggie pot pie. For a flaky texture, ensure your butter is thoroughly chilled and cut it into the flour until the mixture resembles coarse crumbs. This method produces steam pockets during baking, resulting in that heavenly flakiness we all adore. I recommend chilling the dough for a full 30 minutes; this resting time allows the gluten to relax and makes rolling the dough easier.

If you find your dough is too sticky, sprinkle a bit of flour on your work surface and your rolling pin to prevent sticking. Conversely, if your dough feels crumbly or won’t hold together, a splash more ice water can work wonders. Remember, don’t overwork the dough; this is a key factor in maintaining that delightful texture you're aiming for.

Ingredients

Gather these fresh ingredients to create a delicious veggie pot pie.

For the Filling

2 cups mixed vegetables (carrots, peas, potatoes)
1 onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cubed
6-8 tablespoons ice water

Once you've gathered your ingredients, you're ready to get cooking!

Instructions

Follow these steps for a delicious homemade veggie pot pie.

Prepare the Filling

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Add the mixed vegetables and cook for about 5 minutes. Pour in the vegetable broth and sprinkle in the herbs, seasoning with salt and pepper. Let simmer for 10 minutes.

Make the Crust

In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough forms a ball. Divide into two, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Assemble the Pie

Preheat your oven to 425°F (220°C). Roll out the dough into two circles, one for the bottom and one for the top. Place the bottom crust into a pie dish, fill with the veggie mixture, and cover with the top crust. Seal the edges, cut slits for ventilation, and brush with an egg wash if desired.

Bake

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy your homemade Sunday Veggie Pot Pie with family and friends!

Pro Tips

For an extra layer of flavor, add a sprinkle of cheese to the veggie filling before sealing the pie. If you want a vegetarian version, just omit the cheese or substitute with a dairy-free alternative.

Serving Suggestions

Once baked, let the pot pie cool for a few minutes before slicing. This not only makes serving easier but also allows the filling to set, reducing spills. Pair your pot pie with a simple side salad featuring fresh greens and a light vinaigrette for a well-rounded meal. The crispness of the salad complements the warmth and creaminess of the filling, making each bite a balanced experience.

For added depth, consider serving with a dollop of sour cream or a sprinkle of fresh herbs on top. The cool, creamy elements contrast beautifully with the hot filling, while the herbs can accentuate the flavors of the veggies.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheating can be done in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the crust is warm and flaky again. This method preserves the texture better than microwaving, which can make the crust soggy.

For longer storage, consider freezing your unbaked pot pie. Wrap it tightly with plastic wrap and foil to prevent freezer burn. When you're ready to bake, simply add an extra 10-15 minutes to the original cooking time, keeping an eye on the crust to ensure it doesn't over-brown.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well. Just thaw and drain before adding them to the filling.

→ How do I store leftovers?

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

→ Can I make the crust in advance?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days.

→ What can I serve with the pot pie?

A simple salad or steamed vegetables make a great side dish to complement the pot pie.