Sunday Creamy Vegetable Pot Pie

Name: Sunday Creamy Vegetable Pot Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 cups mixed vegetables (carrots, peas, corn, and diced potatoes); 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup vegetable broth; 1 cup heavy cream; 2 tablespoons flour; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 1 pre-made pie crust; 1 egg (for egg wash)

Highlighted under: Comfort Food

I love making this Sunday Creamy Vegetable Pot Pie when I want a hearty meal that warms my soul and fills the house with delicious aromas. It's a comforting blend of vegetables enveloped in a silky cream sauce, all topped with a flaky pastry. The vibrant colors and rich flavors make it a family favorite, and it's the perfect dish to unwind with on a lazy Sunday afternoon. Plus, it’s an excellent way to use up leftover vegetables!

Created by

Phoebe Turner

Last updated on 2026-01-11T23:46:18.473Z

When I first created this pot pie, I wanted to find a way to embrace all the vegetables I had in my fridge. After some experimentation, I discovered that combining seasonal vegetables like carrots, peas, and potatoes in a creamy sauce makes for a surprisingly satisfying dish. The addition of herbs adds a lovely depth of flavor that complements the creamy texture perfectly.

This pie is not just a meal; it's an experience! I remember the first time my family tasted it—there were no leftovers. One tip I learned is to par-cook the vegetables slightly before mixing them with the sauce, ensuring they remain tender and still have a bit of texture after baking.

        Why You Will Love This Recipe
        Comforting blend of creamy vegetables in a flaky crust
Rich flavor profile with a delightfully herbaceous touch
Great for meal prepping and a perfect family dinner

      

Choosing Your Vegetables

When it comes to the filling of your pot pie, selecting the right vegetables is key to achieving a hearty and flavorful dish. I recommend using a colorful mix of carrots, peas, corn, and diced potatoes as they not only provide a satisfying texture but also a range of nutrients. Feel free to experiment with seasonal vegetables or whatever leftovers you have on hand; just make sure to chop them into uniform sizes for even cooking.

Vegetables like green beans, mushrooms, or spinach also make great additions. Just be mindful that some veggies, like zucchini or bell peppers, might release more moisture, which could affect the cream sauce's consistency. If using these, consider sautéing them for a few minutes beforehand to help relieve some of that water content.

Perfecting Your Crust

Using a pre-made pie crust is a time-saver, but it's essential to ensure it's properly thawed before assembling your pot pie. For a truly flaky crust, let it rest at room temperature for about 15-20 minutes after removing it from the fridge. This helps relax the gluten, resulting in a buttery texture once baked.

When crimping the edges, don’t skimp on this step, as it seals the filling inside and prevents it from spilling over during baking. If you prefer a homemade crust, I suggest incorporating chilled butter and ice-cold water to keep it tender. Additionally, for a golden finish, make sure to brush the top with a well-beaten egg; this adds a beautiful shine and enhances the overall presentation.

Ingredients

Gather all your ingredients before starting for a smoother cooking process.

For the Filling

2 cups mixed vegetables (carrots, peas, corn, and diced potatoes)
1 medium onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream
2 tablespoons flour
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste

For the Crust

1 pre-made pie crust
1 egg (for egg wash)

Feel free to customize the vegetable mix based on what you have on hand!

Instructions

Preheat your oven to 400°F (200°C) before starting the steps.

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until translucent. Stir in the mixed vegetables and cook for about 5 minutes.

Sprinkle flour over the vegetables, stir to combine, then slowly pour in the vegetable broth and heavy cream. Cook until the mixture thickens, about 10 minutes. Add thyme, salt, and pepper. Remove from heat.

Assemble the Pot Pie

Roll out the pre-made pie crust and place it in a pie dish. Pour the filling into the crust, spreading evenly. Cover with another layer of crust, crimp the edges, and cut a few slits in the top for steam to escape.

Brush with beaten egg for a golden finish.

Bake the Pot Pie

Place the pot pie in the preheated oven and bake for 25-30 minutes until the crust is golden brown. Allow to cool for a few minutes before serving.

Serve warm with a side salad for a complete meal!

Pro Tips

To enhance the flavor, try adding a splash of white wine to the filling as it cooks.

Storage and Reheating

This Sunday Creamy Vegetable Pot Pie stores exceptionally well, making it perfect for leftovers or meal prep. Once cooled, cover it tightly with plastic wrap or aluminum foil and refrigerate. It can last up to 3 days in the fridge. When ready to enjoy, you can reheat it in the oven at 350°F (175°C) for about 20-25 minutes or until warmed through, ensuring the crust stays crispy.

If you'd like to freeze the pot pie, I recommend freezing it before baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. When you’re ready to bake it, simply bake from frozen at 375°F (190°C) for about 50-60 minutes, or until the crust is golden and the filling is bubbling.

Variations to Try

Feel free to customize your pot pie with different flavor profiles by adjusting the herbs and spices used. For a spicier kick, a pinch of cayenne pepper or some crushed red pepper flakes works wonders. Alternatively, adding a tablespoon of Dijon mustard gives a subtle tang that complements the cream sauce beautifully.

You can also switch up the cream base by using coconut milk for a dairy-free version. This will impart a delightful flavor that pairs exceptionally well with the mixed vegetables. If you're going the vegetarian route, opt for vegetable broth instead of chicken broth to keep the dish entirely plant-based.

Questions About Recipes

→ Can I make this pot pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Store it in the refrigerator; just add about 5-10 minutes to the baking time.

→ What can I substitute for heavy cream?

You can use half-and-half or a cashew cream for a lighter or dairy-free option.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.

→ Can I freeze the pot pie?

Yes, you can freeze the unbaked or baked pie. If unbaked, wrap it well and freeze. Bake from frozen, adding 10-15 minutes to the cooking time.