Creamy Vegetable Pot Pie

Indulge in the ultimate comfort food with this **Creamy Vegetable Pot Pie**, a savory classic that’s bursting with flavor and perfect for cozy nights in. This recipe features a rich and velvety filling made from vibrant vegetables like carrots, celery, and peas, all simmered in a creamy sauce infused with fresh parsley and thyme. Topped with flaky, golden-brown puff pastry, this dish strikes the perfect balance between hearty and elegant. With simple pantry staples like vegetable broth, milk, and frozen veggies, it’s an accessible yet delicious meal that’s ready in just an hour. Ideal for vegetarian dinners or impressing guests, this pot pie pairs beautifully with a crisp side salad or roasted vegetables for a complete meal you’ll want to make again and again. **Vegetable pot pie**, **creamy filling**, and **puff pastry recipe** are just a few keywords that make this dish irresistible!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 2 cloves fresh garlic, minced
• 0.3333 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 cup frozen corn
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 sheet puff pastry sheet, thawed
• 1 large egg, beaten with 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Add the minced garlic and cook for 1 additional minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring continuously.

Step 5

Gradually whisk in the vegetable broth and milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Step 6

Stir in the frozen peas, frozen corn, chopped parsley, thyme, salt, and black pepper. Remove the pot from the heat and set aside.

Step 7

Pour the vegetable filling into a 9-inch pie dish or baking dish, spreading it out evenly.

Step 8

Roll out the puff pastry sheet to fit over the baking dish. Place it over the filling and press down lightly at the edges to seal. Trim any excess pastry around the edges.

Step 9

Brush the puff pastry with the beaten egg wash for a golden finish.

Step 10

Using a sharp knife, cut a few small slits into the puff pastry to release steam during baking.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.

Step 12

Remove the pot pie from the oven and let it cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1627.2g)

Amount per serving	% Daily Value*
Calories	1841.7

Total Fat 112.9g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 400.3mg	0%
Sodium 4060.2mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 27.5g	0%
Total Sugars 46.8g
Protein 47.4g	0%

Vitamin D 147.4IU	0%
Calcium 601.3mg	0%
Iron 11.1mg	0%
Potassium 2984.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 9.9%

Carbs: 36.9%